Coconut Rice Recipe

Name: Coconut Rice Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups jasmine rice; 1 can coconut milk; 1 1/2 cups of water; 1 tablespoon canola oil; 1/4 teaspoon salt (or to taste); 1 tablespoon granulated sugar (optional); 1/2 teaspoon coconut extract; 1 teaspoon lime zest (optional); 1 tablespoon fresh cilantro (chopped); Shredded coconut

Recipe Video Print

If you have been looking for ways to elevate your side dishes, this effortless Coconut Rice recipe is a must-try. This flavorful and aromatic recipe, which takes just 10 minutes to prepare and 25 minutes to cook, is a staple in our household. It’s the easiest way to add a luxurious, restaurant-worthy twist to any main meal.

A bowl of coconut rice topped with toasted coconut and chopped green onions.

Whether you’re cooking it on the stove or in a rice cooker, this recipe is foolproof and incredibly easy to prepare. I love to combine it with favorites like Chicken Tikka Masala or Szechuan Chicken. It adds an unmistakably subtle tropical aroma that makes any dish feel more sophisticated. This is my easy way of bringing Thailand into my kitchen!

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More effortless side dishes to try:

I have mentioned this numerous times on my blog that, most of the time, the simplest dishes are the ones that make any dinner shine. This coconut rice is bursting with flavor and has a richer texture than regular rice. Topped with shredded coconut rice and a bit of lime zest, it tastes like a meal from a Thai restaurant. The best part is that you can double the recipe and freeze leftovers for later—an ingenious trick when it comes to meal planning.

Why you will love this recipe

It is creamy and sweet: With a naturally sweet flavor, coconut rice is perfect for adding a pleasant sweetness to any meal. If you’re a fan of sweet and savory combinations, like I am, you’ll love this recipe.
It’s so easy: One of the most effortless side dishes you can prepare, mix, boil, and fluff is all it takes to make it.
Three ingredients: Just a few ingredients are all that are needed to make this rice taste spectacular.
Freeze and store: I like to make extra and store it for quick side dishes. It freezes easily for up to three months.

What you will need

Overhead shot of coconut rice ingredients in bowls on a table.

Rice: I use jasmine rice because of its aromatic flavor and because it is less sticky than other white rice varieties.
Oil: Adding a tablespoon of canola oil to the mixture also helps keep the rice from sticking as it cooks.
Flavoring: Coconut milk is the perfect base for mixing with water to achieve a rich, coconut flavor and a smooth, silky texture. I also add a little coconut extract for extra coconut flavor.
Seasoning: I also add white granulated sugar to make it sweeter and a pinch of salt to enhance the other flavors.

How to make

Rinse the rice: First, I rinse the rice several times until the water runs clear. Then, I drain it to ensure all the water is gone before placing it in a medium pot.

Boil the rice: Now, I add the coconut milk, extract, sugar, salt, oil, and water to the pot, stir it, and turn the heat to high. When it starts to boil, I reduce the heat to low and cover it to cook for 20 minutes. Then, I uncover it and let it cook for another five minutes.

Stirring ingredients for coconut rice in a sauce pan.

Let it rest: After five minutes, I remove it from the heat, cover it, and let it stand for 10 minutes.

Fluff, garnish, and serve: Finally, I fluff it up with two forks and serve it garnished with chopped cilantro and shredded coconut.

Expert tip

Using a rice cooker

Those who own a rice cooker tend to use it frequently. And to be honest, I can see why. It is so easy to do with no worries at all. Just measure the rice, pour it in, pour in the water, and press the button. The cooker does the rest. The problem is that with other recipes, it cannot account for the measurements and timing of different ingredients. That is why I prefer to use a saucepan when I am cooking other recipes. However, with this one, it’s a no-brainer. Add the rice and all the remaining ingredients, using only one cup of water. Stir it gently, then press the button. So easy! I still let it rest for five minutes, though.

