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Coconut rice is the creamy, fragrant side dish that turns any weeknight dinner into something special, and it only takes three simple ingredients. I make a big pot whenever we do a curry night, and it disappears fast scooped up next to our butter chicken.
Simmering jasmine rice in rich coconut milk gives every grain a subtle sweetness and a soft, fluffy texture you just cannot get from plain rice.
Coconut Rice Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: About 30 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 364kcal
- 🌶️ Flavor Profile: Creamy, lightly sweet, and fragrant with rich coconut flavor
- ✋ Difficulty: Beginner easy, as simple as our cilantro lime rice
Quick Answer
To make coconut rice, rinse one cup of jasmine rice until the water runs clear, then bring the water and a can of coconut milk to a full boil in a saucepan. Add the rinsed rice, cover, and reduce the heat to medium-low for 15 minutes. Take the pot off the heat and let it sit covered for 10 more minutes, then fluff the rice with a fork and serve.
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Why This Recipe Works
Click to see the technique science
- Coconut milk does the heavy lifting. Simmering the rice in full-fat coconut milk infuses every grain with rich, creamy flavor from the inside out.
- Rinsing keeps it fluffy. Washing the rice removes excess surface starch so the finished rice turns out light and separate, never gummy.
- Jasmine rice is naturally fragrant. Long-grain jasmine rice brings its own floral aroma that pairs beautifully with the sweet coconut.
- The rest is the secret step. Letting the covered pot sit off the heat lets the rice steam finish cooking and absorb the last of the liquid evenly.
- A full boil first matters. Bringing the liquid to a rolling boil before adding the rice sets up the perfect simmer for even cooking.
- Three ingredients, big payoff. With just rice, water, and coconut milk, you get a restaurant-quality side with almost no effort or special equipment.
Why You’ll Love This Recipe
- It takes just three simple pantry ingredients and one pot.
- It is creamy, fragrant, and so much more exciting than plain white rice.
- It is the perfect base for curries, stir-fries, and grilled proteins like our Asian glazed salmon.
Key Ingredients
Here are the three simple ingredients that make this coconut rice so creamy and fragrant. See the recipe card for exact amounts.
- Jasmine rice: This long-grain rice cooks up fluffy and brings a natural floral fragrance that complements the coconut.
- Coconut milk: Use full-fat canned coconut milk for the richest, creamiest result and the most coconut flavor.
- Water: A little water balances the coconut milk so the rice cooks evenly without becoming too heavy or greasy.
See recipe card for exact quantities.
Variations and Substitutions
Here are a few easy ways to make this coconut rice your own.
- Add a touch of sweetness: Stir in a teaspoon of sugar for a slightly sweeter rice that pairs well with spicy dishes.
- Make it savory: Add a pinch of salt and a smashed clove of garlic to the pot for a more savory side.
- Toast some coconut: Top the finished rice with toasted shredded coconut for extra texture and flavor.
- Add aromatics: Drop in a stalk of lemongrass or a few kaffir lime leaves while it simmers, then remove before serving.
- Stir in fresh herbs and lime at the end, the way we do with our cilantro lime rice.
How to Make Coconut Rice
- Rinse the jasmine rice in a fine mesh strainer until the water runs clear, then bring the water and coconut milk to a full boil in a medium saucepan.
- Once it reaches a full boil, add the rinsed rice, stir once, cover, and reduce the heat to medium-low. Cook for 15 minutes without lifting the lid.
- Remove the pot from the heat and let it sit covered for 10 minutes, then fluff the coconut rice gently with a fork and serve.
Recipe Tips & Tricks
- Rinse until the water runs clear to wash away excess starch so your rice stays fluffy instead of sticky.
- Use full-fat coconut milk for the creamiest texture and the most coconut flavor; light coconut milk is thinner.
- Do not lift the lid while it simmers, since you need to trap the steam to cook the rice evenly.
- Let it rest off the heat for the full 10 minutes so the grains finish steaming and firm up.
- Shake the can well before opening so the thick cream and thin liquid are blended together.
- Fluff gently with a fork, not a spoon, to keep the grains separate and light.
- Store leftovers in an airtight container in the fridge for up to four days and reheat with a splash of water or coconut milk.
Serving Ideas and Suggestions
Coconut rice is endlessly versatile and pairs with almost any cuisine. Spoon it under a saucy curry, pile it next to grilled or pan-seared proteins, or serve it as the base of a rice bowl with fresh vegetables and herbs.
It is the perfect partner for bold, spicy flavors. Serve it alongside our creamy butter chicken, a fiery mapo tofu, or sweet and sticky sweet chili chicken.
For a lighter meal, top a bowl of coconut rice with our Asian glazed salmon and a handful of steamed vegetables. It also makes a lovely base for mango sticky rice when you want something sweet.
Coconut Rice FAQs
Jasmine rice is the classic choice for coconut rice because it is fragrant and cooks up light and fluffy. Basmati also works well. Avoid short-grain or sticky rice, which can turn out gummy when simmered in coconut milk.
You can, but full-fat coconut milk gives the richest, creamiest result with the most flavor. Light coconut milk is thinner and more watery, so the rice will be less creamy. If using light, you may want a little less water.
Mushy coconut rice usually means too much liquid or not rinsing the rice first. Measure your liquid carefully, rinse the rice until the water runs clear, and keep the lid on while it simmers and rests so it steams properly.
Coconut rice is mildly sweet and creamy on its own, which makes it a perfect balance for spicy and savory dishes. You can lean it sweeter by adding a little sugar, or more savory with a pinch of salt and garlic.
Store cooled coconut rice in an airtight container in the refrigerator for up to four days. To reheat, add a splash of water or coconut milk and microwave or warm it gently on the stovetop, fluffing with a fork until heated through.
Yes. Coconut rice reheats beautifully, so you can make it a day or two ahead. Cook it fully, cool it quickly, and refrigerate. Reheat with a splash of coconut milk or water to bring back its creamy texture before serving.
Spoon this coconut rice next to our creamy butter chicken for the perfect pairing.
Spoon this coconut rice under a serving of glossy black pepper chicken.
Ladle this kimchi jjigae over a bowl of fluffy coconut rice.
Serve our lemongrass chicken over coconut rice for a bright, satisfying dinner.
Serve our grilled shrimp skewers over coconut rice for a complete, satisfying dinner.
This coconut rice rounds out a spread that includes our Lo Mein.
Serve this coconut rice under a pile of our saucy Orange Chicken.
Easy Coconut Rice
Ingredients
- 1 cup Jasmine rice
- ¾ cups water
- 14 ounces coconut milk
Instructions
- Rinse the rice until the water runs clear.1 cup Jasmine rice
- Boil water and coconut milk in a medium saucepan.¾ cups water, 14 ounces coconut milk
- When water and coconut milk is at a full boil, add rice.
- Cover and turn to medium-low heat for 15 minutes.
- Remove from the heat for 10 minutes, then fluff with a fork.
Notes
- Rinse the Rice: Rinse under cool running water until the water runs clear to remove excess starch for fluffy rice.
- Use Full-Fat Coconut Milk: It provides the best coconut flavor and creaminess.
- Watch the Heat: Keep at medium heat to prevent the coconut milk from scorching.
- Don’t Skip Resting: Let the rice sit off the heat for 10 minutes to finish steaming.
- Adjust Liquid Ratios: If you find the rice too sticky, use a little less water next time.
- Experiment with Add-ins: Feel free to get creative with spices or herbs to make it your own recipe.
Nutrition
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