Save to Pinterest My roommate came home from a trip to Thailand with stories about this dessert she'd eaten at a night market, and she couldn't stop describing how the rice was somehow both creamy and delicate at the same time. I decided to recreate it on a rainy Wednesday evening, mostly out of curiosity, and the smell that filled the apartment was so unexpectedly comforting that I ended up making it twice that week. There's something about jasmine rice simmering in coconut milk that feels less like cooking and more like creating a small moment of calm in your kitchen. It's become my go-to when I want dessert that feels special but requires almost no effort.
I served this to my friend who swears she doesn't like coconut, and watching her expression shift from skeptical to genuinely delighted was worth the whole experience. She kept saying she could taste the vanilla underneath everything, and that small detail somehow made the dish feel more complex than its ingredient list suggests. That's when I realized this recipe isn't about being impressive—it's about being honest and letting simple things shine.
Ingredients
- Jasmine rice: Rinsing removes excess starch and keeps each grain separate and tender rather than gluey, which is the whole secret to the texture working.
- Coconut milk: Full-fat is non-negotiable here because it's what creates that silky coating around the rice, though you can use lite if you're watching calories.
- Water: This dilutes the coconut milk just enough so the rice doesn't become overly rich or heavy by the end.
- Granulated sugar: Start with the amount listed and taste as you go, since some coconut milk brands are already sweeter than others.
- Salt: A small amount actually brightens the sweetness and makes the coconut flavor pop without tasting salty.
- Vanilla extract: Add this after cooking rather than during, so it doesn't lose its delicate flavor to the heat.
- Toasted coconut flakes: Toasting them yourself takes five minutes and changes everything—raw flakes taste dull by comparison.
Instructions
- Combine and stir:
- Pour your rinsed rice into a medium saucepan with the coconut milk, water, sugar, and salt, then stir everything together until the sugar dissolves and there are no dry rice grains hiding at the bottom. This only takes a minute and ensures even cooking.
- Bring to a gentle boil:
- Turn the heat to medium and watch until you see small bubbles breaking the surface—you're looking for a gentle boil, not an aggressive one. This usually takes about three to four minutes.
- Lower heat and cover:
- Once it's boiling, reduce to low heat and place a lid on the saucepan, then let it sit undisturbed for eighteen to twenty minutes. The sound of the liquid bubbling softly underneath is how you know everything is working.
- Stir in vanilla and rest:
- Remove from heat, add the vanilla extract, and let the whole thing sit covered for five minutes so the rice can fully absorb the remaining liquid. Don't skip this step, even though it feels like you're doing nothing.
- Fluff gently:
- Use a fork to gently separate the grains of rice with soft, deliberate motions rather than stirring aggressively. You want to keep that delicate texture intact.
- Serve with toppings:
- Divide the rice among bowls and top with toasted coconut flakes and fresh fruit if you have it, then eat it warm or let it cool to room temperature. Both ways are equally good, depending on your mood.
Save to Pinterest There was a quiet moment one evening when I was eating a bowl of this with my niece, and she asked why it tasted like vacation. I didn't have a good answer except that somehow this dessert carries warmth and ease with it, the way certain foods can transport you without needing to go anywhere. That's the real magic of it.
The Coconut Milk Question
The quality of your coconut milk makes a genuine difference here, and I learned this the hard way by testing three different brands in a row. Some are watery and thin, while others are rich and thick enough to coat the back of a spoon, and that thickness is what creates the creamy texture that makes people love this dish. I now buy the brand that lists only coconut and water in the ingredients, and it's worth the extra dollar or two.
Timing and Temperature Adjustments
The eighteen to twenty minute range matters because different stove tops heat differently—electric burners cook slower than gas, and altitude affects how quickly liquid evaporates. If your rice still looks wet after twenty minutes, keep the lid on and check again in two-minute intervals rather than turning the heat up, which can scorch the bottom. Temperature patience is the real ingredient that separates good coconut rice from great coconut rice.
Ways to Make It Your Own
This recipe is flexible enough to adapt depending on what you have and what you're craving that day. Some people swap mango for pineapple, others add a pinch of cardamom or a strip of lime zest while it's cooking, and one friend even drizzled a touch of condensed milk on top for extra sweetness. The base is solid enough that you can play with it without breaking anything.
- For an even richer version, replace the water entirely with coconut milk and reduce the cooking time slightly since there's less total liquid.
- If you want it less sweet, start with two tablespoons of sugar instead of one-third cup and taste as it cooks to adjust from there.
- Leftover rice keeps covered in the fridge for up to three days and actually tastes good cold straight from the container, which I've discovered by accident more than once.
Save to Pinterest This dessert has become my reliable answer to the question of what to make when you want something that feels luxurious but doesn't demand much from you. It reminds me that sometimes the best things in life are simple, fragrant, and best enjoyed slowly.
Recipe FAQs
- → Can I use regular white rice instead of jasmine rice?
Yes, you can substitute regular white rice, though jasmine rice's delicate floral notes complement the coconut beautifully. Adjust cooking time slightly if needed, as regular rice may require different liquid ratios.
- → What's the best way to achieve the creamiest texture?
Use full-fat coconut milk as recommended, and for even richer results, replace the water entirely with additional coconut milk. Avoid skimmed or lite versions, which won't provide the same luxurious mouthfeel.
- → How should I store leftovers?
Store cooled coconut rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of coconut milk or water to restore creaminess.
- → Can I make this with sticky rice instead?
Absolutely! Sticky rice creates an entirely different texture—more glutinous and chewy. Use the same liquid ratio and follow the same cooking method for equally delicious results.
- → What tropical fruits pair best with this dessert?
Fresh mango, pineapple, and papaya are classic choices that complement the coconut beautifully. You can also serve alongside passion fruit, lychee, or even a scoop of vanilla ice cream for contrast.
- → Is this truly dairy-free despite its creamy nature?
Yes, coconut milk provides all the creaminess without any dairy products. It's naturally vegan-friendly and delivers the same rich texture as traditional cream-based desserts.