Coconut Jasmine Rice With Spicy Chili Crisps
Kick it up a notch with coconut jasmine rice topped with spicy, crunchy chili crisps and cilantro. The fluffy rice is bursting with fragrant and aromatic flavors, crunch and customizable heat in 30 minutes.
The creamy coconut milk adds richness to the rice, while the chili crisps wake up your palate with an explosion of texture, color, flavor and spice.
We’re using a low-tech stovetop method for this great side dish, but check out recipes for a rice-cooker method and instant pot method in the recipe card notes if you prefer.
Bottom line: This is a simple rice dish that we’re taking to the next level. It’s easy to make, pretty to serve and boosted with a blend of mild coconut and bold aromatics and spice. It pairs well with fish, seafood, Asian dishes, grilled meats, roasted veggies, and curries. Perhaps a new go-to side dish?
What to expect
The coconut flavor is subtle but present. I experimented with increasing the coconut milk but too much more can make the rice gummy.
Add as much or as little chili crisps as you like depending on your heat tolerance. Buy them at Asian stores (or Amazon) or make them yourself.
You can even turn your rice a gorgeous fiery orange-red if you mix the chili crisps right into the coconut rice. Dramatic!
Ingredients – tailored to your taste
Rice: Jasmine rice is perfect for this recipe as the grains stay soft without becoming sticky. Other long grain rice can be used if needed such as Basmati.
Coconut milk: Make sure to buy unsweetened coconut milk, preferably full fat. Shake the can well before opening as a thick layer of coconut cream rises to the top, so you want to mix that up for an even consistency. Light coconut milk can be used as well, but it won’t be as rich tasting. The coconut milk is added to the rice with water to avoid sticky rice.
Cilantro: Fresh cilantro adds a lovely fragrant flavor. If you are not a fan, substitute it with parsley, green onions or Thai basil.
Chili crisps: I buy these in a jar at my local Asian grocery store. Check out FAQs on best brands to buy. You can also buy them from Amazon or make them yourself. Here is a homemade chili crisp recipe by Chili Pepper Madness.
Variations:
- Add-ins: toasted shredded coconut (for deeper coconut flavor) or toasted nuts.
- Toppings: Instead of chili crisps, try a topping of finely diced mango or pineapple for a tropical touch. Or a bit of mango or peach salsa.
- Other cooking methods:
- Instant pot coconut rice by Amy & Jack Pressure Cooker Recipes.
- Rice cooker coconut rice by The Nessy Kitchen
Step by step instructions
Tips
Use the proper rice-coconut milk-water ratio: 1 cup rice (185 grams), 3/4 cup coconut milk (177 ml), 3/4 cup water (177 ml). You can halve, double or triple the recipe using these ratios.
Let rice rest, covered, for 5-10 minutes before you fluff it up with a fork. This will allow it to finish absorbing the liquid and create soft, separated grains.
Recipe FAQs
For most rice you buy, it is not necessary to rinse it. Rinsing helps remove impurities and reduce the starch, but packaged rice is well-cleaned and the extra starch is almost insignificant to the final texture. If you do decide to rinse the rice, reduce the water by 2 tablespoons for every 1 cup/198 grams of rinsed rice.
Light coconut milk has about 1/3 the calories of regular rich coconut milk. It is not as thick and rich and it tastes blander and watered down. I find the taste of regular full-fat coconut milk is much better – just use a little less (and more water) if you want to cut calories.
Chili crisps, also known as chili oil flakes or chili oil condiments, are a popular condiment or topping ingredient in many Asian cuisines. They are made by infusing hot oil with a blend of chili pepper, spices, and often extra ingredients like garlic, shallots, and fermented soybean paste (doubanjiang). The resulting mixture is then strained, leaving behind flavorful, crispy chili flakes in aromatic oil.
Bon Appetite editors recommend the top 10 chili crisps in a jar. Each is slightly different in terms of heat, sweetness, umami and add-ins like fried garlic, shallots, soybeans, sesame seeds and Sichuan peppercorns. Check the ingredients if you are vegetarian (some contain fish sauce, anchovies or dried shrimp).
A few of their favorites are Lao Gan Ma Spicy Chili Crisps (crunchy and spicy but not too spicy), Mẹ’s Way Chili Sauce (includes fish sauce), Momofuku Chili Crunch (very hot, crunchy, umami with some sweetness).
