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Coconut Rice

Fragrant, fluffy coconut rice is so easy to make in just 30 minutes! Top it with toasted coconut flakes for even more “coconutty” flavor.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 481 kcal
Course: Side Dish
Cuisine: Asian

Ingredients

  • 1½ cups jasmine rice (285g)
  • 1 (13.5-ounce/400 ml) can unsweetened coconut milk
  • ½ cup water (120mL)
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt

Instructions

    Cup of Yum
  1. Place the rice in a fine mesh strainer. Rinse under cold water until the water runs mostly clear. Drain well.
  2. In a medium pot, bring the coconut milk, water, sugar, and salt to a boil over medium-high. Add the drained rice and return to a boil. Cover and reduce the heat to low. Simmer, undisturbed, until the liquid has been completely absorbed, about 15 minutes.
  3. Remove from heat, and leave covered to steam for 10 minutes. Fluff the rice with a fork. If desired, you can garnish the rice with toasted coconut, cilantro, or scallions.

Notes

  • Rinse the rice. This is the most important step of this recipe if you want fluffy, tender coconut jasmine rice that is slightly sticky without being gluey or mushy. Rinsing the rice until the water runs almost clear removes the excess starch on the outside of the rice grains that would cause them to stick together.
  • Use full-fat canned coconut milk. Light coconut milk isn’t quite as rich or thick, which will affect the flavor of the cooked rice. And be sure to use canned coconut milk, as the kind in a carton is quite watered down.
  • Cook the rice in a mixture of coconut milk and water. Coconut milk is too thick and fatty for the rice to absorb effectively. By adding water to the mix, the rice will absorb the water to become tender while still having a rich coconut flavor from the milk.
  • Let the rice cook undisturbed. While the rice cooks and then rests at room temperature, leave it alone! Don’t lift up the lid or stir it. The steam that builds up in the pot is an important part of the process for fluffy rice. Plus, stirring rice while it cooks will cause it to be sticky or creamy (think of risotto!). A technique that has its place but will not result in fluffy rice.
  • To make the toasted coconut topping: While this is optional, I love adding toasted coconut to amplify the “coconutty” flavor in this rice dish. Heat a small nonstick skillet over medium-low heat and toast unsweetened coconut flakes for 3 to 4 minutes, stirring often, until lightly browned. Or, check my full tutorial on how to toast coconut for more methods.

Nutrition Information

Calories 481kcal (24%) Carbohydrates 63g (21%) Protein 7g (14%) Fat 23g (35%) Saturated Fat 20g (100%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Sodium 601mg (25%) Potassium 332mg (9%) Fiber 3g (12%) Sugar 5g (10%) Vitamin C 3mg (3%) Calcium 36mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 481

% Daily Value*

Calories 481kcal 24%
Carbohydrates 63g 21%
Protein 7g 14%
Fat 23g 35%
Saturated Fat 20g 100%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 1g 5%
Sodium 601mg 25%
Potassium 332mg 7%
Fiber 3g 12%
Sugar 5g 10%
Vitamin C 3mg 3%
Calcium 36mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.