Coconut Ginger Jasmine Rice with Chili Crisp (Printable)
Creamy coconut-ginger jasmine rice topped with spicy chili crisp, fresh cilantro, and scallions.
# What You’ll Need:
→ Rice Base
01 - 1 cup jasmine rice, rinsed thoroughly
02 - 1 cup full-fat unsweetened coconut milk
03 - 1 cup water
04 - 1/2 teaspoon salt
05 - 1 tablespoon fresh ginger, finely grated
→ Garnish & Topping
06 - 2 scallions, thinly sliced
07 - 1/4 cup fresh cilantro leaves, roughly chopped
08 - 2 tablespoons chili crisp
09 - 1 tablespoon toasted sesame seeds
10 - Lime wedges for serving
# How-To Steps:
01 - In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, salt, and grated ginger. Stir thoroughly to incorporate all ingredients.
02 - Bring mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is fully absorbed and rice is tender.
03 - Remove from heat and let stand covered for 5 minutes. Uncover and fluff rice gently with a fork to separate grains.
04 - Transfer fluffed rice to a serving platter or individual serving bowls.
05 - Top with sliced scallions, chopped cilantro, and toasted sesame seeds if desired. Drizzle generously with chili crisp.
06 - Serve immediately with fresh lime wedges on the side for squeezing.
# Expert Advice:
01 -
- The creamy coconut base transforms ordinary jasmine rice into something extraordinary
- That spicy chili crisp finish creates this incredible sweet heat balance
02 -
- Every stove is different so if your rice still has a bite after 15 minutes add another splash of water and cook 5 minutes longer
- The resting period isn't optional it's what transforms sticky rice into perfectly fluffy individual grains
03 -
- Rinse your rice until the water runs completely clear this is the secret to restaurantquality texture
- Room temperature coconut milk incorporates more easily than cold straight from the fridge