Coconut Rice (Printable)

Fluffy jasmine rice simmered in creamy coconut milk for a fragrant, versatile Southeast Asian side dish.

# What's Needed:

→ Rice

01 - 1 cup jasmine rice or long-grain white rice, rinsed

→ Liquids

02 - 1 cup unsweetened full-fat coconut milk
03 - 3/4 cup water

→ Seasonings

04 - 1/2 teaspoon salt

→ Optional Garnishes

05 - 2 tablespoons toasted coconut flakes
06 - 1 tablespoon chopped fresh cilantro
07 - 1 teaspoon lime zest

# How to Make It:

01 - Place the rice in a fine mesh strainer and rinse under cold running water, gently swirling with your hand, until the water runs completely clear. Shake off excess water and set aside to drain.
02 - Add the rinsed rice to a medium saucepan along with the coconut milk, water, and salt. Stir gently to combine and ensure the rice is evenly distributed.
03 - Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to prevent the rice from sticking to the bottom.
04 - Once boiling, immediately reduce the heat to low and cover with a tight-fitting lid. Simmer undisturbed for 15 minutes — do not lift the lid during this time to ensure proper steam retention.
05 - Remove the saucepan from the heat while keeping the lid securely on. Let the rice rest and continue steaming for 10 minutes, which allows the grains to fully absorb remaining moisture and achieve a tender, fluffy texture.
06 - Remove the lid and gently fluff the rice with a fork, separating the grains without mashing them. Transfer to a serving dish and garnish with toasted coconut flakes, chopped fresh cilantro, and lime zest if desired. Serve warm.

# Tips for Success:

01 -
  • It requires almost zero effort but tastes like you spent far longer than twenty minutes cooking.
  • The coconut milk makes every grain tender and rich without needing butter or oil, so it happens to be naturally dairy free and gluten free.
02 -
  • Lifting the lid during the simmer is the number one reason coconut rice turns out undercooked or gummy, so trust the process and walk away from the stove.
  • Different brands of coconut milk vary in thickness, and if yours is unusually thick you may need an extra tablespoon or two of water to prevent burning.
03 -
  • Let the rice sit for the full ten minutes off the heat before opening the lid, because patience at this stage is the real secret to perfectly tender grains.
  • Toast your coconut flakes in a dry skillet while the rice is resting so everything is warm and ready at the same time.

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