Pin It My neighbor brought this back from a trip to Thailand, scribbled on hotel stationery. She swore it was the only dessert her kids finished without complaint. I tried it on a rainy Tuesday with whatever I had in the pantry, and the smell alone made my kitchen feel like somewhere far away and warm. It's become my go-to when I want something sweet but not fussy. The rice gets creamy, the coconut milk does all the work, and you end up with something that feels special without any real effort. Now I keep a can of coconut milk in the cupboard just in case.
I made this for a potluck once, and people kept asking if I ordered it from somewhere. One friend ate two bowls standing at the counter and then texted me the next day for the recipe. It's one of those dishes that looks like you tried harder than you did. I've served it warm with mango on top, and I've also eaten it cold straight from the fridge at midnight. Both times, it delivered exactly what I needed.
Ingredients
- Jasmine rice: Rinsing it first keeps the texture light and prevents gummy clumps, and the floral scent of jasmine makes the whole dish smell like something from a street market.
- Coconut milk: Full-fat is the move here because it gives you that silky richness without needing cream or butter, and it carries the sweetness in a way that feels natural, not cloying.
- Water: This thins the coconut milk just enough so the rice cooks evenly and doesn't turn into a brick, but you can skip it entirely if you want something richer.
- Granulated sugar: A third of a cup is the sweet spot for most people, but I've gone lighter when serving it with syrupy fruit and nobody complained.
- Salt: Just a pinch wakes up the coconut and sugar so the flavor doesn't fall flat, and it's the difference between tasting homemade versus something from a mix.
- Vanilla extract: Stir this in at the end so the heat doesn't cook off the fragrance, and it adds a warmth that makes the whole bowl feel more dessert than side dish.
- Toasted coconut flakes: These add crunch and a toasted flavor that contrasts with the creamy rice, and they look pretty enough that people think you planned it.
- Fresh mango or pineapple: The acidity and sweetness of tropical fruit cuts through the richness and makes every bite feel brighter and more complete.
Instructions
- Combine and heat:
- Put the rinsed rice, coconut milk, water, sugar, and salt into a medium saucepan and stir everything together so the sugar starts to dissolve. Bring it to a gentle boil over medium heat, watching for the moment it just starts to bubble around the edges.
- Simmer covered:
- Turn the heat down to low, cover the pot with a lid, and let it simmer for 18 to 20 minutes without lifting the lid too much. The rice will absorb the liquid slowly and turn tender and creamy, and you'll know it's ready when most of the liquid is gone and the grains are soft.
- Finish and rest:
- Pull the pot off the heat, stir in the vanilla extract, then cover it again and let it sit for 5 minutes. This resting time lets the flavors settle and the rice finish steaming in its own heat.
- Fluff and serve:
- Use a fork to gently fluff the rice so it doesn't clump, then spoon it into bowls while it's still warm or let it cool to room temperature if you prefer. Top with toasted coconut flakes and chopped mango or pineapple, and serve it like the little triumph it is.
Pin It The first time I served this to my mom, she ate it quietly and then asked if I had the recipe written down somewhere. She never asks for recipes. I realized then that this wasn't just easy or tasty, it was the kind of thing that makes people feel cared for without you having to say much. It's been my secret weapon ever since.
Making It Richer
If you want something closer to dessert than a light sweet side, swap out the water entirely and use two and a half cups of coconut milk instead. The texture gets thicker and more indulgent, almost like a loose rice pudding, and it holds up beautifully under a scoop of vanilla ice cream. I've done this for dinner parties, and it always disappears first.
Texture Variations
Sticky rice instead of jasmine gives you a chewier, more traditional texture that some people prefer, especially if you grew up eating mango sticky rice. You'll need to soak it for a few hours first and adjust the liquid slightly, but the payoff is a denser, more satisfying bite. I keep both types in my pantry now because the mood decides which version I want.
Serving Suggestions
This works warm right after cooking, at room temperature an hour later, or even cold from the fridge the next day, and each version has its own appeal depending on the weather and your patience. I've served it in small bowls as a sit down dessert, and I've also packed it into jars for a picnic where it held up perfectly without getting weird. The toasted coconut and fruit on top aren't optional in my book because they add the contrast that makes every spoonful interesting instead of one note.
- Drizzle with a little condensed milk if you want something sweeter and more decadent without changing the base recipe.
- Add a pinch of cardamom or a strip of pandan leaf while it simmers for a more aromatic, Southeast Asian vibe.
- Pair it with grilled pineapple or a handful of fresh berries if mango isn't in season and you need something bright and juicy.
Pin It This recipe has never let me down, and I've made it more times than I can count for people who needed something warm and sweet without a lot of fuss. Keep it in your back pocket for the days when you want to feel like you made something special without actually working that hard.
Recipe FAQs
- → Can I use regular white rice instead of jasmine rice?
Jasmine rice is ideal for its delicate aroma and tender texture when cooked in liquid. Regular white rice can substitute, but it may require slightly adjusted cooking time and won't provide the same fragrant character. Short-grain or sushi rice also work well.
- → What's the best way to achieve the creamiest texture?
Use full-fat coconut milk as specified, and consider replacing the water with additional coconut milk for extra richness. Ensure proper liquid absorption by covering during cooking and avoiding the heat from being too high, which can cause premature evaporation.
- → How should I store leftovers?
Store cooled coconut rice in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or coconut milk to restore creaminess. You can also enjoy it cold as a refreshing dessert.
- → Can I make this dairy-free?
This dessert is naturally dairy-free when made with coconut milk. Always verify that coconut milk and other packaged ingredients don't contain dairy additives. The vanilla extract should be pure, not cream-based.
- → What tropical fruits pair best with this dish?
Mango, pineapple, and papaya are excellent choices that complement the coconut flavor beautifully. Fresh lychee, passion fruit, and sliced starfruit also provide wonderful tropical sweetness and textural contrast to the creamy rice.
- → How can I adjust the sweetness level?
Start with ⅓ cup sugar and taste before serving. Add more granulated sugar if desired, or reduce to ¼ cup for a subtler sweetness. Remember that toppings like fresh fruit and vanilla ice cream add additional sweetness to the final dish.