Coconut Jasmine Rice

by Jonathan Cheung

Amazing as a base for a curry or just to treat your palate and PSSST you can use sweetened or unsweetened coconut for variety.

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  • 2 cups/ 500mL Dainty Jasmina blend rice
  • 1 can Coconut Milk (recommend full fat coconut milk)
  • 1 ½ cups/ 350mL Water
  • ½ tsp/ 5mL Sea Salt
  • 1 Lemongrass stalk, smashed
  • 2-3 Makrut Lime leaves
  • Garnish: ¼ cup/ 60mL shredded Coconut, toasted
  • Note: Makrut Lime leaves can be found in the spice section of most specialty grocery stores dried, best is fresh from an Asian grocer.



Place the rice in the rice cooker (or in a pot on stovetop).


Add coconut milk, water, salt, lemongrass and kaffir lime leaves to your rice cooker, stir and cover with the lid.


Turn your rice cooker on.


In a small pan, toast the coconut until golden brown (approx. 3 minutes).


Fluff the cooked rice, remove the lemon grass stalk and lime leaves, and sprinkle the shredded coconut over the top. Serve.

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