Name: Easy Coconut Rice
Prep time: 2 min
Cook time: 15 min
Total time: 52 min
Ingredients: 2 Cup Jasmine rice (Note1); 400 ml Coconut milk; 1 Cup Water; 1/2 tsp Salt

Jump to Recipe

Last Updated on January 1, 2024

This Easy Coconut Rice is the best accompaniment to most Southeast Asian dishes such as sambal, satay, and Thai Green Tofu Curry.

When it’s done right, it’s fluffy, and gorgeously fragrant. The best part is that it’s super easy to make either on the stove or in the rice cooker.

This coconut rice recipe goes well with Vegan Thai Basil Stir Fry and Vegan Tofu Katsu Curry.

Coconut Rice

Coconut rice is a dish prepared by soaking long-grain rice (usually Jasmine rice) in coconut milk or cooking it with coconut flakes.

As both the coconut and the rice are commonly found in tropical countries all around the world, coconut rice is found in many cultures throughout the globe.

Spanning across the equator from India, the Indian-subcontinent, Southeast Asia, South, and Central America, East and West Africa, the Caribbean, and Oceania.

Cook’s Tips

I’m an Asian, but I don’t like to use a rice cooker for my rice (Sorry! Uncle Roger!) Once you know how to use a pot to cook perfect rice…you really don’t need a cooker just for rice…( It also takes up space in the kitchen)

First, you have to wash and drain the rice at least twice.

This step is essential for removing excess starch from the rice; rinsing removes the thin layer of starch from the surface of each grain and helps keep the rice from sticking together.

Also making the cooked rice come out with perfectly separate grains and not gluey. Secondly, soak rice for at least 10–15 minutes prior to cooking.

Soaking rice speeds up the cooking by kick-starting the absorption of water before the rice even enters the pot.

Thirdly, off-heat continuous cooking is crucial. After turning off the gas, fluff the rice with a fork then cover it with a lid for at least 20 minutes without disturbing it.

This part is to let the remaining steam keep cooking the rice. Last but not least, only 1 pot and 4 ingredients are required for this versatile side dish.

Ingredients for Coconut Rice

Rice – best made with jasmine( my favorite brand is Golden Phoenix Pure Jasmine Rice, the best jasmine I’ve tried by far)or long grain rice, medium and short grain rice are too sticky for this dish.

Coconut Milk– full-fat is preferred for the stronger coconut taste. Of course, you can opt for light coconut milk.

Water

salt

Desiccated coconut (optional) – Toasted, for garnish, it’s optional.

How to make

Wash the rice – wash and drain at least twice to remove excess starch from the rice.
Drain rice then soak in water for 10-15 minutes.
Then drain the water.
Add rice to the pot, followed by coconut milk, salt and water.
Bring it to a boil on high heat, then immediately turn the heat down to low on a simmer for 15 minutes without a lid, until the entire surface of the liquid is rippling, then place the lid on and immediately turn off the heat.
After turning off the gas, fluff the rice with a fork then cover it with a lid for at least 20 minutes without disturbing it. After 20 minutes, ready to serve!