This easy coconut rice recipe will help you to make perfectly fluffy, light, and fragrant Thai-inspired coconut rice every single time. This rice can be made in under 30 minutes and is gluten-free, dairy-free, and vegan!
After spending the past couple of years sharing DIYs for every single coconut DIY that I can possibly think of, coconut milk included, it’s now time to share some of my favorite uses for these ingredients. Coconut rice is light and fluffy but rich, and the perfect accompaniment to a wide array of dishes.
This Thai coconut rice is the perfect accompaniment to a wide variety of Thai and Asian dishes. However, it’s also a great alternative to rice for any meal – especially if you love coconut as much as I do. And as much as I love my fluffy vermicelli rice, this coconut rice dish is definitely a little more decadent.
Plus, all you need for this coconut milk rice is three base ingredients, with an optional ‘extra’ for additional flavor and no special equipment or tools. The final cooked rice is slightly sticky, deliciously creamy, and, of course, carries a wonderful coconut flavor.
The Ingredients
Rice: It’s best to use Thai jasmine rice for this recipe or basmati rice. Avoid using short-grain kinds of rice as they take different amounts of time to cook and won’t work perfectly with this method.
Coconut Milk: I’ve used homemade coconut milk for this recipe. It is made by blending coconut flesh with water and yields lighter results. You can also use canned coconut milk but will need to dilute it with water and it will still be more ‘decadent’.
Coconut Oil: By lightly toasting your rice with a little coconut oil pre-boiling, you can bring out even more of the natural fragrance within the rice. I usually use homemade coconut oil.
Kaffir Lime Leaves/ Pandan Leaves (optional):Â This ingredient is completely optional. However, it provides more of that “restaurant quality” Asian coconut rice feel. Simply tie the leaves in knots, which will help them to release flavor into the rice, and chuck in the pan while cooking.Â
Salt: A pinch of salt to enhance the flavors.
Instead of the lime leaves/pandan leaves, you could also squeeze in some lime juice to the rice or just serve along with some lime slices. Alternatively, serve along with some chopped green onions.
How To Make Coconut Rice
The method for making this coconut rice is super simple and following it should lead to foolproof results every time. In fact, this entire recipe is made up of just a few steps.
First, rinse the rice. This is an absolute must to get fluffy, grainy rice as it will remove the excess starch from the rice. If you don’t, then the thick coconut milk can turn your rice to a bit of a gooey mess.
My preferred method for this is to add the rice and some water to a large bowl and rub the rice between my fingers. I then drain the rice and repeat 3-4 times until the water runs ‘almost clear’. The discarded water can be used to water plants.
You can also place the rice in a sieve and rinse under running water until it runs clear. However, this method uses a lot of water – so I tend to avoid it.
Next, sauté the rice. Add the coconut oil to your pan and allow it to melt over medium heat. Add your rice to the pan and saute lightly for a minute or two. You’re not trying to ‘cook’ the rice or ‘brown’ it in any way, but the heat will lightly toast it to add extra flavor.
Third, time to cook the rice. Add the coconut milk and salt* (and optionally the knotted pandan leaves/kaffir lime leaves) to the pan, mix lightly and then place the lid on the pot.
*If using canned then add the water and coconut milk can now.
Bring to the boil over high heat, stir once, and then quickly reduce the heat and allow to simmer (with the lid on) until the coconut milk has fully absorbed (or almost fully). This usually takes me around 15 minutes but may vary depending on your pot and heat level.
Fourth, steam the rice. Next, it’s time for the ‘secret’ tip to success for fluffy, individual grain rice. Remove the rice from the heat but leave covered to steam for a further 10 minutes. This will allow the rice to absorb any further moisture and help create fluffy rice.
I like to add a tea towel between the lid and pot during this process. The tea towel will capture the condensation to stop it from gathering on the lid and then falling back down onto the top of the rice.
Finally, fluff the rice. Use a wooden spoon to fluff up the rice and add any further seasonings; salt, pepper, lime juice, or even a little sugar. Top with herbs like green onions or cilantro, if preferred, and serve immediately.
How To Serve
My favorite way to serve this coconut rice is alongside this Creamy Vegan Thai Green Curry or Thai Red Curry. You can also serve up as a side to several Thai and Jamaican dishes.
Honestly, it makes for a perfect side dish alternative to your ‘usual rice’ for tons of meals though – serve alongside skewers and with roasted veg, stir fry veg, or even in a BBQ pulled jackfruit Japanese Donburi bowl. You can also use it within these Mix & Match Rainbow Vegan Rice Paper Rolls.
