Cilantro-Coconut Jasmine Rice
Inspired by a tip from my friend Amy, who likes to use coconut milk when making jasmine rice. The result is a sticky, slightly sweet rice with a coconut aroma. This rice can be made on the stove or in a rice cooker. For a variation, add one or more of the following: chopped jalapeƱos, cilantro, diced mango, thai basil, toasted coconut, or whatever your heart desires.
Recipe type: Side Dish
  • 2 cups jasmine rice, rinsed well and drained
  • 1½ cups canned coconut milk
  • 1½ cups water
  • ½ cup chopped cilantro
  • ½ teaspoon salt
  • 1 teaspoon sugar
  1. On the stove:
  2. Place the rinsed rice in a large saucepan. Add coconut milk, water, salt, and sugar to the saucepan. Stir, and bring to a boil. Immediately stir again, scraping the bottom of the pan to prevent sticking. Cover and reduce heat to low. Simmer for 15 minutes or until most of the liquid is dissolved. Fluff the rice with a fork and toss in the chopped cilantro.
  3. In the rice cooker:
  4. Combine all of the ingredients from above in the bowl of the rice cooker, increasing the coconut milk to one 13.5 oz can. Cook according to rice maker instructions. Fluff the rice with a fork and toss in the chopped cilantro.
Recipe by Spoon With Me at