Uplevel your favorite meal with this coconut rice recipe.
Jasmine rice is simmered in coconut milk to make perfectly fluffy rice with a light coconut flavor.
We Love Sweet Coconut Rice Because…
- This recipe uses rich coconut milk to give the rice a light coconut flavor.
- Simple steps and ingredients make this coconut rice recipe easy to prepare.
- The flavor pairs well with almost any meal, including your favorite Thai, Chinese, and Japanese dishes or even teriyaki chicken.
Coconut Rice Essentials
Rice: This recipe uses jasmine rice, which is both fragrant and flavorful. You can use other varieties of long-grain white rice—adjust the liquid levels as needed.
Coconut Milk: Use canned full-fat coconut milk for the best flavor, lite coconut milk tends to be a bit thinner.
Sugar: It’s optional in this recipe but recommended.
Variations
- Basmati rice is the closest comparison to jasmine if a substitute is necessary.
- A little bit of lime juice and lime zest will brighten the rich coconut flavors, especially if you want to serve coconut rice cold in a rice bowl with fresh veggies and chunks of mango or pineapple. Try topping with toasted coconut flakes.
- Add a squeeze of fresh lime juice or top with thinly sliced green onion or a sprinkle of cilantro.
How to Make Coconut Rice
- Place all ingredients (recipe below) in a pot and bring to a boil.
- Reduce heat to a simmer, cover, and cook (don’t lift the lid) until rice is tender.
- Let rice rest, and then fluff with a fork.
Storing Leftovers
- Keep leftover coconut rice in an airtight container in the refrigerator for up to 4 days and freeze portions in zippered bags for up to 3 months.
- Reheat coconut rice in the microwave or on the stovetop on medium heat with a little water or coconut milk mixed in.
This rice pairs well with spicy dishes like bang bang shrimp or sriracha grilled shrimp.
Enjoy Coconut Rice With These Favorites
Did your family love this Coconut Rice recipe? Leave a rating and a comment below.
Coconut Rice
Equipment
Ingredients
- 1 ¼ cup jasmine rice
- 13.5 oz coconut milk
- ½ cup water
- 2 teaspoons granulated sugar optional but recommended
- ¼ teaspoon salt
Instructions
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Place the rice in a mesh strainer and rinse under cold water until the water runs clear.
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In a medium-sized saucepan, combine rice, coconut milk, and water. Stir in the sugar and salt.
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Bring ingredients to a boil over medium-high heat. Then reduce heat to a low simmer and cover.
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Cook covered for 20 to 25 minutes or until the liquid is absorbed and the rice is fluffy and tender.
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Remove from the heat and let rest covered for 5 to 7 minutes. Fluff with a fork and serve.
Notes
- Makes 4 cups of coconut rice.
- Do not lift the lid after reducing to a simmer.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine Asian
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I made this last night to serve with our favorite salmon and mango salsa and it was fantastic! 5 stars for sure! I love anything coconut and this didn’t disappoint. I can’t believe I hadn’t heard about this before!
I’m so glad you loved it Pam! It’s an easy favorite in our house too.
Can this be done in a rice cooker?
Hi Jamie, this recipe has only been tested for the stove-top.
Can this be cooked in a rice cooker?
Hi Colleen, this recipe has only been tested for the stove-top.