Coconut Rice Recipe: Instant Pot & Stovetop Instructions

This coconut rice is destined to become a go-to side in your kitchen. Quick, simple, and crowd-pleasing, it adds creamy flavor to many meals.

Every kitchen benefits from a reliable rice recipe. While plain white or brown rice can feel dull, coconut rice elevates a meal with minimal effort. With just two main ingredients—jasmine rice and canned coconut milk—this recipe produces tender, flavorful rice you’ll make again and again.

The coconut milk lends a creamy texture that prevents the rice from drying out and gives a delicate, slightly sweet taste that complements many dishes, especially Thai-inspired recipes. It pairs beautifully with curries, grilled or roasted proteins, and spicy or tangy mains.

Besides flavor, this coconut rice offers nutritional value. Jasmine rice provides iron and easy-to-digest carbohydrates, while canned coconut milk contributes healthy fats that increase satiety. Serve the rice with vegetables and a protein for a balanced, satisfying plate.

Tips:

1. Finish with a pinch of salt and freshly ground pepper. For extra brightness, add chopped cilantro, lime zest, or a little minced garlic or ginger, depending on your main dish.
2. Use unsweetened canned coconut milk for the best texture and flavor—carton coconut milk is thinner and less creamy.
3. To reheat without drying: microwave with an ice cube on top until warm, then discard the remaining ice. For stovetop reheating, spread rice evenly in a saucepan, splash with a little water, cover, and warm on low for about 5 minutes.

Ingredients Needed:

Jasmine Rice – A long-grain white rice with a soft, fluffy texture that works well with coconut milk. Rinse before cooking to remove excess starch and avoid gummy rice.

Coconut Milk – Use canned, unsweetened coconut milk for a rich, creamy texture and true coconut flavor. It adds healthy fats and a silky mouthfeel to the rice.

How to make Coconut Rice:

Instant Pot:

1. Rinse the jasmine rice in a fine-mesh strainer until the water runs clear.
2. Add the rinsed rice and the canned coconut milk to the Instant Pot and stir to combine.
3. Seal the lid and select Manual or Pressure Cook for 4 minutes.
4. When cooking finishes, allow the pressure to release naturally.
5. Open the pot, fluff the rice gently with a fork, and serve.

Stove Top:

1. Rinse the jasmine rice in a fine-mesh strainer until the water runs clear.
2. Combine the rice, coconut milk, and water in a small saucepan and bring to a boil.
3. Reduce heat to low, cover, and simmer until the liquid is mostly absorbed, about 17–20 minutes.
4. Remove from heat, fluff with a fork, and serve.

Coconut Rice FAQs

What pairs well with coconut rice?

Coconut rice is versatile. It complements curries, grilled or roasted chicken, jerk or honey-garlic chicken, salmon, and many Asian-inspired dishes. It also works well with vegetable-forward bowls and saucy mains where the rice can soak up extra sauce.

Does coconut jasmine rice taste strongly of coconut?

The coconut flavor is present but subtle—enough to notice without overpowering the dish. If you dislike coconut at all, this recipe may not suit your taste.

Should you soak jasmine rice before cooking?

Jasmine rice is naturally tender and does not require soaking. Rinsing briefly to remove surface starch will help keep the cooked grains light and non-gummy.

Is jasmine rice healthier than regular white rice?

Jasmine rice is a type of white rice, so its nutritional profile is similar to other white rices. If you prefer more fiber and nutrients, choose whole-grain or brown jasmine rice.

What spices or additions work well with this recipe?

Simple salt and pepper are sufficient, but you can enhance the rice with garlic, grated ginger, lime zest, chopped cilantro, or toasted coconut flakes depending on the dish you’re serving.

How should I store leftovers?

Store cooled rice in an airtight container in the refrigerator. For best texture and safety, consume within a day or two. If you expect to have leftovers often, consider halving the recipe and making fresh batches as needed.

How do I reheat leftovers without drying them out?

Microwave with an ice cube on top until warm, then discard the remaining ice. On the stovetop, spread rice in a pan, add a splash of water, cover, and heat on low for about 5 minutes.

Do I have to use canned coconut milk?

Canned coconut milk is recommended for its higher fat content and creaminess. Carton coconut milk is thinner and will result in a more watery rice. For the rich texture this recipe relies on, canned unsweetened coconut milk is best.

This coconut rice is easy to prepare and extremely adaptable—perfect as a flavorful base for weeknight dinners or special meals alike.

Coconut Rice Recipe (Instant Pot and Stove Top Instructions)

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4.5 from 2 reviews

• Author: Maryea Flaherty of Happy Healthy Mama
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  Total Time: 22 minutes
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  Yield: 4 servings