Coconut Rice Recipe

Coconut rice is a fragrant, fluffy side dish made by cooking rice in creamy coconut milk with water and a touch of seasoning. The grains stay tender and separate, with a rich texture and gentle coconut flavour that pairs beautifully with curries, grilled meats, seafood, and vegetables. This is an easy recipe suitable for beginners and needs very little hands-on work. Total time is around 35 minutes from start to finish.

Ingredients

For the Coconut Rice

300g basmati rice
400ml full-fat coconut milk
250ml water
1 teaspoon salt
1 tablespoon vegetable oil or butter
1 small onion, finely chopped (optional)

To Finish

Fresh coriander, chopped
Toasted coconut flakes
Lime wedges, optional

How to Make Coconut Rice Recipe

Prepare the pan: Choose a medium saucepan with a tight-fitting lid. Heat the oil or butter over medium heat. If using onion, add it now and cook for 3 to 4 minutes until softened.
Rinse the rice: Place the rice in a sieve and rinse under cold running water until the water looks mostly clear. This helps remove excess starch and keeps the rice fluffy.
Mix everything together: Tip the rice into the saucepan and stir for 1 minute. Pour in the coconut milk, water, and salt, then stir once to combine.
Bring to the boil: Place the pan over medium heat and bring the liquid to a gentle boil.
Cook covered: Reduce the heat to low, cover with the lid, and cook for 15 minutes. Avoid lifting the lid during cooking.
Rest the rice: Remove the pan from the heat and leave covered for 10 minutes. This finishes the steaming process and improves the texture.
Fluff and serve: Use a fork to gently fluff the grains. Scatter with coriander or toasted coconut and serve warm.

Tips

Why is my coconut rice sticky?

Usually this happens when the rice is not rinsed first or too much liquid is added. Rinse the rice well and measure carefully.

How do I make the rice fluffier?

Let it rest with the lid on after cooking, then fluff gently with a fork rather than stirring with a spoon.

Can I add more flavour?

Yes, add a garlic clove, a slice of ginger, or a strip of lime peel while cooking.

What is the best rice to use?

Basmati gives long fluffy grains, while jasmine rice gives a softer, slightly stickier texture.

Serving Suggestions

Serve with chicken curry or vegetable curry
Pair with grilled salmon or prawns
Enjoy alongside spicy beans or lentils
Top with roasted vegetables
Use as a base for rice bowls

Storage

Room Temperature

Do not leave cooked rice out for more than 1 hour. Cool quickly before chilling.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly until piping hot.

Freezing

Freeze in portions for up to 2 months. Defrost overnight in the fridge and reheat well.

Nutrition

Calories: 320 kcal
Carbohydrates: 44g
Protein: 5g
Fat: 14g
Saturated Fat: 11g
Sodium: 310mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use jasmine rice instead?

Yes, jasmine rice works very well and gives a softer texture with lovely fragrance. Adjust cooking time slightly if needed.

Can I make coconut rice in a rice cooker?

Yes, add the rinsed rice, coconut milk, water, and salt to the rice cooker and cook using the standard white rice setting.

Why is my rice undercooked?

The heat may have been too high or the lid lifted during cooking. Add a splash of water, cover, and steam for a few extra minutes.

Can I make this recipe ahead of time?

Yes, cook the rice, cool quickly, refrigerate, and reheat thoroughly before serving.