Coconut Rice Recipe

There’s something so comforting about a bowl of coconut rice, but getting that perfect texture (soft, fluffy, and never sticky or mushy) can be tricky. This recipe works because every step is designed to give you consistent, reliable results.

• The right balance of coconut milk and water – Using only coconut milk can make the rice heavy and overly rich, while too much water dilutes the flavor. I use a balanced combination, so the rice cooks evenly while still soaking up that creamy coconut flavor without turning greasy or dense.
• A gentle simmer prevents overcooking – Cooking the rice at a low, steady simmer allows the grains to absorb the liquid gradually. This helps avoid uneven cooking and keeps the texture tender without breaking the grains.
• Letting the rice rest makes perfectly fluffy texture – Once the rice is done, take off heat and letting it sit (covered) for a few minutes is key. This step allows any remaining moisture to redistribute, so when you fluff it with a fork, you get soft, separate grains instead of compacted rice.

Ingredient Notes and Tips

Coconut Cream – Be sure to use unsweetened coconut cream. Unsweetened coconut cream is meant for cooking, while sweetened “cream of coconut” one is meant for blended cocktails. You will usually find unsweetened coconut cream in an ethnic foods isle, with other Thai ingredients.

Coconut Water – Using coconut water to cook the rice in instead of regular water really helps to enhance that coconut flavor. I’ve used several different brands of coconut water, and each of them has gotten the job done. Just make sure to use one that is not sweetened and has no additional flavors in it.

Rice – For the best texture and flavor, jasmine rice is the top choice. It has a light, fluffy texture and a subtle natural fragrance. If you don’t have jasmine rice, basmati rice is a good alternative. Try to avoid short-grain rice like sushi rice, as it tends to be much stickier.

See recipe card for complete information on ingredients and quantities.

How to Make Coconut Rice

1. Combine the coconut cream, coconut water, lime juice, sugar, and salt over medium heat in a cooking pot. Whisk it and bring it to a boil.
2. PRO TIP: You will need to stir it a few times while it’s heating up so that coconut cream melts.

3. Carefully add the jasmine rice to the boiling mixture, give it just a quick stir and then cover the pot with a lid and lower the heat to low.
4. Do NOT open the lid while the rice is cooking – you don’t want any of the heat to escape!

5. Cook the rice for approximately 20 minutes. The best way to make sure your rice cooks for the correct amount of time is to follow the package instructions. Each rice does have slightly difference cooking time.
6. Once cooked, fluff the rice and garnish it however you’d like!
7. My favorite toppings are fresh minced cilantro and toasted almonds. Fruit like diced mango and pineapple are also delicious!

Tips And Troubleshooting for the Best Coconut Rice

Coconut rice is simple to make, but a few small details can make a big difference in the final texture. Here’s how to get it just right every time:

• Why rice turns mushy? – Mushy coconut rice usually comes from too much liquid, overcooking, or too much starch on rice. FIX: try to rinse your rice in cold water first, set a timer, and stick to the liquid ratio for best results.
• Why rice turns dry or undercooked? – If the rice is still firm or dry, it likely didn’t have enough liquid or didn’t cook long enough. This can also happen if the heat is too high and the liquid evaporates too quickly. FIX: Keep the heat at a gentle simmer (lowest setting) and make sure the pot stays covered while cooking.
• How to fix mushy rice – If your rice turned out too soft, spread it out on a baking sheet and let some of the steam escape. This helps dry it out slightly and improves the texture.
• How to fix dry rice – If the rice is undercooked, add a splash of coconut water or coconut milk, cover, and let it steam on low heat for a few more minutes until tender.
• Don’t skip the resting step – Once the rice is done, let it sit covered for 5-10 minutes before fluffing. This helps the moisture redistribute so the rice turns out soft and fluffy instead of dense.

Ways to Serve Coconut Rice?

• This is a tropical side dish pairs well with other fruity flavors. It’s great with Thai dishes, and main courses that feature fruit. Mango Chicken and Ginger Peach Baked Chicken Thighs are perfect when served with this rice!
• I also love using it as the base for Key Lime Coconut Shrimp, Thai Fried Rice, and Tropical Shrimp Rice Bowls.
• For more seafood options, try it with Seared Scallops, Teriyaki Salmon, and Crab Cakes.

Storing Instructions

• Storing: make sure to cool the rice to room temperature first. Store leftover coconut rice in an air-tight food storage container, in the refrigerator. Properly stored, it should last 3-4 days.
• Reheating: you can easily reheat it in the microwave, covered with an microwave-safe lid. Add a splash of coconut water when reheating and reheat the rice in 30-40 second increments.
• Freezing: You can easily freeze coconut rice too. Make sure to cool it completely and transfer into a freezer-friendly zip-top bag. Get all the air out, seal, label, and freeze for up to 3 months.
• Thaw frozen rice slowly, in the refrigerator.

Recipe FAQs

Some More Recipes Featuring Rice

If you love this coconut rice, there are plenty of other flavorful rice dishes to add to your rotation. For a tropical twist, try my key lime coconut shrimp and rice or the vibrant pineapple Thai fried rice, both packed with bright, fresh flavors. If you’re in the mood for something hearty and satisfying, mango chicken and rice and garlic shrimp and rice are always a hit for easy weeknight dinners. You can also keep things fresh and customizable with a spring roll rice bowl, loaded with crisp veggies and your favorite toppings. And for more classic side dishes, don’t miss my rice pilaf, Spanish rice, and parmesan rice.

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Originally published on Will Cook For Smiles in June 2021.