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.
- 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
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Coconut Rice
This simple coconut rice recipe has a delicate coconut flavor that is perfect for any meal!
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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.
- Makes 4 cups of coconut rice.
- Do not lift the lid after reducing to a simmer.
Calories: 293 | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 14g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 109mg | Potassium: 212mg | Fiber: 2g | Sugar: 4g | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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