Coconut Rice

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This decadent, Thai-inspired coconut rice is prepared by simmering jasmine rice in rich coconut milk. A delicious side for stir-fries and curries!

Ready for the easiest recipe ever that will totally blow your mind?

This one is so incredibly simple, but the results are amazing. You’ll never want to eat regular old rice again.

What is Coconut Rice?

Coconut rice is rice that’s cooked in a mix of coconut milk and water. That’s it! Told you it was simple. But the coconut milk makes it taste amazing. It’s typically made with jasmine rice, it doesn’t have to be.

How to Make Coconut Rice

Gather your ingredients. Luckily, there aren’t that many. You’ll just need some rice, water, coconut milk (the canned kind, full-fat please), and salt.

Stir everything together in a small saucepan. The coconut milk might be a bit separated if your house is cool. No worries! Just add the entire contents of the can to the pot. The solids will melt as they heat up.

Now place the pan over heat and bring the liquid to a simmer. Stir it every now and then to break up chunks of coconut milk solids and to keep the rice from sticking to the bottom of the pan.

Once the liquid comes to a simmer, lower the heat, cover the pot, and let it cook for about 20 minutes.

Now remove the pot from the burner and let it sit with the lid on for another 5 to 10 minutes.

Remove the lid, and fluff the rice with a fork.

Top your rice with sesame seeds and scallions, if you like.

Coconut Rice Tips & FAQ

  • Resist the temptation to peek at your rice while it cooks. The lid needs to stay on the pot to trap steam. If possible, use a clear lid so you can see when all of the liquid has been absorbed.
  • Can I use coconut milk from a carton to make this? Nope! Most of the carton varieties contain very little actual coconut milk. Your rice will turn out tasting just like regular old rice.
  • Is this recipe gluten-free? It sure is!
  • Can I use a variety of rice other than jasmine? You can, but you might need to adjust the amount of liquid and/or cook time.
  • How is coconut rice served? I find coconut rice goes best with stir-fries — particularly ones that include sweet and/or spicy flavors. Try it with this spicy tofu & pineapple stir-fry, vegan mango “chicken,” or crispy black pepper tofu. It also goes nicely with curries, although I avoid serving it with coconut based curries, which can result in a bit of coconut overload.

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5 from 2 votes Print

Coconut Rice

This decadent, Thai-inspired coconut rice is prepared by simmering jasmine rice in rich coconut milk. A delicious side for stir-fries and curries!

Coursesides CuisineThai Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 8 Calories 281 kcal Author Alissa


  • 1 ¾cupswater
  • 1(14 ounce or 400 ml) canfull-fat coconut milk
  • 2cupsjasmine rice
  • ¾teaspoonsalt,plus more to taste

For Serving (Optional)

  • Chopped scallions
  • Toasted sesame seeds

US Customary – Metric


  1. Stir the water, coconut milk, rice, and salt together in a medium saucepan. Place it over medium heat.

  2. Bring the liquid to a boil, stirring frequently and scraping the bottom of the pot with a spoon to prevent the rice from sticking.

  3. Lower the heat until the liquid is at a very low simmer. Cover the pot.

  4. Allow the rice to simmer for about 20 minutes, or until most of the liquid is absorbed.

  5. Remove the pot from heat and let it sit with the lid on for about 10 minutes.

  6. Remove the lid and fluff the rice with a fork. Season with additional salt, if desired.

  7. Top with scallions and sesame seeds, if desired. Serve.

Nutrition FactsCoconut RiceAmount Per Serving (0.5 cups)Calories 281Calories from Fat 113% Daily Value*Fat 12.5g19%Saturated Fat 11.1g56%Sodium 225mg9%Potassium 138mg4%Carbohydrates 38.9g13%Fiber 3.2g13%Sugar 1.8g2%Protein 4.2g8%Calcium 9mg1%Iron 2mg11%* Percent Daily Values are based on a 2000 calorie diet.


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I made this for the fam last night, Alissa, to serve with Thai Green Vegetable Curry, and it turned out beautifully. I made it in the microwave: I combined all ingredients in a microwave-safe dish; covered it; microwaved at 80% for 6 minutes, three times; and let sit, covered, for another 6 minutes. I packed about 3/4 cup of the rice in a small bowl to mold it for each serving and garnished with sesame seeds and sliced green onion. So pretty! And tasty! And easy! Thanks for the recipe!


  • This is my no fail-go to recipe for coconut rice! The whole fam loves it!


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    Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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