How long it takes: 30 minutes Equipment you’ll need: fine mesh strainer, saucepan, small skillet Servings: 6 Have you ever tried coconut rice? If you haven’t, don’t delay. You’re going to immediately wonder why you’ve waited so long. I could eat it for breakfast, lunch, and dinner. Snacks, too. Garnished with toasted bits of unsweetened coconut, coconut rice is mildly sweet and rich tasting, but not like a dessert. However, add juicy sliced mangos or fresh pineapple, and coconut rice could definitely be a dessert.
Must-Try Coconut Rice
It’s easy! If you can make rice, you can make coconut rice. Basically, coconut rice is rice that’s cooked with canned unsweetened coconut milk in place of most of the water. It turns out fine whether you use full fat coconut milk or the “lite” coconut milk with reduced fat. You’ll love the rich flavor. Because there’s a fair amount of fat in coconut milk, coconut rice has a rich and creamy taste, almost like butter. There are many ways to enhance it. Toasted unsweetened coconut flakes really enhance the coconut flavor but be sure to try other toppings like lime zest, fresh cilantro, chopped green onions, toasted almonds, pineapple, or mango, or whatever you’re in the the mood for. Coconut rice is really good without any toppings, too. It keeps well. Unlike plain rice which tends to get dry and hard when refrigerated, coconut rice stays creamy and moist for up to 5 days. You can freeze it too!
What to serve with Coconut Rice
Coconut rice provides a nice counterbalance for spicy dishes such as Indian curries (try our vegetarian curry) or stir fries, like shrimp and broccoli stir fry. It goes great with tangy dishes, too, like Asian chicken salad with cilantro lime dressing. Serve it with orange glazed salmon, baked salmon, or grilled marinated chicken. You know what? Coconut rice is good all by itself, too. Total comfort food!
Ingredient Notes
Jasmine Rice: We love jasmine rice because it’s so fragrant and works perfectly in this recipe. Basmati rice is a good second choice. Brown rice will change the cooking time significantly and isn’t recommended for this recipe. Coconut Milk: Look for canned unsweetened coconut milk. A popular brand is Thai Kitchen. We tested both full fat and “lite” canned coconut milk with good results. Sugar: Not all recipes for coconut rice include sugar but just a little bit really enhances the flavor of the rice. If you prefer, it can be omitted or you can substitute coconut sugar which adds even more flavor. Salt: Use kosher salt which has larger crystals. If you use fine salt, decrease the amount. Water: The rice is cooked with a mixture of water and coconut milk. Without the added water, the rice would be too sticky and thick. Unsweetened Shredded Coconut (Optional): The shredded coconut is toasted and added as a garnish. The crisp bits of coconut are so good! Optional Garnishes: lime zest, chopped green onions (scallions), fresh chopped cilantro, fresh fruit such as pineapple or mango. Try toasted pine nuts or pepitas.
How to make Coconut Rice
Make the toasted coconut, if desired. This is an optional topping. It can be made in advance or you can simply make it while the rice is cooking. Spread unsweetened shredded coconut in a dry skillet. Over medium low heat, toast the coconut until it turns golden brown, about two or three minutes. Stir it frequently so it browns evenly. Once it’s just golden brown and smells heavenly, transfer it to a plate to cool. Don’t let it cool in the pan because it will continue to toast in the hot pan and scorch. Rinse rice well. Measure out the rice and put it into a fine mesh strainer. Run cool water over the rice to rinse the excess starch off the grains. It will take about a minute of rinsing; the water should run mostly clear. Cook rice. Put the rice into a medium sized saucepan. Add the contents of a can of coconut milk: the fat layer and the watery stuff. Add water, a couple tablespoons of sugar, and a bit of salt. Stir to combine. Bring the mixture to a boil over high heat. Give the rice a stir, put the lid on the pan, and turn the heat down to a low simmer. Simmer the rice, covered, for 17 minutes. Don’t peek! The rice needs all that hot steam to cook properly. Are you enjoying the heavenly aroma? Turn heat off and let the rice steam. After 17 minutes, turn off the heat and let the rice rest, with the cover still on, for ten minutes. Again, don’t peek! Let the rice continue to steam until it’s done. Fluff. When the rice is done, remove the cover and fluff the rice with a fork. If it seems too sticky, put the cover back on the pan and let the rice steam a few more minutes. Sometimes it just seems to need a bit more time to absorb the liquid. Serve. Top the coconut rice with the toasted coconut or with a topping of your choice.
Recipe Variations
Possible recipe changes you could make: Try lower fat canned coconut milk to reduce calories and fat content. Use basmati rice instead of jasmine rice. Substitute coconut sugar for the granulated sugar. Instant Pot coconut rice: See the recipe card for instructions. Make risotto instead. If this coconut rice just isn’t what you’re in the mood for, be sure to try my Instant Pot risotto or roasted mushroom risotto. Risotto is a creamy Italian-style rice made with arborio rice. For coconut fans: Coconut macaroons and coconut oatmeal cookies are amazing coconut goodies! Coconut custard pie is so easy to make and everyone loves it. And then there’s air fryer coconut shrimp and creamy coconut shrimp …
Make-Ahead Ideas
Make the toasted coconut up to a week in advance. Cool completely and store in a covered container at room temperature.
Storage & Reheating Tips
Coconut rice is surprisingly good leftover. Unlike plain white rice which tends to get dry and hard, coconut rice stays moist and flavorful even when reheated. Refrigerate: Store leftover rice in the refrigerator in a covered container for up to five days. Freeze: You can put it in a resealable freezer bag and freeze it for six months. Reheat: Microwave small portions 45 to 60 seconds or until heated through.
Leftover Love
Make a tropical fruit breakfast bowl with leftover rice. Add fresh fruit (mango, bananas, pineapple, etc.) to warmed rice, topped with a dollop of yogurt. Garnish with additional toasted coconut, nuts, or granola.
