
Easy Coconut Rice Recipe
This easy coconut rice recipe is the perfect, creamy side dish for just about any meal. It pairs well with so many cuisines – Thai, Jamaican, Indian – and can be made with several kinds of rice. Makes 6 servings.

Why I love this coconut rice recipe
It wasn’t that long about (maybe about 3 years ago) that I didn’t even know how to cook rice on the stove. I was a boil-in-the-bag kind of girl, and I was completely ok with it.
Eventually, I realized that I couldn’t keep living like that. Rice is so cheap and there was no reason for me to keep throwing money away on those boil packs.
Besides, if I could make zucchini risotto and pasta bolognese, I should be able to easily make rice. I burned quite a few pots of rice, but it eventually became second nature.
I started making this coconut rice recipe when it was sent to me by a good friend, and I’ve been obsessed with it ever since. It’s a great, versatile side dish.
I’ve paired with my cilantro lime shrimp and my favorite pork tenderloin with mango salsa. The only time I don’t go with coconut rice or regular rice is when the recipe I’m making already uses coconut milk, like my coconut chicken curry or my favorite baked cod recipe.
If you like this recipe, you have to try this roasted sesame butternut squash, and this za’atar cucumber salad and these roasted golden beets.
Searching for more rice recipes? Ham fried rice / easy garlic rice / wild rice pilaf / easy saffron rice


Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Jasmine rice – If you don’t have jasmine rice on hand, there are a few easy swaps. Basmati rice is a nice option—it’s fluffy with a hint of nuttiness that goes great with coconut milk. Long-grain white rice is super simple to swap out, giving you a similar fluffy texture without the jasmine fragrance. Or, if you want something heartier, brown rice will give you a nutty flavor and a coarser texture, though it does need a bit more water and a longer cook time.
- Coconut milk – Using full-fat coconut milk (instead of the light kind) makes the rice extra rich and creamy, really bringing out the coconut flavor.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to Make Coconut Rice
Bring the ingredients to a boil. Combine the coconut milk, water and rice in a large saucepan. Cover and bring to a boil over high heat.
Reduce heat and simmer. Once the rice has come to a strong boil, reduce the heat to low. Let the rice simmer for about 20 minutes. When you start to see holes forming in the rice, that’s what it’s time to remove it from the heat. That’s why I like to use my saucepan with a glass lid. It’s much easier to see what’s going on and I don’t have to take the lid off.
Remove from heat and let stand. Remove the rice from heat, but keep the lid on for about 5 – 10 more minutes. The longer you leave it on the more the rice will absorb the liquid. That will make it perfectly fluffy and keep it from seeming wet. Fluff the rice with a fork, and garnish with herbs (optional), before serving.
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Frequently asked questions


Ingredients
- 1 cup jasmine rice
- 1 cup full-fat (canned coconut milk)
- 1 1/2 cup water
- 1/2 teaspoon coarse salt
Instructions
- Combine the ingredients in a large saucepan. Cover and bring to a boil.
- Reduce heat to medium-low, and simmer for about 20 minutes – until rice is fluffy and liquid has been absorbed.
- Remove from heat and allow rice to sit for an additional 5 minutes. Fluff with a fork before serving.
This is exactly what I have been searching for, Thanks for sharing this article…
it’s been a while i tasted such, and coconut is plenty in my compound.. i think i need to eat something like this