Go Back
–+ servings
A wooden bowl filled with cooked white rice garnished with chopped herbs and toasted coconut, with two metal serving spoons placed inside.
Print Recipe
4.50 from 2 votes

Coconut Rice

Make restaurant-worthy Coconut Rice 🥥🍚 the EASY way in just 30 minutes! With only a handful of simple ingredients you'll enjoy coconut rice that's creamy, fluffy, and the PERFECT side dish that compliments so many recipes! Recipe makes about 3 cups cooked rice; or about six 1/2-cup sized servings. Please read Step 6 in the Instructions for troubleshooting any issues you have - unlikely but putting it out there since rice in general can be a bit finicky to perfect.
Prep Time5 minutes
Cook Time25 minutes
Course: Side Dish, Sides, Sides, Salads & Vegetables
Cuisine: Asian, Sides
Diet: Gluten Free, Vegan, Vegetarian
Keyword: coconut rice, coconut rice recipe, rice with coconut milk
Servings: 6
Calories: 343cal

Equipment

Ingredients

  • 1½ cups jasmine rice I strongly recommend using jasmine rice and not substituting; read blog post Ingredients section about adding extra liquid for various other types of rice
  • 1 tablespoon coconut oil optional but recommended (may sub with olive oil, vegetable oil, canola oil, avocado oil, or unsalted butter)
  • 13.5 ounce can coconut milk full fat (I strongly recommend using full fat coconut milk in a can, ranging from 13 to 15 ounces rather than lite coconut milk; do not use coconut cream or cream of coconut because they're too thick and too sweet)
  • 1 cup water (or use reduced sodium vegetable broth for more depth of savory flavor)
  • 1 tablespoon granulated sugar or to taste
  • 1 teaspoon salt or to taste
  • Optional garnishes: Toasted shredded coconut, finely minced fresh cilantro or parsley, chopped peanuts or cashews, etc. to taste

Instructions

  • To a colander, add the uncooked rice, and rinse it under cold running water for a minute or two, or until the water mostly runs clear. By rinsing off the surface starch, the rice will cook up with a nicer fluffier texture. Set aside momentarily.
  • To a large high-sided saucepan, add the coconut oil, and heat over medium-high heat to melt it.
    A stainless steel frying pan with a small amount of solidified oil in the center, placed on a gray surface next to a cloth and a wooden board.
  • Add the rice and stir the rice so it's evenly coated in the oil.
    A stainless steel pot filled with uncooked white rice sits on a light gray countertop.
  • Add the coconut milk, water or broth, sugar, salt, stir to combine, and bring to a gentle boil. Once boiling, cover with a lid, turn the heat to low, and allow the rice to simmer covered for 15 minutes.
    A stainless steel pot filled with boiling water and rice on a gray countertop, with a jar of uncooked rice and a striped cloth nearby.
  • After 15 minutes, turn the heat off and allow the rice to remain covered for 10 minutes and then remove the lid and fluff rice with a fork. Tips - This 10 minute resting period allows the rice to finish steaming which tenderizes it, and to allow all the liquid to be absorbed. Make sure you do fluff after resting because not doing so may cause some gumminess.
    A pot of cooked white rice with a fork inside, placed on a light gray surface.
  • Too Wet/Soupy? - If after 10 minutes, all the liquid isn't absorbed and it's soupier than you want, turn the heat back on for a minute or two, and allow it to come to a simmer which will help some of the excess liquid steam off. I don't expect this to be a problem but it's easily solved. Keep in mind, rice will continue to absorb liquid as it rests so what appears a bit loose in the pot will always tighten up as time passes.
    Too Dry? - If you like rice to have a looser texture and be more brothy, you can add a couple tablespoons more of coconut milk, water, or broth, until desired consistency has been reached.
    Too Hard? - Coconut rice can be finicky depending on your stove and pot. If it’s still a little firm after resting off of the heat, add a few tablespoons of water, cover, and let it steam on low heat for about 5 minutes to finish cooking evenly.
    Stove issues? - If the low setting on your stove is actually too low to keep the steam going, this could result in either too soupy or too hard rice issue at the end.
    Pot/Lid issues? If your pot doesn’t seal super tightly, the rice will need extra cook time and/or more liquid. Make sure the lid you use seals properly.
    A wooden bowl filled with cooked white rice on a light-colored surface, with a striped napkin and small dishes nearby.
  • Taste the rice and if desired, add additional sugar or salt to taste, and optionally garnish with your favorite garnishes and serve.
    A green bowl filled with cooked white rice sits on a table next to a glass of water and a small dish of salt.

Notes

Storage: Leftover rice will keep airtight in the fridge for up to 3-4 days. Reheat gently in the microwave for about 30 seconds, or as needed. If desired, add a splash of water or coconut milk if it's harder/dryer than you prefer. Rice can also be frozen for up to 2-3 months in an airtight container. Thaw and reheat before serving; noting you will likely need to add a splash of water or coconut milk. 

Nutrition

Serving: 1serving | Calories: 343cal | Carbohydrates: 43g | Protein: 5g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 401mg | Potassium: 221mg | Fiber: 2g | Sugar: 4g | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
QR Code linking back to recipe