Jasmine Rice with Shredded Coconut and Cilantro Recipe

Jasmine Rice with Shredded Coconut and Cilantro

Rice flavored with coconut and cilantro (coriander leaves) can add some flair to a variety of dishes, not only those from Southeast Asia, like Thai curries.

Yield: 4 servings

Time: 20 minutes


  • 1 cup (200 g) jasmine rice
  • 2 cups (500 ml) water
  • 3 whole garlic cloves, peeled
  • 5 cardamon seeds
  • salt
  • 1 Tbsp finely chopped stalks of cilantro (stalks of coriander leaves)
  • 2 Tbsp fresh cilantro (coriander leaves) roughly chopped
  • 2 Tbsp unsweetened shredded coconut


Bring water to a boil in a saucepan. Add salt, garlic cloves, cardamon seeds, and the chopped stalks of cilantro (coriander). Add the rice and bring it to a boil. Reduce heat to medium-low. Cover it partially with a lid and cook for about 12-15 minutes. Just before service add shredded coconut and cilantro (coriander leaves). Fluff it up with a fork and serve.

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