My first experience with coconut rice was in the jungles of Belize, when I sampled rice made with coconut milk alongside black beans and chicken. The coconut add a surprising amount of nuance to a normally unimpressive side dish! It wasn’t so sweet that it would be considered a dessert, and the creamy coconut milk brought out the rice’s naturally nutty flavors.
Since then, I sought out the dish where ever I could—and learned that there are different versions of coconut rice found all over the world.
Where Can You Find Coconut Rice?
It’s popular throughout the Caribbean, Latin America, Asia and Africa. The specific recipe varies with the region. In Indonesia, it’s made with lemongrass and pandan leaves, while Malaysia uses a similar spice profile but serves the dish with boiled eggs, cucumbers and anchovy-spiced peanuts. Nigerian coconut rice often contains spicy habanero or Scotch bonnet peppers, as do many Caribbean versions, giving the rice a sweet heat.
In Latin American, arroz con coco is made by reducing the coconut milk first, toasting the rice in the coconut solids to give the dish a deep brown color and nutty aroma. Then there are the variations don’t use coconut milk at all, like South Indian coconut rice that’s made by combining cooked rice, flaked coconut, dal, curry leaves, chilies and spices.
Coconut Rice Recipe
This coconut rice recipe is a simple version that only takes about 20 minutes from start to finish. It makes six 1/2-cup servings.
Ingredients
- 1 cup uncooked jasmine rice, rinsed
- 1 can (13.66 ounces) coconut milk
- 1/3 cup water
- 4 teaspoons sugar
- 1/4 teaspoon salt
- Optional: Toasted sweetened shredded coconut and black sesame seeds
Directions
Step 1: Rinse the rice
Place the rice in a mesh strainer and rinse the grains several times until the water runs clear. Rinsing the rice is the only way to produce perfectly fluffy rice, so don’t skip this step!
Step 2: Add the coconut milk
Transfer the rice to a large saucepan along with the coconut milk, water, sugar and salt. We recommend using the stovetop instead of another rice cooking method like a rice cooker or the microwave. The fat-rich coconut milk reacts differently to heat than water, so you may find the rice turns out undercooked when using other methods.
Step 3: Bring the coconut rice to a boil
Bring the mixture to a boil before reducing the heat to a simmer. Simmer the rice, covered, for 10 to 12 minutes, until the liquid is absorbed and the rice is tender.
Step 4: Let the rice rest
Remove the pot from the heat and allow the rice to sit, covered, for 10 minutes. For best results, fluff the grains gently with a fork before serving.
How to Serve Coconut Rice
TMB Studio
Coconut rice tastes rich and comforting on its own, but add a savory spin to the dish by garnishing the rice with pickled chilies, black sesame seeds, citrus zest, chopped herbs or nuts. For more of a sweet dessert-like version, serve the rice with fresh tropical fruit (like mango slices), toasted sweetened shredded coconut and a dollop of coconut cream.
If you’re serving coconut rice as a side dish, pair it with foods seasoned with citrus, ginger, chilies, warming spices or herbs like cilantro or basil. It’s heartier than regular rice, so it goes particularly well with simple grilled dinners or seafood like sauteed shrimp. That said, it’s light enough to balance out rich braised meat or vegetable dishes, and it’s a great option for something like skillet chicken stew. Any leftovers taste great the next morning topped with a fried egg.
Tips for Making Coconut Rice
Can I use coconut cream instead of coconut milk?
No, we don’t recommend using coconut cream. There’s a notable difference between coconut cream and coconut milk, with the former containing less water. Grains like rice need to water to cook properly, so you may experience issues when cooking rice with coconut cream.
Do I have to rinse the rice?
Yes! Rice is a starchy product, and rinsing the grains removes the excess starch to help them become light and fluffy as they cook. Not rinsing rice is a common rice mistake, resulting in rice that clumps together in a sticky mess. Coconut milk is heavier than water, so unrinsed rice can turn out sticky and gluey. You’ll have much better results if you rinse the grains until the water runs clear.