More tips to consider:

Be sure to rinse the rice several times until the water runs clear, removing excess starch.
For the best coconut rice, let it steam after it is done simmering. Leave the lid on the pot and let the pot sit for 10 minutes.
Jasmine rice is the best kind of rice to use because it has a nice flavor and is less sticky than other types.
To make this even easier, mix rice with coconut milk and water and leave everything else out. It will still taste amazing, and it takes just a few minutes to prepare.
Instead of canola oil, use coconut oil for even more coconut flavor.
I don’t recommend using low-fat coconut milk. Fat is where all the richness and flavor come from. Aroy-D is my favorite brand.

Recipe variations and add-ins:

Coconut extract: For an even more pronounced coconut flavor, stir in a few drops of coconut extract after the dish has been cooked.
Other flavors: Various extract flavors can be added to this rice, including vanilla, almond, mint, lemon, orange, and honey.
Tropical rice: Make this tropical rice by adding pineapple tidbits, lime juice, and chopped mango pieces.
Citrus: My favorite way to elevate this recipe is by adding a teaspoon of lemon, lime, or orange zest.
Spicy rice: Those who enjoy spicy food will appreciate the addition of red pepper flakes.
Other rice: Instead of jasmine rice, try other rice varieties like basmati, arborio, long grain, or brown rice.

Overhead shot of a bowl of coconut rice.

Serving suggestions:

When I want to serve a hearty meal, I add this delicious rice to my Instant Pot chicken and vegetables or this one-pan peach salmon. The tropical flavor of the rice pairs perfectly with the sweetness of the peaches! Coconut rice also works perfectly as a substitute for any rice dish, like my cucumber miso salmon rice bowls. These are made with fresh cucumber, miso salmon, and a corn salad with a creamy coconut base.

Since rice is so versatile, it can be served at any meal, from breakfast with eggs and bacon to making burrito bowls or tacos for dinner. It can also be used in soups and salads, or mixed with meat in a casserole. This particular rice is an excellent choice for sweet and savory recipes, such as Hawaiian chicken, orange chicken, or this delicious sweet and sour pork.

How to store leftovers:

Refrigerate: It is easiest to store leftover rice in baggies in the fridge for up to three days.
Freezing: To freeze, I pack it in freezer bags (double bagged to prevent leakage), and it will stay fresh for up to three months.
Defrost: Thaw overnight in the refrigerator for the best taste and texture.
Reheating: I reheat mine on the stove with a bit of water or milk for about a minute, stirring until heated through. It can also be heated in the microwave for 45-60 seconds.

Frequently asked questions

Why is my coconut rice mushy?

The most common reason this happens is that water is not added to the milk. If the only addition is coconut milk without water, the rice becomes too thick and sticky, resulting in a mushy texture. It needs water added to the milk to be absorbed. Another reason this can happen is if there is just too much liquid. Extra liquid means that the rice has to cook for longer, and that will make the rice more like a pudding.

How do I keep my rice from sticking?

The most important step before cooking the rice is to rinse it thoroughly. I usually rinse mine about four times. Each time I rinse it in a pot, I dump the water and start over again with fresh, clean water. I also massage it a little, moving it around in the pot so the starch comes off better. After the third time, the water should be clear. Then, I rinse it one more time and let it drain thoroughly in a colander before pouring it into the pot to cook it.

Why is my coconut milk separated?

This happens naturally because the protein, fat, and water are all different weights and densities. They can all separate due to their different weights, with the creamier parts rising to the top and the water settling on the bottom of the can. This does not mean that the milk has gone bad, and it won’t affect the taste. It just needs to be shaken or stirred.

Why is my coconut rice still hard?

This will happen if there is not enough liquid in the pot or if the heat is too high. First, ensure the liquids are measured accurately and that the can of coconut milk is the correct size. If the liquid seems to be too low, add more water or coconut milk. Then, be sure that the heat is not turned up too high. It should be turned down to low after it starts to boil. Also, ensure the rice is cooked thoroughly and let it sit, covered, for 5 minutes after it has finished cooking.

A bowl of coconut rice topped with toasted coconut.

More effortless side dishes to try:

Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!

Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!