Coconut rice is quick and easy to make on the stove top and only requires a few ingredients! Serve it with your favorite entrees and enjoy!
Coconut rice is quite possibly the most magical rice in all the land. If you’ve never had it, you’re in for a treat!
Cooked with full-fat canned coconut milk, coconut rice has a subtle sweet flavor with a rich and creamy essence. It is perfect for serving with curry or just about any main dish, if you ask me!
All you need are a few basic ingredients: long grain white rice, canned full fat coconut milk, coconut aminos (or pure maple syrup), and an optional lime for lime zest.
The Ingredients:
Long Grain White Rice: I use organic long-grain white rice and find it turns out with the perfect texture.
I wouldn’t recommend using instant rice, as the texture may turn out very mushy.
You can also use sushi rice, brown rice, or wild rice. Just be sure to note the cooking times on the package!
Full-Fat Canned Coconut Milk: The all star ingredient that makes plain rice ultra tender and rich. A can of coconut milk brings a light coconut flavor and enhances the whole experience.
Coconut Aminos: Used to add umami flavor and a little sweetness, coconut aminos is an optional ingredient, but I recommend it.
As an alternative, replace with a little soy sauce and a couple of tablespoons of pure maple syrup or sugar.
Optional Additions:
Add fresh lime zest and/or fresh cilantro to your coconut rice recipe if you enjoy the flavors.
Let’s whip up a batch!
How to Make Coconut Rice:
Add all of the ingredients for coconut rice (rice, coconut milk, water, coconut aminos, and sea salt) to a small saucepan.
Cover and bring to a full boil. Reduce the heat and cook without touching for 15 minutes (or as long as your package of rice indicates).
Remove rice from heat, fluff with a fork.
Serve with your entrée and enjoy!
Store leftover rice in an airtight container for up to 5 days.
Coconut Rice in Rice Cooker:
If cooking rice in the rice cooker is your preferred method over the stove top, no sweat! Simply add all of the ingredients to your rice cooker and proceed as normal.
Just be sure to fluff the rice immediately following cooking and don’t leave it in the rice cooker for too long or it will be more difficult to clean.
Main Dish Serving Suggestions:
Here are some of my favorite entrees with which you can serve coconut rice:
- Thai Paleo Panang Curry
- Instant Pot Pot Roast with Balsamic Gravy
- 30-Minute Chicken Green Curry
- Slow Cooker Ropa Vieja (Cuban Shredded Beef)
- Chicken Massaman Curry
- Crispy Salmon with Basil Coconut Milk Sauce
- 30-Minute Thai Green Curry with Avocado
- 30-Minute Teriyaki Chicken Stir Fry
- Lemon Rosemary Braised Chicken Thighs
Are you trying to customize this easy recipe? Here are some great options.
Recipe Customizations:
- You can replace the coconut aminos with 1 tablespoon of pure maple syrup. I use the coconut aminos for sweetness.
- Add some grated lime zest for a zesty approach!
- Use brown or wild rice instead of white rice. Just be sure to follow the package instructions for the appropriate cook time.
- For a creamier, rice pudding texture, add another 1 cup of full-fat coconut milk.
- Double the recipe if serving more than 4 people.
- Use light coconut milk instead of full fat for lower calories.
You put the rice in the coconut!
Coconut Rice Recipe
Ingredients
- 1 1/2 cups long grain white rice
- 1 (15-oz) can full-fat coconut milk
- 1/2 cup water
- 3 Tbsp coconut aminos or 1 Tbsp pure maple syrup
- 1/4 tsp sea salt to taste
Instructions
- Add all ingredients (rice, coconut milk, water, coconut aminos, and sea salt) to a small saucepan. Cover and bring to a full boil. Reduce the heat and cook without touching for 15 minutes (or as long as your package of rice sauce).
- Remove rice from heat, fluff with a fork, then cover again and allow it to sit another 5 to 10 minutes without touching.
Nutrition
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For those of you who have not tried the coconut rice recipe. You are missing out. You owe it to yourself to try it at least once. We have made it with basmati rice and another time with jasmine rice. Both are excellent. Have only made it in the instapot which is awesome. We always make a double batch and use one can of coconut cream and one can of light coconut milk no sugar added. Try it. You will wonder what you have been missing. My grandson gave up mac and cheese when he heard we were having coconut rice. Tonight we had it with green bean chicken stir fry. Thank you Roasted Root. We love your recipes.
Thanks so much for the rave review, Miriam! Seriously, it warms my heart! I’m so thrilled you and your family enjoy the coconut rice. I really appreciate the sweet words! Much love to you and yours!
@Miriam Pohl, can you please tell me how you made this in your instapot??
My friends from Jamaica cooked red beans & rice this way.
Oooooh that sounds amazing!! xo
It’s my first time seeing such a recipe…It is so good.
I never cooked rice like this. Simple and quick recipe. Thanks Julia for sharing with us 🙂
You got it, Nancy! Let me know if you try it! 😀
Never thought of making rice this way. it would go well with a curry dish!