This coconut rice is light, fluffy, and infused with 3 times the coconut flavor thanks to my secret ingredient! Readers rave about the perfect texture and rich coconut taste. One reader said, “This coconut rice was SO GOOD—perfect texture, fluffy, just the right amount of coconut flavor.” Another shared, “OMG! This rice came out so light, fluffy, and each grain was literally separate—it was amazing.” A third simply said, “This rice was delicious… it was a huge hit!”
Follow along for expert tips and variations!
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Why You’ll Love This Coconut Rice Recipe
I am extra excited to bring you this coconut rice recipe because I’ve experimented with it more than any other recipe to bring you perfectly textured rice that’s not gluey, sticky or mushy! You will be in LOVE with this rich, coconutty, fluffy rice. Once you follow the foolproof recipe once and see how easy it is, it will quickly become your go-to favorite rice.
To come up with the best coconut rice recipe, I experimented with several factors so you don’t have to! I played with water-to-coconut-to-milk ratio, toasting the rice and not toasting the rice, using full fat coconut milk and light coconut milk, adding the rice to simmering liquid or bringing the rice to a simmer with the liquid, cooking for less time and steaming for more time, cooking for more time and steaming for less time, etc. It was a long-fought battle, but in the end, I found the most important factors to create the best coconut jasmine rice were:
•Thoroughly rinsing the rice
•Toasting the rice
•Cooking the rice with coconut milk and water
•Bringing the rice to a simmer with the liquid
•Cooking the rice until al dente and steaming to finish cooking
The resulting coconut rice is restaurant-worthy and the ideal accompaniment to many Southeast Asian dishes and tropical dishes. It just doesn’t get any better, my friends, EXCEPT that the recipe uses pantry-friendly ingredients and is SO easy to whip up with my tips and tricks.
Coconut Rice Ingredients
This coconut rice recipe is chock-full of flavor, but it requires very few ingredients. Here’s what you’ll need to make rice with coconut milk:
What is Cream of Coconut?
Use sweetened cream of coconut like Coco Reàl (recommended) or Coco López, NOT coconut milk. Cream of coconut is a thick, rich, syrupy, and intensely coconut-forward.
Where can I find it? You can find it in the cocktail or mixer aisle (near piña colada mix), in the international or Latin foods section, or sometimes near the canned coconut milk. If you have trouble locating it, just ask someone at the store, as it is a very common ingredient. You can also purchase it on Amazon HERE.
How to Make Coconut Rice
This coconut rice recipe is as easy to make as regular rice, but you must follow the instructions closely. Here’s a detailed look at how to make coconut jasmine rice with my tips and tricks so it turns out fluffy and not mushy.
Use water and coconut milk
It might be tempting to use all coconut milk to maximize the coconut flavor, but this is a sure way to end up with gluey rice because coconut milk is so much stickier than water. Instead, 2 cups of coconut milk and 1 ½ cups of water cook the rice perfectly while injecting it with subtle coconut flavor.
Rinse and drain rice thoroughly
Rice contains a lot of starch, which is crucial to remove in this recipe so it doesn’t turn sticky and mushy, especially since coconut milk is so sticky. To rinse, place the rice in a fine-mesh sieve and rinse it under cool running water for several minutes, until the water runs pretty clear. It will never be 100% clear, but you don’t want to shortcut this process!
Toast the rice
This was the step that changed everything. Once I toasted the rice, my coconut rice was so much fluffier! Not only does toasting the rice develop a wonderfully nutty flavor, but, more importantly, it also develops a protective outer shell that helps the grains retain some of their texture after cooking. After toasting your rice for a few minutes, don’t worry if it doesn’t look very toasted; we are just going for the science, not the color.
Use less liquid than usual
Normally, rice is cooked with a 2-to-1 ratio of liquid to rice, meaning 2 cups of liquid to 1 cup of rice. For this coconut rice recipe, we use a 1.75-to-1 cup ratio. Don’t be tempted to use more or less liquid to start – I’ve already tried that! More liquid results in gluey rice, and less liquid results in burnt rice. You can always add liquid later, but you can’t take it away!
