Coconut Cream Braised Jasmine Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fragrant jasmine rice simmered slowly in rich canned coconut cream, creating a luscious and subtly sweet side dish. This Thai-inspired rice and grain recipe (vegetarian, gluten free), ready in about 30 minutes, pairs jasmine rice, canned coconut cream, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 25 min Serves 3 Thai cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until the water runs clear to remove excess starch.
  2. Step 2: In a medium saucepan, combine the rinsed jasmine rice, 1 cup canned coconut cream, 1/2 cup water, and 1/2 teaspoon salt. Stir gently to mix.
  3. Step 3: Bring the mixture to a boil over medium-high heat, then reduce heat to low and cover with a tight-fitting lid.
  4. Step 4: Simmer for 15 minutes without lifting the lid, until the liquid is absorbed and the rice is tender.
  5. Step 5: Remove from heat and let it rest covered for 10 minutes to steam and fluff the rice before serving.

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