Go Back
–+ servings
Coconut Rice

Creamy Coconut Rice for a Tropical Feast at Home

This creamy coconut rice is a versatile and budget-friendly side that perfectly complements spicy curries and grilled meats.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 28 minutes
Servings: 4 cups
Course: Dinner
Cuisine: Asian, Thai, Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup long-grain rice Alternatives include jasmine for aroma or basmati for extra fluffiness.
  • 1 cup coconut milk Consider light coconut milk for a lighter dish.
  • 1 cup water
  • 1/2 teaspoon salt
  • 1 tablespoon sugar Optional; can be omitted when serving alongside savory dishes.
For the Garnish
  • 1/4 cup toasted coconut flakes Optional; substitute with chopped cashews or sesame seeds.

Equipment

  • Medium saucepan

Method
 

Step‑by‑Step Instructions for Coconut Rice
  1. Rinse 1 cup of long-grain rice under cold running water for 2 to 3 minutes until the water runs clear.
  2. In a medium saucepan, combine the rinsed rice, 1 cup of coconut milk, 1 cup of water, and 1/2 teaspoon of salt. Stir gently and bring to a rolling boil over medium-high heat, which takes about 5 minutes.
  3. Reduce heat to low, cover tightly, and simmer for about 18 minutes until the liquid is absorbed and rice is tender. Avoid lifting the lid during this time.
  4. Remove the saucepan from heat and let it rest covered for an additional 5 minutes.
  5. Fluff the coconut rice gently with a fork and sprinkle toasted coconut flakes on top before serving warm.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 36gProtein: 3gFat: 7gSaturated Fat: 6gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gCalcium: 20mgIron: 1mg

Notes

Coconut rice can be stored in an airtight container for up to 4 days in the fridge and can be frozen for up to 2 months.

Tried this recipe?

Let us know how it was!