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.
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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
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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!
Beth – I have a question about cooking rice! Your recipe says to cook the rice for 30 minutes and then sit for 15 minutes. What if my bag of rice says something totally different? Cook 15 minutes, sit for 5 minutes. Should I follow your recipe because of the liquid you’re using or follow what the bag says? Thank you! LOVE all your recipes and website!
I think I would still cook longer for this one. The liquid is much thicker than just plain water, so it may need more time to absorb. I’ve never tried the coconut rice recipe with a shorter cooking time, but better safe than sorry I think :)
Thank you! your answer came in just the knick of time as I am making for dinner shortly! I will definitely follow what your recipe says, cannot wait to try it! Thanks!!
I gotta say that this is my all-time favorite recipe on this website (which is really saying something because I love ALL the recipes on this site!). The coconut rice goes with EVERYTHING and I never get tired of eating it. Seriously, I have to control myself while cooking it so that I don’t start scooping the rice straight into my mouth while still hot!
I feel the EXACT same way about it! Just the smell makes my mouth water uncontrollably! Hahaha… What did I ever do without jasmine rice, let along coconut jasmine rice?
Good gosh this recipe turned out amazingly delicious!!! Thank you xo
Like someone else mentioned, yes, you can get coconut milk for less than a dollar at Trader Joes, and also at pretty much any asian market. Thai Kitchen is one of the most expensive brands out there!
Sam – I use fine sea salt (you can see it in the step by step photos if you’re curious), but the measurement should be the same for iodized. Kosher has larger crystals, so the measurement is usually different (twice as much I think, because it’s less dense in the measuring spoon).
What kind of salt do you use? Iodized? Kosher? Sea salt? The measurements make a difference and I don’t want to mess it up!
I make a coconut rice a bit differently, I just though I would share it with you. I spread out some unsweetened shredded coconut on a baking sheet and broil it for a minute unitl it’s browned (it can burn really fast to you have to keep your eye on it). And then I chop up some cilantro and add these both to my basmati rice. It makes a really delicious side for fish, chicken, kebobs or anything bbq’d. It’s very fresh and summery.
I love your blog, thank you for all of the wonderful recipes! Tonight I am going to make the (not) butter chicken and creamed spinach!
I just want you to know that I made this last night and served it with some baked fish for dinner. I had about a cup of the rice total. My darling husband ate what I served him, then went and got the pan and a spoon and finished the rice. He asked me to make it again tonight. Unfortunately, I don’t have any more coconut milk, but I had to promise to pick up some more this weekend. This was the most unexpectedly delicious rice recipe I’ve ever used!
Ooops – I accidentally erased some comments today, but someone asked about why their rice may have turned out mushy. Try adding 1/4 cup less water next time. When there’s too much moisture it can make the rice mushy :)
Made this using basmati rice. Delicious! I’m almost sad I made chicken in curry sauce to go with it, could have eaten just the rice :)
This is good. I made it with the sweet chili shrimp and had “the one” chocolate mug cake for dessert. Yum!!
Kschul3 – I’ve seen brown jasmine rice at whole foods and I think one other market. You could use that, but I wouldn’t use regular brown rice. The jasmine rice is responsible for at least half of the flavor in this recipe.
This is delicious! Do you think you could substitute brown rice?
to help with the cost, you can get a can of coconut milk at a Trader Joe’s if you have one for only 99cents!
If you ever feel like changing it up a bit, throw 3 thick slices of ginger into the rice and fish them out before serving. Yum!