Jasmine Coconut Rice

Jasmine rice is originally from Thailand and has a slightly sticky texture when cooked.  It is usually cooked with a measured amount of water which is absorbed by all the rice.  This version of sticky rice has sweet undertones but is not sugary.  It is great with chilli curries, in fact any spicy food as it helps counterbalance the heat.  I could even be tempted to add some sweetness and have it for pudding as well with some fresh mango…

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  • 1. Bring the water and coconut milk to a boil and add the rice and cook for one minute
  • 2. Lower the heat and after giving it a stir put a tightly fitting lid on and cook gently for 10 minutes
  • 3. Remove from the heat and leave to steam for 3 or 4 minutes resisting the temptation to lift the lid to see how it is doing. Honestly it's fine!
  • 4. To serve, remove the lid and fluff up slightly before putting it into a small round bowl or similar. If you wish you can turn it out of the bowl and it will stay in a nice dome shape on the plate

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About Chef

Ally Bremner

Founder of 'What to Cook' if and sister site 'What to Eat if', Ally Bremner has personal experience of diet limitations, either through her own Coeliac Disease or family members ...