Coconut Rice Recipe

A bowl of creamy coconut rice garnished with chopped green onions and mixed with orange habanero pieces. A spoon rests in the bowl, which sits on a blue wooden surface next to a green napkin.

Simple, fluffy coconut rice made on the stovetop in 30 minutes. Rich, creamy, and subtly sweet, this is the perfect side dish for jerk chicken, jerk shrimp, spicy curries, and any bold Caribbean or Thai-inspired dish. One can of coconut milk, no waste, no fuss. BOOM.

Prep Time5

Cook Time20

Course: Main Course

Cuisine: American, Caribbean

Keyword: coconut rice, coconut rice recipe

Servings:

Calories: 454kcal

Author: Mike Hultquist

Ingredients

1.5 cups jasmine rice
13.5 fluid ounces full-fat coconut milk one 13.5 oz can
0.3 cups water
0.5 teaspoons kosher salt
1 teaspoon granulated sugar optional

Instructions

Place 1.5 cups jasmine rice in a fine mesh strainer and rinse under cold water, stirring gently with your hand, until the water runs mostly clear. This removes excess surface starch, the key to fluffy, non-gluey rice. Don't skip it.
Pour the entire can of full-fat coconut milk (one 13.5 oz can) into a medium saucepan (give it a shake before opening since separation is normal). Add 1/3 cup water, 1/2 teaspoon salt, and 1 teaspoon granulated sugar (optional) if using. Stir to combine, then add the rinsed rice and stir again.
Bring the rice to a full boil over medium-high heat, stirring occasionally to keep anything from sticking to the bottom.
Once boiling, reduce heat to low and cover. Simmer for 15 minutes. Do not lift the lid - the trapped steam is what cooks the rice evenly.
Remove from heat and let sit, still covered, for 5-10 minutes. This allows the rice to finish steaming and absorb any remaining liquid.
Remove the lid and fluff with a fork. Serve immediately alongside jerk chicken, jerk shrimp, or any spicy dish that could use a cool, creamy base.

Notes

Optional add-ins and variations:

Coconut oil. Stir in 1 tablespoon with the liquid before cooking for a richer flavor and more pronounced coconut aroma.
Lime. Squeeze half a lime over the rice after fluffing and add a little zest for a bright, citrusy finish. Works especially well alongside jerk dishes.
Toasted coconut. Sprinkle toasted shredded coconut on top just before serving for added texture.
Make it spicy. Add 1 finely minced scotch bonnet or habanero pepper to the liquid before cooking. Start with half a pepper for mild background heat, a whole one for a real kick. Authentic Caribbean heat that pairs naturally with the coconut.

Tips:

Always use full-fat canned coconut milk for the ideal richness.
The sugar doesn't make this sweet, it just rounds out the coconut flavor. Worth adding.
Leftovers keep in the fridge for 3-4 days. Reheat with a small splash of water to loosen it back up.

Nutrition