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’ve made this twice now. My husband finds it a deligful treat after all the brown rice we eat and hs requested it become a staple. We make it in a rice cooker with 2 scoops of rice and one 13.5 oz can of lite coconut milk and fill with water to the 2 line. Delicious! But I honestly don’t taste the coconut… Am I supposed to?
Yes, you should be able to taste a faint coconut flavor. Perhaps try using a different brand of coconut milk?
Duuuuuude, I just got this to work with an Instant Pot! Only put two tablespoons of water in and you’re set.
one two tbsps on water total???
can you use a different rice? brown rice? if so do you have to change the amount of liquid since it cooks for longer?
Personally I think the flavor of brown rice would clash a little with this. But, if you prefer brown rice you can do it, but you’ll need to change the amount of liquid and the cooking time. I’d need to test it out before suggesting an exact amount and cooking time.
I’m sorry, I am confused. How much coconut milk and water do I need for 1 1/2 cups of rice?
one 15oz. can of coconut milk and 1 cup of water.
If i double the recipe, how long do i cook it for?
It should cook for the same amount of time once it reaches a boil. It may take slightly longer to come up to a boil, but you don’t begin to time it until that point anyway.
Looks like I bought unsweetened coconut milk, hope it’s good!
Ok so I am really late to the party. I made this tonight with NYT Curried Chicken Breast with Zicchini It is fantastic!! The flavor is so subtle yet so wonderful! will definitely make this again and again!!
Added fresh mango. I love this recipe.
I am a new user of the instant pot and I have not tried cooking rice yet. Will this recipe work?
This should work in a rice cooker or Instant Pot the same way it works on the stove top. :)
Thoughts on using homemade chicken broth in place of water? Would the flavor be weird?
This might be one of the few times I wouldn’t suggest using chicken broth in place of the water. I think it might make the flavors too muddy, if that makes sense.
I made this tonight to go with Pepper Steak. Although I did’nt have the same brand of coconut milk or salt and used Jasmati rice, it eas delicious.
Could you use a rice cooker for this?
Probably, although I’ve never tried it.
I combined this with your cumin rice recipe by dry-toasting the cumin in a frying pan, then tossing it into the rice cooker with everything else… it came out faaaaaaaaaabulous. It went very well with heavily spiced chicken as Thanksgiving dinner!
Thank you for helping alleviate some of my anxiety about cooking! I’ve been struggling with depression for a while and cooking for myself had been too stressful until I discovered your blog. Everything I have made so far has been wonderful and easy.
Coconut rice was epic. I didn’t have garlic so I threw in a large shallot and it was great.
Garlic in coconut rice? Garlic in plain rice made with broth, yes… but coconut? Ok, I decided to give this recipe a try. My daughter didn’t care for it. My two year old grandson made a face after tasting the first bite. As for me, it was okay but I really liked the method, it made a perfect fluffy coconut rice! I was glad to find this recipe. I think the secret is rinsing the rice first. I’m going to eliminate the garlic and salt, and add coconut sugar instead. Thanks for the recipe. :)