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Jasmine Rice with Coconut & Cherries


  • 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


  • 1. 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.
  • 2. Stir in cherries, peanuts and orange zest; let stand, covered, 10 minutes. Sprinkle with coconut.

Nutrition Facts

3/4 cup: 291 calories, 7g fat (2g saturated fat), 0 cholesterol, 332mg sodium, 50g carbohydrate (8g sugars, 1g fiber), 6g protein.


Average Rating: 4.6
  • jillknit
    Aug 15, 2016

    Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm....Can anyone give me some ideas as to what they served this with?

  • annrms
    Apr 1, 2015

    Wonderful recipe. I used leftover brown rice, and switched out the peanuts for cashews. Enjoyed the taste of the toasted coconut. Will definitely make this again.

  • pstone3504
    Mar 7, 2015

    This is the be rice dish ever! I changed a couple things because I forgot to buy peanuts, but when I pulled my cocoanut out of the freezer, it had a half bag of macadamia nuts inside. I toasted the macadamiss with the coconuts and added at tha end. I increased the. Grated Orange peel to about a tablespoon and added a half teaspoon of cayenne pepper.. I used Basmati rice instead of jasmine . Great recipe!

  • kimspacc
    Feb 13, 2015

    I made this with a blend of brown and white rice. It was very good.

  • LindaEC
    Feb 11, 2015

    Since I don't like toasted coconut, I used a can of coconut milk plus enough water to make 2 1/2 cups of liquid and made it in the rice cooker. Added the cherries once the rice was done; my SO sprinkled coconut flakes on his. Smells heavenly and tastes great too!

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