Coconut Rice Recipe

I’m embarrassed to admit this, but I didn’t discover the wonders of homemade coconut rice until this year.

But since then, I’ve made it many times!

A staple of several Asian and Jamaican dishes, it’s rich, fluffy, fragrant, and delicious.

This particular recipe is more Asian-inspired, combining rice with sweet coconut milk and aromatic pandan.

It pairs well with Thai curries, stir-fries, and Indonesian recipes. 

Why You’ll Love This Coconut Rice

Rich, Creamy Taste: Full-fat coconut milk imparts a luscious, creamy texture and a subtly sweet taste. It complements a wide range of dishes, making it a versatile side.

Simple Preparation: This recipe is easy to follow, with straightforward instructions and minimal ingredients. It’s perfect for anyone looking for a quick yet impressive side dish – no matter their skill in the kitchen! 

Exotic Aroma: The optional (but recommended) addition of pandan or kaffir lime leaves is inspired. It infuses the rice with a unique, enticing fragrance.

Ingredients

• Jasmine Rice: This long-grain rice is the perfect fluffy foundation. It also has a nicely sweet, slightly nutty natural taste and aroma.

• Coconut Milk: Creamy and rich, it’s what transforms plain rice into an exotic delicacy.

• Water: A must in this recipe, as the coconut milk is too thick to absorb into the rice fully.

• Granulated Sugar: Add just a sprinkle for a touch of extra sweetness. 

• Salt: To bring out the rice’s natural nuttiness and balance the richness of the coconut.

• Pandan or Kaffir Lime Leaves: I recommend pandan as it pairs beautifully with the coconut. Either will perfume the rice with subtle vanilla, almond, and citrus notes. 

• Fresh Cilantro: Sprinkle a little on top for color, freshness, and an herbal, citrusy finish.

How to Make Coconut Rice

This fragrant dish transforms jasmine rice with the rich creaminess of coconut milk, creating a perfect balance of comforting and exotic flavors.

The addition of pandan leaves, while optional, brings an authentic touch. It infuses the rice with a subtle, sweet aroma that’s quintessentially Southeast Asian.

But believe it or not, it’s a cinch to whip up. 

1. RINSE: Place the rice in a bowl, cover with cold water, stir, and drain. Repeat 2-3 times until clear.

2. COMBINE: Transfer the rice to a pot and add coconut milk, water, sugar, salt, and pandan or lime leaves.

3. BOIL: Bring the mixture to a boil over high heat, then stir and reduce the heat to low. Cover the pot.

4. COOK: Simmer for 20 minutes until most of the liquid is absorbed. Remove from heat and let it steam with the lid on for 10 minutes.

5. FLUFF: Remove the leaves, fluff the rice with a fork, and serve.

Tips for the Best Coconut Rice

Whether you’re an adventurous home cook or simply looking to expand your culinary horizons, this coconut rice recipe is a wonderful way to bring the flavors of Asia to your table.

It’s a testament to how a few simple ingredients can create something truly special.

Here’s a few final tips before you get started: 

• Select the right rice. The best option is jasmine rice. It has a delicate floral fragrance that pairs well with the coconut. Other options include basmati or another long-grain rice. 

• Remember to rinse. Rinsing the rice is a crucial step, so don’t skip it. It removes excess starch, preventing the rice from becoming too sticky. 

• Use full-fat coconut milk. Low-fat and no-fat varieties just don’t have the same flavor or texture.

• Knot the pandan leaves. Tie a simple knot in the leaves to break them slightly and release the oils.

• Don’t lift the lid! While the rice is cooking, keep the lid on the pot. It can be tempting to open it and stir or check to see what’s going on. Don’t do it! The lid traps steam in the pot, which is essential for even cooking. 

• Try variations. For more flavor, stir in some ginger, garlic, or lemongrass. You can also experiment with other herbs or a spritz of citrus.

• Serving suggestions. I love this rice alongside curries and grilled fish. It also tastes great with Jamaican jerk chicken, stir-fries, and other Asian- or Caribbean-inspired recipes. 

How to Store

I always prefer rice dishes when they’re fresh and warm. That doesn’t mean your leftovers are bound for the trash, though! 

To Store: Let the rice cool to room temperature. Then, refrigerate it in an airtight container for up to 3 days. (Don’t let the rice sit at room temp for more than 2 hours.)

To Freeze: Freeze cold leftovers in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating. 

To Reheat: Microwave small portions of coconut rice on high power for 1 to 2 minutes. Reheat large portions on the stove over medium heat, adding a little water to prevent burning. 

More Rice Sides You Have to Try

Beef Fried Rice
Rice Pilaf
French Onion Rice
4-Ingredient Souper Rice

Coconut Rice

Course: Side DishCuisine: Asian

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

309

kcal

This quick and easy coconut rice is tender, fluffy, and super flavorful. The trick is to use coconut and water, plus a 10-minute steam at the end.

Ingredients

• 2 cups jasmine rice

• 1 (13.5 ounce) can full-fat coconut milk

• 1 1/2 cups water

• 1 teaspoon granulated sugar

• 1/2 teaspoon salt

• 1-2 pandan leaves or a few kaffir lime leaves, optional

• fresh cilantro, for garnish

Instructions

• Place the rice in a medium bowl. Cover with cold water, stir well, and drain. Repeat 2-3 times until the water runs mostly clear. Transfer the rice to a large pot.
• Add the coconut milk, water, sugar, salt, and pandan leaves (or kaffir lime leaves, if using). Stir to combine.
• Bring the mixture to a boil over high heat. Stir well, then reduce the heat to low and cover the pot. Cook for 20 minutes or until most of the liquid is absorbed.
• Remove the pot from the heat and leave to steam (lid on) for 10 minutes.
• Remove the pandan or lime leaves and gently fluff the rice with a fork to separate the grains. Serve hot with chopped cilantro for garnish. Enjoy!

Notes

• Jasmine rice is best, but basmati or another long-grain rice will work in a pinch. 
• Remember to rinse the rice thoroughly before cooking. This removes excess starch which can make the rice gluey.
• Stick to full-fat coconut milk for the best flavor. 

NaTaya Hastings

NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

See Full Bio

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