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Sometimes you need a quick and easy side dish, and this coconut rice is always my go-to! This recipe couldn’t be easier, it requires minimal ingredients and cooks in under 30 minutes.
(Instructions on how to cook in a rice cooker are also included in the recipe card)
This coconut rice is fluffy, buttery, and savory, with a touch of sweetness. It’s perfection in a bowl. I like to top it off with fresh cilantro but feel free to serve it with shredded coconut and/or toasted almonds. Also, make sure to check out my yellow rice and garlic buttery rice.
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Rice – I recommend using Jasmine rice or any type of long-grain rice, such as basmati rice. Avoid short-grain rice otherwise, the rice can turn out too sticky and mushy.
- Coconut Milk – Not to be confused with cream of coconut! Make sure you use unsweetened canned coconut milk.
- Sugar – Adds a bit of sweetness and brings all of the flavors together.
- Garlic – Optional but adds great flavor!
- Butter – If you don’t have unsalted butter on hand, add a drizzle of olive oil instead.
HOW TO MAKE
- Rinse the rice until the water runs clear. This will remove any dirt, dust, or debris, the rice may have. It also helps to remove the excess starch the rice contains.
- Place all of the ingredients into a nonstick saucepan, stir, and bring to a boil. Once it comes to a boil, reduce the heat to low, cover, and cook for 20 minutes.
- Once the 20 minutes are up, uncover the rice, fluff with a fork, and cook for 5 minutes uncovered.
- Check for seasoning, garnish with fresh cilantro, and enjoy!
TOP TIPS
- Cook the rice over high heat until it comes to a boil and then, cover, and reduce the heat to low. Starting with high heat ensures a quicker boiling process compared to cooking over low heat initially, which would prolong the time required to reach a boil.
- Whatever you do, don’t uncover the rice while it cooks. Allow it to cook for the full 20 minutes before uncovering it.
- Make sure to use a fork to fluff the rice. Don’t use a spoon!
- It is crucial to cook the rice uncovered for 5 minutes so the thick coconut milk pockets cook completely.
- Serve warm for best results.
SERVING SUGGESTIONS
This delicious coconut rice goes well with pretty much anything, but here are some of my favorite meals to serve it with.
STORAGE & REHEATING
Place any leftovers in an air-tight container and refrigerate for up to 3-4 days. Make sure the rice is completely cooled before refrigerating otherwise it can increase the growth of bacteria.
To reheat: reheat in the microwave for a couple of minutes until heated through. Feel free to add a splash of water before reheating to add some moisture.
Tried this coconut rice recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Coconut Rice
Ingredients
- 2 cups Jasmine rice
- 1 ¾ cups coconut milk , I used one can
- 1 ½ cups water
- 1 tablespoon unsalted butter
- 1 garlic clove, finely minced
- 1 teaspoon sugar
- 2 teaspoons Kosher salt , or to taste
- fresh cilantro, for garnishing , optional
Instructions
- Rinse the rice until the water runs clear. I like to use a sieve.
- Place the rice, coconut milk, water, butter, garlic, salt, and sugar, in a nonstick saucepan, stir, and bring to a boil. Once it comes up to a boil, reduce the heat to low, cover, and cook for 20 minutes.
- Once the 20 minutes are up, uncover the rice, fluff it with a fork, and allow it to cook for 5 minutes uncovered.
- Check for seasoning, garnish with fresh cilantro, and enjoy!
Rice Cooker Instructions
- You will need to use 1/2 cup less water when cooking coconut rice in the rice cooker.
- Place all of the ingredients in your rice cooker and press the white rice function.
- Once done, don't open it immediately. Allow the rice to steam for 8-10 minutes before opening the rice cooker. Check for seasoning and enjoy!
Notes
- Cook the rice over high heat until it comes to a boil and then, cover, and reduce the heat to low. Starting with high heat ensures a quicker boiling process compared to cooking over low heat initially, which would prolong the time required to reach a boil.
- Whatever you do, don’t uncover the rice while it cooks. Allow it to cook for the full 20 minutes before uncovering it.
- Make sure to use a fork to fluff the rice. Don’t use a spoon!
- It is crucial to cook the rice uncovered for 5 minutes so the thick coconut milk pockets cook completely.
- Serve warm for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
