This post may contain affiliate links. Please read my disclosure policy.

Coconut rice is a simple stovetop side that easily transform a weeknight meal. I use creamy, full-fat coconut milk — it adds just enough richness and doesn’t overpower the alluringly fragrant jasmine rice. Once you nail the ratio, this method makes consistently cooked grains. Serve it with your favorite bold, spicy food piled on top!

A bowl of cooked coconut rice garnished with fresh cilantro leaves, surrounded by a small bowl of limes, a bowl of cardamom pods, and sprigs of cilantro on a light wooden surface.

Because coconut milk adds both fat and flavor with a touch of natural sweetness, it’s the perfect landing pad for dishes with lots of flavor (like these sweet-salty soy glazed chicken thighs.)

In my experience (and probably yours, too), coconut rice can turn out with hard, unevenly cooked rice grains if there’s too much coconut milk, or worse, scorched on the bottom if the heat’s too high. I’ve been using this balanced ratio of full-fat coconut milk to water to make fluffy rice with an ideal texture.

Choose your rice

Three individual bowls of brown basmati rice, white jasmine rice and short grain brown rice. — Make coconut rice with fragrant white jasmine or basmati rice, or brown rice.

Jasmine rice is what I usually reach for when I cook coconut rice, with basmati coming in close second. Both varieties have an irresistible nutty aroma and elegantly shaped slender grains. Jasmine can be a tad starchier, which I find absolutely delicious for a lightly sticky Thai-style coconut rice.

A bowl of cooked coconut rice garnished with cilantro sits on a light wooden surface. Nearby are a small bowl of cardamom pods, lime wedges in a dish, and a sprig of cilantro.

Stovetop Coconut Jasmine Rice — Perfectly Cooked!

Karen Tedesco

Coconut rice is a simple stovetop side that easily transform a weeknight meal. I use creamy, full-fat coconut milk — it adds just enough richness and doesn't overpower the alluringly fragrant jasmine rice. Once you nail the ratio, this method makes consistently cooked grains. Serve it with your favorite bold, spicy food piled on top!

Print Save

4.96 from 24 ratings

Prep Time 5

Cook Time 25

Total Time 30

Course Side Dish

Cuisine Asian

Servings 6 servings

Equipment

3-quart saucepan

Ingredients

▢ 1 ½ cups jasmine or basmati rice
▢ 1 15-ounce can (445 ml) unsweetened coconut milk, (full-fat, not light)
▢ Tap water
▢ 2 teaspoons granulated sugar or coconut sugar
▢ 1 teaspoon kosher salt

US Customary – Metric

Instructions

First, rinse your rice. Rinsing removes excess dusty starch on the surface of the grain, and helps keep the grains fluffy with a distinct shape. Use a fine mesh colander and shake it gently to drain off most of the water.
Add the rice to a 3-quart saucepan. Measure the can of coconut milk into a large measuring cup. Add enough additional water to measure a total of 2⅓ cups of liquid. Stir in the sugar and salt.
Bring to a boil, then immediately turn the heat down to low. Cover the pan and cook 15 minutes (or until all the liquid is absorbed) Remove the pan from the heat and let it sit covered for 10 minutes.
Fluff the rice gently with a wooden spoon and serve with or without garnishes or as a side dish.

Karen’s Notes and Tips

Shake the can of coconut milk before measuring to be sure the cream at the top is incorporated.
Substitute unsweetened coconut water for plain water to add a touch of sweetness and flavor.
Cooked coconut rice can be frozen for up to a month.
To make brown coconut rice: Add 10-15 minutes to the cooking time for a total of 25-30 minutes. Turn off the heat and let sit covered for 5 minutes.

Nutrition per serving

Calories: 174kcal Carbohydrates: 38g Protein: 3g Fat: 0.3g Sodium: 393mg Fiber: 1g Sugar: 1g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Save to Pinterest

Recipe developer Karen Tedesco of the popular website Familystyle Food in her kitchen making a kale salad.

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.