Save The first time I made coconut rice, I was trying to impress a date who loved Thai food. I burned it completely. The kitchen filled with smoke, the rice formed a black crust on the bottom, and I ordered takeout instead. Two years and many pots later, this version became the one that finally made that same person ask for the recipe.
My grandmother used to say that rice knows when youre rushing. She would stand over the pot, talking to it softly while it cooked. I thought she was being eccentric until I paid attention to how much better rice tastes when you give it those last undisturbed minutes to settle into itself.
Ingredients
- Jasmine rice: The natural floral perfume of jasmine rice is what makes this dish sing, but long grain white rice works in a pinch
- Full fat coconut milk: The fat carries all those coconut notes into every grain, so do not use the light version
- Water: Pure coconut milk can make the rice too heavy, so this balances the richness
- Salt: Just enough to wake up all the flavors without making it taste salty
- Sugar: A tiny pinch rounds out the coconut creaminess and mimics what you taste in restaurants
Instructions
- Rinse until the water runs clear:
- This removes excess starch so each grain stays distinct and fluffy instead of turning into a gummy clump
- Combine everything in the pot:
- Dump the rinsed rice, coconut milk, water, salt, and sugar into your saucepan and give it a quick stir to distribute the salt
- Bring it to a gentle boil:
- Watch for bubbles around the edges and a little steam rising, then immediately move to the next step
- Cover and simmer on low:
- Turn the heat down until the rice is just barely bubbling, cover tightly, and set a timer for 15 minutes
- Let it rest off the heat:
- Leave the lid on and do not touch it for a full 10 minutes while the rice finishes cooking in its own steam
- Fluff and serve:
- Gently lift and separate the grains with a fork, being careful not to mash them
Save This coconut rice showed up at every single dinner party during my first year of teaching. It was cheap, it fed a crowd, and it made even the most haphazard stir fry feel like a proper meal. Friends started requesting dinner nights by the simple metric of whether the coconut rice would make an appearance.
Pairing Ideas
This rice is subtle enough to work alongside spicy curries, bold enough to stand up to grilled proteins, and sweet enough to balance tangy stir fried vegetables.
Make It Your Own
Once you have the basic method down, you can add a bruised lemongrass stalk, a knobby piece of ginger, or a couple of kaffir lime leaves to the pot while it cooks.
Storage and Reheating
Coconut rice keeps well in the refrigerator for up to five days and freezes beautifully for up to three months. Reheat gently with a splash of water to loosen the grains.
- Store in an airtight container to prevent the rice from drying out
- When reheating, use the microwave at 50 percent power to avoid hot spots
- Add a tablespoon of coconut milk before reheating to restore creaminess
Save Some dishes are just vehicles for sauce, but this coconut rice holds its own as a reason to show up at the table.
Recipe FAQ
- → What type of rice is used?
Jasmine rice is used for its fragrant aroma and fluffy texture when cooked.
- → Can the sugar be omitted?
Yes, sugar is optional and can be left out for a less sweet flavor.
- → How do I make the rice more aromatic?
Adding pandan leaves or a small piece of ginger during cooking enhances the aroma. Remove before serving.
- → Is this dish gluten-free?
Yes, jasmine rice and coconut milk are naturally gluten-free, but check coconut milk labels to be sure.
- → What dishes pair well with this side?
It pairs wonderfully with Thai curries, grilled meats, or stir-fried vegetables.