Coconut Rice is a fun twist on regular rice, perfect as a side or a base for many dishes! This recipe is rich, creamy, slightly sweet, with a subtle coconut flavor and a hint of lime freshness.
Coconut Rice
Coconut Rice is such a great side dish or base and has practically limitless applications! It’s definitely a recipe you want in your arsenal and this particular recipe is my favorite!
I struggled for years getting the quantities just right to avoid sticky/gluey coconut rice while still infusing the rice with plenty of coco-nutty flavors, but the code has been cracked and I couldn’t be more excited to share this recipe with you all. Throughout the testing, it was important that the rice remained a very simple recipe (who wants to spend loads of time on a side dish?!) and I think you’ll be pleasantly surprised at just how easy it is to prepare.
As written, this rice is intended to be served alongside some kind of grilled/cooked meat or with some saucy beans. So if you’re looking for a more “jazzed-up” coconut rice that can stand on its own, be sure to check out the “Variations” section mid-way down this post for a springboard of ideas. Enjoy!
Quick Tip
What Is Coconut Rice? Coconut Rice is a type of rice side dish that is prepared by being cooked in a base of coconut milk (or coconut flakes), water, salt, and sometimes sugar, raisins, or other additions. This rice has a creamy texture with a mild coconut flavor with a subtle sweetness.
How To Make Coconut Rice
Coconut Rice is easy to make with the right amounts of milk, water, and rice. Here’s how to get perfect coconut rice every time:
- Measure one cup of basmati rice—our favorite for its flavor, aroma, and non-sticky texture. You can find basmati rice near other types of rice in most grocery stores.
- Add the rice and fine sea salt to a pot. Don’t skip the salt, as it enhances the flavors. If using table salt, add a little less. Pour in coconut milk and water, then stir.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 13-18 minutes until the liquid is absorbed and the rice is tender.
- Remove from heat, keep covered, and let it stand for 10-15 minutes to prevent stickiness. Fluff with a fork, add lime zest and juice, stir gently, and enjoy!
Quick Tip
Measure coconut milk in cup measurements (or grams), for the most accurate measurement. Give the can of coconut milk a good shake before opening to measure!
Variations
Coconut Rice Flavoring Ideas
As a base for grilled meat or seafood, we prefer to keep the rice fairly simple by adding only lime juice and zest. If you want this rice to be more of a side dish, here are some mix-in suggestions that add some more oomph.
- Diced ripe mangos (We love honey mangoes in this rice!) and black beans
- Diced and sautéed medley of sweet bell peppers and carrots or peas (think confetti rice)
- Fresh, ripe avocado
- Diced ripe pineapple and kidney beans
- Fresh herbs like cilantro or parsley in addition to the lime juice
- Nuts like toasted macadamia nuts, sliced almonds, or crushed peanuts
- Golden raisins
- Toasted coconut (sweetened for sweeter rice, unsweetened for more savory)
If you’ve never toasted coconut, don’t fret–it’s very easy to do! The toasted coconut not only tastes better, but it also makes for a gorgeous presentation and flecks of color throughout the rice. Here’s a step-by-step guide on how to toast coconut.
This rice is not intensely coconut flavored; it’s there, but not sweet in the way a coconut cream pie is! For a more intense coconut flavor, try using coconut water instead of regular water, mixing in a few drops of pure coconut extract, and/or stirring through toasted coconut.
What To Eat With Coconut Rice
Coconut Rice pairs wonderfully with tropical dishes. We love it with grilled chicken topped with grilled pineapple or mango salsa. Additionally, Coconut Rice pairs really nicely with seafood. We especially love it with this Blackened Tilapia with a Pineapple Salsa — yum! This rice also pairs well with Thai curries — especially spicier curries, since the sweetness of the rice will slightly offset that!
Some of our favorite recipes to pair with coconut rice: Pineapple Chicken, Mango Chicken, Teriyaki Chicken Skewers, Cilantro Lime Chicken, Teriyaki Chicken, or these Black Bean Bowls.
Coconut Rice Tips
- Use basmati rice for best results; this recipe always turns out best with this variety of rice.
- Don’t rush the resting of the rice. Letting the rice stand after it’s cooked is crucial to achieving optimum texture. The resting period ensures the rice won’t be clumpy and the grains will remain more distinct. No mushy, gluey rice here!
- Use kitchen tools to make the preparation easier. Use a microplane (like this one) to zest only the very outside bright green part of the lime(s). Avoid the white pith below the peel which is bitter. This citrus juicer makes juicing the limes a breeze!
- To ensure evenly cooked rice, be sure the liquids come to a boil before reducing the heat to a simmer.
- I highly recommend using full-fat coconut milk for the best flavor and texture in this rice. Lite coconut milk doesn’t thicken as nicely and won’t result in the rich full flavor that regular coconut milk provides.
Quick Tip
Navigating coconut milk options can be overwhelming. Look for shelf-stable, unrefrigerated cans in the international aisle with Latin or Asian products. Here’s an article on the best brands. I personally use Thai Kitchen® or Imperial Dragon®, both easily found at my local grocery store.
Storage
Leftovers?
Once Coconut Rice has fully cooled, store it in an airtight container in the fridge for 4-6 days. Here are a few ways for how to reheat leftovers — in the microwave, stovetop, or oven.
To freeze: Cool completely, then store in freezer-safe containers or bags and freeze for up to 6 months. For reheating, transfer rice to a microwave-safe container, cover with a damp paper towel, and microwave, stirring occasionally. Add a tablespoon of water if needed to prevent drying.
More Amazing Side Dishes
- Roasted Vegetables with an amazing seasoning blend!
- Elote Mexican street corn
- Green Beans with bacon and almonds
- Mashed Potatoes rich and creamy!
- Mango Salad with a creamy yogurt dressing
Coconut Rice
Ingredients
- 1 cup basmati rice Note 1
- 3/4 teaspoon fine sea salt
- 1 can (13.6 oz.) full-fat coconut milk Note 2
- 1/2 cup water
- 1-2 large lime(s) (1 teaspoon zest & 2 tablespoons juice)
Instructions
- COMBINE: Combine 1 cup basmati rice, salt to taste (I add 3/4 teaspoon fine sea salt), 1/2 cup water, and 1-1/2 cups coconut milk in a medium-sized pot. Mix together.
- COOK: Place the pot over high heat and bring to a boil. As soon as the mixture boils, reduce the heat to low and cover the rice with a fitted lid. (To ensure evenly cooked rice, be sure the liquids come to a boil before reducing the heat to a simmer.) Allow to simmer for 13-18 minutes, or until liquid is absorbed and grains of rice are tender. (Troubleshooting: liquid has absorbed but rice isn't quite tender? Add a few more tablespoons of water. Too much liquid still? Slightly increase the heat.)
- LET REST: Remove pot from heat, keeping it covered, and let stand for 10-15 minutes; don't rush or it will be sticky (Note 3)! Fluff the rice with a fork and then add in lime juice and zest (Note 4). Gently stir to incorporate, taste for additional salt or lime juice, and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you ever tried this in an instant pot?
I haven’t! If you give it a try let me know how it goes! 🙂
As your sister, this is now my go to recipe for rice! Sooo good!
Yay! Thrilled to hear that! Thank you 🙂
This looks delicious! Have you tried this with cauliflower rice? I would love to make a low carb version of this.
Thank you so much! Sorry, I haven’t ever tried with cauliflower rice, that’s a great idea though, I’ll add it to my list of recipes to work through! 🙂