This savory Coconut Milk Rice is a fragrant, flavorful side that pairs beautifully with Asian-inspired mains. Jasmine rice is gently simmered in full‑fat coconut milk with a touch of sugar and salt, producing light, fluffy coconut rice with a delicate, slightly floral aroma.
Serve it plain or finish with chopped cilantro, toasted coconut, sesame seeds, thinly sliced green onions, or lime wedges for brightness. This recipe is vegan, vegetarian, gluten‑free, dairy‑free, and nut‑free, making it a versatile side for many diets.
Coconut Milk Rice
Rice doesn’t have to be plain—this coconut jasmine rice transforms simple grains into an aromatic accompaniment with only a few ingredients. Jasmine rice works especially well because of its subtle floral and buttery notes, but any long‑grain white rice will yield good results.
You can make this on the stovetop, in a rice cooker, or in an Instant Pot—follow the straightforward steps below for consistently tender, fluffy coconut rice.
Key Ingredients
- Jasmine Rice – preferred for its subtle floral flavor; any long‑grain white rice works.
- Coconut Milk – use full‑fat, unsweetened coconut milk. Avoid “lite” versions; shake or stir the can well to reincorporate the separated cream.
- Water – dilutes the coconut milk slightly so the rice remains fluffy rather than overly rich or sticky.
- Sugar – a small amount enhances the coconut flavor without making the rice sweet.
- Salt – balances and brings out the flavors.
How to Make Coconut Rice With Coconut Milk
- Rinse the rice. Place the jasmine rice in a fine‑mesh sieve and rinse under cold water until it runs clear to remove excess starch.
- Combine and simmer. In a medium pot over medium heat, combine the rinsed rice, full‑fat coconut milk, water, sugar, and salt. Bring to a gentle boil.
- Cook covered. Reduce the heat to low, cover, and simmer for 18 minutes without lifting the lid. After 18 minutes, check that the liquid has been absorbed—do not stir. If needed, cook an additional few minutes until tender.
- Rest and fluff. Remove the pot from heat and let the rice rest, covered, for 10 minutes. Fluff with a fork and serve.
Recipe Tips
- Rinse the rice to prevent excess starch and a gummy texture.
- Dilute full‑fat coconut milk with water to keep the grains separate and fluffy.
- Keep the lid closed while the rice cooks so steam can properly finish the grains.
Frequently Asked Questions
Yes. Add the rinsed rice, coconut milk, water, sugar, and salt to the Instant Pot and stir. Seal the lid and pressure cook on High for about 6 minutes. Release pressure carefully, open the lid, and fluff with a fork before serving.
Add the rinsed rice, coconut milk, water, sugar, and salt to the rice cooker. Select the white rice setting. When the cooker finishes, fluff the rice with a fork and serve.
Garnishes such as toasted coconut, chopped cilantro, sesame seeds, sliced jalapeño, or green onions are great. Coconut rice pairs well with curries, stir‑fries, grilled seafood, and spicy mains.
Long‑grain white rice is recommended for a non‑sticky texture. Jasmine rice is ideal for its fragrance; basmati is a good substitute if you prefer. Avoid short‑grain or instant rice for this method. If using brown rice, increase cooking time and liquid according to the package instructions.
Storing and Reheating Instructions
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Oven: Preheat to 300°F, place rice in a baking dish with a few tablespoons of water, cover with foil, and warm for 15–20 minutes.
- Microwave: Combine rice with 1–2 tablespoons water in a microwave‑safe container, cover with a damp paper towel, and heat in 30‑second intervals until warm.
- Stovetop: Reheat in a small pot with a splash of water over very low heat, covered, stirring occasionally until heated through.
More Rice Recipes You’ll Love
Spanish Rice Recipe
Homemade Rice Pilaf
Lemon Herb Rice Recipe
Cheesy Green Chile Rice Casserole
Coconut Milk Rice Recipe
This savory Coconut Jasmine Rice is simmered in coconut milk with a touch of sugar and salt to create a light, fragrant side dish that complements curries, stir‑fries, and grilled proteins.
Ingredients
- 1½ cups jasmine rice, rinsed
- 1 (15‑ounce) can unsweetened full‑fat coconut milk
- 3/4 cup water
- 2 teaspoons sugar
- 1/4 teaspoon salt
Instructions
- Rinse the rice under cold water until it runs clear.
- In a medium pot, combine rinsed rice, coconut milk, water, sugar, and salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes without opening the lid. If liquid remains, cook up to 4 more minutes.
- Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and serve.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 5 days.
- Oven reheating: Warm at 300°F in a covered baking dish with a few tablespoons of water for 15–20 minutes.
- Microwave reheating: Mix rice with 1–2 tablespoons water, cover with a damp paper towel, and heat in 30‑second intervals until warm.
- Stovetop reheating: Reheat over very low heat with a splash of water, covered, stirring occasionally.
Nutrition
Calories: 131 kcal | Carbohydrates: 29 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 76 mg | Fiber: 1 g
Disclaimer: Nutritional values are estimates calculated with a third‑party tool.
More Rice Side Dishes That We Love
- Homemade Rice Pilaf
- Easy Spanish Rice
- Lemon Herb Rice
- Cheesy Green Chili Rice Casserole
- Garlic Parmesan Rice
- Easy Ham Fried Rice
This coconut rice recipe creates a fragrant, tender side that reliably turns plain rice into something special. Follow the simple steps for stovetop, rice cooker, or Instant Pot preparation to enjoy perfectly fluffy coconut rice every time.