Coconut Rice Recipe
This creamy Coconut Rice Recipe is a fragrant, dairy-free side dish ready in under 30 minutes—perfect for summer gatherings or cozy weeknight dinners.
Ingredients
- 1 ½ cups jasmine rice (or basmati rice for fluffier grains)
- 1 can (13.5 oz) full-fat coconut milk look for brands without added sugar
- 1 cup water (or low-sodium vegetable broth for extra depth)
- ½ teaspoon fine sea salt (adjust to taste)
- 1 tablespoon coconut oil (optional—for extra sheen and flavor)
- 1 teaspoon sugar or honey (optional, brings out natural sweetness)
Instructions
- Place the jasmine rice in a fine-mesh strainer and swirl under cold tap water until the water is almost clear. This simple step keeps each grain separate.
- In a medium saucepan, stir together coconut milk, water (or broth), salt, and optional sugar or honey. Add rice and give it a gentle stir so nothing sticks to the bottom.
- Over medium heat, watch for tiny bubbles around the edges—about 5 minutes. If it’s bubbling too hard, lower the flame.
- Once it’s bubbling, reduce heat to low, cover with a tight-fitting lid, and let it cook undisturbed for 15 minutes. Resist lifting the lid—trapped steam is doing the work!
- After 15 minutes, turn off the burner and leave the pot covered for another 10 minutes. This “steaming” step creates that luxurious, fluffy texture.
- Remove the lid, drop in the coconut oil (if using), and fluff the rice gently with a fork. Taste and adjust salt or sweetness if needed. Keep it covered until you’re ready to serve.
Notes
• I’ve learned over dozens of tests that the coconut‐to‐water ratio is the secret. Too much coconut milk makes the rice gummy; too little leaves it dry.
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