Print

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/coconut-rice-recipe/