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Jasmine Rice with Coconut & Cherries

Our favorite coconut jasmine rice deserves a bit of color and sweetness. We add cherries, peanuts and orange zest. That does the trick. —Joy Zacharia, Clearwater, Florida
  • Total Time
    Prep: 10 min. Cook: 20 min. + standing
  • Makes
    6 servings


  • 2-1/2 cups water
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1-1/2 cups uncooked jasmine rice
  • 1/3 cup dried cherries
  • 1/4 cup chopped salted peanuts
  • 1 teaspoon grated orange zest
  • 1/4 cup sweetened shredded coconut, toasted


  • In a large saucepan, bring water, oil and salt to a boil. Stir in rice; return to a boil, stirring once. Reduce heat; simmer, covered, until water is absorbed, 15-17 minutes.
  • Stir in cherries, peanuts and orange zest; let stand, covered, 10 minutes. Sprinkle with coconut.

Jasmine Rice with Coconut & Cherries Tips

What does coconut jasmine rice taste like?

The coconut flavor is more of an extra note than an overpowering element. The citrus, berries and nuts balance out the toasted coconut while salt keeps things savory. Read more on how to toast coconut to perfect your technique.

How should I serve this coconut jasmine rice?

Try it alongside a Caribbean- or Indian-inspired dish such as curried chicken, Jamaican jerk pork chops or flavorful tilapia.

Is coconut rice good for you?

The berries and nuts in this recipe add some vitamins and protein. To make it even healthier, try using brown rice, which is a whole grain. The texture will be slightly different but you may just like it even more. Here are some extra notes on cooking with brown rice.

Research contributed by Elizabeth Harris
Editor's Note
To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Nutrition Facts
3/4 cup: 291 calories, 7g fat (2g saturated fat), 0 cholesterol, 332mg sodium, 50g carbohydrate (8g sugars, 1g fiber), 6g protein.

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