Add the rice and then bring to a simmer
Instead of simmering the liquid and then adding the rice, add the rice and the liquid and then bring to a simmer together before covering with the lid. By simmering the rice in the liquid, the temperature doesn’t drop once you add it, producing firmer, more distinct grains and evenly cooked, fluffier rice.
Bring the liquid to a strong simmer before covering
The entire surface of the liquid should be rippling before you add the lid, not just the edges. This can take several minutes, so be patient. This cooking time counts towards cooking the rice and is why the total covered cooking time is so short.
Cook on low until the rice is al dente
Once simmering, stir the rice, cover with the lid, and reduce the heat to LOW. Cook on Low for 6-10 minutes, or until the rice is al dente, meaning it has a slight bite, as it will continue to steam once removed from the heat.
This cooking window is where you need to use your own discretion because lots of variables come into play, such as the width of your pan, the quality of your pan (how well it retains heat), if your stove runs hot or not, how long it took to bring your rice to a simmer before covering, etc. So, I recommend checking our rice at 6 minutes, covering it, and continuing to cook until most, if not all, of the liquid is absorbed and the rice is almost done.
Let the Rice Rest
Now the magical steaming. After the rice is mostly cooked, give it one stir, remove from the heat, and let it rest, COVERED, for 10 minutes. I don’t understand all of the science behind it, except that it works. It allows you to use less liquid so the grains aren’t waterlogged and mushy, and instead the rice finishes cooking in the hot, steamy pan.
Add cream of coconut cream
My sister introduced me to the best coconut rice decades ago – her secret? Cream of coconut! It replaces the sugar in most recipes with this elixir, which delivers a slight sweetness and an intoxicating, concentrated coconut flavor. You don’t have to add it, but it is culinary changing.
How to Prepare Coconut Jasmine Rice in Advance
Yes! While this coconut rice recipe doesn’t require much prep, you can still prepare everything in advance so it comes together in minutes.
•Rinse rice: Thoroughly rinse rice until clear, drain, and store.
•Sauté rice: Go one step further and sauté the rice, cool, then store in an airtight container.
•Simmering liquid: Measure the coconut milk, water, and spices into an airtight container. Refrigerate until ready to use.
Cooking Tips for Coconut Jasmine Rice
Coconut Rice Recipe in the Rice Cooker
If you want to take the guesswork out of coconut jasmine rice, use your rice cooker! It is SO easy – just dump all the ingredients in and press the button! The only thing to be aware of is that you will use 1 cup of water instead of 1 ½ cups because the rice doesn’t lose any water while simmering on the stove. You will still want to let the rice steam/rest without opening the lid for 10 minutes after the timer goes off.
Coconut Rice Recipe Variations
A simple way to transform this coconut rice is with garnishes or add-ins. Try adding freshly chopped cilantro, lime juice or zest, fresh pineapple chunks, chopped mango, cashews, sliced almonds, or golden raisins. Here are more variation ideas:
How to Store Coconut Rice
Let coconut milk rice cool to room temperature, then transfer to a tightly covered airtight container or to several small containers for meal prep. Store in the refrigerator for 4 to 5 days.
How to Reheat Coconut Rice
•Microwave: For small portions, microwave rice in a microwave-safe container for 60-90 seconds or until warmed through.
•Stove: For larger portions, transfer rice to a nonstick skillet along with a splash of oil or butter. Heat over medium heat, stirring occasionally until warmed through.
Can I Freeze Coconut Rice?
Yes! Let the rice cool completely before transferring to a freezer bag (recommended) or a freezer-safe airtight container. If using a bag, squeeze out as much excess air as possible to prevent freezer burn. Label and freeze for up to 3 months.
When ready to eat, let the rice thaw overnight in the refrigerator before reheating in the microwave or stove as directed above.
