This aromatic coconut rice recipe strikes the perfect balance between simplicity and flavor in just 30 minutes. The rich, creamy coconut infusion transforms plain rice into an irresistible side dish that pairs beautifully with Asian and tropical cuisines.
With only 5 minutes of prep work and minimal ingredients, you’ll create a restaurant-worthy accompaniment that’s both comforting and exotic. The natural sweetness of coconut adds depth while keeping each grain fluffy and distinct.
Ingredients Section
- Rice: 2 cups Jasmine rice, freshly rinsed and drained for best results
- Coconut Milk: 1½ cups canned unsweetened, remember to shake well before use
- Water: 2 cups, at room temperature
- Seasonings: 2 tsp light brown sugar and 1 tsp salt to enhance flavors
- Garnish: ½ cup toasted sweetened coconut flakes for extra texture
Instructions Section
- Prepare Base: Combine water, coconut milk, brown sugar, and salt in a large saucepan until it starts to simmer
- Cook Rice: Add rinsed rice to the simmering liquid, bring to a gentle boil, then cover and reduce heat
- Simmer Phase: Let it cook covered for 15 minutes until rice becomes tender and liquid absorbs
- Resting Time: Remove from heat and let it stand covered for 10 minutes to achieve perfect texture
- Final Touch: Gently fluff the rice with a fork, transfer to serving bowl, and top with toasted coconut flakes
Cooking Techniques
Making perfect coconut rice is all about getting the liquid-to-rice ratio just right! The secret to fluffy, flavorful rice is rinsing it well before cooking – this removes excess starch and helps prevent clumping.
When you’re shaking the coconut milk can, give it a good 30-second shake to blend the cream and liquid parts together. Keep the heat low and steady once you’re simmering – this gentle approach lets the rice absorb all those wonderful coconut flavors.
Variations
Want to mix things up? Try adding a kaffir lime leaf or lemongrass stalk while cooking for a Thai-inspired twist. For a richer flavor, swap half the water with more coconut milk.
If you’re watching sugar intake, you can skip the brown sugar – the coconut milk adds natural sweetness. Don’t have Jasmine rice? Regular long-grain white rice works too, though Jasmine gives that lovely fragrant touch.
Serving Suggestions
This coconut rice is amazing with spicy curries, stir-fries, or grilled tropical dishes! It’s perfect next to Thai-style chicken, fish, or tofu. Add a pop of color by sprinkling some chopped fresh cilantro or green onions on top.
The toasted coconut garnish isn’t just pretty – it adds a wonderful crunch and brings out the coconut flavor even more.
Storage Tips
Let your coconut rice cool completely before storing it in an airtight container. It keeps well in the fridge for 3-4 days. When reheating, add a tiny splash of water and warm it gently in the microwave or on the stovetop.
You can even freeze portions for up to 3 months – just thaw overnight in the fridge when you’re ready to use it. The texture stays best if you reheat it right away once thawed.
Coconut Rice
Equipment
- Large saucepan
Ingredients
- 2 cups water
- 1 1/2 cups canned unsweetened coconut milk shake the can before using
- 2 tsp light brown sugar packed
- 1 tsp salt
- 2 cups Jasmine rice about 13 oz., well rinsed and drained
- 1/2 cup sweetened flaked coconut optional, lightly toasted
Instructions
- Combine 2 cups water, coconut milk, sugar, and salt in large saucepan. Bring to simmer, then stir in rice.
- Return to a gently boil, cover, reduce heat and simmer for 15 minutes.
- Remove from heat and let stand 10 minutes. Remove lid and fluff rice gently with a fork.
- Transfer rice to a bowl; sprinkle with toasted coconut.
