Coconut Rice

Coconut rice is one of those simple additions that instantly transforms an everyday meal into something special. I love how it adds a subtle sweetness and a delicate fragrance that complements bold, savory dishes—especially anything with spice or a creamy sauce. When I serve it with something like Thai peanut chicken, the flavors come together in the most satisfying way.

Why You’ll Love This Recipe

Tropical Vibe at Home
With just a can of coconut milk and a few pantry staples, I can bring a light, tropical touch to the table that makes any meal feel a little more exciting.

Fluffy, Creamy Texture
It has that perfect balance—fluffy like regular rice, but with a hint of richness from the coconut milk.

Balanced Flavor
I love how the mild sweetness mellows spicy or salty dishes, which makes it a great base for curries, stir-fries, or grilled meats.

Family-Friendly
Kids and spice-sensitive guests always appreciate this mellow, slightly sweet rice. It’s a comforting base everyone enjoys.

Easy to Make
This recipe is as easy as boiling water—but with way more flavor payoff.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup jasmine rice

• 1 cup canned coconut milk (full-fat for best flavor)

• ½ cup water

• 1 teaspoon sugar

• ½ teaspoon salt

Directions

Step 1: Combine Ingredients
In a medium saucepan, I combine the jasmine rice, coconut milk, water, sugar, and salt.

Step 2: Bring to a Boil
I bring everything to a gentle boil over medium-high heat, stirring once or twice to prevent sticking.

Step 3: Simmer and Cover
Once boiling, I reduce the heat to low, cover the pot, and let it simmer for 18–20 minutes until the liquid is absorbed and the rice is tender.

Step 4: Let it Rest
I remove the pot from heat and let it sit, covered, for 5 minutes. Then I fluff it gently with a fork.

Servings and Timing

Servings: 3–4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

• Toasted Coconut Garnish: I like to sprinkle toasted shredded coconut over the top for extra texture and flavor.

• Herb Finish: Chopped cilantro, Thai basil, or green onions make a nice fresh contrast.

• Citrus Note: A squeeze of lime at the end brightens the whole dish.

• Make It Vegan: This recipe is naturally vegan and gluten-free, perfect for plant-based meals.

• Sticky Version: For a stickier texture, I use glutinous (sticky) rice instead of jasmine.

Storage/Reheating

Refrigerate
I store leftovers in an airtight container in the fridge for up to 4 days.

Reheat
To reheat, I sprinkle a little water over the rice and warm it in the microwave or on the stovetop, covered, until hot.

Freezing
Coconut rice freezes well. I portion it into bags and freeze for up to 2 months. When ready to eat, I thaw and reheat as usual.

FAQs

Can I use light coconut milk?

Yes, but I find full-fat coconut milk gives a richer texture and better flavor. Light versions work if I want a lower-fat option.

What’s the best rice to use?

Jasmine rice is my favorite for its fragrance and soft texture, but basmati or long-grain rice also work well.

Can I make this in a rice cooker?

Absolutely. I add all ingredients to the rice cooker and cook as I normally would with plain rice.

Why add sugar to the rice?

Just a touch of sugar enhances the natural sweetness of the coconut milk and balances savory pairings without making the rice taste “desserty.”

What dishes pair best with coconut rice?

I love serving it with Thai peanut chicken, curry, grilled shrimp, or any dish with a spicy or creamy sauce.

Conclusion

Coconut rice is one of those easy upgrades that completely elevates a meal. With just a few ingredients, I get a fluffy, fragrant side that balances spicy, salty, and savory dishes with a gentle creaminess. Whether I’m using it to complement a weeknight stir-fry or bringing a tropical flair to a dinner party, it always hits the mark. If I want a simple side with big flavor, this coconut rice is always my pick.

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