· Modified: by John Kanell
Fragrant and fluffy, this easy coconut rice recipe is ready in 30 minutes! Add a little pizazz to plain white rice with just a few pantry ingredients. I share all the tips for making savory coconut jasmine rice that is never gluey or mushy.
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If you need a no-fuss 30-minute side dish, this restaurant-quality coconut rice recipe is a must-try! Made with simple ingredients, no specialty equipment or technique required to make this delicious and easy recipe. The result? Fragrant, fluffy coconut milk rice with so much flavor!
One major key to successfully cooking rice that is fluffy is rinsing the rice. Rinsing the rice before cooking washes off excess starch from the grains. Trust me when I say that getting rid of the excess starch makes a world of difference when cooking rice, so do not skip it. Rinse the rice well until the water runs almost clear for the fluffiest rice possible. For more rice recipes, try my rice pudding, mushroom risotto, and shrimp fried rice.
What you need to make this recipe
Rice — use any long-grain white rice. I typically go for jasmine rice, but basmati or a generic long-grain white rice will work.
Coconut milk — you need canned full-fat unsweetened coconut milk. Shake the can well before use, and be sure to use all of the contents. Full-fat coconut milk tends to separate in the can, and you want the liquid and solid fat (coconut cream) for this recipe.
Water — water helps dilute the coconut milk so it is easily absorbed by the rice.
Flavor enhancers — a small amount of granulated sugar paired with sea salt brings out the flavors of the coconut for the perfect side dish.
How to make coconut rice
1. Start by rinsing the rice. Don’t skip this step if you want fluffy, not gluey, coconut jasmine rice! Place the plain rice in a fine mesh sieve and rinse under cold water until the water runs mostly clear. Drain well and set aside for the moment.
2. Shake the can of coconut milk well. In a medium pot over medium-high heat, bring the coconut milk, 1/2 cup water, granulated sugar, and salt to a boil.
3. Add the rinsed rice to the pot and return the mixture to a boil. Once it begins to boil, cover the pot and reduce the heat to low. Simmer until the liquid has been completely absorbed, about 15 minutes. Resist the temptation to open up the pot or stir the rice during this time.
4. Remove the coconut milk rice from the heat. Leave it covered and let it steam for 10 minutes before fluffing the rice grains with a fork. You can serve the rice as is or add toppings like toasted coconut flakes, chopped scallions, or chopped cilantro.
Pro tips for making this recipe
- Rinse the rice. This is the most important step of this recipe if you want fluffy, tender coconut jasmine rice that is slightly sticky without being gluey or mushy. Rinsing the rice until the water runs almost clear removes the excess starch on the outside of the rice grains that would cause them to stick together.
- Use full-fat canned coconut milk. Light coconut milk isn’t quite as rich or thick, which will affect the flavor of the cooked rice. And be sure to use canned coconut milk, as the kind in a carton is quite watered down.
- Cook the rice in a mixture of coconut milk and water. Coconut milk is too thick and fatty for the rice to absorb effectively. By adding water to the mix, the rice will absorb the water to become tender while still having a rich coconut flavor from the milk.
- Let the rice cook undisturbed. While the rice cooks and then rests at room temperature, leave it alone! Don’t lift up the lid or stir it. The steam that builds up in the pot is an important part of the process for fluffy rice. Plus, stirring rice while it cooks will cause it to be sticky or creamy (think of risotto!). A technique that has its place but will not result in fluffy rice.
- To make the toasted coconut topping: While this is optional, I love adding toasted coconut to amplify the “coconutty” flavor in this rice dish. Heat a small nonstick skillet over medium-low heat and toast unsweetened coconut flakes for 3 to 4 minutes, stirring often, until lightly browned. Or, check my full tutorial on how to toast coconut for more methods.
Frequently asked questions
Why does it come out mushy?
The main culprit for mushy, gluey, clumpy rice is not rinsing it before you start cooking. Removing the excess starch is a game-changer! Rinse the rice through a fine mesh strainer until the water runs nearly clear. I like to stir the rice a few times under the water to get a good, even rinse. You can also place the rice in a bowl with cold water, swish it around, and dump out the starchy water. Repeat until the water is almost clear.
