How to Make Coconut Rice (Creamy Jasmine Rice)

This fluffy, flavorful Coconut Rice recipe is a family favorite. Made with creamy canned coconut milk, it’s a simple, fragrant side that complements curries, Asian dishes, grilled meats, fish, and tropical flavors. With just a few common ingredients, this coconut milk rice is ready in about 30 minutes.

Rice was a staple in my home growing up — the side dish my mom cooked most often. We ate white or brown rice with saucy mains, and on holidays we enjoyed a special almond pilaf from my grandmother. The first time I tried coconut rice I was surprised by how light and fluffy it felt, yet how rich it tasted thanks to the coconut milk.

Coconut rice has a subtle, pleasant coconut flavor that works well with bold and spicy dishes as well as milder mains. I often serve it with curries, teriyaki, grilled proteins, or simple stir-fries. It’s dairy-free, gluten-free, and vegan, making it a great option for many diets.

Why you’ll love this recipe:

• Light, fluffy texture with subtle richness from canned coconut milk.
• Only a few basic ingredients and quick to prepare — about 30 minutes.
• Versatile side that pairs well with Thai, Asian, and tropical-inspired dishes.
• Dairy-free, gluten-free, and vegan friendly.

Recipe ingredients

This coconut rice recipe uses just a handful of ingredients and is straightforward to make. It’s an easy way to elevate a weeknight meal or accompany a special dinner.

Ingredient notes

• Rice: Jasmine rice is ideal for its fragrance and tender texture. Long grain white rice works as a substitute. Brown rice can be used for more fiber, but cook time and liquid will vary.
• Coconut milk: Full-fat canned coconut milk gives the creamiest, richest result. Light coconut milk can be used to reduce fat, but the texture will be less creamy.
• Garnish: Freshly chopped cilantro is a lovely finishing touch. Scallions, chives, or other fresh herbs also work well.

How to make coconut milk rice

This coconut milk rice is one of the simplest, most reliable side dishes you can make. It cooks in about 25–30 minutes and can be prepared ahead of time if needed.

Pro tip: Use full-fat canned coconut milk for the creamiest results.

1. Rinse the rice under cold water until the water runs clear, then drain.
2. Combine the rinsed rice, coconut milk, water, and salt in a medium saucepan. Stir to combine and bring to a gentle boil over medium-high heat.
3. Once boiling, cover the pan, reduce the heat to low, and simmer for about 15–20 minutes, or until the liquid is absorbed and the rice is tender.
4. Remove the pan from heat, fluff the rice gently with a fork, then keep it covered and let it steam off the heat for 10 minutes.
5. Serve warm, garnished with chopped cilantro, scallions, or toasted coconut flakes if you like.

Recipe FAQs

What is coconut rice made of?
Coconut rice is simply rice cooked with coconut milk, water, and a little salt for seasoning.

What’s the best rice to use?
Jasmine rice gives the best texture and aroma. Long grain white rice works well too. For brown rice, expect a longer cook time and more liquid.

Which coconut milk is best?
Full-fat canned coconut milk produces a richer, creamier rice.

Does it taste strongly of coconut?
The coconut flavor is subtle and pleasant — not overpowering. Many people who don’t usually like coconut still enjoy this dish because the flavor is mild.

Serving suggestions

Coconut rice is very versatile. It pairs beautifully with spicy and savory dishes, offering a creamy contrast that highlights bold flavors. Consider serving it with:

• Grilled shrimp, jerk-style protein, or blackened salmon with fresh salsas.
• Teriyaki or miso-glazed salmon, chicken and vegetable stir-fry, or teriyaki chicken.
• Vegetarian curries, pumpkin curry, or chickpea-based curries.
• Fish taco bowls, grilled skewers, or bowls featuring tropical fruit and fresh herbs.

Recipe notes

• Pro tip: Full-fat canned coconut milk yields the creamiest texture.
• If you substitute brown rice, adjust the liquid and cooking time according to the rice package instructions.
• Using light coconut milk will reduce fat but will not be as rich.
• Store leftover coconut rice in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

More rice recipes you’ll love:

• Asian black rice salad
• Chickpea and cheese rice casserole
• Crockpot chicken and rice
• Instant pot chicken and rice
• Mexican-style rice
• Cheesy Mexican rice skillet
• Wild rice harvest salad

Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made.