This coconut‑flavored rice is wonderfully fragrant, nutritious, and a versatile side dish that pairs especially well with Asian meals and spicy curries.
Rice is a staple in many households, and adding coconut creates a subtly sweet, creamy base that lifts the whole meal. Although coconut and rice are often thought of as dessert ingredients, coconut rice works beautifully as a savory side. Toasted shredded coconut adds texture and a deeper coconut aroma, while fresh cilantro brightens the dish.
Notes on Ingredients for Coconut Rice
- A little coconut oil or vegetable oil to grease the pan
- Jasmine rice (or Basmati rice)
- Good-quality coconut milk
- Water (measure using the empty coconut milk can)
- Dry shredded coconut (unsweetened or sweetened, depending on preference)
- Salt
- Brown sugar
- Optional garnish: toasted shredded coconut and chopped fresh cilantro
How to Make Coconut Rice
1. Rinse the rice twice, draining thoroughly each time. Lightly grease the bottom and sides of your saucepan or the rice cooker insert with a little oil.
2. Combine the rinsed rice, coconut milk, water (use the empty coconut milk can to measure the water), shredded coconut, salt, and brown sugar in the pot or rice cooker. Stir to mix evenly, then cover.
3. If cooking on the stovetop, place the pot over medium-high heat and bring the mixture to a boil. If you’re using a rice cooker, simply press the cook button and let it work.
4. Once boiling, reduce the heat to low. Uncover and give the rice a quick stir to prevent sticking, then cover again.
5. Simmer for about 15 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and let the rice rest, covered, for about 10 minutes. If using a rice cooker, allow it to stand for an additional 10 minutes after it switches to the “warm” setting.
6. Fluff the rice with a fork or chopsticks before serving. Garnish with toasted shredded coconut and chopped cilantro for extra flavor and crunch.
Serve warm alongside curries, grilled proteins, or any Asian-inspired dishes that benefit from a mildly sweet, creamy rice base. Enjoy!
Recipe Details
- Prep time: 5 mins
- Cook time: 18 mins
- Servings: 8
- Course: Side Dish
- Cuisine: Asian, Filipino, Southeast Asian
Ingredients
- A little coconut oil or vegetable oil, enough to grease the pan
- 2 cups Jasmine rice (or Basmati rice)
- 14 oz can coconut milk
- 14 oz water (use the coconut milk can to measure)
- 3 tbsp dry shredded coconut (unsweetened or sweetened)
- 1 tsp salt
- 1 tbsp brown sugar
- Optional: toasted shredded coconut and chopped fresh cilantro for garnish
Instructions
- Rinse the rice twice, draining fully each time. Grease the pan or rice cooker insert lightly with oil.
- Combine the rinsed rice, coconut milk, water, shredded coconut, salt, and brown sugar in the pot. Stir well, cover, and bring to a boil over medium-high heat (or start the rice cooker).
- When it reaches a boil, reduce heat to low. Uncover and stir once to make sure the rice isn’t sticking to the bottom. Cover again.
- Simmer for about 15 minutes, until the liquid is absorbed and the rice is tender. Turn off the heat and let stand, covered, for 10 minutes. For rice cookers, allow it to rest about 10 minutes after it finishes.
- Fluff the rice with a fork or chopsticks. Garnish with toasted shredded coconut and chopped cilantro if desired.
- Serve with curries or your favorite Asian dishes and enjoy.
If you enjoyed this recipe, try varying the ratio of coconut milk to water for a creamier or lighter result, or add a pinch of lime zest for a citrus lift. Coconut rice is flexible and pairs well with bold, spicy, or savory flavors.