Delicious coconut rice that can be prepared on the stovetop or in a rice cooker. This tastes fantastic when coupled with a stir-fry or Thai green curry! Either jasmine rice or long-grain white rice should be used to make this dish.
Prep Time: | 5 mins |
Cook Time: | 20 mins |
Additional Time: | 5 mins |
Total Time: | 30 mins |
Servings: | 4 |
Ingredients
- 1 ½ cups long-grain white rice
- 1 (14 ounce) can coconut milk
- 1 ¼ cups water
- 1 teaspoon white sugar, or more to taste
- 1 tablespoon shredded coconut, or to taste (Optional)
Instructions
- Stir rice, coconut milk, and water together in a saucepan. Dissolve sugar into the liquid.
- Bring the mixture to a simmer then reduce heat to medium-low. Cover the saucepan and simmer until the majority of the liquid has been absorbed by the rice, 15 to 20 minutes.
- Leaving the saucepan on the burner, turn the heat off and let rice steam until sticky, 5 to 10 minutes more.
- Garnish with shredded coconut.
- Check liquid for sweetness before cooking. I dip a spoon in to taste the liquid and make sure it’s sweet enough.
- If you are nuts for coconut like me, add the shredded coconut as a garnish prior to serving.
Reviews
This rice recipe as is will make excellent Coconut Rice authentic to good Thai coconut rice. The only change I made to it was to add by eye a tiny amount more of sugar (maybe 1/4 tsp, of Turbinado sugar which does not change the rice’s color) and I did check the liquid before fully absorbed as stated in the tip section for sweetness. For my taste it was fine. Find your sweet spot, and go with it. I made it in a typical saucepan on the stovetop. You will not be disappointed. Enjoy!
Love this. I cooked with a Rice Cooker. I doubled the Recipe. – 3 rice cooker cups of Basmati. – 2 (14oz) cans of coconut milk – 2 rice cooker cups of water – 2 tsp of sugar – 1 rice cooker cup of shredded coconut I panicked as I thought maybe it might turn out too liquidy. Once the rice cooker turned off I left the lid closed for 10 mins, then open and stirred. Let it sit for 5 minutes before serving. Perfection. Served with sweet chilli chicken and mango salad. I will definitely be making this rice again. Thank you
This rice recipe is perfect to accompany Thai peanut sauce chicken!
I added a tad bit more water to ensure thorough cooking and crushed red pepper & salt for taste. It went well with my Cajun Shrimp and Edamame
Great recipe! This is a wonderful way to add some pizazz to plain old white rice. I did make a slight change to the sugar and added 1 T. I also didn’t have any shredded coconut on hand, so I omitted that. My family really liked it!
I made it but made a few changes and it was delish! Definite keeper! I doubled the recipe and instead of using two cans of coconut milk, I did one can of coconut milk and one can of coconut cream for a little more sweetness! I also added flakes while cooking and then again on top as a garnish. It came out creamy and smooth and just yummy! It’s a definite keeper! (I also made this to pair with coconut chicken, because I am a Huuuge coconut lover and it was an amazing dinner!).
I make this recipe almost weekly and our family loves it. I’ve found that in my rice cookers (one a simple 3 cup cooker which only has on/off settings and one a 5.5 c Tiger brand cooker with multiple settings) I get a better result with 2 c uncooked rice, keeping all the other ingredients the same. It’s a little less mushy and the grains have a better texture.
I read reviews suggesting using half coconut milk and half water, so I decided to use one can of sweetened coconut milk, and one 16.9 fluid oz of coconut water with pulp. I used two cups of short grain white rice. It came out delicious but may be a bit sweet for some people. It did total to 54 g of sugar for the whole pot of rice.
I put everything in the rice cooker at the same time and it turned out perfectly delicious.
My whole family loved this rice, I added 3 tablespoons of sugar and made it sweeter and also shredded coconut it was fantastic!
Not bad. I used long grain rice but I think I should try basmati next time. I also used a tablespoon of organic sugar instead and it’s not bad at all.
I made my Coconut Rice last night using my rice cooker. In order to keep the same consistency as I make my regular rice, I used the measuring cup that came with the rice cooker. My measurement is 3 cups of rice, 2 cups of coconut milk and 1 cup of water. Left it on low for 10 minutes after boil and it came out perfect and not mushy. Will definitely make it again.
It was ok !
It made a creamy tasting rice, but I prefer the coconut lime rice recipe.
Easy and rich tasting!
I had coconut rice for the first time last week in a Thai restaurant. This is a perfect match. Delicious! Thanks so much for the recipe. I used brown jasmine rice in mine.
It didn’t have enough of a coconut flavor for my family.
Okay, but not a strong coconut taste. Made this in my rice cooker. I used the stated amount of sugar. I found that if I added some sugar on my rice at the table it bought out the coconut taste more. Not a bad recipe by any means, but I would want to play with it some more to suite our tastes. My teen didn’t like it at all. A lot leftover.
Amazing! My boyfriend made this last night with caramelized baked chicken (another wonderful recipe on here). It went perfect with it! I loved the sweetness of this rice. It is the right amount of sweet. Delicious!
Great and easy to make and tastes great too
EXCELLENT recipe – only thing I added was salt. I like sweet rice, so I used two tsp of sugar. Added the coconut just before serving and it was terrific. We served it as a side dish with BBQ brisket, steamed broccoli and a green salad. Will make it with chicken curry next time. Two thumbs up!