Easy Coconut Rice
- PREP 5min
- COOK 25min
- TOTAL 30min
Coconut rice is just as easy to make as plain rice and tastes fantastic! All we need to do is swap half of the water for coconut milk. This coconut rice is perfect for almost any dish served with plain rice. It’s perfect in rice bowls, with curries, Thai dishes, stir-fries, and as a side to chicken and fish.
*Long-grain rice works best in this recipe. Shorter grain rice tends to be more sticky.
You Will Need
1 cup long-grain Jasmine white rice
¾ cup well-stirred full-fat coconut milk
¾ cup water
¼ teaspoon fine sea salt
1 scallion, thinly sliced, optional, substitute chopped chives
Directions
1Place the rice (we do not rinse the rice), coconut milk, water, and salt in a medium, heavy-bottomed saucepan over medium-high heat.
2Bring to a boil and cook for one minute. Stir once, turn the heat to low, cover the saucepan with its lid, and cook for 15 minutes.
3Do not lift the lid. Turn off the heat and let the rice steam for 10 minutes.
4Remove the lid and fluff the rice with a fork. Serve with sliced scallions.
Adam and Joanne's Tips
- Storing: Cooked coconut rice can be stored in an airtight container in the refrigerator for up to three days or frozen for up to a month.
- Rinsing the rice: We do not rinse long-grain jasmine rice for this recipe. We made it with rinsed and unrinsed rice and found similar results. If anything, the unrinsed rice tasted more like coconut. If you have medium-grain or short-grain rice, you might consider rinsing it before following our recipe.
- Sugar: While we prefer coconut rice without sugar, many authentic recipes call for adding 1 to 2 teaspoons. Feel free to add this in step one.
- The nutrition facts provided below are estimates.