Fragrant Coconut Jasmine Rice Dessert (Printable)

Fragrant jasmine rice simmered in creamy coconut milk, lightly sweetened with vanilla. A tropical dessert serving four.

# Ingredient List:

→ 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

# How to Prepare:

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 Suggestions:

01 -
  • The kitchen fills with the most intoxicating tropical scent as it simmers, making even the dreariest days feel like a mini vacation.
  • You can prepare it ahead and reheat portions, and somehow it gets even more flavorful after sitting for a day in the fridge.
02 -
  • If you see the liquid absorbing too quickly while the rice is still firm, add a splash more coconut milk rather than plain water to maintain the richness.
  • The consistency changes significantly as it cools, firming up more than you might expect, so I always make it slightly looser than my final goal.
03 -
  • The time you spend rinsing the rice makes all the difference—I continue until the water runs nearly clear, which prevents the final dish from becoming gummy or starchy.
  • After hundreds of batches, Ive discovered that allowing the finished rice to sit covered for exactly 10 minutes rather than 5 creates the perfect absorption of remaining liquid without overcooking.
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