Thai Jasmine coconut rice is a favourite Thai dish. Have you tried making coconut rice by substituting coconut milk for water and following your usual method? That might be good enough for everyday, but if you want to experience this dish at it’s best try this recipe. I recommend using good quality Jasmine rice with the simple addition of sautéed onion, it elevates this dish to heavenly.
Rice is rice, right?
Wrong, definitely wrong. All rice is gluten free but all rice is not equal. There are many types of rice and if you are cooking with what some might call cheap rice, or worse yet parboiled rice, you are missing out. Jasmine rice, sometimes called Thai fragrant rice, is a long grain variety of rice that comes from Thailand. It has a soft, sticky texture when cooked and a mild fragrant taste. For me it is simply delicious rice cooked plain or dressed up as coconut rice.
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Tips for Cooking Perfect Rice
Many people cook rice on the stove or in a rice cooker with no trouble at all. I do mine on the stove. But some people complain their rice doesn’t really turn out that great. To me there are only two possible problems. You are not using good rice, or you don’t like following rules. The art of cooking is knowing which rules not to mess with. To cook perfect rice every time follow these general rules.
- use 1 part rice to 2 parts liquid
- bring liquid and rice to a boil with the lid off
- simmer with the lid on for 20 minutes, no peeking
Buying, Storing and Using Canned Coconut Milk
Coconut milk is now readily available at large grocery stores so you don’t need to make a special trip to an Asian market. But at Asian markets the price is generally quite a bit less so I stock up when I’m there.
To learn more about the differing percentages of fat (written on the label) check out my blog post I titled, Canned Coconut Milk. In it I also wrote about how to use coconut milk as a dairy free option for whipping cream.
KITCHEN TIP – Shake the can vigorously before opening, to combine the solids at the top with the liquid. I find this easier than whisking it after the can is open.
Get The Tools
You don’t need anything more than a pot to make rice, that’s how I cook mine. If I was buying new I like the pots with lids you can see through, that’s what my mom has. My sister swears by her rice cooker because it keeps the rice warm until she’s ready to serve it. If you have an Instant Pot on the counter I guess that’s another way to cook rice. Just find the way that works best for you.
Everyday to Gourmet
For an everyday version of this coconut rice I will make all kinds of changes. I’ll use up an open can of coconut milk and simply substitute water to make up the full amount of liquid I need. I often skip the onions too but the finished dish is never as good. So when I’m entertaining I follow all the steps, make no substitutions and I know it’ll be the best gourmet version of Jasmine Coconut Rice.
In the comments below let me know if you have any tips for making coconut rice.
More Thai Recipes
- Shrimp Pad Thai
- Spicy Shrimp Soup
- Thai Yellow Chicken Curry
- Cucumber Carrot Salad
- Dairy Free Coconut Ice Cream
- Pork and Vegetable Curry
- Pork and Shrimp on Lemongrass Skewers
A Travel Tale – Thailand
From time to time I write a travel post for my friend Sue over at Travel Tales of Life. This is the one I wrote about our trip to Thailand many years ago.
Thai Jasmine Coconut Rice
- 1 Tbsp butter
- ¼ cup finely minced onion
- 1 cup Thai Jasmine rice
- 2 cups canned coconut milk* (or 1 can plus enough water to measure 2 cups)
- ½ tsp salt
- chopped cilantro or toasted coconut
- Heat butter in a saucepan over medium heat. Sauté onion until slightly browned, stirring frequently, about 5 minutes.
- Add rice and cook for 1 minute stirring to coat all the grains of rice.
- Add coconut milk and salt to the pan, stir. Bring to a boil over medium-high heat. Reduce to simmer, cover and cook for 20 minutes.
- Fluff with a fork and transfer to serving dish. Garnish with chopped cilantro or toasted coconut if desired.