Easy coconut rice is light, fluffy, delicious, and flavorful. It's quick and easy to make restaurant quality coconut rice at home with just a handful of ingredients in under 30 minutes!
It's our go-to side dish that pairs well across so many different cuisines including Thai entrees, South Asian curries, tropical dishes, and more. This rich coconut milk rice is loaded with natural coconut flavors and is a favorite amongst our readers with over 52 five-star reviews!
Why You'll Love Coconut Rice
- It's a classic across many cuisines. Coconut flavours are the prevalent ingredient in almost every Thai, South Asian, or tropical entree. You rarely come across an entree that doesn't call for a can of coconut milk or cream. And almost every Thai dish (for example) is served with a bowl of long-grained Jasmine rice. But sometimes plain Jasmine rice is just not enough. Once you try easy coconut rice, you will see how quickly it will turn into the option of choice.
- It is quick and easy to make. One of the best things about this recipe is that super simple and easy to make with just 5 pantry staple ingredients (one of which is water!) in under 30 minutes. So you will likely already have these ingredients at home.
- The best coconut flavor. This coconut rice has the best coconut flavor that you can taste in every bite, but it is not overpowering. So if you are like me and don't typically like strong coconut flavor (you know, the one found in coconut water or shredded coconut), then you will love this recipe. Coconut milk adds the right amount of subtle flavour and amazing creaminess.
- It smells so good. If you aren't already excited about this dish, wait until you start to smell that amazing, aromatic coconut scent emanating from your pot of rice! You will want to scoop out a spoonful of this stuff and try it right there, uncooked and all. Trust me on this one — I've been there.
Ingredient Notes
To make easy coconut rice, you will need the following ingredients (full measurements in recipe card below):
- jasmine rice - jasmine rice is the most traditional rice to use in coconut rice and adds the best flavor. You can easily substitute it with other types of white rice that you have on hand such as Basmati rice. Note that the texture could be slightly different, but the taste will be on point.
- coconut milk - I used one can of full-fat coconut milk. You can substitute it with a can of light coconut milk instead, but note the rice will not be as rich (but still delicious!).
- sugar - a pinch of sugar helps to balance out the flavor of the coconut milk. You can add more or less to taste.
- salt
How to Customize
You can also add some toppings to the rice once it has been cooked or toss them in. Some of my favorites to add are:
- chopped cilantro
- diced pineapple
- diced mango
- sliced bell peppers (sauté them first)
- diced avocado
How to Cook Coconut Rice
Cooking coconut milk rice is really not any different from cooking any other rice side dish (such as Steamed Rice). The only difference is the addition of coconut milk and a pinch of sugar.
- Rinse the rice. Rinse the rice in several changes of cold water until the water runs clear. Drain any excess water in a large fine-mesh sieve and place the rice into the cooking pot.
- Add ingredients. Add coconut milk, water, salt, and sugar.
- Boil. Bring the mixture to a boil over high heat.
- Turn down heat and cover. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.
- Uncover. Uncover and continue to cook for 5 minutes.
- Serve. Fluff and serve with some chopped cilantro on top (optional).
Rinse the rice. Add remaining ingredients and cook. Fluff and serve.
How to Make Coconut Rice in the Rice Cooker
If making this recipe in the rice cooker, you will need to use ½ cup less water. Rinse the rice as directed in the recipe. Then, add all of the ingredients into the rice cooker and give them a quick stir. Set the rice cooker to cook on the white rice setting. Once done, keep the rice cooker sealed and let the rice steam for another 5-10 minutes. Then, open the lid, fluff it with a fork, and serve.
How to Serve Coconut Rice
Easy coconut rice is the perfect rice dish to compliment a variety of different cuisines such as Thai, South Asian, Caribbean, and Hawaiian (or any tropical cuisine). But just because it can be paired so well with these cuisines, do not be fooled! This side dish can be paired with any type of cuisine at all that needs a little coconut flair.
Serve it hot and pour a curry on top (or any meat or vegetable dish) and enjoy!
Coconut rice pairs well with:
- Thai Turkey Meatballs in Coconut Curry
- Indian Butter Chicken
- Teriyaki Chicken Skewers with Pineapple
- Thai Coconut Red Curry with Shrimp
- Instant Pot Beef Curry
- Garlic Shrimp Stir Fry
- Thai Basil Chicken
- Lemongrass Chicken
- One Pot Lentils
FAQ and Recipe Tips
- Do you need to rinse the rice? Rinsing the rice cleans removes the starch so that the rice does not stick together and be gummy, it also removes any debris and some of the chemicals used in milling the rice (such as arsenic). But it's a personal preference, if you are looking for a stickier rice like sushi rice or risotto, then you may want to skip the rinsing to keep the starch.
- Can I just add coconut milk (no water)? Unfortunately no, the rice needs some water to help it absorb the coconut milk as it is too thick.
