Pour olive oil into a medium pot over medium-high heat. Add chopped onion and cook, stirring often, until soft, about 4 minutes. Add jasmine rice and cook, stirring 2 minutes. Add white wine and cook, stirring often, until absorbed, 3 minutes. Add chicken broth, coconut milk, and salt. Stir just to combine, then cover, reduce heat to low, and simmer until rice is tender to the bite, 20 to 25 minutes. Stir in 2 tbsp. finely shredded orange peel.
Makes about 6 cups.