Coconut rice is one of my favorite side dishes. It's fluffy, fragrant, and full of tropical flavors. I usually make it with jasmine or basmati rice cooked in creamy coconut milk. Some variations also include ginger, garlic, or a bit of scotch bonnet pepper for a little heat. It pairs perfectly with roasted meats, curries, or stir-fries, making it a great choice for lunch or dinner.
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This dish is super simple to make, yet it's so flavorful. Coconut rice is a staple in many tropical countries, especially in Southeast Asia, the Caribbean, and South America.
In this post, I’ll show you how to make coconut rice using the stovetop method. I’m focusing on the Asian version, but I’ve also shared some variations like Indian, Jamaican, and Caribbean styles. Check them out below if you're feeling adventurous!
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Ingredients and Substitutions Overview
The ingredients you'll need to make this coconut rice are simple pantry staples. Let’s take a look at them below:
- Long-Grain Rice: I prefer jasmine rice for its aromatic flavor and fluffy texture, which is common in many Asian versions of coconut rice. But you can also use basmati or any other long-grain rice, depending on what you like.
- Coconut Milk: For a richer, bolder taste, I recommend full-fat coconut milk. If you want a lighter dish, you can go with light coconut milk instead.
- Salt and Sugar: Sugar brings out the rice's natural sweetness, while salt balances the overall flavor of the dish.
- Coconut Flakes: I've used coconut flakes to garnish the rice for visual appeal, but you can choose to use them or skip it based on your preference.
How to Make Coconut Rice at Home?
Let's make rich and creamy coconut rice using the stovetop method. We’ll cook fragrant jasmine rice in coconut milk using the absorption method for perfect results. Although the recipe is simple, I've included step-by-step photos and a helpful video to make it easy to follow.
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Coconut Rice (3+ Variations)
Ingredients
- 1½ cups Jasmine Rice, or basmati rice, or any long grain rice
- 14 oz Full Fat Coconut Milk
- ½ cup Water
- 1 tsp Sugar
- Salt, to taste
- Dried Coconut Flakes, to garnish, optional
Instructions
Preparing Coconut Rice
- Start by rinsing the rice under water until it runs clear. This helps remove excess starch, making the rice turn out light and fluffy.
- In a pan over medium heat, add the rinsed rice, coconut milk, water, sugar, and salt. Stir everything well so the ingredients mix evenly. Coconut milk is thick, so stirring well helps coat the rice evenly, giving it the best texture and flavor.
- Bring the mixture to a boil. Once it starts boiling, gently stir the rice and coconut milk to keep it from sticking to the bottom of the pan.
- Lower the heat to a simmer and cover the pan with a lid. Let the rice cook for about 10 minutes. Try not to lift the lid while it's cooking, as you’ll lose the steam, which can result in unevenly cooked rice.
- After cooking, turn off the heat and let the rice rest, covered, for another 15 minutes to steam and fluff up. The leftover heat will help absorb any remaining moisture. If you fluff the rice right away while it's still hot, it might turn sticky and gooey because of the creamy coconut milk. Once the resting time is done, gently fluff the rice with a fork to separate the grains, and it's ready to enjoy!
Serving
- Serve the coconut rice garnished with dried coconut flakes. It goes great with curries, stir-fries, or roasted meats, making it perfect for lunch or dinner. For more ideas, check out the serving suggestions section below.
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Recipe Video
Chef's Notes and Tips
- Use the Right Ratio: For this recipe, I use a 1:1.5 rice-to-liquid ratio, combining both coconut milk and water. You can adjust this based on how rich you want the flavor. For a richer taste, increase the amount of coconut milk. If you prefer a more balanced flavor, use equal parts coconut milk and water, following the suggested ratio.
- Don’t Overcook: Keep an eye on the rice as it finishes cooking to prevent overcooking. Coconut milk can thicken and stick to the bottom of the pot, causing the rice to scorch. This can affect the flavor, so monitoring it closely is key. Stick to the suggested cooking time for perfectly fluffy rice.
- Season to Your Preference: While this recipe is a basic version of coconut rice, feel free to add your own touch. Whole spices, aromatics like ginger and garlic, or herbs like scallions can elevate the flavor and add a unique twist.
- Use the Right Pan:A heavy-bottomed pan is best for making coconut rice because it distributes heat evenly, preventing the rice from burning or scorching at the bottom.
- Reheating the Rice: If you need to reheat leftover coconut rice, sprinkle a little water over the rice before microwaving or reheating on the stovetop. This helps prevent the rice from drying out and keeps it fluffy.
- Variations: I’ve shared different variations of coconut rice, from Indian to Jamaican, in the sections below. Be sure to check them out if you’re interested in exploring these unique versions.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Indian Coconut Rice
When it comes to the Indian version I have two versions that are staples in my home, both taught by my mom. I’ve enjoyed both of these dishes throughout my childhood, and I still make it for my family. They’re also common food in many South Indian households. Let’s see how they’re made!
