Coconut Jasmine Rice

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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 Jasmine 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 Kaffir Lime leaves
  • Garnish: ¼ cup/ 60mL shredded Coconut, tosted
  • Note: dried Kaffir Lime leaves can be found in the spice section of most grocery stores, fresh in an asian market store.



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 and sprinkle the shredded coconut over the top. Serve.

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