Coconut Infused Jasmine Rice

By
Miri Rotkovitz
Miri Rotkovitz
Miri Rotkovitz
Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.
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Updated on 03/1/22
Bowl of Sticky Jasmine Rice
MIB Pictures / Getty Images
Prep: 1 mins
Cook: 20 mins
Total: 21 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
71 Calories
0g Fat
15g Carbs
2g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 71
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 111mg 5%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 2g
Vitamin C 3mg 13%
Calcium 29mg 2%
Iron 1mg 4%
Potassium 276mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This quick, simple coconut rice recipe is unusual in that it uses coconut water instead of the typical coconut milk. The result is a lighter, slightly sticky texture and delicate, refined coconut flavor. This rice is a great counterpoint to spicy foods, seafood, and Southeast Asian, Caribbean, or South American cuisines. There is a nutritional boon too since coconut water is naturally fat-free, and is high in potassium, magnesium, and vitamin C.

This recipe calls for Thai jasmine rice, a long-grain variety of fragrant rice that is native to Thailand. The name jasmine doesn't refer to the flavor, which is somewhat buttery and may remind you of popcorn, but instead refers to the color, as the rice is white like a jasmine flower. This recipe is for two to four people (depending on how you are serving it), but it is easily doubled.

Ingredients

  • 1 3/4 cups coconut water

  • 1 cup Thai jasmine rice

Steps to Make It

  1. Place the coconut water in a medium saucepan and bring just to a boil.

  2. Stir in the rice. As soon as it returns to a boil, cover, reduce heat to low, and simmer for 15 to 20 minutes, or until the coconut water is absorbed and the rice is tender.

  3. Remove from the heat and allow the rice to rest, covered, for a few minutes before serving.