- How to store: Allow the coconut rice to cool to room temperature first, then transfer to an airtight container and store in the refrigerator for 4 to 5 days.
- How to freeze: Once the rice has cooled to room temperature, transfer it to an airtight container or freezer bag (squeezing out as much air as possible). You can freeze coconut rice for up to 3 months. When ready to eat, allow the rice to thaw overnight in the refrigerator before reheating.
- How to reheat: You can reheat the rice on the stove over medium heat, stirring until warmed through. You may need to add a splash of water. You can also reheat it in the microwave for about 1 minute until warmed through.
More Rice Recipes
- 30 Best Rice Recipes
- Steamed Rice
- Cilantro Lime Rice
- No Wine Parmesan Risotto
- One Pot Spanish Chicken and Rice
- Vegetarian Fried Rice
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Easy Coconut Rice
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Easy coconut rice is light, fluffy, delicious, and flavorful. It's a quick and easy side dish that compliments all Thai, South Asian, and tropical dishes.
Ingredients
- 2 cups jasmine rice
- 1 (400 ml) can coconut milk
- 1 + ½ cups water
- 1 teaspoon salt (or to taste)
- 1 teaspoon granulated sugar (or to taste)
- 1 tablespoon fresh cilantro, chopped (optional for garnish)
Instructions
- In a medium-sized cooking pot or in a mixing bowl, rinse the jasmine rice in several changes of cold water until the water runs clear. Drain any excess water in a large fine-mesh sieve and place the rice back into the cooking pot.
- Add coconut milk, water, salt, and sugar.
- Bring the mixture to a boil over high heat. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes. Uncover and continue to cook for 5 minutes.
- Fluff and serve with some chopped cilantro on top (optional).
Rice Cooker Instructions:
- If making this recipe in the rice cooker, you will need to use ½ cup less water.
- Rinse the rice as directed in the recipe.
- Add all of the ingredients into the rice cooker and give them a quick stir. Set the rice cooker to cook on the white rice setting.
- Once done, keep the rice cooker sealed and let the rice steam for another 5-10 minutes. Then, open the lid, fluff it with a fork, and serve.
Notes
Rinsing rice: Rinsing the rice cleans removes the starch so that the rice does not stick together and be gummy, it also removes any debris and some of the chemicals used in milling the rice (such as arsenic). But it's a personal preference, if you are looking for a stickier rice like sushi rice or risotto, then you may want to skip the rinsing to keep the starch.
How to store: Allow the coconut rice to cool to room temperature first, then transfer to an airtight container and store in the refrigerator for 4 to 5 days.
How to freeze: Once the rice has cooled to room temperature, transfer it to an airtight container or freezer bag (squeezing out as much air as possible). You can freeze coconut rice for up to 3 months. When ready to eat, allow the rice to thaw overnight in the refrigerator before reheating.
How to reheat: You can reheat the rice on the stove over medium heat, stirring until warmed through. You may need to add a splash of water. You can also reheat it in the microwave for about 1 minute until warmed through.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: coconut rice, how to make coconut rice, easy coconut rice, rice, jasmine rice, rice with coconut milk
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Donna says
This was SO good! I added shrimp and made it a meal----with Cheddar Bay biscuits.
I changed a few things: I toasted 3T coconut and 2T slivered almonds and added those before serving. We are some of the people who taste soap when we eat cilantro---so I left that out.
I used stevia instead of sugar--and I added a T of lime juice. Thank you for the great recipe. I have never had coconut rice before. One of the best parts was that I had all of the ingredients in my kitchen!!! I WILL be making this again.
★★★★★
Monique Copeland says
Somehow this recipe crossed my path and I decided I had to have it! I immediately went to the store and got my chicken thighs, lemon grass, fresh ginger and a couple of other items that I did not have at home. I did have coconut milk and many of the other things available already. So today I just made it and it was fantastic. I could eat this all day. Full of flavors that I absolutely love – Asian influenced. I made it with the coconut rice and the coconut rice is to die for. Adds so much Contrasting flavor to the dish. Thank you for providing this recipe, I can see myself making this many many times in the future.
★★★★★
Angela says
My favorite rice recipe….comes out perfect every time! I made quadruple batch to go with Kalua pork for our wedding celebration and everyone who ate it raves how good it was. I make extra so I always have some in freezer. I also do as others have said and leave it on burner to get the bottom crispy & brown. Those brown bits are delicious throughout the rice 😋
★★★★★
Allison says
I make plain jasmine rice all the time, but was having company and wanted something a little different. This recipe was phenomenal!!! This will be my go to recipe from now on. Our guests loved it!
★★★★★
Christina says
Came across this recipe and it’s amazing. I added a little cinnamon, and it’s great. Thanks for sharing
★★★★★
JoAnne says
Make this recipe today, came out great. Really simple and easy to follow directions.
★★★★★