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!
I love this recipe. I use medium grain rice, preminced garlic and unsweetened coconut milk from a carton. I cook it for 25 minutes, and then remove from the stove to sit covered for another 8 minutes. Comes out perfectly every time, and tastes especially well with curry chicken.
I’m making this and your coconut fried chicken strips thursday. I’m so excited.
Thank you! <3
Excellent, easy and a crowd pleaser. Had it with chili lime beef and Chinese broccoli. Definitely making for family dinner again soon! Thanks.
So delicious , I made it next easy chicken seasem recipe from your blog https://www.budgetbytes.com/2013/08/easy-sesame-chicken/
Thank you .
This rice is amazing. i make it at least once a week and everyone I’ve made it for has done the same. Have you had luck doubling the recipe for a larger group? the last time i tried, the consistency came out more like a risotto (still delicious!) just wondering if you have any tips
Hmm, nope, I haven’t tried doubling it. If it was a bit gooey, try reducing the water a bit (by maybe a quarter?) to see if that helps.
Jackie this happened to me too! Mine is such a weird, gluey texture. It still tastes amazing though. And I halved the recipe for my batch. Maybe the trick is just making it exactly as written! :)
Making this again, using my last precious can of coco milk. It’s so good that I think I will invest in that shovel after all, to help put this rice directly into my face!
Could you substitute basmati rice and cook it the same way?
Yep, I’m sure you could!
My modifications: Basmati rice, 100% coconut milk, 1/2 cup sweet peas and, 1 1/2 tsp Cajun spice. Served it with grilled fresh water prawns and grilled broccoli. Ok, no longer budget, nonetheless the rice was unbelievable!!
Can I make this is a rice cooker?
I haven’t tried it, but I don’t see why it wouldn’t work. :)
There’s only one thing that can be said: this rice kicks ass. I could have eaten the entire thing by itself for dinner. But I paired it with your Tandoori Chicken Bites and it was perfection.
I was so excited to try this recipe but my rice turned out super wet and I had to cook it quite a while before it was normal. Unfortunately by that point the coconut flavor was gone. Any tips for next time? I want to try again!
Are you using full fat coconut milk in a can? Not the kind in a carton that is meant to be a dairy milk substitute, right?
Should I use sweetened or unsweetened coconut milk for this?
Definitely unsweetened. And make sure to buy the kind in a can, not the diary milk substitute. They’re quite different.
Ok thanks! Fortunately, there’s an Asian supermarket near my house that sells the right kind (I’m in Mexico, and the closest thing to coconut milk I find in the regular supermarkets is that stuff you put in pina coladas…eek!).
Making the rice now, and it smells so good!!!
I tried this with long grain white rice and it worked wonderfully. Added some toasted sliced almonds and a garnish of chopped Thai basil. Delicious! I did use the light coconut milk as recommended. Thank you!
OMG! There is an asian restaurant that has coconut fried rice that I absolutely love! Well…I no longer have to spend $6 for a small order of their rice because I just made this for dinner tonight with http://allrecipes.com/Recipe/Chinese-Pork-Chops/ and I AM IN LOVE! I am not the world’s greatest cook….yeah I am not even a GOOD cook (which my bf is not afraid to point out). Well tonight we did not have any leftovers! He even said I should make this for the 4th of July! We have been together for two years and he has NEVER asked me to make anything I have made before so…THANK YOU! I also made your Pumpkin Pie Baked Oatmeal and it was great to have such a yummy breakfast ready all week! I love your site! Oh I also made your hummus…another HIT!
As everyone else has said, “This is. GOOD!”
Thanks for sharing this dish w/ us,and showing the steps! I’m making it tonight.
I am so excited to make this after reading all the good reviews! I’m throwing a dinner party for my siblings and their husbands at our new house and I am going to pair this rice with the apricot dijon pork chops recipe and some steamed broccoli. I’m also going to make the everything white bean dip as an appetizer. I just love your whole philosophy and your recipes. I am on a tight budget and your blog has really helped me develop a love for cooking on the cheap. Can’t wait to buy your cookbook too!
Hey, Beth! I wonder if you’ve ever heard of “nasi lemak”. It’s a Malaysian dish with coconut rice like this, usually served with sambal (usually cooked with anchovies or shrimp), eggs (hard boiled or fried), fresh cut cucumbers, and roasted peanuts.
No, I haven’t heard of it but I’m glad I have now! That sounds delicious!!
Well, I hope you get the chance to try it! Coconut rice and sambal were made for each other, imho. Oh, and cooking the coconut rice with screw pine leaves adds another dimension of fragrance!