Coconut Jasmine Rice With Spicy Chili Crisps

coconut jasmine rice with cilantro and chili crisps in bowl.

5 from 3 votes

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 under 30 minutes.

Prep Time3

Cook Time20

Rest7

Total Time30

Course: Side Dish

Cuisine: American, Asian style

Diet: Gluten Free, Low Lactose, Vegetarian

Servings (change as needed): (or 5 larger portions)

Author: Cheryl Avrich

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.

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.

Nutrition values are estimated using regular full-fat coconut milk and a small amount of chili crisps.