This easy coconut rice recipe makes fluffy, fragrant rice with a subtle creamy coconut flavour. Made with simple ingredients, it's the perfect side dish for curries, grilled meat, seafood and spicy dishes. Ready with minimal effort, it's an easy way to turn everyday rice into something a little more special.
The end result is incredibly fluffy coconut rice! There's no gluggy coconut milk scum left on the surface, and each grain is clean and fluffy.
You can make it Asian-restaurant style by adding pandan leaves or kaffir lime leaves. Delicious with Caribbean, Indian and Asian foods.
The original recipe is from the recipe tin eats website.
Tips
- Rice choice - this rice is best made with jasmine or long grain rice, however, basmati or brown rice are good substitutes.
- Coconut milk - the coconut flavour is mostly in the fat so you get better coconut flavour using full fat rather than low fat.
- Rinsing the rice (Step 1) - it is essential for this recipe as the rich coconut milk will otherwise make the rice gluey.
- Optional variations:
- Lime and coconut rice - add fresh lime zest and juice and finish with chopped coriander.
- Ginger coconut rice - add finely grated fresh ginger while the rice cooks.
- Garlic coconut rice - add 1 or 2 crushed cloves of garlic for a savoury version.
- Turmeric coconut rice - add turmeric for a vibrant yellow colour and earthy flavour.
- Spicy coconut rice - add chilli flakes or finely sliced fresh chilli.
- Thai-inspired coconut rice - add lime, coriander and a little ginger.
- Coconut and lemongrass rice - add bruised lemongrass stalks during cooking and remove them before serving.
- Toasted coconut rice - toast desiccated coconut and scatter it over the finished rice.
- Coconut rice with peas - stir through peas towards the end of cooking for extra colour and vegetables.
- This coconut rice recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - coconut milk adds richness and coconut flavour, although using too much can make the rice heavy or overly creamy.
Yes - rinsing removes excess surface starch and helps produce fluffier, more separate grains.
The most common causes are too much liquid, insufficient rinsing, over-stirring or using a rice variety that naturally contains more starch.
Yes - basmati works because its long grains produce fragrant, fluffy rice.
Yes - light coconut milk produces a less creamy result but can work well if you prefer a lighter side dish.
Yes - cool it quickly after cooking, refrigerate it in an airtight container and reheat thoroughly before serving.
Yes - cool it quickly, portion it into freezer-safe containers and freeze for up to 3 months for the best quality.
Reheat it until it's steaming hot throughout. Add a splash of water and cover when reheating in the microwave to help prevent it drying out.
Yes - rice, coconut milk and water are naturally vegan, however, check other added ingredients if you're using them.
Yes - although the result won't have the same creamy coconut flavour. You can use coconut water or add toasted coconut to cooked rice for a milder coconut flavour.
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How to make this Coconut Rice
Ingredients
- 360g jasmine or long grain white rice (see Tips)
- 400ml tin coconut milk, full fat or light (see Tips)
- 125ml water
- 1 tbsp white sugar
- 0.5 tsp salt
- 3 kaffir lime leaves, crushed by hand (optional)
- 3 pandan leaves, knotted (optional)
Instructions
- Rinse the rice in water until the water runs pretty clear (see Tips). Drain the rice then soak it in water for 15 minutes. Then drain again.
- Add the rice, coconut milk, water, sugar and salt into a large saucepan over a medium high heat. Then add the kaffir lime leaves or pandan leaves (if using, to make an Asian restaurant style option).
- Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place the lid on and immediately turn the heat down to low. Leave for 14 minutes.
- Remove from the heat, and rest, undisturbed, for 10 minutes.
- Fluff with a rubber spatula, and serve.
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Coconut Rice
Ingredients
- 360 g (12.7 oz) jasmine or long grain white rice (see Notes)
- 400 ml (14.3 oz) tin coconut milk full fat or light (see Notes)
- 125 ml (½ cup) water
- 1 tbsp white sugar
- 0.5 tsp salt
- 3 kaffir lime leaves crushed by hand (optional)
- 3 pandan leaves knotted (optional)
Instructions
- Rinse the rice in water until the water runs pretty clear (see Notes). Drain the rice then soak it in water for 15 minutes. Then drain again.
- Add the rice, coconut milk, water, sugar and salt into a large saucepan over a medium high heat. Then add the kaffir lime leaf or pandan leaves (if using, to make an Asian restaurant style option).
- Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place the lid on and immediately turn the heat down to low. Leave for 14 minutes.
- Remove from the heat, and rest, undisturbed, for 10 minutes.
- Fluff with a rubber spatula, and serve.
Notes
- Rice choice - this rice is best made with jasmine or long grain rice, however, basmati or brown rice are good substitutes.
- Coconut milk - the coconut flavour is mostly in the fat so you get better coconut flavour using full fat rather than low fat.
- Rinsing the rice (Step 1) - it is essential for this recipe as the rich coconut milk will otherwise make the rice gluey.
- Optional variations:
- Lime and coconut rice - add fresh lime zest and juice and finish with chopped coriander.
- Ginger coconut rice - add finely grated fresh ginger while the rice cooks.
- Garlic coconut rice - add 1 or 2 crushed cloves of garlic for a savoury version.
- Turmeric coconut rice - add turmeric for a vibrant yellow colour and earthy flavour.
- Spicy coconut rice - add chilli flakes or finely sliced fresh chilli.
- Thai-inspired coconut rice - add lime, coriander and a little ginger.
- Coconut and lemongrass rice - add bruised lemongrass stalks during cooking and remove them before serving.
- Toasted coconut rice - toast desiccated coconut and scatter it over the finished rice.
- Coconut rice with peas - stir through peas towards the end of cooking for extra colour and vegetables.
- This coconut rice recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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