Creamy Coconut Rice Sweet (Printable)

Fragrant jasmine rice simmered in coconut milk with a hint of vanilla. A tropical dessert that's easy to prepare and naturally vegetarian.

# 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

# Steps:

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 Advice:

01 -
  • It uses ingredients you probably already have, and the whole thing happens in one pot with almost no babysitting required.
  • The texture is somewhere between rice pudding and risotto, creamy and comforting but not heavy, and it tastes like vacation even on a weeknight.
02 -
  • If you lift the lid too often while it's simmering, steam escapes and the rice won't cook evenly, so resist the urge to check on it every five minutes.
  • Adding the vanilla extract after you remove the pot from heat keeps the flavor bright and aromatic instead of letting it evaporate into nothing.
03 -
  • Toast your coconut flakes in a dry skillet over medium heat for just a minute or two, watching them closely because they go from golden to burnt in seconds.
  • Taste the rice before you add the vanilla and adjust the sugar if needed, because coconut milk brands vary in sweetness and you want to get it right before you commit.
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