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You've been hunting for a foolproof, stupidly-well-tested Thai Coconut Jasmine Rice recipe? Well, m'love, your search ends right friggin’ now! This Thai rice prep isn’t just playing backup—it’s the absolute SIDEKICK to make your curries and meal preps shine.
Coconut milk makes it lush, lemongrass and lime leaves give it a lovely aroma, and the fluffy, fragrant grains? Absolute perfection. (Seriously, why are we not cooking rice like this all the time?) And if you’re rocking a rice cooker, don’t sweat it—I’ve got recipe notes to make sure it still turns out fire!
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Jasmine rice is a staple in Thai cuisine, prized for its soft, slightly sticky texture and subtle floral aroma. This easy recipe keeps things simple—full-fat coconut milk brings the creaminess, while lemongrass and lime leaves (totally optional for those who can’t find ’em) add a divinely-citrusy vibe.
Unlike Indonesian nasi uduk, which layers on star anise, pandan leaves, and other bold (but sometimes hard-to-find) aromatics, this Thai version is more straight to the point, using simple ingredients, making it the perfect side dish for pairing with green curry tofu, ca ri chay, or just about anything saucy.
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🥰Why you’ll adore this coconut jasmine rice recipe
🌱 Vegan AF & GF: Like all my vegan Thai recipes, this contains no fish sauce, shrimp paste, or chicken stock. It’s cholesterol-free and naturally gluten-free, too.
⚡ Fast & Simple: In under 30 minutes, you’ll have perfectly cooked fragrant jasmine rice with subtle Thai flavors that don’t overpower the main dish you serve it with.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, before publishing, it was test-driven successfully by a massive crew of hundreds of recipe testers. It’s gosh darned foolproof!
🙌 Learn to make restaurant-quality Thai food
This guide to my most popular vegan Thai recipes is 100% FREE, & you'll love the actual heck out of it 🥰
🍚 Coconut Jasmine Rice Ingredients
Jasmine Rice
Jasmine rice ("khao hom mali" in Thai) is the go-to for Thai rice dishes like khao pad. Aged basmati rice (the same one I use for veg biryani) works great as a substitute.
Lemongrass
The long, fibrous lemongrass stalks get removed before serving, but if you use frozen ground lemongrass (which in my opinion is hyper-convenient, and not less flavorful), it sorta melts right in—no need for any fussy straining. It’s a handy swap if you can’t find fresh stalk.
Lime Leaves
You might’ve heard these called kaffir lime leaves, but “kaffir” is actually a racist and derogatory term, so let’s retire that one for good, and refer to these as Makrut lime leaves instead, OK?
These fragrant leaves are a staple in Southeast Asia, showing up in everything from crispy tahu goreng to slurpable vegan pad see ew and the golden-hued nasi kunyit. If you can’t find fresh leaves, dried or frozen ones will still bring that signature punch. Otherwise, leave ‘em out, or add a tiny bit of lime zest in their place.
Cardamom
My go-to? Cloud Forest Cardamom from Burlap & Barrel—it’s got this wild depth that regular green cardamom just can’t touch. But if all you’ve got is the standard grocery store stuff, don’t stress. Leftovers? Toss ‘em into vegan pumpkin donuts, a cozy red lentil dahl, or some crispy Filipino turon. (Because let’s be real, fried plantains with a little extra spice? Always a good move.)
If you are planning to order some for making this recipe, you can get my fave cumin seeds for free with your order by using my link below.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Red Curry Jasmine Rice
Spice freaks, this bad boy’s for you. Add a tablespoon of vegan red curry paste to the pan while cooking the lemongrass and lime leaves, letting it sizzle in the oil before adding the rice
Tom Yum Fried Rice
Got leftover cooked Jasmine rice? Sizzle tom yum paste in oil until it smells like pure magic, then toss in a big handful of chopped Thai basil and cilantro. Just follow my tom yum fried rice recipe and hit it with sambal oelek, chili garlic sauce, or sriracha for a tiny bit more heat.
Bumbu Bali Jasmine Rice with Peanuts
Indonesian flavors are coming in hot! Heat up bumbu bali in oil before adding the rice. Finish with roasted peanuts and a drizzle of kecap manis or a spoonful of sambal matah for that perfect balance of sweet, savory, and heat.
📖How to make Coconut Jasmine Rice
Lock in this Thai Coconut Jasmine Rice with step-by-step photos and pro tips, or skip to the bottom of the post for the easy-to-print recipe card.
Step One
Rice and Shine:
Rinse the jasmine rice under cold water until the water runs clear. Drain well in a wire mesh strainer to remove excess water.
✅ If your rice is extra starchy, you can dump it into a large bowl, cover with cool water, and massage it by hand for about a minute before rinsing it in a wire strainer. That will get most of the starch out, which really helps the cooked rice to not clump up on you.
Step Two
Lemongrass Mash:
Remove any dry outer leaves from the lemongrass, cut 'em into 3-inch sections, and smash 'em with the side of a heavy knife to release their oils.
Step Three
Make Your Kitchen Smell Like Heaven:
Heat oil in a saucepan over medium heat. Once the oil is hot, add the lime leaves, smashed lemongrass stalks, and cardamom, stirring for 30-60 seconds until fragrant.
Step Four
Grain and Bear It:
Add the drained rice and stir for 2 minutes, coating the grains in the infused oil.
