I’m not kidding when I say this coconut rice is one of the best things I’ve ever eaten. There’s something about it that literally just makes my body melt upon the first bite. It’s rich, savory, carby, and just insanely delicious. It’s pretty simple to make, too, which is always a plus. Whether you like to make rice on the stovetop or in a rice cooker, you can make this incredible savory coconut rice with very little effort.
What’s in Coconut Rice?
This incredible rice is deceptively simple. It’s just long-grain white jasmine rice cooked in a mixture of coconut milk and water, with a little minced garlic and salt for depth. THAT’S IT. It sounds so plain, but you’ll be blown away on first bite.
What Kind of Coconut Milk?
For this recipe you’ll need canned coconut milk, not the kind that is meant to be used as a substitute for dairy milk–that’s just too watery. As far as canned coconut milk goes, I’ve used both full fat and light and it turns out great with both. Full-fat coconut milk creates an ultra-rich rice (because it has so much more fat), while lite coconut milk has a slightly more mild coconut flavor and the rice will have a lighter, fluffier texture (less fat weighing it down).
What is Jasmine Rice?
Jasmine rice is a fragrant variety of rice grown in Southeast Asia. Using jasmine rice in this recipe really takes the flavor over the top, so definitely get it if you can! Jasmine rice is becoming more popular in the U.S. so you can find it at most grocery stores these days. Check the bottom shelf of the rice aisle for large 5 lb. bags to get the best deal. While jasmine rice is more expensive than plain white rice, it is totally worth the price. Plus, since it’s shelf-stable, it won’t go to waste! You can use long grain jasmine rice in place of plain white rice in most recipes for an extra flavor boost.
Can I Use a Rice Cooker?
Yes, you can make this coconut rice with a rice cooker instead of in a pot on the stovetop, as directed below. Simply add all of the ingredients to the slow cooker and press go!
What to Serve with Coconut Rice
This super delish rice is a great side dish to any Asian or tropical-inspired meal. Use it as a bed for Honey Sriracha Tofu, Teriyaki Chicken, Baked Ginger Salmon, or Sweet Chili Chicken Stir Fry Bowls. Or serve it as a side with these Chicken Lettuce Wraps!
Coconut Rice
Servings 6 about ¾ cup eachIngredients
- 1 1/2 cups long-grain jasmine rice ($0.48)
- 1 clove garlic, minced ($0.08)
- 3/4 tsp salt ($0.03)
- 1 13.5oz. can coconut milk ($2.29)
- 1 cup water ($0.00)
Instructions
- Rinse the jasmine rice using a wire mesh strainer or a bowl, making sure to pour off as much excess water as possible. Add the rinsed rice to a pot along with the minced garlic and salt.
- Add the coconut milk and water to the pot. Give the rice a brief stir.
- Place a lid on the pot, turn the heat up to high, and allow the liquid to come up to a full boil. Once it reaches a full boil, turn the heat down to low. Allow the rice to simmer over low for 15 minutes. Make sure the pot maintains a simmer. Do not stir or lift the lid as the rice simmers.
- After simmering for 15 minutes, remove the pot from the heat and let the rice rest an additional 5 minutes without lifting the lid. Finally, after the rice has rested, you lift the lid and fluff with a fork. Serve hot.
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Nutrition
How to Make Coconut Rice – Step By Step Photos
Rinse 1.5 cups long grain white jasmine rice, making sure to pour off as much excess water as possible. Add the rinsed rice to a pot along with one clove of minced garlic and ¾ tsp salt.
Add one 13.5oz. can of coconut milk to the saucepot with the rice.
Add an additional cup of water. Give the rice a brief stir. Place a lid on the pot, turn the heat up to high, and allow the liquid to come up to a full boil. Once it reaches a full boil, turn the heat down to low. Allow the rice to simmer over low for 15 minutes. Make sure the pot maintains a simmer. Do not stir or lift the lid as the rice simmers.
After simmering for 15 minutes, remove the pot from the heat and let the rice rest an additional 5 minutes without lifting the lid. Finally, after the rice has rested, you may lift the lid.
Fluff the rice with a fork and then serve.
I garnished my rice with sliced green onion and toasted coconut, but neither is needed to make this rice taste amazing! It’s mind-blowing on its own!
Really great for a snack between classes in college.
I’m late to the party, but I had to give props. This. Is. Outstanding! The coconut worried me at first, but I’m trying to stretch both my family’s and my own palate. I served it with a shrimp and napa cabbage stir fry. The combination of the sauce and this rice – crazy good. The entire family loved it. I had two helpings – and I never have two helpings. I ate the leftovers the next night. Again, two helpings. You hit it out of the ballpark and over into the next state with this one. Thanks for sharing!
Amanda, as long as you turn the heat down to the very lowest setting after it reaches a full boil, it shouldn’t stick. If you have a super thin bottomed pot and a burner that doesn’t get to a very low heat, there might be some slight sticking. If you open it up to stir, you’ll let the steam escape and you’ll end up with sticky, gooey rice from all the stirring :P
Is it normal for it to stick so much to the bottom of the pot? I’m making it right now and I want to keep the lid on but I feel like I should be constantly stirring it so it doesn’t burn on the bottom. What do you think?
This looks really good (and easy)!
You could always use it in place of regular rice to make a fried (or not fried) rice, or pilaf!
Any more tips on what can go with this rice to make it more of a complete (or vegetable rich) meal?
I usually keep mine for about 5 days!
How long does the rice typically keep in the fridge? I made this last night (with fresh coconut) and it is amazing! It’s perfect for my busy college schedule.
You’ve inspired me, too. I use my rice cooker all the time, but just for plain rice. I shall have to take a stab at this.
Anon – I don’t think you’ll have to change anything at all to prepare it in a rice cooker. Just add everything in there, give it a quick stir, then turn it on! :)
I <3 coconut rice. Chopped peanuts and golden raisins are also delicious, cheap additions that help to make it more of a meal.
LOVE coconut rice!!!! I actually made coconut rice to go with your Tumeric Chicken about a month ago and it was a delicious combination!
Have you made this in a rice cooker? Would you change anything to cook it in one? (I have a rice cooker that I use ALOT and plan on trying this in the rice cooker).
SO going to make this – thanks for posting! I don’t have a rice-cooker – it’s been on my maybe? list for a while. I worry I won’t use it! Why? Must think on these things.