Soft and fragrant, this coconut rice pairs jasmine rice with creamy coconut milk, water, and a pinch of sugar. It’s light, warm, and totally comforting.
This one’s for the days when plain white rice just feels… blah. The coconut milk wraps every grain in richness, and if you toss in a couple pandan or kaffir lime leaves, the aroma gets wonderfully tropical (in a subtle-not-sunscreen way). Enjoy it alongside stir-fry, curry, or just spoon it into a bowl and eat it barefoot in the kitchen. No judgment here.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Coconut Rice Recipe
I won’t overhype this. It’s just a humble pot of rice, but you’ll find yourself digging into spoonfuls before it even hits the plate.
- Ridiculously simple to make: You rinse, pour, stir, and walk away. Your stovetop does all the magic.
- Soft, fluffy, and fragrant: The coconut milk gives it a creamy, dreamy finish without feeling heavy.
- Pairs with just about anything: Curries, grilled veggies, crispy tofu, spicy shrimp… it’s a flexible little sidekick.
- Tropical twist without trying too hard: Those optional pandan or kaffir lime leaves add a mellow, mysterious perfume.
- Great for meal prep: Make a batch, and you’ve got an upgraded side for days.
- Even better with garnishes: A sprinkle of cilantro? Maybe toasted coconut flakes? Go wild.
Ingredient Notes
Nothing tricky here, but let’s chat ingredients a bit because context is everything in the kitchen.
- Jasmine rice: This fragrant long-grain rice is key for the fluffy texture. Basmati can sub, but the vibe shifts slightly.
- Coconut milk: Go full-fat for that lush, creamy taste. Avoid the refrigerated kind; use canned.
- Water: Helps balance the richness of the coconut milk so your rice doesn’t get too heavy or sticky.
- Sugar: Just a whisper of sweetness to round things out. If you’re skipping sugar entirely, it’s okay, but it does add a nice balance.
- Salt: Never skip it. Just half a teaspoon brings the whole thing to life.
- Pandan or kaffir lime leaves (optional): These aren’t mandatory but they bring the rice from “yum” to “hold up, what’s that amazing smell?”
- Fresh cilantro (for garnish): Adds contrast and brightness. If you hate cilantro (I see you), try scallions or thin-sliced basil.
How To Make This Coconut Rice
You ready? It’s like making regular rice but with more flavor and slightly more flair. Let’s do this.
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Rinse the rice: Place the jasmine rice in a bowl, cover with cold water, stir around, and drain. Repeat 2 or 3 times until the water runs mostly clear. This helps the rice cook up fluffy instead of gummy.
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Get everything in the pot: Transfer your rinsed rice to a large pot, then add the coconut milk, water, sugar, salt, and leaves if you’re using them. Give it a good stir. Don’t overthink it.
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Bring to a boil: Crank up the heat and bring it to a boil while stirring occasionally so nothing sticks at the bottom. Watch it closely—boil-overs are messy and not as entertaining as they sound.
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Simmer and cover: Once it hits a boil, stir thoroughly, reduce the heat to low, and pop the lid on. Let it gently cook for about 20 minutes. Most of the liquid should be absorbed by the time it’s done.
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Steam, then fluff: After it’s cooked, remove the pot from the heat but don’t touch the lid yet. Let it steam for 10 minutes—this is the secret step everyone wants to skip, but don’t! Then fluff with a fork to separate the grains.
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Garnish and serve: Pull out the leaves, dish it up, and sprinkle with chopped cilantro. Taste it and try not to go back for thirds immediately.
Storage Options
If you’ve got leftovers (it happens, rarely), stash them confidently. Cooked coconut rice holds up like a champ.
Pop it in an airtight container and refrigerate for up to 4 days. It reheats beautifully in the microwave—just sprinkle a bit of water over the top, cover loosely, and zap it 1–2 minutes at a time until warmed through. This tricks the rice into fluffing back up instead of drying out.
Freezer? Totally doable. Portion it out into zip-top bags or containers, flatten them (they stack better), and freeze up to 2 months. Thaw in the fridge overnight, or toss it frozen into a pan with a splash of water and gently reheat while stirring.
Pro tip: Cold coconut rice isn’t just sad leftovers. It’s excellent as a base for fried rice the next day—add a splash of soy sauce, sesame oil, maybe an egg.
Variations and Substitutions
You don’t have to follow this recipe to the letter. If your pantry is being difficult or you’re feeling creative, here are some fun ways to tweak it.