How do I store leftover coconut rice?
Leftover rice should be cooled and stored in an airtight container in the refrigerator. It’s good for about two days, so you’ll want to make a plan for reusing it pretty quickly. Reheat the rice in the microwave, adding a splash of water to loosen the grains and restore the original consistency.
Coconut Recipes That Are Good for You
Coconut Lentils with RiceYears ago I made this recipe for my kids, and they loved it. One of my daughter's friends would always request this dish when she came over to visit. I recommend basmati rice for this dish. —Diane Donato, Columbus, Ohio
Coconut Curry Chicken SoupSimilar to a Vietnamese pho rice noodle soup, this red coconut curry chicken soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas
Pineapple-Coconut SmoothieUse fresh or frozen fruits in this coconutty recipe. It's like a pina colada, but better for you and more versatile. —Gunjan Dudani, Bellevue, Washington
Coconut-Ginger Chickpeas & TomatoesThis is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. —Mala Udayamurthy, San Jose, California
Breakfast Sweet PotatoesBaked sweet potatoes aren't just for dinner anymore. Top them with breakfast favorites to power up your morning. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Thai Coconut BeefMy husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! —Ashley Lecker, Green Bay, Wisconsin
Orange AppealOranges add color and great taste to winter meals! This dish looks very bright and appealing served in a glass bowl, and it's a light and easy dessert to finish off a hearty holiday meal. As far as I'm concerned, the citrusy aroma of oranges is a must at Christmas time! —Billie Moss, Walnut Creek, California
Jamaican Salmon with Coconut Cream SauceWe try to eat salmon a lot because it's so healthy, and I love thinking of new ways to make it different and delicious. This dazzler is easy and is my go-to meal for company. —Joni Hilton, Rocklin, California
Coconut-Crusted Turkey StripsMy granddaughter shared these baked turkey strips with me. With a plum dipping sauce, they're just the thing for a light supper. —Agnes Ward, Stratford, Ontario
Butternut Coconut CurryI love my slow cooker because it's so easy to make dinner with one! This flavorful curry was first created for a potluck, and since then the recipe has been requested often.—Jess Apfe, Berkeley, California
Spicy Coconut Shrimp with QuinoaHelp yourself to a plate full—generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. —Keri Whitney, Castro Valley, California
First-Place Coconut MacaroonsThese coconut macaroon cookies earned me a first-place ribbon at the county fair. They remain my husband's favorites—whenever I make them to give away, he always asks me where his batch is! I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on. —Penny Ann Habeck, Shawano, Wisconsin
Green Curry Salmon with Green BeansLike a lot of people here in the beautiful Pacific Northwest, my boyfriend, Michael, loves to fish. When we have an abundance of fresh salmon on hand, this is one way we cook it. —Amy Paul Maynard, Albany, Oregon
Star-Spangled ParfaitsThe best time for this dessert is midsummer, when blueberries are thick in our northern woods. Red raspberries can be added to the mixed berries, too, to brighten the patriotic colors.—Anne Theriault, Wellesley, Massachusetts
Pineapple Shrimp Stir-FryI came up with this recipe for a luau-themed party and served it with sliced papaya, mango and avocado. My family loved it! If you don't care for coconut, sprinkle it with chopped macadamia nuts instead. —Trisha Kruse, Eagle, Idaho
Coconut-Lime Chicken Curry SoupI created this chicken recipe to replicate the flavors of my favorite curry dish—slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. —Lisa Renshaw, Kansas City, Missouri
Chocolate-Coconut Angel CupcakesMy guests are never satisfied with just one of these, but that's OK because they are so light. The meringue-like tops make them different, and the chocolate and coconut make them memorable. —Bernice Janowski, Stevens Point, Wisconsin
