Coconut Rice Recipe

Introduction

Coconut rice is a fragrant and creamy side dish that pairs beautifully with a variety of savory mains like Hawaiian chicken or jerk chicken. Made with jasmine rice cooked in coconut milk and subtle spices, it offers a rich and slightly sweet flavor profile that elevates any meal.

Ingredients

• 2 cups long grain jasmine rice
• 1 tablespoon butter
• 1 (14 oz.) can coconut milk (full fat or light)
• 1 1/2 cups water
• 3/4 teaspoon salt, plus more to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon pepper
• 3–5 tablespoons cream of coconut (optional but recommended)
• Toasted shredded coconut for garnish

Instructions

1. Step 1: Rinse the rice thoroughly in a fine mesh sieve under cold running water until the water runs mostly clear. This helps remove excess starch and prevents gummy rice.
2. Step 2: Melt the butter in a large non-stick saucepan over medium heat. Increase heat to medium-high, add the rice, and sauté for about three minutes to lightly toast the grains, which makes the rice fluffier.
3. Step 3: Stir in the coconut milk, water, salt, garlic powder, onion powder, ground ginger, and pepper. Bring the mixture to a gentle simmer—wait until bubbles form in the center, not just the edges. This can take up to five minutes.
4. Step 4: Once simmering, stir the rice, cover with a lid, and reduce heat to low. Cook for 6 to 10 minutes, checking at 6 minutes for doneness. The rice should be al dente as it will finish cooking during resting.
5. Step 5: Remove the saucepan from heat. Give the rice one gentle stir, cover again, and let it rest undisturbed for 10 minutes to finish cooking through steam.
6. Step 6: Stir in cream of coconut if using, adjusting the amount to your preferred sweetness and creaminess. Taste and season with additional salt and pepper as needed. Garnish with toasted shredded coconut and serve warm.

Tips & Variations

• Rinsing the rice well is essential to prevent clumping and ensures a fluffy texture.
• For a nuttier flavor, toast the shredded coconut before garnishing.
• If you prefer a lighter dish, substitute light coconut milk without sacrificing flavor.
• Add finely chopped fresh cilantro or green onions on top for a fresh herbal note.

Storage

Store leftover coconut rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to loosen the grains. Avoid overheating to keep the rice fluffy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of jasmine rice?

Yes, regular white rice can be used, but jasmine rice’s fragrance and texture complement the coconut milk best for this recipe.

Is cream of coconut the same as coconut milk?

No, cream of coconut is thicker and sweeter, often used in desserts and beverages. It adds richness and a touch of sweetness to the rice, but it’s optional.

Coconut Rice Recipe

Print Recipe

★★★★★

4.5 from 96 reviews

This Coconut Rice recipe delivers fluffy, aromatic jasmine rice cooked in creamy coconut milk, infused with subtle spices for a rich, tropical flavor. Perfect as a side dish to complement Hawaiian, jerk, teriyaki chicken, or beef rendang, it’s easy to prepare on the stovetop and can be customized with optional cream of coconut and toasted shredded coconut garnish for added sweetness and texture.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups long grain jasmine rice
• 1 tablespoon butter
• 1 (14 oz) can coconut milk (full fat or light)
• 1 1/2 cups water
• 3/4 teaspoon salt, plus more to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon pepper
• 3–5 tablespoons cream of coconut (optional but recommended)
• Toasted shredded coconut for garnish

Instructions

1. Rinse the Rice: Rinse the jasmine rice under cold running water in a fine mesh sieve until the water runs mostly clear. This step helps remove excess starch and prevents the rice from becoming gummy.
2. Toast the Rice: Melt the butter in a large non-stick saucepan over medium heat, then increase heat to medium-high and add the rinsed rice. Sauté for about 3 minutes, stirring frequently, to toast the rice and enhance fluffiness.
3. Add Liquids and Seasonings: Pour in the coconut milk, water, salt, garlic powder, onion powder, ground ginger, and pepper. Heat the mixture until it just begins to simmer (small bubbles forming in the center), which may take up to 5 minutes.
4. Simmer on Low: Stir the rice gently once, cover with a lid, and reduce the heat to low. Cook for 6 to 10 minutes until the rice is al dente, checking doneness at about 6 minutes and stirring gently if needed.
5. Rest the Rice: Remove the pot from heat and keep it covered. Let the rice rest for 10 minutes without lifting the lid to allow it to finish steaming and absorb moisture evenly.
6. Finish and Garnish: Gently stir in 3 to 5 tablespoons of cream of coconut if using, adjusting to taste. Season further with salt and pepper as desired. Garnish with toasted shredded coconut before serving warm.

Notes

• Rinsing the rice thoroughly is key to avoiding a gummy texture.
• Toasting the rice prior to simmering enhances the nutty flavor and fluffiness.
• Cream of coconut adds a subtle sweetness and extra richness but is optional.
• Use full-fat coconut milk for creamier rice; light coconut milk works for a lighter dish.
• Garnish with toasted shredded coconut for added texture and visual appeal.
• This rice pairs excellently with Hawaiian Chicken, Huli Huli Chicken, Jerk Chicken, Teriyaki Chicken, and Beef Rendang.

Keywords: coconut rice, jasmine rice, coconut milk rice, side dish, Hawaiian cuisine, tropical rice, creamy rice, coconut flavored rice, rice with spices