Weeknight Coconut Rice

This fragrant and fluffy coconut rice recipe has deliciously subtle coconut flavor. Simple to prepare on the stove top or in a rice cooker!

Rice is a staple in our house, and while we love a bowl of perfect, fluffy rice, sometimes it's fun to get creative with the flavors. From golden turmeric rice to cilantro lime rice to this delicious coconut rice, there are so many ways you can jazz it up.

Simple, fragrant, and perfectly fluffy, this coconut rice can be cooked on the stove top or in the rice cooker. Coconut milk adds a richness and subtle hint of flavor that pairs well with so many recipes!

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Cultural significance

Coconut rice variations are found across the globe, and the method of preparing varies by region. In Columbia, fresh coconut meat is blended with water, then simmered with rice and sugar (1), and in Thailand, it is made using jasmine rice, coconut milk and a touch of sugar (2). You will find variations in all corners of the world including India, Indonesia, Nigeria, Honduras and the Caribbean.

This weeknight coconut rice recipe was inspired loosely by the Thai version. My goal was to bring the delicious tropical flavors to your dinner table with as little effort as possible.

Ingredient notes

• rice- use long grain white rice; I personally love using basmati as it has a low glycemic index. Feel free to swap for jasmine rice for a more traditional coconut rice; if you use long grain brown rice, you'll need to change the cook time accordingly.
• oil- I've used coconut oil, which helps soften the rice and make it fluffy. You may swap for butter.
• coconut sugar- many traditional coconut rice recipes include sugar; this helps enhance the coconut flavors through the rice. This recipe is very mildly sweet as written. You may skip the sugar, or swap it for brown sugar if you don't have coconut sugar.
• salt- seasons every grain of rice as it cooks; this also helps to enhance the coconut flavors.

Recipe tips

Rinse the rice

Rinsing your rice helps remove extra starch from the surface of the rice, making the rice nice and fluffy. You can rinse it in one of two ways: 1) use a colander and rinse under tap water or 2) BEST- add rice to the pot, cover with water, swirl, carefully decant the water, and repeat until the water becomes clear.

Always let your rice rest

Another crucial step in getting that perfect fluffy rice texture is to allow it to rest after cooking through (no peeking!). This allows the moisture to evenly distribute through the pot. After cooking through, transfer the pot of rice to a cold burner and do not lift the lid for 10 minutes. After 10 minutes, fluff it up with a fork and enjoy!

If you are using a rice cooker, the rest period should be built into the cook cycle, so no need to do this.

Storage + Reheating

If not handled properly, rice can be at risk of growing harmful bacteria that can make you sick. If you follow the following steps, you will be perfectly fine:

• Get it into the fridge within 2 hours of cooking- do not let it sit at room temperature for too long as this is the temperature at which harmful bacteria can replicate
• Store in an air tight container for up to 4 days
• Reheat until steaming hot
• Do not reheat more than once

Freezing

Coconut rice freezes well. You can freeze it in meal prep containers or in freezer bags (I love these re-usable silicone freezer bags!). Some people add a little bit of water when re-heating freeze/thawed rice, as it does end up slightly dryer than fresh rice.

Other tips

Instant pot- check out this Instant Pot Coconut Rice recipe

Low carb- check out this Coconut Cauliflower Rice Recipe

What goes well with it?

This weeknight coconut rice is super versatile and goes well with many dishes. I love serving it with tropical and/or Asian-inspired recipes:

• Jamaican Jerk Chicken
• Chili Lime Chicken Skewers with Mango Sauce
• Sticky Slow Cooker Honey Garlic Chicken Thighs
• Sweet Chili Salmon

More rice recipes

• Instant Pot Basmati Rice
• Mexican Rice Recipe
• 7 Easy Rice Recipes
• Herb Lemon Rice Recipe
• Pesto Green Rice
• Saffron Rice
• Easy Mexican Rice

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Coconut Rice Recipe

4.67 from 6 votes

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

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This fragrant and fluffy coconut rice recipe has deliciously subtle coconut flavor. Simple to prepare on the stove top or in a rice cooker!

6

Ingredients

• ▢ 1 ½ cups basmati rice note 1
• ▢ 13.5 oz coconut milk 400 mL; full fat
• ▢ 1 tablespoon coconut sugar or brown sugar
• ▢ ½ teaspoon salt
• ▢ 2 ¼ cups water

Instructions 

• Before cooking, rinse the rice in a colander under the tap, or by covering with water, swirling, and carefully decanting (repeat 2-3 times until water becomes clear).

Stove Top

• In a medium pot, combine the rinsed basmati rice and all other ingredients.
• Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
• Remove from heat and let sit for another 10 minutes (no peeking) before fluffing up with a fork.

Rice Cooker

• Combine the rinsed basmati rice and all other ingredients.
• Cook using the 'white rice' function (or regular function if there is not a white rice option).
• Once the cook time is up, fluff with a fork and enjoy!

Tips:

1- you can swap for any long grain white rice, but check the water requirements and cook time on the package; you may need to reduce the water for jasmine or other types of rice.

Storage

Get rice into the fridge within 2 hours of cooking it and do not let it sit for extended periods at room temperature

• store in an air tight container in the fridge for up to 4 days
• reheat in the microwave until steaming hot
• do not reheat more than once
• freeze for up to 3 months in a meal prep container or freezer bag

Nutrition Information

Serving: 1/6 of batch, Calories: 267kcal, Carbohydrates: 40g, Protein: 5g, Fat: 9g, Saturated Fat: 8g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 2mg, Sodium: 218mg, Potassium: 158mg, Fiber: 1g, Sugar: 3g

Author: Annie Holmes

Course: Side Dish

Cuisine: Thai

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