This savory Coconut Milk Rice makes a deliciously fragrant side dish to any of your favorite Asian-inspired meals. Jasmine rice is simmered in coconut milk with just a touch of sugar and salt, making the lightest and fluffiest coconut rice you have ever tried.
Serve plain, or topped with chopped cilantro, toasted coconut, and lime wedges. And if you’re looking for more rice side dish recipes, you can also try this Lemon Herb Rice, Garlic Parmesan Rice, or this Cilantro Lime Rice.
Coconut Milk Rice
Rice does not have to be boring! In fact, it’s one of my favorite side dishes to make because with just a few ingredients, you can magically turn rice into something special.
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For coconut rice, I like to use Jasmine rice. It has a slightly floral, sweet, and almost buttery flavor that lends itself perfectly to many different Thai, Vietnamese, and other South Asian dishes.
Whether you use an Instant Pot, rice cooker, or a plain old stovetop, just follow these easy peasy step-by-step instructions to get perfectly fluffy and flavorful coconut rice every single time. This is a great side dish for any Asian-inspired mains, curries, stir fries, and more.
As an added bonus, this recipe is also vegan, vegetarian, gluten-free, dairy-free, and nut-free.
Key Ingredients
- Jasmine Rice – we prefer the naturally floral flavor in Jasmine rice, however any long-grain white rice will work.
- Coconut Milk – it’s important to use full fat, unsweetened coconut milk. Avoid the lite version as it is full of water. The fat will separate to the top so you’ll need to mix it all up once you open the can.
- Water – water balances nicely with the full-fat coconut milk, giving it a perfect texture and flavor that is not overly sweet or rich.
- Sugar – I like to use just a touch of sugar in this recipe to really enhance the flavor.
How to Make Coconut Rice With Coconut Milk
- Prepare the rice. Rinse your rice over a sieve until the water runs clean.
- Simmer the ingredients. In a medium pot over medium heat, combine rice, coconut milk, water, sugar, and salt. Bring to a boil, then reduce heat and let simmer, covered, for 18 minutes without removing the lid. After 18 minutes, lift the lid to check if all of the liquid has absorbed, but do not stir.
- Rest and fluff. Once all of the liquid has absorbed and the rice is tender, remove the pot from heat and let sit 10 minutes before fluffing with a fork. Enjoy!
Recipe Tips
- Be sure to rinse your rice as it removes extra unwanted starches that can make the end result mushy and sticky.
- It’s important to use some water to dilute the coconut milk slightly. This helps keep the rice fluffy, not sticky.
- Do not open the lid or stir the rice before the 18 minutes are up! You want to trap all of that steam in for as long as possible.
Frequently Asked Questions
Yes! Just add all ingredients to the instant pot and stir. Close and lock the lid, then turn the venting knob to “Sealing” position. Pressure cook on High Pressure for about 6 minutes. Once finished cooking, switch to “Venting” position using a kitchen towel to release the remaining pressure. Lift the lid carefully, stir with a fork to fluff, then serve immediately.
Add the rinsed uncooked rice, coconut milk, water, sugar and salt to the rice cooker and press the “White Rice” setting. Once the rice has cooked completely, fluff using a fork, then serve immediately.
Some of my favorite garnishes to use with coconut rice are sesame seeds, toasted coconut, chopped cilantro, thinly sliced jalapeno peppers, and thinly sliced green onions.
Long-grain white rice is preferred for Coconut Rice because it doesn’t get as sticky. We love Jasmine rice because it has an amazing lightly floral flavor that goes perfectly with coconut, and other Thai flavors. Texturally, Basmati rice makes an excellent substitute, although it doesn’t have quite the same flavor.
Avoid instant rice, or any short-grain rice as they will give you a sticky result. If you want to try this using brown rice, keep in mind that the cooking time will increase, as will the amount of liquid you should use. You can refer to the rice package for exact proportions and times.
Storing and Reheating Instructions
- Refrigerator: Leftover rice can be stored in an airtight container in the fridge for up to 5 days.
- To reheat in the oven, preheat your oven to 300 degrees F, and transfer rice to a baking dish. Add a few tablespoons of water, then cover with foil and warm in the oven for 15-20 minutes, or until warmed through.
- To reheat in the microwave, simply combine the rice and a couple tablespoons of water in a microwave safe container and mix well. Lay a wet paper towel over the rice and heat on high for about 30 seconds at a time until warmed through.
- To reheat on the stovetop, transfer rice to a small pot and stir in a splash of water. Mix well, then cover and turn heat to low. Continue to cook on very low heat, stirring occasionally, until warmed through.
Coconut Milk Rice Recipe
Ingredients
- 1½ cups jasmine rice, rinsed
- 1 15-ounce can unsweetened coconut milk, full fat
- 3/4 cup water
- 2 teaspoons sugar
- 1/4 teaspoon salt
Instructions
- Rinse the rice over a sieve until the water runs clean.
- In a pot over medium heat, combine the rinsed rice, coconut milk, water, sugar, and salt.
- Bring all to a boil, then reduce heat and let simmer, covered, for 18 minutes without removing the lid. After 18 minutes, lift the lid to check if all of the liquid has absorbed, but do not stir. You may need to cook for up to 4 additional minutes.
- Once all of the liquid has absorbed and the rice is tender, remove the pot from heat and let sit 10 minutes before fluffing with a fork. Enjoy!
Notes
- Storing leftovers: Leftover rice can be stored in an airtight container in the fridge for up to 5 days.
- To reheat in the oven, preheat your oven to 300 degrees F, and transfer rice to a baking dish. Add a few tablespoons of water, then cover with foil and warm in the oven for 15-20 minutes, or until warmed through.
- To reheat in the microwave, combine the rice and 1-2 tablespoons of water in a microwave safe container and mix well. Lay a wet paper towel over the rice and heat on high for about 30 seconds at a time until warmed through.
- To reheat on the stovetop, transfer rice to a small pot and stir in a splash of water. Mix well, then cover and turn heat to low. Continue to warm on very low heat, stirring occasionally.
Nutrition
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More Rice Side Dishes That We Love
- Homemade Rice Pilaf
- Easy Spanish Rice
- Lemon Herb Rice
- Cheesy Green Chili Rice Casserole
- Garlic Parmesan Rice
- Easy Ham Fried Rice
- More Easy Side Dish Recipes
- More Rice Recipes
This savory Coconut Rice makes a deliciously fragrant side dish to any of your favorite Asian-inspired meals. Whether you use an Instant Pot, Rice Cooker or a plain old stovetop, just follow our easy peasy step-by-step instructions to get perfectly fluffy and flavorful Coconut Rice every single time.
Wow, I made this tonite with Porteguese grilled chicken, it is so so good! This is a keeper, going to make a shrimp stir fry with the leftover rice.
So easy and tasty! Thanks for sharing!!
I had marinated some chicken breasts in a ginger/soy/garlic mixture and was looking for a simple rice dish that would complement it. This was absolutely perfect. I will use this recipe again and again. It also lends itself to modifications such as the addition of toasted almonds and golden raisins or sauteed veggies. LOVE it. Perfect simplicity.
Came out wonderful. Right texture, perfect taste and so easy and quick. Family loved it.