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Brown jasmine rice: This works but increases cook time and volume of liquid. Expect 40–45 minutes simmering instead of 20.
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Lemongrass stalk: Smash one and toss it in with the rice. It gives a citrusy brightness that plays well with coconut.
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Toasted coconut flakes: Stir in a handful at the end for crunch and added sweetness. Bonus points if you toast them yourself.
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Spicy version: Add a sliced chili or spoonful of sambal oelek while cooking for subtle heat sneaking through each bite.
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Ginger twist: Add a few thin slices of fresh ginger root to the pot. It infuses just right without overpowering.
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Basil or mint garnish instead of cilantro: If cilantro’s not your friend, fresh herbs like Thai basil or mint can pick up the slack.
What to Serve with Coconut Rice
This rice makes friends easily. Whether you’re going heavy, herby, spicy, or sweet, it plays the chill background role like a pro.
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Try it with bold, saucy dishes like pan-seared salmon with pomegranate reduction. The richness of the coconut rice contrasts beautifully with fruity-sour flavors.
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Spoon it next to a stacked plate of sautéed greens or anything garlicky—like pan-seared cod over rainbow chard. The rice soaks up the juices like nobody’s business.
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Wrap it all into rice paper rolls or lettuce cups with crunchy veggies and a zingy dipping sauce. Coconut rice brings a mellow complement without stealing the spotlight.
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Use it as a bed for roasted vegetables or grilled tofu, then drizzle everything with spicy peanut sauce. Or tahini. Or just a good dash of lime.
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Feeling sweet? Warm up a scoop and top it with sliced tropical fruit and a drizzle of honey. It edges toward dessert territory and no one’s stopping you.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use light coconut milk instead of full-fat?
Yep, you can, though the texture will be slightly thinner and less rich. Full-fat gives that creamy body we love, but light coconut milk still works fine if you’re going for a lighter feel. Just don’t use the coconut milk from the drink aisle—that stuff’s diluted and meant for smoothies, not rice.
What if I don’t have pandan or kaffir lime leaves?
No worries at all. The recipe is still tasty without them. They just add a subtle aroma that makes things a little fancy. If you want to improvise, a strip of lime zest tossed in while cooking gives a tiny hit of brightness too.
Can I make this coconut rice in a rice cooker?
Absolutely! Just rinse the rice as usual, then pop everything into your rice cooker like normal—same ingredient ratios. Hit the regular white rice setting, and let the cooker handle the rest. It turns out amazingly fluffy every time.
How do I stop the bottom from burning when cooking?
Great question. Make sure to stir the rice well right as it comes to a boil. That prevents any clumps or dry spots. Also, once it’s on low heat, resist the urge to peek. Keeping the lid on traps in the steam and evens out the cooking. If your burner tends to run hot, you can use a heat diffuser or gently slide the pot halfway off the burner.
Coconut Rice
Ingredients
Coconut Rice
- 1 1/2 cups (300 g) jasmine rice uncooked, rinsed well
- 1 can (13.5 oz) (400 ml) full-fat coconut milk unsweetened, well shaken
- 3/4 cup (180 ml) water
- 1 tsp (4 g) sugar or less to taste
- 1/2 tsp (2.5 g) salt fine
- 2 pandan or kaffir lime leaves optional, lightly torn
For Serving & Garnish
- fresh cilantro chopped, or scallions/thin-sliced basil (optional)
- toasted coconut flakes optional
Equipment
- Medium saucepan with lid
- Fine Mesh Strainer
- Fork
Instructions
- Rinse the rice: Place the jasmine rice in a bowl, cover with cold water, swish, and drain. Repeat 2–3 times until the water runs mostly clear for fluffy, non-gummy grains.
- Combine ingredients: Add rinsed rice to a saucepan. Pour in coconut milk, water, sugar, salt, and pandan or kaffir lime leaves (if using). Stir to combine.
- Bring to a boil: Over medium-high heat, bring the mixture to a boil, stirring occasionally and scraping the bottom so nothing sticks.
- Simmer: Once boiling, stir again, reduce the heat to low, and cover. Simmer gently for 18–20 minutes or until the water is absorbed and rice is tender.
- Rest and fluff: Remove from heat and let the pot sit (still covered) for 10 minutes. Then discard leaves, if used, and fluff the rice with a fork.
- Garnish and serve: Spoon into bowls and top with chopped cilantro and/or toasted coconut flakes, if desired. Serve warm as a side to curries, stir-fries, or enjoy solo.
