Baked Coconut Jasmine Rice
I’m not going to lie to you: this Baked Coconut Jasmine Rice, is, in the opinion of all tasters, a little better without the toasted coconut.
But it sure is pretty.
This is an easy to make and easy to hold recipe that works well as a side for a dish with a little sweetness of it’s own. It is also fabulous with Asian inspired cuisine. Sprinkle a little salt on top before serving to bring out the subtle coconut flavor.
You can use a regular pot with a lid as long as you are positive it’s oven-proof.
You can also use a regular casserole dish with foil tightly wrapped. Or you could buy this darling lidded casserole dish (affiliate link) that you can cook and serve in!
Bring the coconut milk, water, coconut oil, sugar and salt to a boil in a saucepan, or microwave until bubbling in a microwave proof bowl. Pour over rice in casserole dish.
Lid immediately and bake for 40 minutes.
Baked Coconut Jasmine Rice
Ingredients
- 2 cups Jasmine rice
- 4 cups Coconut milk
- 1/2 cup Water
- 2 tblsp Coconut Oil
- 1 tsp Salt
- 1 tsp Granulated Sugar
- 1/4 cup Toasted Coconut optional
Instructions
- Preheat oven to 350 degrees.
- Spray interior of two quart lidded casserole dish with cooking spray. Add rice.
- I use a full quart box of the soy-free, dairy-free coconut milk that has 70 calories per cup. If using the full fat, canned coconut milk, omit the coconut oil.
- Bring coconut milk, water, coconut oil, sugar and salt to a rolling boil in a saucepan.
- Pour hot liquid over rice and immediately cover; if your casserole dish has no lid, use foil sealed tightly.
- Bake for 40 minutes or until rice absorbs all liquid. Fluff rice immediately: cooked rice will stay warm in casserole dish for at least half an hour, and can be reheated in the microwave if necessary. Serve with a sprinkle of toasted coconut on top if desired.
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