Easy Coconut Rice Recipe: Fluffy, Flavorful Side Dish with Coconut Milk Recipe
This easy coconut rice recipe delivers light, fluffy, and flavorful rice that perfectly complements Thai, South Asian, and tropical dishes. Made with jasmine rice cooked in fragrant coconut milk and a hint of sweetness, it’s a quick and simple side dish that elevates any meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Thai, South Asian, Tropical
- Diet: Gluten Free
Ingredients
Main Ingredients
- 2 cups jasmine rice
- 1 (400 ml) can coconut milk
- 1 ½ cups water
- 1 teaspoon salt (or to taste)
- 1 teaspoon granulated sugar (or to taste)
- 1 tablespoon fresh cilantro, chopped (optional for garnish)
Instructions
- Rinse the Rice: In a medium cooking pot or mixing bowl, rinse the jasmine rice several times with cold water until the water runs clear to remove excess starch and impurities. Drain thoroughly using a fine-mesh sieve and return the rice to the cooking pot.
- Add Ingredients: Pour in the coconut milk, water, salt, and sugar to the pot with the rinsed rice. Give the mixture a gentle stir to combine.
- Cook the Rice: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes. Then uncover and cook for an additional 5 minutes to allow any remaining liquid to evaporate.
- Fluff and Garnish: Remove the pot from heat and fluff the rice gently with a fork. Sprinkle chopped cilantro on top if desired and serve warm.
- Rice Cooker Option: Rinse the rice as directed, then add all ingredients to the rice cooker but reduce the water by ½ cup (use 1 cup water instead of 1 ½ cups). Stir gently, set the rice cooker to the white rice setting, and cook. Once finished, keep the lid closed to steam for 5–10 minutes, then fluff and serve.
Notes
- Rinsing Rice: Rinsing removes starch to prevent stickiness and eliminates milling residues like arsenic. For sticky rice like sushi or risotto, skipping rinsing is recommended.
- Storage: Cool the rice to room temperature, then transfer to an airtight container and refrigerate for 4 to 5 days.
- Freezing: After cooling, store in an airtight container or freezer bag with air removed. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stovetop over medium heat with occasional stirring, adding a splash of water if needed. Alternatively, microwave for about 1 minute until warmed through.
