Coconut Rice Recipe
This fluffy, flavorful Coconut Rice recipe is a family favorite! It’s made with creamy coconut milk and makes the perfect side dish for Asian food, curries, tropical dishes and so much more. It comes together with a few basic ingredients and it’s ready in 30 minutes!
Rice was a staple in my home growing up. It was the side dish that my mom made the most often, and we never complained because we all loved it.
We ate white or brown rice along with sauce main dishes, and we always had my grandmother’s almond rice pilaf recipe for holidays and special occasions.
The first time I tried Coconut Rice my mind was blown. It’s got a light, fluffy texture with a subtle richness from canned coconut milk.
Coconut milk rice is great served with curry dishes, teriyaki, or any simple grilled meat, fish, or stir-fry.
I for one would eat it alongside anything, and my family agrees. 🙂
Why you’ll love this recipe:
- This coconut rice recipe is light and fluffy with a subtle richness from canned coconut milk.
- It takes just a couple of basic ingredients and it’s ready in 30 minutes.
- It’s a versatile side dish and pairs well with Thai food, Asian recipes, tropical dishes and more.
- It’s dairy and gluten-free and vegan so it’s suitable for special diets.
Recipe ingredients
This coconut rice recipe contains just 3 basic ingredients and couldn’t be easier to make. It’s guaranteed to be a family favorite!
Ingredient notes
- Rice. Use jasmine rice or sub with long grain white rice. Brown rice may also be used for its nutritional benefits.
- Coconut milk. Full fat canned coconut milk is the best option for this coconut rice recipe as it provides a richer, creamier texture. Canned light coconut milk may be used if you’re worried about fat content.
- Cilantro. I like topping the rice with freshly chopped cilantro, but scallions, chives or your favorite fresh herbs would work as well.
How to make coconut milk rice
This coconut milk rice is one of the easiest side dishes to make. It comes together in about 30 minutes, and it can be made completely in advance.
Pro tip: Use full fat canned coconut milk for a richer, creamier texture.
See the recipe card below for full instructions.
- Add the rice, shredded coconut, coconut milk, water and salt to a medium pan. Bring to a boil over medium heat. Cover, reduce heat slightly, and simmer for 15-20 minutes until all of the liquid has been absorbed.
- Fluff the rice gently with a fork, then keep covered and let stand 10 minutes.
- Serve the rice garnished with scallions and toasted coconut flakes, if desired.
FAQs
Coconut rice includes just a few basic ingredients — jasmine rice, coconut milk, water and salt.
For best results, use jasmine rice or long grain white rice. You can also make brown coconut rice by using long grain brown rice. Just be sure to adjust the liquid and cooking time according to package instructions.
Canned full fat coconut milk is the best choice for coconut milk rice as it yields a rich, creamy texture.
This coconut rice recipe has a very subtle coconut flavor. It will even appeal to people that don’t like coconut!
Serving suggestions
This coconut rice recipe is a very versatile side dish, and pairs beautifully with a wide range of dishes including Thai food, Asian inspired recipes, tropical flavors and more.
- The creaminess of the coconut rice pairs beautifully with spicy recipes such as jerk pineapple shrimp skewers and blackened salmon topped with pineapple salsa. It’s also great with beef satay by Recipe Tin Eats.
- Serve with miso salmon or chicken vegetable stir fry for an Asian inspired dinner. It’s also great with honey pineapple teriyaki chicken or teriyaki salmon!
- It pairs perfectly with Thai pumpkin curry and chickpea curry.
- It’s the perfect contrast for the bright flavors of grilled shrimp skewers and tequila lime chicken. It’s also the perfect base for fish taco bowls or chicken burrito bowls.
Recipe notes
- Pro tip: Use full fat canned coconut milk for a richer, creamier texture.
- Brown rice may be substituted for jasmine rice, but cooking times and the amount of liquid used will vary. Be sure to follow package instructions.
- Canned light coconut milk may be used to decrease the amount of fat, but it won’t yield the same rich and creamy texture.
- Coconut rice will keep in the refrigerator for up to 3 days.
More rice recipes you’ll love:
- Asian black rice salad
- Chickpea rice casserole
- Crockpot chicken and rice
- Instant pot chicken and rice
- Mexican rice
- Mexican rice casserole
- Wild rice salad
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Creamy Coconut Rice
Ingredients
- 2 cups jasmine rice sub with long grain white rice
- 13.5 ounces full fat canned coconut milk full fat yields the creamiest results
- 1 1/2 cups water
- 1 teaspoon kosher salt use 1 teaspoon if using regular table salt
- freshly chopped cilantro, for garnish optional
Instructions
- Rinse the rice and drain well. Place the rice in a medium sauce pan along with the coconut milk, water and salt and stir well.2 cups jasmine rice, 13.5 ounces full fat canned coconut milk, 1 1/2 cups water, 1 teaspoon kosher salt
- Place the pan on the stove top and bring to a boil over high heat. Cover, reduce the heat to low and cook for 20 minutes longer or until all of the liquid has been absorbed. Remove from heat and fluff the rice with a fork, then cover once more and allow the rice to steam in the pot for 10 more minutes.
- Serve garnished with freshly chopped cilantro, if desired, and enjoy!freshly chopped cilantro, for garnish
Notes
- Pro tip: Use full fat canned coconut milk for a richer, creamier texture.
- Brown rice may be substituted for jasmine rice, but cooking times and the amount of liquid used will vary. Be sure to follow package instructions.
- Canned light coconut milk may be used to decrease the amount of fat, but it won’t yield the same rich and creamy texture.
- Coconut rice will keep in the refrigerator for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This post was originally published in February 2016. The photos have been updated and the text has been modified to include more recipe information.
4 Comments on “Coconut Rice Recipe”
Loved this! A little tricky to find unsweetened coconut but found it in the health food section of our larger grocery store. It was so good roasted as a topping! My very picky eater (13 years old) loved this rice.
I’m so glad to hear it was a success! Sorry the coconut was hard for you to find…I should have mentioned that!
I love this! I’m pretty sure my kids and hubs are going to love it too!
I hope you enjoy it!