Coconut Rice

One of the best recipes I took out of Jessica Seinfeld’s new cookbook “Food Swings” and also one of the easiest.

I love Jasmine Rice and I love Coconut so it’s a win win in my book.

I served along with my Sheet Pan Shrimp which is truly an easy elegant delicious meal. This rice is just delicious served with almost any meal. Especially a savory dish such as this one.

Just follow theses easy instructions and I have no dog in the fight to promote Jessica’s book but I think it’s a very worthwhile purchase.


1 13.5 ounce can coconut milk ( app. 1 3/4 cup)

1 1/2 cups Jasmine Rice

1/4 teaspoon kosher salt


In a medium saucepan, combine the coconut milk, 1/2 cup water, the rice and the salt over medium-high heat. Let it come to a boil and stir a few times. Reduce the heat to low, cover tightly and cook for 18 minutes, or until the rice is tender and all the liquid is absorbed. Remove from the heat and let stand, covered , for at least 5 minutes.

  • a little tip– I sprayed saucepan with Pam Spray –makes for easier stirring and quicker clean up and no rice sticking to bottom of pan

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