This Coconut Rice recipe is a creamy, aromatic delight that brings a touch of the tropics to your table in just 30 minutes. The fluffy grains are infused with rich coconut milk, creating a subtly sweet and nutty flavor that pairs beautifully with any dish. Its velvety texture and fragrant aroma make it a standout side or even a satisfying main.
With only 5 minutes of prep and 25 minutes of cooking, this recipe is as effortless as it is delicious. The combination of tender rice and luscious coconut creates a comforting yet exotic experience that will transport your taste buds. Perfect for busy weeknights or special occasions, it’s a dish that’s sure to impress.
What You’ll Need for Coconut Rice?
- 1 cup uncooked long grain jasmine rice (rinsed well to remove excess starch)
- 1 (14-ounce) can full-fat coconut milk (for creaminess; light coconut milk can be substituted for a lighter version)
- ½ teaspoon sea salt (optional, adjust to taste)
- Juice and zest of 1 lime (adds brightness; lemon can be used as a substitute)
- ½ cup chopped cilantro (optional, omit if you’re not a fan)
- Chopped cashews (optional, for added crunch; peanuts or almonds work too)
How to Make Coconut Rice
- Combine rice and coconut milk: In a medium pot, mix the rinsed jasmine rice and coconut milk. Bring to a boil over medium-high heat, stirring occasionally.
- Simmer: Once boiling, cover the pot, reduce the heat to low, and let it simmer for 15 minutes, or until the liquid is fully absorbed.
- Rest the rice: Remove the pot from the heat and let it sit, covered, for 10 minutes. This allows the rice to steam and become fluffy.
- Fluff and season: Use a fork to fluff the rice. Stir in the sea salt, lime juice, lime zest, and chopped cilantro (if using). Taste and adjust seasoning as needed.
- Serve: Sprinkle with chopped cashews for a crunchy finish. Serve warm as a side dish or use in your favorite recipe that calls for coconut rice.
Flavor Boosters: Sauce and Topping Ideas
Take your coconut rice to the next level with a drizzle of sweet chili sauce or a sprinkle of toasted coconut flakes. For a savory twist, add a dollop of spicy mango chutney or a handful of roasted peanuts. These additions bring extra texture and flavor to your dish!
Perfect Pairings: Serving Suggestions
Coconut rice pairs beautifully with grilled shrimp, curry dishes, or stir-fried vegetables. For a complete meal, serve it alongside lemongrass chicken or tofu skewers. It’s also a great base for Buddha bowls or a tropical-inspired salad.
Make It Ahead: Storage and Reheating Tips
Store leftover coconut rice in an airtight container in the fridge for up to 3 days. To reheat, sprinkle a tablespoon of water over the rice and microwave in 30-second intervals, fluffing with a fork in between. Alternatively, warm it in a skillet over low heat, stirring occasionally.
Customize It: Recipe Variations
Swap jasmine rice for basmati or brown rice for a nuttier flavor. For a creamier texture, use light coconut milk instead of full-fat. Add a pinch of turmeric for a vibrant yellow hue or toss in diced pineapple for a sweet and tangy twist.
Quick Tips: Time-Saving Hacks
Use a rice cooker to simplify the process—just combine the rice and coconut milk, press start, and let it do the work! If you’re short on time, skip the lime zest and use bottled lime juice instead. Pre-chopped cilantro and pre-toasted cashews are also great shortcuts.
Coconut Rice
Ingredients
- 1 cup uncooked long grain jasmine rice, rinsed
- 1 (14-ounce) can full-fat coconut milk
Optional additions
- ½ teaspoon sea salt
- Juice and zest of 1 lime
- ½ cup chopped cilantro
- Chopped cashews
Instructions
- Combine the rice and coconut milk in a pot and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes, or until the liquid is absorbed.
- Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork.
- Use in your favorite recipe that calls for coconut rice, or stir in the salt, lime juice and zest, and cilantro. Season to taste. Sprinkle with cashews and serve as a side dish.