If you are bored of plain rice, then you need to try this coconut rice. Creamy, light and fluffy rice bursting with coconut flavour - just like you would get in a restaurant. It goes perfectly with a homemade curry or even keep it simple with some grilled chicken or salmon.
Restaurant quality coconut rice ready in just 30 minutes with just a handful of ingredients. We love flavoured rice because it totally transforms the flavour and takes it from bland rice, to incredibly delicious rice. This is our go-to side dish as it goes with so many different meals. It's a fool-proof recipe with perfectly cooked rice every time.
If you are looking for more coconut recipes, then why not try our Coconut Rice Pudding, Blueberry Coconut Smoothie, or Prawn, Tomato and Coconut Curry?
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Why you will love it
- A delicious way to flavour rice - If you are bored of eating plain rice, then this is an easy way to make it more exciting.
- A good way to use up leftover coconut milk - If you have used half of a large can of coconut milk for another recipe, this is a good way to use the rest.
- Versatile - This coconut rice recipe goes with so many different meals, but we love it with a good homemade curry. More on that below.
- Cheaper - If you often buy microwave packets of coconut rice, then making it yourself works out much cheaper.
Ingredients and substitutions
- Rice - Jasmine rice is what is traditionally used to make coconut rice, but we used long grain white rice as it's what we had in the cupboard.
- Water
- Coconut milk - Use full fat coconut milk for the best and creamiest flavour. You could use reduced fat if you prefer.
- Salt - Generously season.
A full ingredients list with measurements is in the recipe card below.
How to make coconut rice - Step by step
One: Rinse the rice under cold water until the water runs clear.
Two: Put the rice into a saucepan and cover with the water.
Three: Add the coconut milk and salt. Gently mix.
Four: Bring to the boil. Turn the heat to its lowest and cover the pan with a lid. Simmer for 10 minutes.
Five: After 10 minutes, turn the heat off. Leave the lid on the pan and let stand for a further 10 minutes. The rice will continue to cook in the steam.
Six: Use a fork to fluff the rice up.
Variations
This coconut rice recipe is really simple, so there are not too many different ways that it can be adapted. However, we do have a couple of ideas for add-ins.
For a more tropical flavour, add in some diced mango or pineapple. If you wanted a bit of crunch then some chopped bell peppers or spring onions are delicious.
We sprinkled some chopped cashews and fresh coriander on top, but fresh parsley would work well too.
What to serve with coconut rice
Rice is such a classic side dish and goes with so many things. Our coconut rice goes with anything really saucy, as the rice soaks up all that incredible sauce. Here are our favourite recipes to serve with rice:
Curry - Cauliflower and Potato Curry, 10 Minute Chickpea and Spinach Curry, Cod Curry, Slow Cooker Chicken Korma or Slow Cooker Vegetable Curry. Don't forget our Easy Naan Bread Recipe to scoop it all up with.
Chinese - Slow Cooker Sweet and Sour Chicken, 10 Minute Sticky Ginger Beef or Sweet and Sour Kind Prawns.
Stir Fry - Teriyaki Pork Stir Fry, Easy Vegetable Stir Fry, Lamb Stir Fry or Teriyaki Tofu Stir Fry.
Chilli - Easy Chilli Con Carne, Turkey Chilli or Bean Chilli with Avocado Salsa.
Stews - Slow Cooker Honey and Garlic Chicken, Mushroom Stroganoff or Slow Cooker Teriyaki Chicken.
Mexican - Chipotle Black Bean Stew, Beef Burrito Bowl, Chicken Burrito Bowl, Vegan Burrito Bowl.
Storage
Store: If you are planning on storing rice, you first need to make sure that you cool it safely. Rice needs to be cooled as quickly as possible and we find that the easiest way to do that is to spread it out on a large plate or baking tray so it is in a single layer. It shouldn't take longer than an hour to cool down. Leftover rice can then be stored in an air tight container for up to 4 days.
Freeze: Rice actually freezes really well. You can put it into freezer bags and it will store in the freezer for up to 3 months.
Defrost: You can defrost rice in the fridge overnight - it will take at least 12 hours. Don't leave it out on the counter to defrost, as it can grow harmful bacteria if left out at room temperature for more than an hour.
Reheat: We find the best way to reheat rice is in the microwave. Put it in a microwavable bowl, with a couple of tablespoons of water, cover in clingfilm and microwave on high for 1 minute. The steam created is enough to heat the rice up and make it nice and moist and fluffy again. You could use it cold to make our Egg Fried Rice recipe.
Frequently Asked Questions
Rinsing rice before cooking it removes excess starch. This prevents the grains of rice clumping together while cooking, resulting in fluffier rice. Rinsing also cleans any dirt, dust or debris that may be on the grains.
By fluffing up the rice before serving, it separates the grains and prevents large clumps of rice. Using a fork, rather than a spoon, allows the rice to move around more easily.
Yes, you can but you will need to adapt it a little. You need to use about 125ml less water, otherwise will be too wet when it has finished cooking. Cook on the white rice setting and then leave to steam with the lid closed for 5 minutes when it has finished.
If your rice isn't cooked all the way through, then make sure that you didn't stir it or take the lid off half way through. This will let all the steam escape and the rice won't cook as well.
More rice recipes
If you’ve tried this coconut rice recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Easy Coconut Rice
Ingredients
- 360 g (2 cups) Long grain white rice
- 400 ml (1.75 cups) Coconut milk
- 300 ml (1.25 cups) Water
- 0.5 teaspoon Sea salt
Instructions
- Rinse the rice under cold water until the water runs clear.
- Put the rice into a saucepan and cover with the water.
- Add the coconut milk and salt. Gently mix.
- Bring to the boil. Turn the heat to its lowest and cover the pan with a lid. Simmer for 10 minutes.
- After 10 minutes, turn the heat off. Leave the lid on the pan and let stand for a further 10 minutes. The rice will continue to cook in the steam.
- Use a fork to fluff the rice up.
Notes
- To get perfectly cooked coconut rice, you need to rinse the rice first. This removes the excess starch which although you don't need to do this for plain rice, coconut milk is thicker than water and you don't want to end up with gluey rice. Rinse it until the water is almost clear - it will never be 100% clear.
- Although you might think you can just use coconut milk for a more intense coconut flavour, this is too thick so it needs to be mixed with some water for cooking.
- Add some crushed cashew nuts on top before serving for a lovely added texture.
Nutritional Information
Amanda Wren-Grimwood
This is perfect for curry night and looks so easy to make too. Thanks for all the rice tips.
Stephanie
So easy and so delicious! It went really well with coconut shrimp and mango dipping sauce!
Janessa
I had no idea coconut rice was so simple! We served it with our curry last night for dinner and it definitely took it up to the next level.
Jess
My fave way to eat rice. So so good!
Gina Abernathy
This was a simple side dish full of flavor.
Toni
I'm on gluten-free diet and I really enjoy this! Thank you so much! This quickly became a favorite at my house!
Mahy
Fantastic side to so many of my favorite dishes. Quick to make, yummy and sooo goood!
Suja md
This looks and sounds fabulous! Love this recipe. It's a perfect dish for my family.
Carrie Robinson
Oh yum! I just love anything coconut! :) Such a great idea for a side dish.
Katherine
Such a tasty way to liven up rice as a side dish!