Save There's something about the smell of jasmine rice hitting coconut milk that stops me mid-thought every time. I discovered this dessert on a humid afternoon when I was experimenting with leftover coconut milk and found myself mesmerized by how the grains softened into something almost buttery. It's not fancy or complicated, but it tastes like someone cared enough to slow down and let the good ingredients do their work.
I made this for my neighbor one evening after she mentioned craving something tropical, and watching her face when that first spoonful hit was worth every minute. She asked for the recipe three times before I finally wrote it down, and now whenever I make it, I think of her sitting on my kitchen stool, barefoot and relaxed, asking for seconds.
Ingredients
- Jasmine rice: Rinsing it removes excess starch and lets each grain stay separate and delicate once cooked, which matters more here than in savory dishes.
- Full-fat coconut milk: This is non-negotiable—the kind in a can with actual coconut solids creates that silky texture that makes the whole thing sing.
- Water: Balances the richness so the coconut doesn't overwhelm the gentle flavor of the rice.
- Granulated sugar: Keeps the sweetness subtle and lets the coconut come through; you can adjust this based on your fruit choice.
- Salt: A small pinch does the invisible work of making everything taste more like itself.
- Vanilla extract: Stirred in at the end so it stays bright and doesn't cook away into nothing.
- Toasted coconut flakes and fresh fruit: Optional but absolutely worth it—they add texture and a living quality to each bite.
Instructions
- Measure and rinse:
- Run your jasmine rice under cool water until the water runs mostly clear, using your fingers to gently move the grains around. This small step changes everything about how the finished rice feels on your tongue.
- Combine in the saucepan:
- Pour the rinsed rice, coconut milk, water, sugar, and salt into your medium saucepan and give it a good stir so nothing settles to the bottom. You'll notice the mixture already smells like a tropical promise.
- Bring to a boil:
- Set the heat to medium and let it come to a gentle boil, which takes about 3 to 4 minutes. Listen for the soft bubbling sound—it means you're on track.
- Simmer with patience:
- Lower the heat to low, cover the saucepan with a lid, and let it simmer undisturbed for 18 to 20 minutes until the rice is tender and has absorbed most of the liquid. Resist the urge to lift the lid too often; the steam is doing important work underneath.
- Add the vanilla finish:
- Remove from heat and immediately stir in the vanilla extract while everything is still warm and steaming. Cover again and let it rest for 5 minutes, which seems short but allows the flavors to settle together.
- Fluff and serve:
- Use a fork to gently break up any clumps, fluffing the rice with light, deliberate strokes. Pile it into bowls and top with toasted coconut and bright fruit if you have it on hand.
Save I'll never forget the night my daughter declared this her favorite dessert, which meant more to me than any review ever could. Simple food cooked with attention becomes a small act of love in a way that complicated recipes sometimes miss.
When to Make This
This is perfect for humid evenings when you want something cool and nourishing without the effort of baking. It's equally at home as an unexpected weeknight treat or as part of a casual dinner where you want to feel a little bit special without fussing.
Flavor Variations Worth Trying
Once you've made it once, the possibilities open up—I've stirred in cardamom or a whisper of cinnamon and found both to feel natural rather than forced. Swapping vanilla for a drop of rose water or almond extract creates something different but equally easy to love.
Storage and Serving Ideas
Coconut rice keeps beautifully in the refrigerator for three days in a covered container and tastes just as good cold or gently warmed through. It pairs wonderfully alongside fresh mango, a scoop of vanilla ice cream, or even a cup of strong tea for something quiet and grounding.
- Leftover rice can be softened with a splash of milk and eaten as a breakfast porridge.
- Try it with fresh berries or a drizzle of honey for a different mood.
- It's naturally forgiving—adjust sweetness and toppings to whatever your kitchen has on hand.
Save This is the kind of dessert that makes you realize how little you actually need to feel cared for. Let the coconut milk do what it does best, and taste what happens when simple ingredients meet a patient hand.
Recipe Guide
- → What type of rice works best for this dish?
Jasmine rice is ideal due to its fragrant aroma and soft, fluffy texture after cooking.
- → Can I use full coconut milk instead of mixing with water?
Yes, using all coconut milk results in a richer, creamier texture and more pronounced coconut flavor.
- → How do I prevent the rice from sticking to the pan?
Stir the mixture before cooking and use a saucepan with a tight-fitting lid to simmer gently on low heat.
- → What are some good toppings to enhance the dish?
Toasted coconut flakes and fresh tropical fruits like mango or pineapple complement the flavors and add texture.
- → Is this suitable for gluten-free and vegetarian diets?
Yes, it contains no gluten and uses plant-based ingredients, making it vegetarian and gluten-free friendly.