Coconut Rice

This Coconut Rice recipe is made with only five ingredients — rice, coconut milk, water, sugar, and salt. It is the perfect savory side dish with a touch of coconut flavor.

Have you tried coconut rice? It just transforms ordinary rice by infusing coconut milk into the rice while it cooks. It has a light coconut flavor and creamy texture. 

This easy Thai coconut rice recipe is made with only 5-ingredients and gives the best coconut flavor and perfect texture. I love to serve it with so many dishes!

Ingredients:

This 5-ingredient easy, fluffy coconut rice is so easy to make and has the perfect amount of coconut flavor.

• Rice — I suggest using jasmine rice to make this coconut rice recipe. My favorite is the Golden Star Jasmine Rice. I suggest rinsing the rice several times to remove excess starch. This is essential in this coconut rice recipe because of the addition and fat content of canned coconut milk. 
• Canned Coconut Milk — use only canned coconut milk (NOT coconut milk found in a carton in the refrigerated section). It is imperative to use canned coconut milk because it makes the fluffiest and most flavorful rice. 
• Water — it is important to use a combination of water and canned coconut milk. The rice needs water to help absorb the coconut milk.
• Sugar — a pinch of sugar adds a touch of sweetness to the coconut rice. You can reduce or increase the sugar amount according to preference.
• Salt — add the salt with the water and coconut milk so it infuses into the rice as it cooks.

How to rinse rice:

Rinsing the rice helps to remove some of the starch, which helps to create fluffier rice. Pour the rice into a bowl and fill it with water, then swish the rice around. Drain the water, and then fill the bowl with water again and repeat 3-4 times until the water is less murky. Now it is ready to cook!

 How to make Coconut Milk Rice:

1. Start by rinsing the rice (instructions above). Add the rinsed rice to a rice cooker or pot. 
2. Stir in canned coconut milk, water, sugar, and salt. 
3. If cooking in a pot, bring the mixture to a boil. Once it boils, reduce heat to low and cover. Cook covered for 20 minutes or according to package instructions.
4. If using a rice cooker, cook according to package instructions or until most of the coconut milk and water is absorbed. Fluff with a fork. 
5. Top with fresh cilantro, toasted coconut, or sesame seeds.

FAQ AND TIPS

• Rinse the Rice! By rinsing the rice, it helps to remove most of the starch so the rice doesn’t stick together and has a gummy texture. It also cleans the rice. 
• Add both coconut milk and water. Think of coconut milk as a flavor enhancer and the water helps to perfectly cook the rice. The rice absorbs the coconut milk and creates a creamy texture.  
• Storage: Allow the coconut rice to cool to room temperature and then transfer to an airtight container and refrigerate. 

What to serve with Coconut Rice:

You can serve so many dishes with coconut rice! You can use it just like you would traditionally cooked rice. I like to serve it with the following dishes:

• Honey Chicken
• Thai Red Chicken Curry
• Sticky Pineapple Chicken
• Chinese Orange Chicken
• Asian Sticky Chicken
• Sesame Chicken

I love to make my coconut rice in a rice cooker. This is my favorite rice cooker.

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4.75 from 4 votes

Coconut Rice

By: Modern Honey® - www.modernhoney.com

This Coconut Rice recipe is made with only five ingredients -- rice, coconut milk, water, sugar, and salt. It is the perfect savory side dish with a touch of coconut flavor.

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Servings: 6

Equipment

• rice cooker
• measuring cups and spoons

Ingredients  

1x2x3x

• ▢ 1 1/2 cups Jasmine White Rice
• ▢ 14 ounce can Canned Coconut Milk (full-fat)
• ▢ 1 3/4 cups Water
• ▢ 2 Tablespoons Sugar
• ▢ 1 to 1 1/2 teaspoons Salt

Instructions 

• Start by rinsing the rice (instructions in notes). Add the rinsed rice to a rice cooker or pot. Stir in canned coconut milk, water, sugar, and salt. 
• If cooking in a pot, bring the mixture to a boil. Once it boils, reduce heat to low and cover. Cook covered for 20 minutes or according to package instructions.
• If using a rice cooker, cook according to package instructions or until most of the coconut milk and water is absorbed.
• Top with fresh cilantro, toasted coconut, or sesame seeds.

Notes

• Rice -- I suggest using jasmine rice to make this coconut rice recipe. My favorite is the Golden Star Jasmine Rice. I suggest rinsing the rice several times to remove excess starch. This is essential in this coconut rice recipe because of the addition and fat content of canned coconut milk. 
• Canned Coconut Milk -- use only canned coconut milk (NOT coconut milk found in a carton in the refrigerated section). It is imperative to use canned coconut milk because it makes the fluffiest and most flavorful rice. 
• Water -- it is important to use a combination of water and canned coconut milk. The rice needs water to help absorb the coconut milk.
• Sugar -- a pinch of sugar adds a touch of sweetness to the coconut rice. You can reduce or increase the sugar amount according to preference.
• Salt -- add the salt with the water and coconut milk so it infuses into the rice as it cooks.

How to rinse rice:

Rinsing the rice helps to remove some of the starch, which helps to create fluffier rice. Pour the rice into a bowl and fill it with water, then swish the rice around. Drain the water, and then fill the bowl with water again and repeat 3-4 times until the water is less murky. Now it is ready to cook!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish

Cuisine: Asian, Thai

Servings: 6

Keyword: coconut milk rice, coconut rice

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