Coconut Rice
Coconut Rice is a creamy, flavorful side dish that pairs perfectly with shrimp, chicken or any spicy meal. It’s made with jasmine rice and rich coconut milk for a simple dish that tastes like a restaurant favorite.
I love all things coconut but I have to say I was a little skeptical of this coconut rice when my husband requested it. I have to say, it’s absolutely delicious and I will definitely be making it again and again.
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Quick Snapshot
Ready in: 25 minutes
Servings: 4
Best for: Weeknight dinners, Asian dishes, curry and spicy dinner bowls like our Hot Honey Shrimp Bowls
Why You’ll Love This Recipe
- Lightly sweet and creamy with rich coconut flavor
- Pairs with spicy or savory main dishes
- Easy one-pot recipe with pantry ingredients
Ingredients for Coconut Rice Recipe
- Jasmine rice or basmati rice
- Olive oil or coconut oil
- Water
- Coconut milk – full fat coconut milk gives the best flavor to the dish
- Granulated sugar – add just enough sweetness that compliments the coconut flavor without being overly sweet.
- Kosher salt
- Fresh Cilantro, chopped for garnish
Directions for Easy Coconut Rice
- Rinse the rice in a fine mesh strainer under cold water until the water runs clear, then drain well. This washes off the excess starch and makes fluffy rice, not sticky rice.
- Heat olive oil in a medium saucepan over medium heat. Add the rice and stir to coat, toasting lightly for 1–2 minutes.
- Add water, coconut milk, sugar and salt. Stir to combine and bring to a boil.
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- Reduce heat to low, cover with a lid, and simmer for about 15 minutes, or until the liquid is absorbed and rice is tender.
- Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork.
- Garnish with chopped cilantro before serving.
Variations for Coconut Rice
- Lime: Use 1/4 lime juice in place of part of the water or add lime zest for tangy flavor.
- More Coconut Flavor: Add toasted coconut before serving or stir in a tablespoon of coconut oil to finished rice.
- More Add Ins: sautéed bell peppers, onions or diced pineapple are great additions.
Coconut Rice is the kind of simple side that makes any meal feel special. It’s creamy, fragrant and just a little sweet making it the perfect complement to your favorite spicy dishes.
If you try this easy coconut rice recipe, be sure to leave a comment and star rating to let me know how it turned out!
Coconut Rice
Ingredients
- 1 ½ cups jasmine rice
- 1 tablespoon olive oil or coconut oil
- 1 cup water
- 1 can coconut milk
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- cilantro optional for garnish
Instructions
- Rinse the rice in cold water until the water runs clear, then drain well.
- Heat olive oil in a saucepan over medium heat. Add the rice and stir to coat, toasting lightly for 1–2 minutes.
- Add water, coconut milk, sugar and salt. The coconut milk will probably have a solid chunk of the coconut milk, this is normal and just whisk it until smooth.
- Bring to a boil.
- Reduce heat to low, cover and simmer for about 15 minutes, or until the liquid is absorbed and rice is tender.
- Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork.
- Garnish with chopped cilantro before serving.
Notes
- Substitute basmati rice if jasmine isn’t available.
- For a sweeter version, add a splash of coconut cream or sprinkle with toasted coconut.
- Make it savory with lime zest and green onions stirred in before serving.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat in a pan with a splash of water or coconut milk.
Nutrition
