Fragrant, slightly sweet rice cooked in coconut milk
Coconut Rice
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Servings
4
4 cups
Difficulty
Easy
Cost
Budget
$
Coconut Rice
Fragrant, slightly sweet rice cooked in coconut milk
★4.9(12)
Jasmine rice simmered in coconut milk and water until fluffy and fragrant, with a subtle sweetness that pairs beautifully with spicy and savory dishes.
5m
Prep Time
20m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Coconut rice is one of those magical side dishes that elevates everything it touches. The jasmine rice absorbs the rich coconut milk as it cooks, becoming subtly sweet, incredibly fragrant, and slightly creamier than plain rice without being heavy.
It is a staple across Southeast Asian, Caribbean, and West African cuisines, and for good reason — it turns a simple protein and vegetable plate into something that feels like a complete, cohesive meal. The technique is identical to regular rice, just with coconut milk replacing part of the water.
Ingredients
- 1.5 cups jasmine rice, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup water
- 1/2 tsp kosher salt
- 1 tsp sugar (optional)
- Toasted coconut flakes for garnish (optional)
Instructions
- 1
Rinse jasmine rice under cold water until the water runs mostly clear.
- 2
Combine rice, coconut milk, water, salt, and sugar (if using) in a medium saucepan. Stir to combine.
- 3
Bring to a boil over medium-high heat. Stir once, then immediately reduce heat to the lowest setting.
- 4
Cover tightly and cook for 18 minutes. Do not lift the lid.
- 5
Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
- 6
Serve garnished with toasted coconut flakes if desired.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Jasmine riceBasmati rice
Less sticky with a slightly nuttier flavor.
Coconut milkOat milk plus coconut extract
A nut-free option that approximates the flavor.
Tips & Storage
Pro Tips
Use full-fat coconut milk for the best flavor and texture.
Toasted coconut flakes on top add a wonderful crunch and visual appeal.
This rice pairs exceptionally well with curries, jerk chicken, and stir-fries.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Sprinkle with a tablespoon of water, cover, and microwave for 2 minutes.
Nutrition Facts
Per serving (1 cup) · 4 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates44g
Fat10g
Fiber1g
Sugar2g
Sodium200mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use light coconut milk?
- Yes, but the rice will be less rich and flavorful. Full-fat is recommended.
- Does it taste strongly of coconut?
- The flavor is subtle and fragrant rather than overwhelming. It complements savory dishes beautifully.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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