Thai Red Curry Chicken & VegetablesThe key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California
Slow-Cooked Curry ChickenOur three children love the spicy flavors found in this Crock-Pot chicken curry. Add more or less curry depending on your taste preferences. —Helen Toulantis, Wantagh, New York
Frozen Chocolate Monkey TreatsEveryone needs a fun, friendly way for kids to play with food. These rich bites are nutty and yummy. Just coat bananas in chocolate and dip them into peanuts, sprinkles or coconut. —Susan Hein, Burlington, Wisconsin
Coconut Curry Cauliflower SoupWhen I'm in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. —Elizabeth DeHart, West Jordan, Utah
Coconut Cranberry YummiesWhen my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. —Amy Alberts, Appleton, Wisconsin
Veggie Thai Curry SoupMy go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. —Tre Balchowsky, Sausalito, California
Pork Roast CubanoIt takes me just minutes to prepare this recipe, and the slow cooker does the rest of the work! It's a one-dish meal that's real comfort food for my family. —Roxanne Chan, Albany, California
Mango & Coconut Chicken SoupI love preparing dinner in a slow cooker because it's "carefree cooking." This chicken dish uses ingredients that I love, such as coconut milk, edamame and fresh ginger. The Asian-style entree is perfect for a potluck party. —Roxanne Chan, Albany, California
Jasmine Rice with Coconut & CherriesOur favorite coconut jasmine rice deserves a bit of color and sweetness. We add cherries, peanuts and orange zest. That does the trick. —Joy Zacharia, Clearwater, Florida
Slow-Cooked Vegetable CurryI love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. —Susan Smith, Mead, Washington
Chicken in Coconut Peanut SauceMy youngest son has been out of the country for several years teaching English. When he returned to the United States, I made this home-cooked meal for him that combined Asian and American cuisine. He loved it! —Sheila Suhan, Scottdale, Pennsylvania
Chewy Coconut MacaroonsThese chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! —Peggy Key, Grant, Alabama
Apple Chicken CurryWhen she was in college, my daughter introduced me to curry dishes. Now we love the aroma of apples simmering with chicken, curry and coconut milk. —Dawn Elliott, Greenville, Michigan
Pecan-Coconut Crusted TilapiaWhen I have guests with dietary restrictions, tilapia coated in pecans and coconut makes everyone happy. It's gluten-free and loaded with flavor. —Caitlin Roth, Chicago, Illinois
Almond-Chai GranolaWhether you snack on it by the handful or eat it with milk or yogurt, you’ll be happy that you found this granola recipe. —Rachel Preus, Marshall, Michigan
Shrimp with Coconut RiceYou may not be able to see the coconut milk, but it's such a treat in this dish. Add a bit of lime and you’ve got a smart entree that’s company worthy. —Charla Arnold, North Branch, Michigan. Here are a few tips for making
coconut rice.
Peanut Butter Pork CurryFor an anniversary with my boyfriend, I cooked pork Asian style with peanut, coconut and curry flavors. Bonus: The butcher cubed the pork for me to save time. —Angela Robinson, Findlay, Ohio
Coconut Cream CakeHave the urge to splurge? Try Deborah Protzman's moist and mouthwatering cake. "No one who's ever eaten a piece can believe it's lower in fat"—Deborah Protzman, Bloomington, Illinois.
Coconut Curry Vegetable SoupI've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! —Carissa Sumner, Washington, DC
Coconut Red Curry StewThis is a fragrant and flavorful dish that's packed with nutritious goodness. I like to enjoy it with sticky rice. —Marly Chaland, Maple, Ontario
Slow-Cooked Coconut ChickenOne of my favorite things about this recipe is how incredible it makes my home smell. Everyone who comes by asks, "What are you cooking?" And anyone who tastes it goes home with the recipe. —Ann Smart, North Logan, Utah
Spicy Beef & Pepper Stir-FryThink of this stir-fry as your chance to play with heat and spice. I balance the savory beef with coconut milk and a spritz of lime. —Joy Zacharia, Clearwater, Florida