Whip up this coconut rice recipe to go with dinner. Rich and creamy, it comes together SUPER FAST with just 3 pantry staples (or add optional flavor boosters). You can’t go wrong!
We all know rice is a real food staple. It’s cheap, easy to find, allergy-friendly, and goes with almost anything.
But sometimes plain white rice can be BORING.
So, one night I swapped the water for a can of coconut milk and OH MY HEAVENS, a whole new world opened up.
Who knew something as easy as coconut rice would be so good?!
EASY COCONUT RICE
Not only is this coconut rice easy, but it is so yummy! I only wish I had thought of it sooner! This healthy coconut rice recipe:
- Uses pantry staples.
- Makes a great side dish to almost any meal.
- Freezes well.
- Can easily be made into a double or triple batch.
- Plus, it’s a nice change of pace from plain rice!!
And because it’s no more work to make than plain rice, dinner comes together just as fast!
COCONUT RICE RECIPE INGREDIENTS
One of the reasons I like this coconut rice recipe so much is because the ingredients are minimal, and I almost always have them on hand. For the most basic coconut rice, you only need 3 ingredients!
- White rice. I usually use jasmine rice, but basmati rice or any other long-grain rice will work. Brown rice works too, but it will take longer to cook.
- Canned coconut milk. Full-fat coconut milk or lite coconut milk both work. You can also use coconut water instead for a more subtle coconut flavor.
- Salt. Just to taste.
- Flaked coconut. Optional, but it adds to the coconut flavor.
- Coconut oil. Also optional, but this too adds to the coconut flavor and overall texture.
- Lime juice. Very optional, but the brightness of lime juice pairs well with the coconut.
- Chopped Cilantro. Optional, but adds a nice flavor.
Some coconut rice recipes call for sugar, but the coconut milk adds a bit of rich sweetness on its own, so sugar really isn’t necessary here.
I’ve made both the slimmed-down version and the extra coconut version. You can’t go wrong with either one!
Psst! Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
MORE RECIPES FOR EXTRA COCONUT MILK
Did you know you can make your own coconut milk? Find that easy tutorial here.
Whether you make your own light coconut milk or use canned, you may end up with some extra. If that’s the case, try one of these yummy recipes to use it up!
HOW TO MAKE COCONUT RICE
Ready to learn how to make coconut rice? It couldn’t be easier!
Step 1. In a medium saucepan with a lid, stir to combine the rice, coconut milk or water, and salt. Add the flaked coconut, coconut oil, and lime juice if using as well.
Step 2. Bring the mixture to a boil on the stove, stir well once and cover with the lid, reducing the heat to low.
Step 3. Let the rice cook on low for approximately 15 minutes, simmering until the liquid has been absorbed.
Step 4. Fluff the cooked rice with a fork and stir in the cilantro if using.
Store leftover coconut rice in an airtight container in the refrigerator for up to 5 days or freezer for up to 4 months. I like to freeze rice in resealable bags to take up less space!
SERVE WITH COCONUT MILK RICE
Coconut rice is typically served with tropical or Southeast Asian cuisine. Think Jamaican Jerk Chicken or Slow Cooker Thai Pineapple Vegetable Curry.
I like to make coconut milk rice when I’m making a dish that DOESN’T come with a sauce. The flavors are really nice on their own and make a perfect side dish! Try one of these combinations for a delicious dinner.
RICE COCONUT RECIPE FAQS
Can I make coconut jasmine rice?
I usually use jasmine rice for this coconut rice recipe – it’s my go-to choice here!
Would a brown rice coconut recipe work?
Yes! You can make coconut rice with brown rice, but you’ll need to increase the cooking time since brown rice takes longer. You’ll also need to add more liquid, about ½ cup of water along with the coconut milk for the 1 cup of rice called for in this recipe (so 2 cups total of liquid).
Can you make coconut rice in the Instant Pot?
Yes, but you’ll need to change the method slightly. Follow the instructions in my Instant Pot White Rice Recipe to cook the jasmine rice in water, and then stir in the coconut milk and optional ingredients at the end instead (you’ll likely only use half of the coconut milk to avoid the rice being too soupy). Milk doesn’t cook well under pressure, so you can’t add it at the beginning. This method also works if you prefer a rice cooker.
OTHER EASY RICE DISHES
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Coconut Rice
Whip up this coconut rice recipe to go with dinner. Rich and creamy, it comes together SUPER FAST with just 3 pantry staples (or add optional flavor boosters). You can’t go wrong!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 cups 1x
- Category: Sides
- Method: Stovetop
- Cuisine: American
Instructions
- In a medium saucepan with a lid, stir to combine the rice, coconut milk or water, and salt. Add the flaked coconut, coconut oil, and lime juice if using as well.
- Bring to a boil, stir well once and cover with lid, reducing heat to low.
- Let rice cook on low for approximately 15 minutes, or until all the liquid has been absorbed.
- Fluff the cooked rice with a fork and stir in the cilantro if using.
Notes
- Store leftover coconut rice in an airtight container in the refrigerator for up to 5 days or freezer for up to 4 months. I like to freeze rice in resealable bags to take up less space!
Nutrition
- Serving Size: 1
- Calories: 344