What to serve with coconut rice
This Jasmine coconut rice recipe is a perfect side dish to accompany sweet Thai chili wings, Vietnamese grilled chicken, BBQ shrimp (grilled), butternut squash curry, teriyaki salmon, glazed baked chicken leg quarters, crispy baked fish or sous vide lamb chops.
You can also turn it into a main dish by adding oven roasted vegetables, shrimp or grilled chicken.
Shortcuts
The only shortcut in this recipe is to buy the chili crisps in a jar instead of making them yourself. You can also skip the chopped cilantro if you like.
Make ahead
I find that rice reheats really well when fresh or frozen.
- Store leftover rice in an airtight container or ziploc bag and keep it in the fridge for up to 5 days or in the freezer for up to 6 months.
- To reheat, add a small splash of water (1-2 tablespoons) and heat on high in the microwave for 1-2 minutes depending on the size of your leftovers. Frozen rice will take a few more seconds, stirring it halfway through.
More big-flavor rice recipes
- Chinese vegetable egg fried rice
- chicken and noodles in spicy coconut sauce
- shrimp and chicken fried rice (Thai-style)
- Mediterranean rice with vegetables (baked, one pot)
- savory rice with roasted vegetables
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟with a comment in the recipe card below. Thanks so much!
Coconut Jasmine Rice With Spicy Chili Crisps
Ingredients
Coconut rice ingredients
- 2 cups raw Jasmine rice, Note 1
- 1 1/2 cups unsweetened coconut milk, Note 2 (you will need ~1 can of coconut milk
- 1 1/2 cups cold water
- 1 teaspoon salt
- 1 teaspoon sugar
Add-in and Garnish
- 1/3 cup chopped fresh cilantro (or parsley, green onions or basil)
- 2 tablespoons chili crisps, Notes 3 & 4 (or more or less to taste)
Instructions
- MAKE RICE (STOVETOP): Note 4 for other cooking methods. °Place all coconut rice ingredients in a medium to large pot. Give them a quick stir. Heat on medium-high heat, covered, until boiling gently. °Turn down heat to medium-low heat (3-3.5/10). Keep covered as the rice cooks on a gentle heat for 15 minutes (no peeking) or until all water is absorbed (you might need another 1-2 minutes depending on the heat level you used. °Remove pot from heat and let it sit for 5-10 minutes, covered, to finish cooking and absorbing water. Fluff rice with a fork.
- ADD CILANTRO AND GARNISH: Stir in chopped cilantro. Transfer to a serving bowl. Drizzle chili crisps on top. If you enjoy a lot of heat, stir in extra chili crisps as well which will turn the rice a dramatic deep orangey-red. Serve.
Recipe Notes
- Rice options: Jasmine rice is traditional for this recipe as the grains stay soft without becoming sticky. Other long-grain white rice such as Basmati will work fine too. There is no need to rinse the rice unless it comes from an unknown sketchy source.
- Coconut milk options: Light coconut milk can be usedl, but it is blander and thinner and not as rich tasting as regular full-fat coconut milk which is recommended for this dish. Good brands, according to Epicurious, are Trader Joe’s Organic coconut milk and Aroy-D. I like Thai Kitchen brand too.
- To make your own chili crisps try this homemade chili crisp recipe by Chili Pepper Madness.
- Top chili crisp brands to buy: Bon Appetite editors recommend these top 10 chili crisps in a jar (also called chili oil flakes). Each is slightly different in terms of heat, sweetness, umami and add-ins like fried garlic, shallots, soybeans, and Sichuan peppercorns. ***Check the ingredients if you are vegetarian (some contain fish sauce, anchovies or dried shrimp)***
- Variations for coconut rice:
- Add-ins: toasted shredded coconut or coconut flakes (for deeper coconut flavor). Or toasted nuts like cashews or pistachios.
- Toppings: Instead of chili crisps, try a topping of finely diced mango or pineapple for a tropical rice or a sweet chili sauce. And a squeeze of lime if you like.
- Recipes for other cooking methods:
- Instant pot coconut rice by Amy & Jack Pressure Cooker Recipes.
- Rice cooker coconut rice by The Nessy Kitchen
- Make ahead:
-
- Store leftover rice in an airtight container or ziploc bag and keep it in the fridge for up to 5 days or in the freezer for up to 6 months.
- To reheat, add a small splash of water (1-2 tablespoons) and heat on high in the microwave for 1-2 minutes depending on the amount of your leftovers. Frozen rice will take a few more seconds – stir it halfway through.
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