Coconut Rice

This sweet Coconut Rice recipe will take your meal to the next level! It is delicious, only has 5 ingredients, and is ready in less than 30 minutes!

I love to serve it in a Poke Bowl, Hawaiian Bowls, or with Teriyaki chicken.

Why I love this rice:

• Delicious – There is no kind of rice I love more than coconut rice! It really takes any meal to the next level.
• Easy – Only 5 minutes of prep work and it's ready in less than 20 minutes!
• Only 5 basic Ingredients – All you need is rice, coconut milk, brown sugar, salt and water.

How to make Coconut Rice:

Combine Ingredients: Add water, coconut milk, sugar, and salt to a large saucepan.

Cook Rice: Bring to a boil then stir in rice. Cover the pot and simmer for 15 minutes.

Allow to Rest. Remove from heat and let rest/steam for 10 minutes. Remove lid and fluff with fork. Sprinkle with toasted coconut when serving, if desired.

What to serve with Coconut Rice:

• Hawaiian Bowls
• Harvest Bowls
• Orange Peel Chicken
• Stir-fry Veggies or Teriyaki Chicken
• Grilled chicken, tofu, seared scallops or shrimp

Recipe Variations:

• Instant Pot Coconut Rice: 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).
• Coconut Lime Rice: Replace 2 Tablespoons of the water with lime juice and cook according to recipe instructions.
• Rice Substitutions:
  • Basmati Coconut 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 45 minutes instead of 15.

Recipe

4.90 from 39 votes

Coconut Rice

This sweet Coconut Rice recipe will take your meal to the next level! It is delicious, only requires 5 ingredients, and is ready in less than 30 minutes!

Print Pin Review

Author Lauren Allen

Course Main Course, side course, Side Dish

Cuisine American, central american, Indian

Servings 6

Calories 400

Cost 4

Prep 5 minutes mins

Cook 15 minutes mins

Rest 10 minutes mins

Total 30 minutes mins

Save Recipe

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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 is located in the Asian food aisle at your local grocery store.  Note that this is not the same as coconut water found in the refrigerated section.

Instant Pot Coconut Rice: 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).

Coconut Lime Rice: Replace 2 Tablespoons of the water with lime juice and cook according to recipe instructions.

Rice Substitutions:

• • Basmati Coconut 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.

 

Nutrition

Calories: 400kcalCarbohydrates: 58gProtein: 6gFat: 17gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 424mgPotassium: 256mgFiber: 3gSugar: 6gVitamin C: 2mgCalcium: 31mgIron: 2mg

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I originally shared this recipe September 2010. Updated September 2019 and February 2022.

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