How to make it in a rice cooker
To make the best coconut rice in a rice cooker, increase to 1 cup of water and 1¼ teaspoon of salt, keeping the other ingredients the same. Rinse the rice as written in the recipe, then add all the ingredients to the bowl of the rice cooker and cook according to the manufacturer’s instructions. Once the rice is done cooking, fluff it with a fork, garnish if desired, and serve.
How to make it in an Instant Pot
Instant Pot coconut rice is really easy to make! Increase the rice to 2 cups and the salt to 1¼ teaspoons, keeping the other ingredients the same. After rinsing the rice thoroughly, add all the ingredients to the pressure cooker. Stir, and then make sure you lock the lid securely. Cook under high pressure for 3 minutes before letting the pressure release naturally for 7 minutes. Quick release the remaining pressure, remove the lid, and fluff the rice with a fork.
What to serve with it
Coconut rice is found in cuisines around the world, from Thai to Caribbean to South Asian dishes and more! I like serving it with honey garlic chicken and chicken curry, but there are so many entrees that would work fabulously with this rice. You could even serve coconut rice as a dessert by increasing the sugar to 3 tablespoons and serving it with chopped ripe mango and pineapple as a topping — a tropical sweet treat everyone will love!
How do you store it?
Once the cooked rice has cooled to room temperature, transfer it to an airtight container and refrigerate for up to 4 days. Reheat in the microwave until heated through.
If you love this recipe try these out!
If you’ve tried this coconut rice recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
5 from 1 vote
Coconut Rice
Fragrant, fluffy coconut rice is so easy to make in just 30 minutes! Top it with toasted coconut flakes for even more “coconutty” flavor.
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Course Side Dish
Cuisine Asian
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Steam Time 10 minutes minutes
Total Time 30 minutes minutes
Servings 4 servings
Calories 481kcal
Author John Kanell
Equipment
Fine mesh strainer
Medium pot
Ingredients
- 1½ cups jasmine rice (285g)
- 1 (13.5-ounce/400 ml) can unsweetened coconut milk
- ½ cup water (120mL)
- 2 teaspoons granulated sugar
- 1 teaspoon salt
Instructions
Place the rice in a fine mesh strainer. Rinse under cold water until the water runs mostly clear. Drain well.
In a medium pot, bring the coconut milk, water, sugar, and salt to a boil over medium-high. Add the drained rice and return to a boil. Cover and reduce the heat to low. Simmer, undisturbed, until the liquid has been completely absorbed, about 15 minutes.
Remove from heat, and leave covered to steam for 10 minutes. Fluff the rice with a fork. If desired, you can garnish the rice with toasted coconut, cilantro, or scallions.
Notes
- Rinse the rice. This is the most important step of this recipe if you want fluffy, tender coconut jasmine rice that is slightly sticky without being gluey or mushy. Rinsing the rice until the water runs almost clear removes the excess starch on the outside of the rice grains that would cause them to stick together.
- Use full-fat canned coconut milk. Light coconut milk isn’t quite as rich or thick, which will affect the flavor of the cooked rice. And be sure to use canned coconut milk, as the kind in a carton is quite watered down.
- Cook the rice in a mixture of coconut milk and water. Coconut milk is too thick and fatty for the rice to absorb effectively. By adding water to the mix, the rice will absorb the water to become tender while still having a rich coconut flavor from the milk.
- Let the rice cook undisturbed. While the rice cooks and then rests at room temperature, leave it alone! Don’t lift up the lid or stir it. The steam that builds up in the pot is an important part of the process for fluffy rice. Plus, stirring rice while it cooks will cause it to be sticky or creamy (think of risotto!). A technique that has its place but will not result in fluffy rice.
- To make the toasted coconut topping: While this is optional, I love adding toasted coconut to amplify the “coconutty” flavor in this rice dish. Heat a small nonstick skillet over medium-low heat and toast unsweetened coconut flakes for 3 to 4 minutes, stirring often, until lightly browned. Or, check my full tutorial on how to toast coconut for more methods.
Nutrition
Calories: 481kcal | Carbohydrates: 63g | Protein: 7g | Fat: 23g | Saturated Fat: 20g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 601mg | Potassium: 332mg | Fiber: 3g | Sugar: 5g | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg
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