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+ servings
Coconut rice in white bowl front view

Creamy Coconut Rice

Coconut Rice is bound to be your new favorite side dish! It's rich and creamy with the goodness of coconut milk, and it's so easy to make!

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  • 13.5 ounces canned coconut milk full fat yields the creamiest results
  • 1 1/3 cups water
  • 2 cups long grain white or jasmine rice
  • 2 teaspoons kosher salt use 1 teaspoon if using regular table salt
  • cilantro or toasted coconut, for garnish optional


  • Rinse the rice and drain.
    2 cups long grain white or jasmine rice
  • Add the coconut milk, water and salt to a large sauce pan and bring to a boil over medium heat. Stir in the rice, reduce heat to low and cover. Simmer for 15-20 minutes until all of the liquid has been absorbed.
    13.5 ounces canned coconut milk, 1 1/3 cups water, 2 teaspoons kosher salt
  • Remove from heat and let stand 10 minutes covered to steam, then fluff with a fork. Serve with the optional garnishes if desired and enjoy!
    cilantro or toasted coconut, for garnish


  • Jasmine or brown rice may be substituted for the long grain white rice, but cooking times and the amount of liquid used will vary. Be sure to follow package instructions.
  • To toast coconut flakes, place in a large skillet over medium low heat until lightly golden, about 3 minutes. Keep a close eye on them as they burn easily.
  • You may substitute full fat coconut milk for the light version but the nutrition information will change.


Calories: 137kcal, Carbohydrates: 16g, Protein: 2g, Fat: 8g, Saturated Fat: 7g, Sodium: 222mg, Fiber: 2g, Sugar: 5g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!