Version 1: Spiced Coconut Milk Rice
In this version, start by sizzling whole spices like cinnamon, cumin, green cardamom, cloves, and bay leaves in oil or ghee. Next, add sliced onions and a few green chilies, sautéing until they become aromatic.
Once that’s done, mix in ginger-garlic paste and sauté until fragrant. Then, add long-grain rice, coconut milk, and water simmering everything together using the absorption method. This rice is typically served with chicken curry, lamb curry, or other rich curries for a feast-like meal.
Version 2: Simple Coconut Rice
This version is much simpler, especially if you have leftover cooked white or basmati rice on hand. Begin by heating oil and adding cumin, mustard seeds, curry leaves, minced ginger, and dried red chilies, sizzling until fragrant.
Then, add freshly grated coconut and toss until it’s aromatic. Finally, mix in the cooked rice and salt, tossing everything together. This variety is usually enjoyed as a simple lunch or a lunchbox treat.
Jamaican and Caribbean Coconut Rice
Jamaican and Caribbean coconut rice are quite similar, especially compared to the Asian coconut rice I shared earlier. They all start with the same base of rice cooked in coconut milk for that rich, creamy texture. Let me share some of the small tweaks and additions that make these versions unique:
Jamaican Coconut Rice
For the Jamaican version, I like to add chopped scallions and a bit of scotch bonnet pepper to the rice, coconut milk, water, salt, and sugar mixture. Then, just follow the same steps from the original recipe. The scallions bring a nice onion flavor, and the pepper adds a little heat.
For the popular Jamaican Rice and Beans version, you’ll add red kidney beans. Start by sautéing onions, garlic, thyme, bay leaves, allspice powder, and scotch bonnet in oil or butter until the onions are soft. Then, add the cooked red kidney beans, coconut milk, water, rice, and salt. Let it all simmer, then cover and cook using the absorption method, just like in the main recipe.
Caribbean Coconut Rice
Caribbean Coconut Rice is made by cooking rice in a mix of coconut milk, water, salt, and a little sugar for a touch of sweetness, just like the recipe above. Unlike the Jamaican version, which often uses scotch bonnet pepper for heat, this one highlights the creamy, rich coconut flavor.
You can also add minced onions, garlic, or herbs like thyme and bay leaves to the rice and coconut milk mixture for extra flavor. Then, follow the same cooking process using the absorption method until the rice is fluffy and perfectly cooked.
Feel free to try these variations if you want to explore different flavors!
Serving Suggestions
Coconut rice pairs perfectly with a variety of dishes. Here are some of my favorite options that I often serve to my family, whether it’s the Asian, Jamaican, or Indian version:
- Indian Curries: My family loves this rice with chicken curry, chicken korma, lamb curry, egg curry, vegetable korma, or soya chunks gravy. The bold, spicy flavors of these curries balance beautifully with the creamy rice.
- Thai Curries: Thai curries like green chicken curry, red curry, and yellow chicken curry are also great with this rice. The rich coconut flavor in both the rice and the curries creates a perfect match.
- Curry Soups: Coconut Rice is also delicious served with soups like Thai coconut soup (Tom Kha Gai) or Malaysian Laksa. The rice absorbs the soup’s rich flavors, making for a comforting, satisfying meal.
- Roasted or Baked Meats: Coconut rice goes wonderfully with roasted whole chicken, chicken breasts, drumsticks, thighs, or leg quarters. The smoky, savory flavors from the meats pair beautifully with the rich, creamy rice.
- Seafood: Pair coconut rice with seafood like scallops, shrimp, or baked salmon and tilapia. It's a great side for any seafood meal, especially if you're looking for something light yet flavorful.
- Asian Sides: For an Asian-inspired meal, serve the rice with sesame chicken, orange chicken, pineapple chicken, Szechuan chicken, cashew chicken, or Thai basil chicken. The bold, saucy flavors make for a delicious combination.
- Roasted Vegetables: Coconut rice is also great with roasted vegetables like cauliflower, potatoes, carrots, or Brussels sprouts for a nutritious and tasty side.
- Stir-Fries: For a quick and easy meal, coconut rice goes well with chicken stir-fry, vegetable stir-fry, or chicken and broccoli stir-fry.
- Raita: A cool cucumber or mint raita adds a refreshing touch, especially when serving coconut rice with spicy dishes.
Storage Suggestions
For the best flavor, I recommend serving coconut rice right after it has rested. If you have leftovers, store them in an airtight container in the fridge for up to one day. Just be careful not to leave the rice out at room temperature for too long, as coconut milk can spoil quickly.
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