Coconut Rice
- By Amy Dong
- Updated Mar. 11, 2026
This coconut rice is my favorite way to turn plain jasmine rice into a flavorful rice dish that can stand all on its own. It’s the kind of side dish that quietly steals the show.
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Amy’s Notes
This Coconut Rice is one of my favorite rice side dishes when I want to elevate my usual jasmine rice recipe. This recipe is:
- Soft and Fluffy Texture: Jasmine rice cooks up tender with each grain lightly coated in coconut milk, similar to this Asian Sticky Rice.
- Creamy Coconut Flavor: Coconut milk adds gentle richness and a hint of sweetness that pairs beautifully with grilled fish, chicken, or vegetables.
- Easy to Make: Everything cooks in one pot with just a few pantry staples and about 30 minutes of hands-off cooking. I hope you love it!
Key Recipe Ingredients
- Jasmine Rice – I like using jasmine rice for its light, fluffy texture and subtle floral aroma. It cooks up beautifully and absorbs the coconut flavor well. You can substitute with basmati rice if that’s what you have.
- Canned Coconut Milk – Use full-fat canned coconut milk for the best creamy texture and rich flavor. Avoid the carton kind meant for drinking, as it’s too thin for cooking.
- Granulated Sugar – Just a touch of sugar balances the natural saltiness and enhances the coconut’s sweetness without making the rice taste sugary.
- Optional Garnishes – Chopped cilantro or green onions add freshness, while macadamia nuts bring a bit of crunch. Use one or mix them up depending on what you’re serving the rice with.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Rice Options: I usually use jasmine rice for its aroma and soft texture, but basmati or long-grain white rice work too. You can even try brown long grain rice for a heartier version—just add a bit more water and cook longer.
- Coconut Milk Choices: I like full-fat canned coconut milk for the richest flavor, but light coconut milk works if you want something less creamy. Just know the texture will be a little lighter.
- Add-Ins: Try stirring in toasted coconut flakes for extra texture or a handful of chopped pineapple or mango on top for a tropical dish. You can also mix in peas or edamame for color and a bit of protein.
Step-By-Step Recipe Instructions
- Combine coconut milk, sugar, salt, and water in a pot until sugar dissolves.
- Add rice and bring to a boil.
- Cover and simmer 25 minutes.
- Fluff rice with a fork.
- Season with kosher salt to taste.
- Serve with optional garnishes.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Make Entirely Ahead: You can make the Coconut Rice up to two days in advance. Let it cool completely, then store it in an airtight container in the fridge. When ready to serve, reheat gently in the microwave or on the stovetop with a splash of water or coconut milk to bring back its soft texture.
Video: Watch Us Make This Recipe
Coconut Rice
This Coconut Rice is perfectly cooked, soft, and aromatic in flavor. It brings plain rice to a delicious new level. Just 5 ingredients to this fantastic coconut rice.
Ingredients
- 1 ½ cups jasmine rice, uncooked
- 14 ounces canned coconut milk, shaken up
- 1 teaspoon granulated sugar
- ½ teaspoon table salt
- 1 ¼ cups water
- ¼ teaspoon kosher salt, or to taste
Optional Garnishes:
- cilantro, chopped
- green onions, chopped
- macadamia nuts
Instructions
- In a heavy pot, combine coconut milk, sugar, 1/2 tsp table salt, and water. Stir on low heat just until sugar dissolves. Add rice.
- Bring to a boil over medium heat. Immediately cover and reduce to simmer. Simmer 25 minutes.
- Turn off heat. Keep covered (no peeking!) and let sit 15 minutes.
- Gently fluff the rice. If there is a bit of coconut foam on top, fluff it into the rice. Sprinkle lightly with kosher salt to taste, and fluff again. Garnish as desired, and serve.
Notes
- Coconut milk must be from canned, usually found in ethnic aisles of major grocery stores. Do not use the kind of coconut milk in cartons.
- Shake the coconut milk can well before opening to evenly mix the cream and liquid for consistent flavor.
- Use full-fat canned coconut milk for the creamiest texture and best coconut flavor.
- Rinse the jasmine rice if you prefer fluffier grains.
- Let the rice rest after cooking so it finishes steaming and turns out tender.
- Fluff gently with a fork to separate the grains without mashing them.
- If you see coconut foam on top, stir it back in for extra richness.
- Garnish with chopped cilantro, green onions, or toasted macadamia nuts for color and crunch.
- Store leftovers in an airtight container and reheat with a splash of water or coconut milk to restore softness.
- This recipe is part of our Easy Asian Recipes Collection.
- We love serving this coconut rice with mains such as our Kalua Pork (Slow Cooker) or Pan Seared Tilapia.
Nutrition (per serving)
Calories: 258kcal | Carbohydrates: 56g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 298mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.003mg | Calcium: 22mg | Iron: 1mg
What To Serve with Coconut Rice
Main Dishes
- This Coconut Rice is a natural fit with bold, flavorful mains. We love serving it alongside Thai Chicken and Rice (One Pan) for an easy, comforting meal that brings all the cozy flavors together in one bowl.
- It’s also delicious with Kalua Pork (Slow Cooker) or Shrimp with Snow Peas when we’re craving something savory and satisfying.
- For a heartier option, try it with Chicken Stew with Sweet Potatoes – the creamy coconut flavors pair beautifully.
Seafood Dishes
- We often pair this rice with fresh, flaky fish for a light and balanced meal. It’s wonderful with Pan Seared Tilapia or Lemon Garlic Swordfish Recipe for a simple weeknight dinner.
- For something a bit tropical, try it with Easy Perfect Mahi Mahi Recipe or Honey Lime Grilled Salmon. The creamy rice soaks up all those bright, citrusy flavors perfectly.
Frequently Asked Questions
Do I need to rinse the rice first?
It’s optional. Rinsing removes some of the surface starch, which helps the rice stay fluffy. If you prefer a slightly stickier texture, you can skip rinsing.
Can I make this in a rice cooker?
Yes, this recipe works well in a rice cooker. Combine all the ingredients in the cooker, stir, and cook according to your machine’s white rice setting. Let it rest for about 10 minutes before fluffing.
How long does it keep?
Store leftover Coconut Rice in an airtight container in the fridge for up to 3–4 days. Reheat gently in the microwave or on the stovetop with a splash of water or coconut milk until warmed through. It can also be frozen for up to a month.
More to Cook and Eat
- Chewy Coconut Chocolate Chip Cookies – These Chewy Coconut Chocolate Chip Cookies are slightly crispy on the outside and chewy soft on the inside.
- Coconut Macaroon Nutella Nest Cookies – These Coconut Macaroon Nutella are made with coconut lovers in mind. Rich with coconut and Nutella, these are a delicious Easter treat. Perfect for spring.
- Coconut Oatmeal Cookie Balls (No-Bake) – These Coconut Oatmeal Cookie Balls are easy to make, and kids can join in the fun! No need to turn on the oven. Thick, chewy, yummy textured, and delicious.
- Chewy Coconut Macaroons – These 5-ingredient Chewy Coconut Macaroons are crisp and golden on the outside and soft in the center. Plus, they’re gluten-free!