✅ Make sure not to let the rice sit in one place for too long as you sauté it. The goal here is to lightly toast the rice, but also get all of the grains oil-coated to prevent them from sticking together as the rice steams.
Step Five
Coco-Dependent Relationship:
Pour in the coconut milk, water, salt, and sugar. Stir briefly, then bring to a gentle boil over medium-high heat.
Step Six
Turn Down for What?:
Reduce heat to low, cover, and let it simmer for 23-25 minutes until the liquid is absorbed.
Step Seven
HR Fluff N’ Stuff:
Let the rice rest, covered, for 10 minutes. Remove the lime leaves and lemongrass, then gently fluff with a fork before serving warm.
Step Eight
Leaf It Right Here:
For a prettier presentation and a wee bit of extra flavor and texture, garnish with cilantro, scallions, Thai basil, or shredded coconut.
💡Serving Ideas
Obviously, this stuff makes the perfect bed onto which you can ladel a rainbow of cirries upon! Serve it alongside vegan yellow curry, vegan massaman curry, vegan pad ped, or vegan red curry.
Rock this rice out with some fresh thum mak hoong (because who wants boring, plain jasmine rice for din din? -Nah' me!) Rock some crispy Thai spring rolls with nam prik pao or nam jim jaew on the side.
A warm, aromatic bowl of tom kha soup, Thai basil eggplant, or stir-fried pad woon sen could all be killer on this rice for ya.
The delicate fragrance of this rice all makes it a bangin’ choice to soak up rich, spiced Indian dishes like arhar dal tadka, chana dal, aloo gobi, and slow-simmered rajma chawal. It also slaps hard with classics like vegan tikka masala and chana masala, adding some bangin’ buttery contrast (without, you know, actual butter).
👉Top tips
- Rinse or Regret It: Give that rice a good rinse under cold water until it runs clear—no shortcuts. This washes off extra starch, so you don’t end up with a pot of gummy mush. Drain the rinsed rice it like you mean it, too. Wet rice hitting the pan = clumpy, sad grains.
- Don’t Rush the Fluff: After cooking, let the rice sit, covered, for 5 minutes. This isn’t just for fun—it helps the grains of rice firm up, so you get fluffy, separate rice instead of a steamy pile of beat-up mush.
- Go Full Fat (Coconut Milk, That Is): I don’t mess around with light coconut milk. Full-fat gives the Thai jasmine rice a richer full-flavor, and the extra fat helps cool your palette when you are serving this with spicy Thai curries.
🤷♀️ Recipe FAQs
❄️ Refrigerating:
Let the rice cool completely, then transfer it to a stainless steel or airtight container. It’ll stay fresh in the fridge for up to 4 days.
🔥 Stovetop Reheating:
Add the rice to a saucepan with a splash of water or creamy coconut milk. Cover and warm over low heat, stirring occasionally until heated through.
⚡️ Microwave Reheating:
Place the rice in a microwave-safe bowl with a small splash of water or coconut milk. Cover with a damp towel or a plate and microwave in 30-second bursts, fluffing in between, until warm.
Hellllls to the No. Unless you’re trying to make a coconut-scented rice popsicle, in which case… still no. Vietnamese ice cream bars: OK in the freezer. This rice rice? Come on. Def. Don’t do that to yourself.
That's a good option! Start by sautéing the smashed lemongrass and lime leaves in oil on the stovetop for about 30 seconds to bring out their fragrance. Then, transfer them to your rice cooker along with the drained rice, coconut milk, salt, sugar, and just ½ cup of water (instead of the full amount called for in the recipe), but you’re keeping the full amount of coconut milk for its rich flavor. Stir it all together, close the lid, and let the rice cooker do its thing. Once it’s done, let it sit for 5 minutes before fluffing.
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Coconut Jasmine Rice
Equipment
- rice cooker (optional)
Ingredients
- 2 cups jasmine rice
- 1 stalk lemongrass
- 2 teaspoons olive oil
- 3 lime leaves optional
- ½ teaspoon ground cardamom
- 400 ml. coconut milk full-fat
- 1 ½ cups water
- ¾ teaspoon salt
- 2 tablespoons brown sugar coconut sugar, or palm sugar
Optional Garnishes:
- Cilantro leaves
- Unsweetened grated coconut
- Scallions thinly sliced
- Thai basil leaves
- Perilla Leaves
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. Drain well in a wire mesh strainer.
- Remove any dry external leaves from the lemongrass, cut it into 3 inch sections, and bash the lemongrass firmly with the side of a heavy cleaver or knife. -This will help the lemongrass to please its oils to the rice when cooked.
- Heat the oil in a saucepan over medium heat. Add the lime leaves, lemongrass, and cardamom stirring for 30 seconds until fragrant.
- Add the drained rice and stir for 2 minutes to coat evenly with the oil.
- Pour in the coconut milk, water, salt, and sugar. Stir briefly to combine.
- Bring to a gentle boil over medium-high heat, then reduce to low heat. Cover and simmer for 23-25 minutes.
- Remove from heat and let sit, covered, for 10 minutes. Discard the lime leaves and lemongrass. Fluff the rice with a fork before serving.
- Garnish with cilantro, coconut scallions, or Thai basil, if using. Serve warm.
Notes
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Karla Merrels Lewis says
Easy and full of flavor!