What to Serve with Coconut Rice
This coconut milk rice pairs perfectly with so many types of dishes from your favorite grilled protein to Tropical, Mexican, and Asian-inspired dishes. Here are some of my favorite dishes to serve alongside this coconut rice:
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Coconut Rice Recipe
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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
- 1 teaspoon salt
- 1/2 tsp EACH garlic powder, onion powder, ground ginger
- 1/4 teaspoon pepper
ADD LATER
- 3-5 tablespoons cream of coconut – see notes (optional but recommend)
- Toasted shredded coconut for garnish
Serving Suggestions
Instructions
- Rinse the rice in a fine mesh sieve under running cold water until the rice water runs pretty clear. This is crucial and will take several minutes. Don’t shortcut this step or you’ll end up with gummy rice.
- Melt the butter in a large non-stick saucepan over medium heat. Increase heat to medium-high and add the rice. Sauté for three minutes to toast the rice (this makes it fluffy). Set a timer and shortcyt it!
- Add the coconut milk, water, and seasonings. Bring to a simmer (wait for the middle to start to bubble, not just the edges). This can take up to five minutes, so be patient. Once simmering, give the rice a stir, cover with the lid and turn the heat down to LOW.
- Cook on low for 8-12 minutes, or until the rice is al dente (it will continue to cook more in the next step), checking doneness and stirring at 8 minutes.
- Give the rice ONE stir, remove from heat and rest, COVERED, for 10 minutes – no peaking!
- Add cream of coconut to taste and gently stir in with a rubber spatula. Season with salt and pepper to taste. Garnish with toasted coconut, if using, and serve warm.
Notes
- Use jasmine rice; other types of rice can have too much starch and are prone to becoming gluey or mushy. You may also use basmati rice if you’re looking for a more distinct grain or a more Indian mouthfeel.
- Coconut milk: Buy canned, not the kind in a carton. Do NOT use an extra think brand like Chaokoh. I use Thai Kitchen in this recipe, and it’s perfect.
- Cream of coconut: This replaces sugar in most recipes with a slightly sweet, intoxicating, concentrated coconut flavor. Cream of coconut is not to be confused with the coconut cream you scoop off the top of canned coconut milk. It is most often used in mixed drinks and can be found near other drink mixers at your grocery store. Note that cream of coconut does NOT contain alcohol. If you have trouble locating it, just ask someone at the store because it is a very common ingredient. There are both liquid and powdered forms, so make sure you get the liquid form. I use Coco Real Cream of Coconut in the convenient squeezable form. This is the exact one I use.
- If the liquid evaporates before rice is done: add just a little water, keeping in mind that the rice will continue to steam for 10 minutes once it’s removed from heat, so it doesn’t need to be 100% cooked once the liquid is gone.
- If the rice is still wet once it’s done: don’t worry, it will continue to absorb the liquid for the last 10 minutes while steaming. After 10 minutes, remove the lid and let the rice sit for an additional 5-10 minutes to dry out.
Coconut Rice in the Rice Cooker
The ingredients are the same, with the omission of butter and a reduction of water.- 2 cups long grain jasmine rice
- 1 14 can coconut milk (full fat or light)
- 1 cup water
- ¾ teaspoon salt, plus more to taste
- ½ tsp EACH garlic powder, onion powder, ground ginger
- ¼ teaspoon pepper
ADD LATER
- 3- 5 tablespoons cream of coconut – see notes above
- Toasted shredded coconut for garnish
INSTRUCTIONS
- Rinse the rice in a fine-mesh sieve under running cold water until the water runs pretty clear. This is crucial and will take several minutes. Don’t shortcut this step, or you’ll end up with gummy rice.
- Add all the ingredients to your rice cooker and stir.
- Cook on the white rice setting.
- Once the rice is done, don’t open the lid. Continue to let the rice steam for 10 minutes before stirring in the cream of coconut to taste.
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Ramya says
Will be making all soon can i use vegan butter as am a vegan this recipe is indian am indian and i approved this perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Jen says
Thanks Ramya, I hope you love it!
Joanna says
I love, love, love coconut rice! Thank you for the tips and instructions, plus all of the substitutions/variations. Mine came out perfect! I will be making this weekly!
