Sesame Coconut Rice is the easy, flavorful rice side dish that instantly upgrades any meal. Made with jasmine rice, light coconut milk, sesame oil, and sesame seeds, this fluffy sesame coconut rice recipe is rich, fragrant, and the perfect base for bowls, stir fries, grilled proteins, and all of your favorite Asian-inspired meals.

If plain rice has ever felt a little boring, this is the recipe to change that. The coconut milk adds a subtle creamy richness while the sesame oil brings that warm, nutty flavor that makes every bite taste restaurant-worthy. It pairs especially well with my Bang Bang Ground Turkey Bowl, but it’s also so good with recipes like my Pineapple Chicken Rice Bowls, Thai Basil Beef, Ground Chicken Peanut Crunch Bowl, or even topped with my Spicy Garlic Cucumber Salad for extra freshness and crunch.

What really sets this sesame coconut rice apart from regular rice is how much flavor gets cooked directly into the grains. Instead of needing sauces to carry the dish, the rice itself tastes incredible from the start. It’s simple enough for weeknight dinners, meal prep friendly, and one of those staple recipes you’ll want to make again and again whenever you need a dependable side for proteins, like salmon or beef, or to layer in to your veggie bowls.

How to Make

Rinse jasmine rice well. Add to a saucepan with coconut milk, water, sesame oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let sit covered for 10 minutes, then fluff with a fork.

Add in sesame seeds and mix well.

Tips & Tricks

• Rinse the jasmine rice well before cooking for the best fluffy texture.
• Let the rice rest covered after cooking so it finishes steaming.
• Use full-fat coconut milk if you want a more rich flavor.
• Swap black sesame seeds for toasted white sesame seeds if that’s what you have.
• Great side for all your meal prepping!

How to Save / Store

Let the sesame coconut rice cool completely, then transfer to an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water or coconut milk to bring back its soft, fluffy texture.

For longer storage, freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

If you make this Sesame Coconut Rice, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

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Easy Sesame Coconut Rice with Jasmine Rice

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Hannah Kling

This sesame coconut rice is fluffy, fragrant, and packed with subtle coconut richness and nutty sesame flavor. It’s the perfect easy side dish for rice bowls, stir fries, grilled proteins, and all of your favorite Asian-inspired meals.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Ingredients  

1x2x3x

• 1 cup jasmine rice
• 3/4 cup canned light coconut milk (well shaken)
• 1/4 cup water
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1 tablespoon black sesame seeds (or toasted sesame seeds)

Instructions

• Add the jasmine rice to a fine mesh strainer and rinse under cold water for 30–60 seconds, or until the water runs mostly clear. This helps remove excess starch and gives the rice a fluffier texture.
• Transfer the rinsed rice to a medium saucepan. Pour in the coconut milk, water, sesame oil, and salt. Stir once to evenly combine.
• Place the saucepan over medium-high heat and bring the mixture to a gentle boil.
• Once boiling, immediately reduce the heat to low. Cover with a tight-fitting lid and let simmer for 15 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid while cooking.
• Remove the saucepan from the heat and keep covered for 10 minutes. This allows the rice to finish steaming and helps create the best fluffy texture.
• Remove the lid and gently fluff the rice with a fork. Add the sesame seeds and lightly mix until evenly distributed.
• Serve warm as a side dish or use as a base for rice bowls, stir fry meals, grilled chicken, salmon, shrimp, tofu, or your favorite Asian-inspired recipes.

Notes

• Jasmine rice gives the best soft, fragrant texture, but basmati rice can work if needed.
• Be sure to shake the canned coconut milk well before measuring so the cream and liquid are combined.
• Keep the lid closed while simmering and resting for the fluffiest rice.
• Black sesame seeds add a beautiful look, while toasted sesame seeds add deeper nutty flavor.
• For a richer version, use full-fat coconut milk instead of light coconut milk.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!