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Baked Coconut Jasmine Rice with toasted coconut sprinkled on top

Baked Coconut Jasmine Rice

Course: Side Dish
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6 servings
This is an easy side that has a mild coconut flavor and just a touch of sweetness
Print Recipe

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.