Jen says
That’s awesome you made it already, I’m so pleased it turned out perfectly!
Nicole says
If making in rice cooker do you use true measuring cups or the cup that comes with the rice cooker (which isn’t a true cup)?
Jen says
Great question! Use true measuring cups for this recipe.
Therese says
Can I add the Pandam leaves if using a Rice Cooker? Would I just add when adding all the ingredients to the Rice Cooker?
Jen says
Yes, add them with the rest of the ingredients, enjoy!
Therese says
Hi Jen, The stove top directions you say to toast the rice. Can I toast the rice before adding to the Rice Cooker?
And I miss spelled my email on my comment before this one. oops!!
Jen says
I toast the rice so it doesn’t get mushy on the stovetop and the added bonus is the flavor but yes, you can definitely toast the rice for extra flavorful rice cooker rice.
Therese says
This coconut Rice was SO GOOD!!!!! I used my Rice cooker. Perfect texture, fluffy. Just the right amount of coconut flavor. I used 4 TBSP of the Cream of Coconut. I will use 5 next time just because I love coconut. Was perfect with your Hawaiian Chicken which is AMAZING!
Jen says
Thanks so much Therese, I’m thrilled this coconut rice was such a hit! Great pairing with the Hawaiian chicken!
Stephanie says
YUM! We are huge fans of your coconut rice with pineapple and cashews (with the Red Thai Curry paste flavor bomb!) but made this simple coconut rice to go along with your jerk chicken and all I can say is OMG! I’ve made lots of coconut rice recipes over the years and they all tend to be gluey and less than appealing. Followed your directions exactly and this rice came out so light, fluffy and each grain of rice was literally separate. It was amazing. Added the cream of coconut and garnished with toasted coconut which really threw it into the dessert category too, LOL, it was heavenly.
Jen says
YAY! I have experimented with this recipe more than any other to get it right so I’m so pleased to hear the rice was light and fluffy and came out perfectly! Thank you!
Meghan says
I’m not sure where I went wrong but my coconut rice came out thick and gluey and the rice took forever to cook. I followed the recipe, so I’m not sure why it didn’t work out!
Jen says
Hi Meghan, I am sorry it didn’t work out, that must be so frustrating! Make sure to thoroughly rinse the rice because that is where the gluey starch comes from. If it took forever, it sounds like the pot might be the culprit. I would try starting with less water and adding more as needed and turning the heat higher when you simmer. Hope this helps!
Sally says
If I double the recipe in rice cooker, do I double EVERYTHING? I read comments and someone already asked my second question on using regular measuring cup.
Jen says
Hi Sally, yes you will use a regular measuring cup. I am a little wary about doubling, I’m not sure if the rice will become gluey but yes, in theory you would double all of the ingredients. If you try it, please let me know how it goes. Good luck!
Karen says
Another wonderful recipe! This was delicious! This will probably be the only rice recipe I make in the future! I will definitely be trying some of the variations you suggested.
Jen says
Awesome Karen, I’m so pleased it will be on repeat!
Amber says
This rice was delicious! Followed the recipe exactly and it was a huge hit! Served it with the huli huli chicken which was just as good! Thank you for both recipes!
Jen says
Yay Amber! You’re so welcome! I’m so thrilled that you loved the rice and the chicken! Thank you for your sweet review!
Laurie B Tomazich says
Can you use coconut oil for the cream of coconut flavor?
Jen says
Hi! Coconut oil wouldn’t be a good substitute because cream of coconut and coconut oil are very different. Cream of coconut is thick, sweetened, and creamy, adding both flavor and texture, while coconut oil is simply fat and won’t provide the sweetness or rich coconut flavor the recipe needs. Sorry!
Angie says
This was perfect! Follow the recipe, it was easy and came together so beautifully!
I never comment on recipes but this is worth an enforcement.
Jen says
Hi Angie! Thank you so much! I’m really glad it came together easily for you and turned out so well…Yay! I truly appreciate you taking the time to leave a comment – it means a lot!