Coconut rice is a wonderfully fragrant addition to any Asian-style meal, and it’s easy to make too! Just simmer jasmine rice in coconut milk until the grains are light and fluffy, then top with toasted coconut flakes for extra sweetness and texture.
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Grains like rice are a staple ingredient in various Asian cuisines, but they’re often bland. It’s time to ratchet up the flavor and take this typical side dish to the next level by infusing coconut milk with long-grain jasmine rice. With minimal effort, you’ll have a bowl of rice that has nutty aromas, and sweet flavor, along with a slightly sticky texture that pairs nicely with meats and vegetables.
This coconut rice recipe uses the standard way of cooking white rice on the stovetop. You’ll have perfectly cooked rice ready to go in under 30 minutes from start to finish. This will allow you plenty of time to focus on what you’ll be serving alongside these grains, like Thai chicken curry or chicken pad Thai. Just be sure to toast up a few coconut flakes to sprinkle on top right before serving for extra flavor and crunch.
How to make coconut rice
Rinse the rice with cold water until the water runs clear to reduce the amount of surface starches so that the rice isn’t too sticky after cooking. Add the rice, water, coconut milk, and salt to a medium saucepan with a tight-fitting lid. Bring to a boil over high heat, cover, and reduce the heat to a simmer. This process allows the grains to absorb the water in about 15 minutes.
It’s important not to check the rice as it simmers, or the cooking environment will lose steam, and the enclosed temperature will become inconsistent. Turn off the heat and let the rice sit undisturbed for 10 minutes to complete the absorption process. If you have an electric rice cooker, you can use this recipe in that vessel.
Choosing the right rice variety
Jasmine rice is a long-grain rice that originates from Thailand, and it’s the best type of rice for this dish. These fragrant, long grains are widely available at most grocery stores, and when cooked they stay separate and fluffy. Their taste and texture compliment the coconut milk flavor perfectly.
As for alternatives, you can use long or extra-long grain Basmati rice. Otherwise, long grain brown rice can also be used, but because of their tough bran shell, increase the amount of water to 3 cups and cook for about 35 to 45 minutes or until tender.
How much water to use
To achieve light and fluffy rice that has a slight chew, use a ratio of 1-part jasmine rice to 1.5-parts liquid which in this case will be a mixture of water and full-fat coconut milk. This ensures that the grains become tender but not mushy.
Enhancing the coconut flavor
The goal is to create rice with a noticeable coconut aroma and taste. Use a ratio of 2-parts water to 1-part coconut milk. I use canned unsweetened coconut milk as the dish isn’t supposed to be sweet like a dessert.
If you want to go that route, you can use a sweetened product; otherwise, add 1 teaspoon of sugar, honey, or maple syrup to the pot when simmering. Be sure to add a little salt to season the rice and enhance the naturally sweet coconut flavor.
Toast the coconut flakes
Toasted coconut flakes add nice color contrast, crunch, and sweetness to the recipe. Toast them in a nonstick pan over medium heat while keeping a close eye on the color change. Stir frequently to ensure even cooking. You can sprinkle some on top of the rice before serving for an excellent presentation, then mix it for a more robust flavor.
Storing and freezing
For unused rice or meal prepping, let it cool completely to room temperature before storing it. Transfer to a plastic bag or airtight container and store in the refrigerator for up to 5 days or 1 month in the freezer. To reheat, transfer to a bowl, sprinkle with a bit of water to moisten the grains, cover with plastic wrap and cook on high power in 15 to 30-second intervals until heated through.
Need a main dish to go with your rice?
FAQ
Coconut rice contains added fiber when served with coconut flakes. I use unsweetened canned coconut milk and flakes not to increase sugar levels significantly. Use light coconut milk if you’d like to reduce the fat level in the rice.
It’s a staple in South East Asian cuisine, especially Thai dishes. Coconut is also a staple ingredient in the Pacific and Carribean, where the fragrant rice dish can be served in these regions.
Coconut milk and cream contain medium-chain triglycerides, which are considered a healthy source of fat when consumed in moderation. It’s a good lactose-free milk substitute but is considered a high-calorie food. Therefore, limit intake.
The benefits of rinsing the rice
This preparation step helps to remove excess starches on the outside of the grains, which can cause the rice to stick together when cooked. I also find that rinsing gives a cleaner flavor by washing away any dirty impurities on the surface.
Coconut Rice
Ingredients
- 2 cups jasmine rice
- 2 cups water
- 1 cup coconut milk, unsweetened
- ½ cup coconut flakes
- ¼ teaspoon kosher salt
- 1 teaspoon chopped cilantro, optional for garnish
Instructions
- Wash Rice – In a fine-mesh strainer, rinse jasmine rice with cool water until it runs clear, drain well.
- Boil Rice – In a medium saucepan, add washed rice, water, coconut milk, and salt. Bring to a boil, stirring a few times to combine.
- Simmer Rice – Cover and simmer, reducing heat to low. Cook rice until all of the water is absorbed and grains are tender, about 15 to 17 minutes.
- Steam Rice – Turn off the heat and let the rice stand for 10 minutes.
- Toast Coconut – In a medium-sized nonstick pan, toast shredded coconut flakes over medium-low heat until lightly golden-brown on both sides. Shake pan constantly to prevent coconut shreds from burning. Remove from heat and transfer to a small bowl.
- To Serve – Gently fluff the rice with a fork. Serve topped with toasted coconut flakes and cilantro.
Equipment
Notes
- Serving Size: ½ cup
- Recipe Yield: 7 cups of coconut rice
- Coconut Milk Options: Using Light coconut milk can be substituted for a reduced-fat option.
- For Sweeter Rice: Add 1 teaspoon of sugar, honey, or maple syrup.
- Storing: Cool and store in an airtight container in the refrigerator for up to 5 days. Freeze in a resealable plastic bag for up to 1 month, and defrost before using.
- Reheating: Place in a bowl and sprinkle some water on top. Cover and microwave on high in 15 to 30-second intervals until hot.
JJ says
Interesting…nice side dish for vegetarian Indian dishes I make. Two questions:
I love (and keep) Basmati rice on hand all the time. Okay to sub this with Jasmine?
Once I bought my Zojirushi rice cooker, we have rice all the time and never fret with stove-top methods. [I LOVE my Zorjirushi].
Any tweeks to your recipe with either changes?
Jessica Gavin says
Hi There- Yes, you can use jasmine rice instead. I haven’t used that particular rice cooker, just follow the manufacturer’s directions for making the coconut rice. Please let me know how it goes!