Creamy Coconut Rice Recipe

Introduction

Coconut rice is a fragrant and creamy side dish that pairs beautifully with a variety of meals, from spicy curries to grilled seafood. It’s made by cooking jasmine rice in coconut milk, resulting in a rich and subtly sweet flavor that elevates any dinner table.

Ingredients

• 1½ cups jasmine rice
• 1 tablespoon coconut oil
• 13.5 ounce can coconut milk
• 1 cup water (or use reduced sodium vegetable broth for more depth of savory flavor)
• 1 tablespoon granulated sugar (or to taste)
• 1 teaspoon salt (or to taste)
• Optional garnishes: toasted shredded coconut, finely minced fresh cilantro or parsley, chopped peanuts or cashews (to taste)

Instructions

1. Step 1: Place the uncooked rice in a colander and rinse under cold running water for 1–2 minutes until the water mostly runs clear. This removes excess surface starch for fluffier rice. Set the rice aside.
2. Step 2: In a large, high-sided saucepan, heat the coconut oil over medium-high heat until melted.
3. Step 3: Add the rinsed rice to the pan and stir to coat all grains evenly with the melted coconut oil.
4. Step 4: Pour in the coconut milk, water or broth, sugar, and salt. Stir gently to combine, then bring the mixture to a gentle boil.
5. Step 5: Once boiling, cover the saucepan with a lid, reduce the heat to low, and let the rice simmer covered for 15 minutes.
6. Step 6: After 15 minutes, turn off the heat but keep the lid on. Let the rice steam undisturbed for 10 minutes to finish cooking and absorb any remaining liquid. After resting, remove the lid and fluff the rice with a fork.
7. Step 7: If the rice seems too wet after resting, return it to low heat briefly to evaporate excess liquid. If too dry or firm, add a few tablespoons of liquid, cover, and steam on low for 5 minutes. Adjust seasoning with additional sugar or salt as desired.
8. Step 8: Serve the coconut rice warm, garnished with your choice of toasted shredded coconut, fresh herbs, or chopped nuts for extra texture and flavor.

Tips & Variations

• Rinsing the rice removes surface starch and helps prevent clumping, so don’t skip this step.
• Using vegetable broth instead of water adds a savory depth to the coconut flavor, perfect with spicy dishes.
• Garnish with toasted shredded coconut or chopped nuts to add crunch and enhance the tropical profile.
• Adjust sugar and salt based on your preference—start small and taste as you go.
• For a nuttier twist, substitute coconut oil with butter or mix in some toasted sesame seeds before serving.

Storage

Store leftover coconut rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or coconut milk to restore moisture and fluffiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Jasmine rice works best for its fragrance and texture, but you can substitute with basmati or long-grain white rice. Adjust liquid amounts and cooking time accordingly, as different rice types absorb liquid differently.

Is coconut rice suitable for vegan diets?

Yes, this recipe is naturally vegan since it uses plant-based ingredients like coconut milk and oil. Just ensure any garnishes you add are vegan-friendly as well.

Creamy Coconut Rice Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

This Coconut Rice recipe combines fragrant jasmine rice with creamy coconut milk, creating a rich yet light dish perfect as a side or base for many meals. The rice is cooked gently on the stovetop to achieve a fluffy texture infused with subtle sweetness and a hint of saltiness. Optional garnishes like toasted shredded coconut and chopped nuts add extra flavor and crunch.

• Author: Marco
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Southeast Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1½ cups jasmine rice
• 1 tablespoon coconut oil
• 13.5 ounce can coconut milk
• 1 cup water (or reduced sodium vegetable broth for more depth of savory flavor)
• 1 tablespoon granulated sugar (or to taste)
• 1 teaspoon salt (or to taste)

Optional Garnishes

• Toasted shredded coconut (to taste)
• Finely minced fresh cilantro or parsley (to taste)
• Chopped peanuts or cashews (to taste)

Instructions

1. Rinse Rice: Place the uncooked jasmine rice in a colander and rinse under cold running water for one to two minutes, or until the water runs mostly clear. This removes excess surface starch, ensuring a fluffier cooked texture. Set aside after rinsing.
2. Melt Coconut Oil: Heat a large, high-sided saucepan over medium-high heat. Add the coconut oil and allow it to melt fully, coating the bottom of the pan.
3. Coat Rice with Oil: Add the rinsed rice to the pan and stir, making sure all the grains are evenly coated with the melted coconut oil. This step helps toasting and flavor.
4. Add Liquids and Seasonings: Pour in the coconut milk and water (or vegetable broth), then add sugar and salt. Stir to combine and bring the mixture to a gentle boil over medium-high heat.
5. Simmer Covered: Once boiling, cover the saucepan with a tight-fitting lid and reduce the heat to low. Allow the rice to simmer for 15 minutes without lifting the lid.
6. Rest Off Heat: Turn off the heat and leave the saucepan covered for an additional 10 minutes. This steaming period tenderizes the rice and allows the liquid to absorb fully. After resting, remove the lid and gently fluff the rice with a fork to avoid gumminess.
7. Adjust Texture if Needed: If the rice is too wet or soupy, return to low heat uncovered for one to two minutes to steam off excess liquid. Add extra water or coconut milk if a looser, brothy consistency is preferred. For firmer rice, add a few tablespoons of water, cover, and steam for about 5 more minutes on low heat.
8. Final Seasoning and Serve: Taste and adjust sugar or salt as desired. Optionally garnish with toasted shredded coconut, fresh herbs, or chopped nuts for added texture and flavor, then serve warm.

Notes

• Rinsing the rice is essential for achieving a fluffy texture by removing excess starch.
• Use a tight-fitting lid to trap steam and evenly cook the rice.
• Adjust liquid quantities and resting times depending on your stove and pot as rice cooking can vary slightly.
• Vegetable broth can be used instead of water for a savory depth.
• Garnishes like toasted shredded coconut, fresh herbs, or nuts enhance flavor and presentation.

Keywords: coconut rice, jasmine rice, coconut milk rice, side dish, stovetop rice, Southeast Asian rice, coconut rice recipe