It’s no secret that we’ve got a thing for curries, soups, bowls, and beyond! So it was only a matter of time before we shared a recipe for their perfect sidekick: coconut rice!
Just 1 pot, 30 minutes, and 3 ingredients required for this versatile side dish. Let us show you how it’s done!
Origins of Coconut Rice
Coconut rice is enjoyed in many regions around the world, especially in tropical areas where coconuts are grown. Some versions are more savory, while others are more sweet.
While we don’t claim to be experts on the different variations, our version seems to most closely resemble the flavors and ingredients of Thai coconut rice, but with our own twist!
What Makes Ours Different?
- Options to use white or brown rice
- Lightly sweetened
- The secret ingredient, you ask? It’s infused with coconut water for more coconut flavor without being too rich!
You can find a more traditional recipe from Hot Thai Kitchen.
We hope you LOVE this coconut rice! It’s:
Fluffy
Tender
Lightly sweetened
Coconutty
& Delicious!
It’s the perfect side dish when you want something easy but a little more special than plain rice. And it pairs especially well alongside other Thai-inspired recipes.
What to Serve with Coconut Rice
- Thai Yellow Coconut Curry with Mango
- Vibrant Coconut Green Curry
- Easy 1-Pot Massaman Curry
- Coconut Curried Greens (30 minutes!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Perfect Coconut Rice (with a Secret Ingredient!)
Ingredients
COCONUT RICE
- 1 cup jasmine, basmati, or long grain white rice (or sub brown rice* — see notes)
- 1 cup light coconut milk (canned)
- 1 cup water (or coconut water for more intense coconut flavor)
- 1/4 tsp sea salt
- 1 tsp organic cane sugar* (optional for sweet rice — leave out if using coconut water)
- 2 Tbsp desiccated or unsweetened shredded coconut (optional // for more coconut flavor and a bit of texture)
FOR SERVING optional
- Finely minced cilantro
- Lightly toasted coconut flakes
Instructions
- Add rice, coconut milk, water (or coconut water), sea salt, sugar (optional), and desiccated or shredded coconut (optional), to a large saucepan and bring to a boil over high heat. Once boiling, lower heat to a simmer and cover. Ensure it’s simmering and not boiling or the rice can cook too quickly.
- Simmer until water is completely absorbed and rice is tender — about 20-25 minutes (will depend on type, size, and freshness of rice). Drain off excess water if there is any (there shouldn’t be).
- I like to turn off the heat, remove the lid, fluff with a fork, put the lid back on, and let rest for 10 minutes so the moisture redistributes to prevent mushy rice. Taste test and add additional salt if desired. This rice is delicious alongside curries, soups, bowls, and more! Option to garnish with cilantro and lightly toasted coconut flakes.
- Store cooled leftovers covered in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop with a little oil or water until warm.
Video
Notes
*Find our Instant Pot version here.
*Nutrition information is a rough estimate calculated with unfortified rice and without optional ingredients.
*We enjoyed the taste without sweetener but think most people would prefer it.
*We tried maple syrup but felt the flavors were not complementary — not sweet enough at a small amount, and when enough was added to achieve the right sweetness, it tasted like a dessert, not a savory dish.
Robin says
I made this as an Easter side dish. I followed the directions exactly except I used water ( not coconut water) and cooked it in the microwave.( large glass dish, add about a cup of extra water, 30 minutes, perfect and easy!) Super easy and a big hit!! This will be a regular at my house from now on, thank you!?
We’re so glad it was a hit, Robin! Thank you for sharing! xo
AL says
Holy carp. The result of this method was the most fluffy and lightly flavored coconut rice ever. I used basmati based on my preference and it turned out delish. I will be adding this recipe to my roster because it’s so easy and so quick. 10/10, would recommend! My whole family and I loved it :)
Yay! We’re so glad it was a hit with the whole family. Thank you for the lovely review!
Beth says
Another fantastic recipe from The Minimalist Baker!
I didn’t have any rice, so I used quinoa, added some frozen corn and green beans, and voila, last night’s dinner in a pinch.
Thank You!!!
Lovely! Thanks so much for sharing, Beth! xo
Jessica says
I’ve got this cooking on the stove right now! It was total chance that I saw the recipe in my email, and it just so happens that I was about to make rice for lunch for my kids. It’s time to go grocery shopping, and we’re down to slim pickings. Saw this, realised I had everything except cilantro on hand, and decided to give it a go and make a quick bindhi masala to go with it. I will try sweetening the rice with date syrup, instead of regular unrefined raw sugar. I also don’t want it too sweet, but think the flavour of dates should go well together.
Amazing! Thanks so much for the lovely review and for sharing your modifications, Jessica!
Alesia Ross says
I haven’t made this yet but it sounds delicious. What chicken recipe would you suggest to make with this?
Hi Alesia, we just released a chicken recipe that is delicious when paired with the coconut rice here!
Liz says
Obsessed!
Thanks, Liz!
Judi JJ says
This was a very easy, but incredibly tasty recipe. I served it for guests with Asian glazed salmon. My guests raved about the coconut rice. You’re right that the addition of the coconut water made such a difference–genius!
Woohoo! So glad you all enjoyed, Judi. Thanks so much for the great review!
Emily F says
I’m not sure how to use the can. Do I mix the fat and water or just use the water? Hoping to make this tonight!
Hi Emily! It’s best to mix the coconut milk so it’s one cohesive texture. Hope this helps!
