The gentle simmer of coconut milk warming on the stove takes me right back to Sunday kitchens filled with love and laughter. This coconut rice recipe transforms ordinary rice into something magical, and it’s become such a favorite because it pairs with everything from curry to grilled chicken.
Think fluffy jasmine rice meets creamy coconut milk in perfect harmony. Just rice, coconut milk, a pinch of salt, and maybe some sugar if you’re feeling sweet. It cooks up tender and fragrant, with each grain kissed by that rich coconut flavor. Uses ingredients you probably have in your pantry right now.
Started making this back in 1987 when my dear friend brought me coconut milk from her travels. My children’s eyes lit up at that first spoonful – “It tastes like vacation, Mama!” The secret I discovered? Toast the rice for just two minutes before adding the liquid. Creates the most beautiful texture every time.
PrintCoconut Rice Recipe: Delicious and Easy How-To Guide
This Coconut Rice Recipe offers a fragrant and fluffy side dish made by Cooking Rice With Coconut Milk. Perfect for an Asian-inspired meal, it shows how to make Coconut Cream Rice Recipe simply and deliciously.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Standard
Ingredients
- 1½ cups jasmine rice rinsed
- 1 15-ounce can unsweetened coconut milk full fat
- 3/4 cup water
- 2 teaspoons sugar
- 1/4 teaspoon salt
Instructions
- Thoroughly rinse the jasmine rice until the water is clear.
- Pour the rinsed rice into a pot and add coconut milk, water, sugar, and salt.
- Heat the pot over medium flame until it boils, then cover and lower the heat to simmer gently for 18 minutes.
- After 18 minutes, check if the liquid is fully absorbed without stirring; continue cooking up to 4 more minutes if needed.
- Once the rice is tender and liquid absorbed, remove from heat and let it rest covered for 10 minutes before fluffing it with a fork and serving.
Notes
- Storing leftovers: Leftover rice keeps well in the refrigerator in an airtight container for up to 5 days
- To reheat in the oven, warm at 300 degrees F covered with foil and a little water for 15-20 minutes
- For microwave reheating, add 1-2 tablespoons water, cover with a damp paper towel, and heat in short intervals until hot
- On the stovetop, warm the rice with a splash of water on low heat, stirring occasionally
Nutrition
- Calories: 131kcal
- Sugar: 1g
- Sodium: 76mg
- Fat: 1g
- Saturated Fat: 1g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
Why This Coconut Rice Recipe Will Win Your Heart
There’s something magical about cooking rice with coconut milk that transforms ordinary grains into pure comfort. The jasmine rice becomes impossibly fluffy, each kernel infused with a gentle coconut sweetness that reminds me of warm kitchens and Sunday gatherings.
- Simple ingredients: Just jasmine rice, coconut milk, water, a touch of sugar, and salt
- Foolproof method: One pot, minimal stirring, perfect results every time
- Versatile pairing: Complements everything from curry to roasted vegetables
This recipe has graced our family table for decades, and I love how it makes even the simplest meal feel special. The aroma alone will have everyone gathering in the kitchen before dinner’s ready.
Your Essential Ingredients and Tools
The beauty of this coconut rice lies in its simplicity. Each ingredient plays its part in creating the perfect balance of creamy richness and delicate sweetness that makes this dish memorable.
| Ingredient | Amount | Purpose |
|---|---|---|
| Jasmine rice | 1½ cups | Creates fluffy, fragrant base |
| Unsweetened coconut milk | 1 can (15 oz) | Adds creamy richness |
| Water | ¾ cup | Balances coconut milk consistency |
| Sugar | 2 teaspoons | Enhances natural coconut sweetness |
| Salt | ¼ teaspoon | Brings out all flavors |
Essential tool: A heavy-bottomed pot with a tight-fitting lid ensures even cooking and prevents burning. Using a fine-mesh sieve to rinse the rice makes all the difference in achieving that perfect texture.
How to Cook Rice With Coconut Milk Step-by-Step
The secret to perfect coconut rice is patience and trust in the process. Once the lid is on, resist the urge to peekthis creates the steam that makes each grain tender.
