Coconut Rice Recipe

Coconut Rice is rich, soft, and creamy. This rich and sticky rice is made with jasmine rice, unsweetened coconut cream, coconut water, and a hint of fresh lime juice.

Sometimes, rice can be a lackluster side dish, that’s not the case with this tropical coconut rice:

• This soft and fluffy rice is also creamy and aromatic with a hint of coconut flavor.
• Rice side dish takes just about 20 minutes to make and incredibly easy.
• It goes well with many Asian recipes and with tropical flavors in the main dish, like pineapple chicken kebabs and mango chicken.
• It’s bright, flavorful, and makes you feel like you’re enjoying your meal at the beach.

How to Make Coconut Rice

• Combine the coconut cream, coconut water, lime juice, sugar, and salt over medium heat in a cooking pot. Whisk it and bring it to a boil.
• PRO TIP: You will need to stir it a few times while it’s heating up so that coconut cream melts.

• Carefully add the jasmine rice to the boiling mixture, give it just a quick stir and then cover the pot with a lid and lower the heat to low.
• Do NOT open the lid while the rice is cooking – you don’t want any of the heat to escape!

• Cook the rice for approximately 20 minutes. The best way to make sure your rice cooks for the correct amount of time is to follow the package instructions. Each rice does have slightly difference cooking time.
• Once cooked, fluff the rice and garnish it however you’d like!
• My favorite toppings are fresh minced cilantro and toasted almonds. Fruit like diced mango and pineapple are also delicious!

Ingredient Notes and Tips

Coconut Cream – Be sure to use unsweetened coconut cream. Unsweetened coconut cream is meant for cooking, while sweetened “cream of coconut” one is meant for blended cocktails. You will usually find unsweetened coconut cream in an ethnic foods isle, with other Thai ingredients.

Coconut Water – Using coconut water to cook the rice in instead of regular water really helps to enhance that coconut flavor. I’ve used several different brands of coconut water, and each of them has gotten the job done. Just make sure to use one that is not sweetened and has no additional flavors in it.

See recipe card for complete information on ingredients and quantities.

Tips for the Best Coconut Rice

• Use full fat unsweetened coconut cream for the richest flavor and texture.
• Bring the liquids to boil first before adding the rice.
• After adding the rice, stir it once, cover, and then do not touch it again until it’s done.
• Check the cook time recommendation on the package of the rice. Some brands will have their own recommended cook time.

How to Serve Coconut Rice?

• This is a tropical side dish pairs well with other fruity flavors. It’s great with Thai dishes, and main courses that feature fruit. Mango Chicken and Ginger Peach Baked Chicken Thighs are perfect when served with this rice!
• I also love using it as the base for Key Lime Coconut Shrimp, Thai Fried Rice, and Tropical Shrimp Rice Bowls.
• For more seafood options, try it with Seared Scallops, Teriyaki Salmon, and Crab Cakes.

Storing Instructions

• Storing: make sure to cool the rice to room temperature first. Store leftover coconut rice in an air-tight food storage container, in the refrigerator. Properly stored, it should last 3-4 days.
• Reheating: you can easily reheat it in the microwave, covered with an microwave-safe lid. Add a splash of coconut water when reheating and reheat the rice in 30-40 second increments.
• Freezing: You can easily freeze coconut rice too. Make sure to cool it completely and transfer into a freezer-friendly zip-top bag. Get all the air out, seal, label, and freeze for up to 3 months.
• Thaw frozen rice slowly, in the refrigerator.

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Originally published on Will Cook For Smiles in June 2021.