Sofie says
Hey, I’ve been wanting to try this recipe! What do you do beforehand, should the rice be soaking overnight, rinsed etc? :-)
Hi Sofie, no soaking or rinsing needed. But you can rinse it if you want without changing anything else about the recipe! Hope you love it!
Angela McKenna says
This was absolutely gorgeous ! In all my years of trying to replicate the coconut rice from our local favourite Thai restaurant, this is the best by a long shot. Perfect, just the right coconut, sugar and salt combination, for me. I didn’t have coconut water, but that’s the only omission. Many thanks, this is firmly one of my favourites and will make it into my recipe book, accredited to yourselves :))
Amazing!! Thank you so much for the lovely review, Angela! xoxo
Sneha says
This was really good. Ate it with panang curry. Thanks for a nice recipe!
We’re so glad you enjoyed it, Sneha! Thank you for the lovely review! xo
JURRE Dantier says
I don’t see any mention of the exact secret ingredient anywhere.
Am I missing something?
Coconut water =)
Bee Noa says
I don’t appreciate your statement “Let us show you how” and then directly below having a labeled video with your recipe, and all it is, is a long commercial. That video never went to the recipe. Just frustrated me & wasted time.Found it written down lower.
Sorry to hear that! We have a “jump to recipe” button at the top of each recipe so you can jump straight to the recipe!
Michelle Gonzalez says
This rice came out so fluffy and delicious. Easy to make and a perfect complement to curry or any other dish honestly.
Yay! Thanks for sharing, Michelle! xo
Hannah says
This looks so good! Do you think coconut sugar would work in place of cane sugar?
It should, but the color may be a little darker.
Sarah says
Love this!! I’ve made it 5 times now and I could just eat it straight out of the pot (with my flesh forks…)!!
yess! Thanks for sharing, Sarah!
Cristina says
Yum!!! I used jasmine rice and the coconut water instead of water and sweetener and I wouldn’t change a thing. SO TASTY! I paired it with TJ’s green curry simmer sauce with veggies and tofu but next time will be making one of your curries instead.
We’re so glad you enjoyed it! Thanks for the lovely review, Cristina! xo
Janelle Mulvihill says
Hi Dana! This rice is so good! I made it with brown rice and I live in Belize, so we can get coconuts cheap at the market. I made it with coconut water and made my own coconut milk and it was so tasty! Thanks so much.
Wow- love that! Thanks so much for sharing, Janelle! xo
Hanusia says
This is absolutely perfect! I can’t stop eating it! :)
Yay! Thanks for the lovely review, Hanusia! xo
Emily Lowe says
I use your recipes often but don’t think I’ve ever left a review! This coconut rice is amazing!! I have tried a few different versions and none turned out well, until this. Thank you! I am making a second batch now to last me through the next week. It’s delicious with your vibrant coconut green curry.
We’re so glad you enjoyed this one, Emily! Thanks so much for the lovely review! xo
B says
I used coconut water and a pinch of red pepper. Beautiful rice! Beautiful photos!
Yay! Thanks so much for your kind words and lovely review!
Trent says
Is it possible to use cauliflower rice instead?
Hm, we haven’t tried that. If trying cauliflower rice, we’d suggest less water, less coconut milk, and cooking a shorter amount of time. Let us know if you try it!
Nicole says
Will this recipe work in a rice cooker?
How about using sushi rice?
Hi Nicole, we haven’t tried with either of those modifications, but do think they will work. With sushi rice, you’ll need less liquid. Let us know how it goes!
Alpa says
Made this recipe with Brown Jasmine Rice in the IP. I usually do a rice:water/broth ratio of 1:1.25 cups using the same cup measure for both rice and liquid. I washed the rice, let it drain by putting the strainer at an angle. While the rice was draining I prepped the rest of the ingredients and put the IP on sautee mode. When the IP got “hot” add a little bit of coconut oil, then add the strained rice. Give a quick stir to coat. Measure out the coconut milk and the coconut water in equal amounts to get to the 1.25 ratio for the amount of rice used. 15 minutes on manual. QR after 10 minutes. Turn off the IP. Fluff the rice, close back up for another 10 minutes or so. It was great! Hope this helps the Instant Pot users.
Amazing! Thanks so much for sharing, Alpa! xo
BK says
I made this tonight and my kids LOVED it! Very easy, quick, crowd-pleasing recipe. Thanks so much!
Yay! Thanks so much for sharing! xo
Maddie says
Would cauliflower rice work? :)
Hm, we haven’t tried that. If trying cauliflower rice, we’d suggest less water, less coconut milk, and cooking a shorter amount of time. Let us know if you try it!
K says
How do you do the lightly toasted coconut flakes for topping?
Thank you.
You can toast on the stovetop in a cast iron skillet over low-medium heat, stirring often. Or on a baking sheet at 325 F for ~5 minutes.
Sharzaud says
How would you make this in an instant pot?
Hi Sharzaud, we haven’t tried it in an Instant Pot, so we’re not certain. See comments below for our tips and another reader’s experience.
Steph says
Sounds wonderful, any suggestions for making it in an Instant pot?
Oh, great question! We’d say half the amount of coconut milk and water/coconut water. Pressure cook on high 4 minutes, natural release 10 minutes. Similarly to our Instant Pot White Rice. Let us know how it goes!
Jackie says
Just tried in the instant pot on high first then low and both times I got the BURN notification before even reaching full pressure. Hoping a quick transfer to the stove will still work!
Bummer! It may be because of the coconut milk. You could try increasing the water and using less coconut milk.