Tags: vegetarian, vegan, gluten-free
Fluffy jasmine rice with a subtle richness and aroma from cooking it in coconut milk. It’s made exactly like plain jasmine rice in a rice cooker, except that part of the water is swapped for coconut milk — a volume equal to the dry rice.
Makes 4 servings (about 3/4 cup cooked each, ~3 cups total).
Ingredients
- 1 cup dry jasmine rice
- 1 cup full-fat coconut milk
- 1/2 cup water
- 1/4 teaspoon salt (optional)
The coconut milk matches the dry rice by volume (1 cup each). Together with the 1/2 cup water, that’s 1.5 cups of total liquid — the standard jasmine rice-cooker ratio of 1 part rice to 1.5 parts liquid. If your rice cooker uses a different ratio for jasmine rice, keep the coconut milk at 1 cup and adjust only the water.
Instructions
- Rinse the rice: cover it with cool water, swish, and drain. Repeat 2–3 times until the water runs mostly clear, then drain well.
- Add the rinsed rice to the rice cooker.
- Shake or stir the can of coconut milk so the cream and liquid are combined, then add 1 cup coconut milk, 1/2 cup water, and the salt.
- Cook on the rice cooker’s white/jasmine setting.
- When it finishes, let it rest for a few minutes, then fluff with a fork or rice paddle and serve.
To scale: use equal parts rice and coconut milk, plus half that amount in water (e.g. 2 cups rice → 2 cups coconut milk + 1 cup water for ~8 servings).
Allergens
- Tree nut (coconut) — the coconut milk. The FDA classifies coconut as a tree nut, so it’s relevant for tree-nut allergies (though many people with tree-nut allergies tolerate coconut — check with your allergist).
This dish is vegan and gluten-free. It is otherwise free of dairy, egg, soy, peanuts, wheat, shellfish, and fish. (Some canned coconut milk contains stabilizers like guar gum; check the label if that matters to you.)
Nutrition
Estimated for 4 servings (~3/4 cup cooked each). Assumes 1 cup dry jasmine rice, 1 cup canned full-fat coconut milk, and the optional 1/4 teaspoon salt.
Per serving
| Amount | |
|---|---|
| Calories | ~280 |
| Fat | ~11 g |
| Carbs | ~39 g |
| Protein | ~4 g |
| Sodium | ~150 mg |
Whole recipe (4 servings)
| Amount | |
|---|---|
| Calories | ~1,110 |
| Fat | ~46 g |
| Carbs | ~154 g |
| Protein | ~16 g |
| Sodium | ~610 mg |
Most of the calories come from the rice (carbs) and the coconut milk (fat, largely saturated). The sodium figure assumes the optional 1/4 teaspoon salt; without it, sodium is negligible (~5 mg total). Using light coconut milk instead of full-fat cuts roughly 25 g of fat and ~230 calories from the whole recipe.
These values were estimated by Claude (an AI assistant) and may be inaccurate. Treat them as rough approximations, not exact figures.