- Rinse the jasmine rice in a sieve until the water runs clearthis removes excess starch for fluffier results
- Combine everything in your pot: rice, coconut milk, water, sugar, and salt over medium heat
- Bring to a boil, then immediately reduce heat to low and cover tightly
- Simmer for 18 minutes without lifting the lid, then check if the liquid is absorbed
Pro tip: If liquid remains after 18 minutes, cook up to 4 more minutes. The rice should look tender with small steam holes on the surface when ready.
Troubleshooting Your Coconut Rice
Even the most seasoned cooks encounter little hiccups, and I’ve learned these simple fixes over years of making this beloved recipe for family gatherings.
- Rice too wet: Remove the lid and cook 2-3 more minutes on low heat, watching carefully
- Rice too dry or sticking: Add 2 tablespoons water, cover, and rest off heat for 5 minutes
- Uneven cooking: Make sure your pot has a heavy bottom and heat stays at a gentle simmer
- Coconut flavor too mild: Use full-fat coconut milk and avoid light versions
Remember: Let the rice rest for the full 10 minutes after cookingthis finishing steam makes all the difference in texture.
Serving and Storage Tips
This coconut rice shines alongside many dishes, from Thai curries to simple grilled chicken. I love serving it warm, gently fluffed with a fork to showcase those perfectly separate grains.
| Storage Method | Duration | Reheating Instructions |
|---|---|---|
| Refrigerator | Up to 5 days | Add 1-2 tbsp water, microwave 30 seconds at a time |
| Oven reheating | Best for larger portions | 300°F, add water, cover with foil, 15-20 minutes |
| Stovetop reheating | Most gentle method | Low heat, splash of water, stir occasionally |
Serving suggestion: Garnish with toasted coconut flakes or fresh cilantro for extra flavor and visual appeal. This coconut rice recipe also makes wonderful rice pudding when reheated with a little extra coconut milk and cinnamon.
Expert Says
Coconut rice recipes combine the natural fats in coconut milk with complex carbohydrates from rice, creating a balanced dish that provides sustained energy. The fat content enhances the absorption of fat-soluble vitamins, while simmering rice in coconut milk ensures a creamy texture by allowing the starch granules to swell slowly and evenly.
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Perfecting My Coconut Rice Recipe
It took several attempts to get this coconut rice recipe just rightearly tries were too watery or lacked that gentle sweetness I remembered from my mother’s kitchen. After learning to balance the coconut milk and the slow simmer, I finally captured the warm, comforting flavor that has since become a cherished family staple.
FAQs ( Coconut Rice Recipe
)
How do I prevent coconut rice from becoming too soggy?
To avoid soggy rice, use the right rice-to-liquid ratiotypically 1 cup rice to 1 1/2 cups liquid for this recipe. Rinse the rice thoroughly before cooking to remove excess starch. Cook over low heat with a tight lid and avoid lifting it until fully done to keep moisture balanced.
Can I use canned coconut milk instead of fresh?
Canned coconut milk works great and adds rich flavor and creaminess. Shake or stir the can well before measuring to mix the cream and liquid. It’s convenient and reliable for consistent texture in this meal.
What type of rice is best for this dish?
Long-grain white rice is ideal as it stays fluffy and separate when cooked with coconut milk. Jasmine rice is popular for its fragrant aroma and texture, enhancing the dish’s flavor. Avoid short-grain varieties that tend to be stickier.
Can I make this recipe in a crockpot?
Yes, slow cooker coconut rice is possible but requires cautious liquid control. Use less coconut milk and add water as needed. Cook on low for 2-3 hours and check moisture to avoid overcooking or dryness.
How do I store and reheat leftover rice?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, sprinkle a little water on the rice and cover loosely, then warm in the microwave or on the stovetop to restore moisture and avoid dryness.
This coconut rice recipe delivers pure comfort in just 20 minutes fluffy grains perfumed with gentle coconut sweetness that fills your kitchen with the most beautiful aroma. You’ll love how it turns out creamy yet light, each kernel tender and kissed with tropical warmth, transforming any simple meal into something special.
Try stirring in toasted almonds or a handful of fresh herbs for your own signature touch. Leftover rice keeps beautifully in the fridge and reheats like a dream with just a splash of water. A trick passed down through generations: always let it rest those final 10 minutes patience creates perfection.
I’d love to hear how this recipe brings joy to your table! Did coconut rice grace your childhood dinners too? Share a photo when you make it there’s something so heartwarming about seeing this timeless comfort food spark new memories in kitchens everywhere. Save this one for Sunday suppers with loved ones.
