Easy Coconut Rice Recipe

I reveal a pantry swap that turns plain rice into a Thai coconut rice recipe with a surprising layer of flavor.

I never thought plain jasmine rice could steal the show, but this Easy Coconut Rice does. I use jasmine rice soaked in fragrant coconut milk so the grains come out pillowy, slightly sweet and a little sticky in the best way.

There’s an almost tropical perfume when you lift the lid that makes you want to taste it before it’s even plated. Call it my take on a Thai Coconut Rice Recipe, simple yet a little surprising, and perfect for when you want something quick that still feels special.

I promise you’ll be curious what turns plain rice into this.

Ingredients

• Jasmine rice, fragrant and slightly sweet, makes rice fluffy and comforting, great base.
• Full fat coconut milk adds creamy richness, healthy fats, subtle sweetness and tropical aroma.
• A bit of granulated sugar lifts sweetness, helps caramelize edges if you toast rice.
• Vegetable oil or butter adds silkiness and helps prevent sticking, makes mouthfeel richer.
• Unsweetened shredded coconut gives texture, nutty chew and extra coconut punch if toasted.
• Chopped cilantro brightens flavor with herbaceous freshness, adds color, not for everyone though.
• Lime wedges offer zippy acidity and citrus tang, cuts richness and wakes it up.

Ingredient Quantities

• 1 1/2 cups (300 g) jasmine rice
• 1 can (13.5 fl oz / 400 ml) full fat coconut milk
• 1 cup (240 ml) water
• 1 teaspoon kosher salt or to taste
• 1 tablespoon granulated sugar optional
• 1 tablespoon vegetable oil or unsalted butter
• 1/4 cup (25 g) unsweetened shredded coconut optional
• 2 tablespoons chopped fresh cilantro optional
• lime wedges for serving optional

How to Make this

1. Rinse 1 1/2 cups (300 g) jasmine rice under cold water until it runs clear, then drain well.

2. In a medium saucepan, heat 1 tablespoon vegetable oil or unsalted butter over medium heat. Add the drained rice and stir for 1 to 2 minutes so each grain gets coated and warmed, this helps keep it fluffy.

3. If using the 1/4 cup (25 g) unsweetened shredded coconut, push the rice to the side and toast the coconut in the same pan for 1 minute until lightly golden, then mix with the rice.

4. Pour in 1 can (1
3.5 fl oz / 400 ml) full fat coconut milk and 1 cup (240 ml) water, add 1 teaspoon kosher salt (or to taste) and 1 tablespoon granulated sugar if you want a hint of sweetness, stir once to combine.

5. Increase heat to bring the liquid to a gentle boil, then immediately reduce to the lowest simmer and cover with a tight fitting lid.

6. Cook without lifting the lid for 15 to 18 minutes, until the liquid is absorbed and rice is tender. if the rice looks dry before it’s done add a tablespoon or two of water and continue.

7. Turn off the heat and let the rice steam, covered, for 10 minutes. don’t skip this, it makes the rice perfect.

8. Remove the lid and fluff rice gently with a fork; fold in 2 tablespoons chopped fresh cilantro if using, and the toasted coconut if you set it aside. Taste and adjust salt.

9. Serve warm with lime wedges on the side for squeezing over the rice, it’s great with grilled fish or curry.

Equipment Needed

1. Medium saucepan with a tight fitting lid
2. Fine mesh sieve or colander for rinsing and draining the rice
3. Measuring cup (1 cup) and a set of measuring spoons
4. Wooden spoon or heatproof spatula for stirring and toasting coconut
5. Small bowl to hold toasted coconut (and lime wedges)
6. Fork for fluffing the rice, and a rubber spatula for scraping the can
7. Chef’s knife and cutting board for chopping cilantro and slicing limes
8. Can opener, kitchen timer, and oven mitts or pot holders (you’ll use these)

FAQ

Easy Coconut Rice Recipe Substitutions and Variations

• Jasmine rice: swap for basmati or long grain white rice — they cook similarly and keep a light, fluffy texture; you might just rinse basmati a bit more and watch the cook time.
• Coconut milk: use light coconut milk for fewer calories, or mix coconut cream with equal parts water to mimic full fat coconut milk if you only have cream on hand.
• Vegetable oil or unsalted butter: use coconut oil for extra coconut flavor, or any neutral oil like canola or avocado; for dairy free pick a vegan buttery spread.
• Granulated sugar (optional): replace with honey or maple syrup for a more complex sweetness, or use a 1:1 sugar substitute like erythritol if you want low calorie just remember liquid sweeteners add a bit more moisture.

Pro Tips

– Weigh the rice if you can, not just eyeball it. Rinsing until the water’s clear really helps, but after rinsing let it sit in the colander for a few minutes so excess surface water drains off, otherwise it steams unevenly and gets clumpy.

– If your coconut milk separated in the can, scoop the thick cream out first for extra richness, then stir the rest back in — a couple tablespoons of extra cream will make the rice silkier. Or thin the milk a bit more with hot water if it seems too heavy for the dish you’re serving it with.

– Use a heavy-bottomed pot and keep the heat as low as possible once it starts simmering. Dont peek at the lid while it cooks, leave it alone to steam, and give it a good 8 to 10 minute rest off the heat before fluffing, that rest is what makes it light not gluey.

– Toast the shredded coconut separately and watch it closely, it goes from golden to burnt in seconds. Finish with fresh lime zest and cilantro right before serving, and taste for salt after resting so you can adjust without overdoing it.