This easy Coconut Rice recipe is made with Jasmine rice and unsweetened coconut milk cooked on the stovetop or in the Instant Pot!  The sweet flavor of the rice pairs perfectly with stir-fry vegetables or any kind of meat.
I LOVE to serve coconut rice with basically any of my “Bowl recipes.” But especially Grilled Hawaiian Chicken Teriyaki Bowls and Chicken and Veggie bowls.  You can also enjoy it plain or with any dish you might typically make along side white rice.
A wooden bowl filled with coconut rice with toasted coconut sprinkled on top.

Coconut Rice

There is no kind of rice that I love to make more than coconut rice! It’s absolutely delicious, served on its own as a side dish, or served in a bowl with a stir-fry of veggies and protein on top. This recipe could not be easier to make! You can use a few different types of rice, but using jasmine rice is my favorite flavor combination.

The ingredients for coconut rice including a can of coconut milk, bowl of jasmine rice, bowl with brown sugar and salt and measuring cup with water.

Ingredients for easy Coconut Rice:

  • Canned unsweetened coconut milk
  • Light-brown sugar
  • Salt
  • Jasmine rice
  • Sweetened shredded coconut, toasted (optional, for serving on top)

4 steps for the EASIEST Coconut Rice recipe:

  1. Combine ingredients.  Add water, coconut milk, sugar, and salt in a large saucepan.
  2. Boil, then stir in rice.
  3. Simmer.  Cover the pot and simmer for 15 minutes.
  4. Rest.  Remove from heat and let rest/steam for 10 minutes.  Remove lid and fluff with a fork. Sprinkle with toasted coconut before serving, if desired.

A saucepan on the stove with coconut milk, rice and water in it, next to the saucepan on a white marble board with cooked coconut rice in it.

Rice substitutions:

No jasmine rice on hand?  You can substitute long-grain white rice, basmati rice, or even brown rice using the changes below:

  • Basmati rice:  substitute equal amount with no other changes.
  • Long-grain white rice – substitute equal amount with no other changes.
  • Brown rice – Follow same instructions but cook for 50 minutes, instead of 15.

For Instant Pot Coconut Rice:

You can make this recipe in the instant pot with a couple modifications.  Use 2 cups jasmine rice, 2 cups coconut milk, and ½ cup water (along with the salt and brown sugar called for in the recipe).  Add all ingredients to the pressure cooker and stir to combine.  Cook on high pressure (manual) for 4 minutes.  Allow a 10 minute natural release (the valve may release sooner than that but allow the rice to sit for 10 full minutes).

What to serve with coconut rice:

 

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Recipe

A wooden bowl filled with coconut rice with toasted coconut sprinkled on top.
Prep 5 mins
Cook 15 mins
Total 20 mins
Add to Meal Plan

Ingredients
 
 

  • 2 cups water
  • 1 1/2 cups canned unsweetened coconut milk (shake the can before using)
  • 2 tsp light brown sugar , packed
  • 1 tsp salt
  • 2 cups Jasmine rice (about 13 oz.), well rinsed and drained
  • 1/2 cup sweetened flaked coconut (optional), lightly toasted

Instructions
 

  • Combine 2 cups water, coconut milk, sugar, and salt in large saucepan. Bring to simmer, then stir in rice.
  • Return to a gently boil, cover, reduce heat and simmer for 15 minutes.
  • Remove from heat and let stand 10 minutes. Remove lid and fluff rice gently with a fork.
  • Transfer rice to a bowl; sprinkle with toasted coconut.

Notes

*Unsweetened Coconut Milk can usually be found in the Asian isle at your local grocery store.  Note that this is not the same as coconut water found in the refrigerated section!
Serve with: stir-fried veggies, grilled chicken, tofu, or shrimp.
Instant Pot: You can make this recipe in the instant pot with a couple modifications.  Use 2 cups jasmine rice, 2 cups coconut milk, and ½ cup water (along with the salt and brown sugar called for in the recipe).  Add all ingredients to the pressure cooker and stir to combine.  Cook on high pressure (manual) for 4 minutes.  Allow a 10 minute natural release (the valve may release sooner than that but allow the rice to sit for 10 full minutes). 

Nutrition

Calories: 599kcalCarbohydrates: 86gProtein: 9gFat: 25gSaturated Fat: 22gSodium: 636mgPotassium: 381mgFiber: 4gSugar: 9gVitamin C: 3mgCalcium: 44mgIron: 2mg

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Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

 

I originally shared this recipe September 2010. Updated September 2019.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. OH MY GOODNESS!! I made this in my instant pot….AMAZING!!! I’m going to serve it today with the Hawaiian Teriyaki Chicken!