Fragrant Coconut Rice Sweet (Printer version)

Fragrant jasmine rice simmered in creamy coconut milk. A tropical, lightly sweetened dessert that's ready in just 30 minutes.

# What You'll Need:

→ Rice

01 - 1 cup jasmine rice, rinsed

→ Liquids

02 - 1 ½ cups coconut milk (full-fat recommended)
03 - 1 cup water

→ Sweetener & Flavor

04 - ⅓ cup granulated sugar
05 - ¼ teaspoon salt
06 - 1 teaspoon vanilla extract

→ Garnish

07 - 2 tablespoons toasted coconut flakes
08 - 1 tablespoon chopped fresh mango or pineapple

# Directions:

01 - In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, sugar, and salt.
02 - Stir well and bring to a gentle boil over medium heat.
03 - Reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and most of the liquid is absorbed.
04 - Remove from heat, stir in the vanilla extract, and let stand covered for 5 minutes.
05 - Fluff the rice gently with a fork.
06 - Serve warm or at room temperature, topped with toasted coconut flakes and fruit, if desired.

# Expert Advice:

01 -
  • It tastes restaurant quality but takes less than thirty minutes, which is honestly hard to believe the first time you make it.
  • The texture is naturally creamy without any cream involved, so it feels indulgent but won't leave you heavy afterward.
02 -
  • If you stir the rice constantly while it's cooking, it releases too much starch and becomes mushy instead of fluffy—resist the urge to check on it.
  • Full-fat coconut milk separates if it sits in the can, so shake it well before opening or you'll end up with a thin liquid instead of the creamy version you need.
03 -
  • Toast your own coconut flakes in a dry skillet for about three minutes, stirring constantly, and they'll smell incredible and taste worlds better than the untoasted version.
  • Make a double batch and you'll have cold coconut rice ready for breakfast or an afternoon snack, which is exactly how I've started ending most weeks.
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