You might also want to check out my Thai Coconut Sweet Sticky Rice recipe for dishes like this Simple Fresh Fruit Sushi (Dessert Sushi).
Storing
Any coconut rice leftovers will keep fresh in an airtight container within the fridge for 3-5 days. You can also freeze them for up to three months.
When thawing and re-heating you may need to add a little extra water to the rice.
Recipe Notes
- If using canned coconut milk, then I’ve found this ratio works: 1 can (the whole can not just the cream) + around 1/3 cup of water to 1 1/2 cups rice works well.
- Also, using canned coconut milk, you may end up with a thin layer of cream ‘scum’ on top of the rice once cooked. This can be fluffed up into the rice. I haven’t had the same issue with the homemade coconut milk.
- Don’t skip the final steaming time, as this really helps to achieve the perfect texture.Â
- Make sure to use a pan with a tight-fitting lid, to properly steam the rice.
- This coconut milk rice can be made in a rice cooker. However, I don’t own one so can’t provide exact machine settings. If you try let me know in the comments.
More Simple Rice Recipes
- How to Make Sushi Rice
- Fluffy Perfect Jasmine Rice (Stove-top method)
- How To Cook Brown Rice Perfectly Every Time
- Easy Vegetable Rice Pilaf (Yellow Turmeric Rice | Vegan)
- Simple Fragrant Indonesian Coconut Milk Rice (Nasi Uduk)
- Make Cilantro Lime Rice (Coriander Rice)
- Fluffy Perfect Jasmine Rice (Stove-top method)
If you give this recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
Easy Coconut Rice Recipe (Thai-Inspired)
Ingredients
- 1 1/2 Cups Rice – Thai jasmine a long-grained white rice is best, though basmati will also work.
- 2 1/4 cups coconut milk homemade OR 1 can full-fat coconut milk plus 1/3 cup water
- 1 tablespoon coconut oil
- Salt to taste
- Optional: Kaffir lime leaves / Pandan leaves for additional flavor, knotted
Instructions
- Rinse the rice. This is an absolute must to get fluffy, grainy rice as it will remove the excess starch from the rice. If you don't then the thick coconut milk can turn your rice to a bit of a gooey mess.My preferred method for this is to add the rice and some water to a large bowl and rub the rice between my fingers. I then drain the rice and repeat 3-4 times until the water runs 'almost clear'. The discarded water can be used to water plants.You can also place the rice in a sieve and rinse under running water until it runs clear. However, this method uses a lot of water – so I tend to avoid it.
- Add the coconut oil to your pan and allow it to melt over medium heat. Add your rice to the pan and saute lightly for a minute or two. You're not trying to 'cook' the rice or 'brown' it in any way, but the heat will lightly toast it to add extra flavor.
- Add the coconut milk and salt* (and optionally the knotted pandan leaves/kaffir lime leaves) to the pan, mix lightly and then place the lid on the pot.Bring to the boil over high heat, stir once, and then quickly reduce the heat and allow to simmer (with the lid on) until the coconut milk has fully absorbed (or almost fully). This usually takes me around 15 minutes but may vary depending on your pot and heat level.
- Next, it's time for the 'secret' tip to success for fluffy, individual grain rice. Remove the rice from the heat but leave to steam for a further 10 minutes. This will allow the rice to absorb any further moisture and help create fluffy rice.I like to go the extra step of adding a kitchen tea towel between the lid and rice during this steaming process. The tea towel will capture the condensation to stop it from gathering on the lid and then falling back down onto the top of the rice.
- Finally, fluff the rice. Use a wooden spoon to fluff up the rice and add any further seasonings; salt, pepper, lime juice, or even a little sugar. Top with herbs like green onions or cilantro, if preferred, and serve immediately.
Storing
- Any coconut rice leftovers will keep fresh in an airtight container within the fridge for 3-5 days. You can also freeze them for up to three months.When thawing and re-heating you may need to add a little extra water or coconut milk back to the rice, for that creamy quality.Â
Video
Notes
- If using canned coconut milk then I’ve found that 1 can (the whole can not just the cream) + around 1/3 cup of water to 1 1/2 cups rice works well.
- Also, using canned coconut milk, you may end up with a thin layer of creamy ‘scum’ on top of the rice once cooked. This can be fluffed up into the rice. I haven’t had the same issue with the homemade coconut milk.
- Don’t skip the final steaming time, as this really helps to achieve the perfect texture.Â
- Make sure to use a pan with a tight-fitting lid, to properly steam the rice.
This coconut milk rice can be made in a rice cooker. However, I don’t own one so can’t provide exact machine settings.Â
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