A wooden bowl filled with coconut rice with toasted coconut sprinkled on top.
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5 from 1 vote

Easy Coconut Rice

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course, side course, Side Dish
Cuisine: American, central american, Indian
Servings: 4
Calories: 599kcal
Author: Lauren Allen


  • 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


  • 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.


*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 1/2 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). 


Calories: 599kcal | Carbohydrates: 86g | Protein: 9g | Fat: 25g | Saturated Fat: 22g | Sodium: 636mg | Potassium: 381mg | Fiber: 4g | Sugar: 9g | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg