Coconut Rice is rich, soft, and creamy. It’s a wonderful rice side dish to serve with many entrées, especially those with tropical flavors and fruit. This rich and sticky rice is made with jasmine rice, unsweetened coconut cream, coconut water, and a hint of fresh lime juice.
If you love rice side dishes, try my Parmesan Rice and Rice Pilaf recipes.
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Sometimes, rice can be a lackluster side dish. If it’s just plain white rice, there’s nothing special about it unless it’s topped with a delicious sauce. However, that’s not the case with this tropical coconut rice. Honestly, when I serve this rice as a side dish, I ALWAYS receive an abundance of compliments… usually even more than the main course.
There’s no better time to make this coconut rice than right now during the summer. No better time to enjoy tropical flavors than the summer, right?! It’s bright, flavorful, and makes you feel like you’re enjoying your meal at the beach!
Besides being summery and delicious, this rice is also one of my favorite go-to side dishes because of how easy it is to whip up! In just about 20 minutes, I can make my family’s favorite summer side dish. It’s perfect to plate next to a serving of Pineapple Grilled Chicken Kebabs and a few Coconut Mojitos.
Ingredient Notes and Tips
Jasmine Rice – Jasmine rice is really the best rice to use for this recipe! It’s delightfully fragrant, slightly sweet, and perfectly fluffy. All of those elements pair just right with the coconut ingredients. I do not recommend that you substitute this with any other kind of rice.
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.
Lime Juice – For best results, use fresh lime juice, not the bottled from the store. Lime juice from concentrate does have a noticeable difference in taste.
Sugar – If you want to keep this rice on the less sweet side, only use 2 teaspoons of white granulated sugar. On the other hand, if you want to enhance the sweetness just a bit more, use 3 teaspoons of sugar.
See recipe card for complete information on ingredients and quantities.
Should I rinse the rice first?
This is not a question with a clear cut “yes or no” answer – it just depends on the rice dish and the results that you’re looking for. If you need to see more individual rice grains and not have stickiness, then you’ll want to rinse the rice first under cold water.
However, if you are looking for a sticky rice dish, you will not want to rinse it. Rinsing rice will wash away the starches that coat the rice grains and will give you fluffy rice, where individual rice grains are clear. With that in mind, there are many instances where you do not want to rinse away the starches. For example, risotto, rice pudding, congee, and a few others are dishes where the rice is meant to be sticky.
Different types of rice also do or don’t have to be rinsed. Long grain white rice should pretty much always be rinsed, but with rice like basmati and jasmine, it’s not as necessary. Personally, for my coconut rice, I do not like to rinse it because I like the sticky quality. But, if you feel like you want it less sticky, feel free to rise it.
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!
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
As mentioned previously, this is a tropical dish that pairs well with other beachy, 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.
Recipe FAQs
Coconut rice is a savory side dish with a natural coconut flavor and only a hint of sweetness. You can taste the coconut in this rice, but it is not a sweet dessert type dish. The coconut flavor itself is mild and natural.
Yes, much like other cooked rice, coconut rice is quite easy to freeze. Make sure to cool cooked rice completely before freezing. Transfer cooled rice into a zip-top freezer bag and get as much air out as you can. Seal, label, and freeze for up to 3 months.
Thaw frozen rice slowly, in the refrigerator.
When reheating, add a tablespoon or two of coconut water to reinvigorate the rice.
You can enhance the flavors of coconut rice even more by adding some more ingredients to the cooked rice. Try:
Nuts like cashews or almonds
Herbs like fresh cilantro, Thai basil, or green onion
Lime zest
Shaved toasted coconut flakes
Pinch of cayenne pepper for spice
Ginger – just a little fresh grated ginger will add a lot of flavor
Some More Recipes Featuring Rice
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Coconut Rice Recipe
Ingredients
- 2 cup jasmine rice
- 13.6 oz unsweetened coconut cream
- 2 cups coconut water
- 1 tbsp fresh lime juice
- 2-3 tsp white granulated sugar to taste
- salt to taste
Instructions
- In a cooking pot, over medium-high, combine coconut cream, coconut water, lime juice, sugar, and salt. Whisk it together and bring the mixture to boil. (You will need to stir from time to time and coconut cream melts.)
- Add rice, stir just once, lower the heat to the lowest setting and close the pot with a lid.
- Do not open the lid of disturb rice while it's cooking.
- Cook rice for about 18-20 minutes but check the packaging of your rice for cook time recommendation.
- Once done, take rice off heat and gently stir and fluff the rice a couple of times.
- Add any mix-ins if you wish and serve.
Video
Notes
- 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.
Nutrition
Originally published on Will Cook For Smiles in June 2021.
Adrienne says
I absolutely love this rice, I make it with aot of dishes, like curry chicken
LyubaB says
I use it a lot as well, I am so glad you like it!
Brandy Nicole Wagner says
I don’t have coconut water just cream of coconut can I use regular water
Mandy says
I made this as a side with some salmon and it was very good! I will definitely make this again!