Coconut Rice
This gently sweet coconut rice is creamy, fragrant, and simple enough for a weeknight. Serve it with curries, grilled fish, roasted vegetables, or anything with a little heat.
- Total time
- 35 min
- Yield
- 6 servings, about 3/4 cup each
- Difficulty
- Easy
Prep 10mCook 25mSoutheast Asian-inspiredSide Dishes
Coconut rice is one of those side dishes that makes a simple meal feel more complete. Jasmine rice cooks in a mix of coconut milk and water, so the grains turn tender, lightly rich, and fragrant.
The method is close to making plain stovetop rice, with one important difference: coconut milk can catch on the bottom of the pan if the heat is too high. Keep the simmer gentle, let the rice rest, and fluff it with a fork before serving.
This version is lightly seasoned with salt and a small spoonful of sugar. It works with savory dishes, but it also fits next to tropical fruit, beans, or spicy sauces.
01What you'll need
Ingredients
5 items · 6 servings, about 3/4 cup each
- 1 1/2 cups jasmine rice, about 280 g
- 1 can full-fat unsweetened coconut milk, 13.5 ounces or 400 ml
- 1 cup water
- 1 tablespoon granulated sugar
- 3/4 teaspoon fine sea salt
02How to make it
Step-by-step
1. Rinse the rice
Place the rice in a fine-mesh sieve and rinse under cool running water until the water looks much less cloudy. This removes extra surface starch, which helps the rice cook up fluffy instead of gummy. Drain very well.
2. Stir the coconut milk
Open the can of coconut milk and stir it until smooth. Coconut cream often separates and rises to the top of the can, so mixing it first gives the rice an even texture.
3. Combine the pot ingredients
Add the coconut milk, water, sugar, and salt to a medium heavy-bottomed saucepan. Whisk to combine, then stir in the drained rice.
4. Bring to a gentle boil
Set the pan over medium heat and bring the mixture just to a boil, stirring once or twice so the rice does not stick to the bottom. As soon as you see steady bubbles, lower the heat.
5. Cover and simmer
Cover the pan with a tight-fitting lid and cook over low heat for 15 minutes. Do not lift the lid during this time. Low heat matters because coconut milk can scorch if it boils hard.
6. Let the rice rest
Turn off the heat and leave the pan covered for 10 minutes. This resting time lets the steam finish cooking the rice and helps any remaining moisture settle evenly.
7. Fluff and serve
Remove the lid and gently fluff the rice with a fork. If you see a little coconut cream on top, fold it through the rice. Serve warm.
03From our kitchen
Cook's tips
- Make-ahead: Coconut rice is at its softest when freshly cooked, but you can make it up to 2 days ahead. Cool it quickly, then refrigerate it in an airtight container.
- Storage: Refrigerate leftovers within 2 hours. Keep for up to 4 days. Reheat with a splash of water in the microwave or in a covered pan over low heat.
- Freezing: Freeze cooled coconut rice in flat freezer bags or small containers for up to 1 month. Thaw overnight in the refrigerator or reheat from frozen with a little water.
- Rice swap: Long-grain white rice works if you do not have jasmine rice. Avoid short-grain rice for this recipe; it will be stickier and heavier.
- Coconut milk swap: Light coconut milk will work, but the rice will taste less rich. Do not use sweetened coconut cream, which is much thicker and very sugary.
- Rice cooker note: Add the rinsed rice, coconut milk, water, sugar, and salt to the cooker, stir, and cook on the white rice setting. Let it rest 10 minutes after the cooker switches off before fluffing.
Cook's note
Nutrition is an estimate per serving based on USDA values for enriched uncooked long-grain white rice, canned full-fat unsweetened coconut milk, granulated sugar, and salt. Values will vary by rice brand and coconut milk brand.
04Frequently asked
Questions & answers
Why did my coconut rice turn mushy?
The rice may not have been drained well after rinsing, or the heat may have been too high. Rinse, drain thoroughly, simmer gently, and keep the lid on so the liquid absorbs evenly.
Can I make coconut rice without sugar?
Yes. The sugar adds a small amount of sweetness and rounds out the coconut flavor, but you can leave it out for a more savory rice. The cooking method stays the same.
Can I use brown rice?
Not as a direct swap. Brown rice needs more liquid and a longer cooking time. For best results, use a recipe written for coconut brown rice rather than adjusting this one by guesswork.
What should I serve with coconut rice?
It is great with Thai-style curries, jerk chicken, grilled shrimp, roasted sweet potatoes, black beans, mango salsa, or spicy stir-fried vegetables.
Why is there a layer stuck to the bottom of the pot?
A thin layer can happen because coconut milk contains fat and solids. To prevent scorching, use a heavy pan, keep the heat low, and move the pan off the burner for the resting time.
05Per serving
Nutrition facts
Nutrition Facts
6 servings, about 3/4 cup each
Amount per serving
% Daily Value*
- Total Fat15 g
- 19%
- Saturated Fat13 g
- 65%
- Cholesterol0 mg
- 0%
- Sodium302 mg
- 13%
- Total Carbohydrate41 g
- 15%
- Dietary Fiber1 g
- 4%
- Total Sugars4 g
- Protein5 g
- 10%
- Vitamin D0 mcg
- 0%
- Calcium25 mg
- 2%
- Iron4.2 mg
- 23%
- Potassium200 mg
- 4%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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