Best Coconut Rice

The coconut aroma hit me before I even walked into my friend Sarah's apartment. She'd just returned from Thailand and was obsessed with recreating this perfect side dish she'd eaten at a street food stall in Bangkok. We spent three Sunday afternoons tweaking ratios until we got that fluffy, fragrant result that wasn't too heavy or too sweet.

Last summer I made this for a dinner party alongside grilled fish and mango salsa. My friend's daughter who claims to hate rice went back for thirds. The way the coconut milk permeates each grain creates this luxurious texture that feels indulgent despite being so simple to prepare.

Ingredients

• Jasmine rice: The natural floral notes pair beautifully with coconut milk, and rinsing until water runs clear prevents gummy texture
• Full fat coconut milk: This is what gives the rice its creamy richness without making it heavy or mushy
• Water: Balances the coconut milk so the rice still cooks properly and maintains structure
• Salt and sugar: Just enough to enhance the natural sweetness without overpowering the dish

Instructions

Rinse your rice well:

Put the jasmine rice in a fine mesh sieve and run cold water over it until the water flows clear

Combine everything:

Empty the rinsed rice into a medium saucepan and add the coconut milk, water, salt, and sugar

Bring to a gentle boil:

Place over medium heat and stir occasionally until you see bubbles forming across the surface

Simmer covered:

Reduce heat to low, cover tightly with a lid, and let cook undisturbed for 15 minutes

Let it steam:

Turn off the heat but keep the lid on for 10 more minutes so the rice finishes cooking gently

Fluff and serve:

Use a fork to gently separate the grains and release steam before transferring to a serving bowl

Save

My grandmother always said rice knows when you're watching it, and I've found there's truth to that. The times I've walked away and let this coconut rice do its thing have been my most successful batches.

Making It Your Own

Sometimes I'll add a pandan leaf or a strip of lemon grass to the pot while it cooks for an even more aromatic result. The infusions are subtle but people always ask what the secret ingredient is.

Serving Suggestions

This rice deserves more than just being a side. I've topped it with fried eggs for breakfast and served it alongside spicy curries for dinner. The versatility comes from how the coconut flavor bridges gaps between different cuisines and spice levels.

Storage and Meal Prep

This rice actually reheats beautifully and keeps in the refrigerator for up to five days. I'll often make a double batch and portion it into containers for easy lunches throughout the week.

• Store in an airtight container to prevent the rice from drying out
• Sprinkle a few drops of water when reheating to restore moisture
• Never leave coconut rice at room temperature for more than two hours

Save

There's something deeply comforting about a bowl of perfectly steamed coconut rice, simple as it is. It reminds me that the most satisfying dishes don't need complicated techniques.

Recipe Questions & Answers

→ Why should I rinse jasmine rice before cooking?

Rinsing removes excess starch from the grains, preventing gummy texture and ensuring each grain stays separate and fluffy after cooking.

→ Can I use light coconut milk instead?

Yes, light coconut milk works well for a lighter version with less fat, though the rice will be slightly less creamy and rich.

→ Why let the rice sit covered after cooking?

The resting period allows remaining moisture to redistribute evenly through the grains, ensuring perfectly tender texture throughout.

→ What dishes pair best with coconut rice?

This versatile side complements Thai curries, grilled chicken, shrimp, spicy stir-fries, or any dish needing tropical sweetness to balance heat.

→ Can I make this with basmati rice?

Yes, basmati works as a substitute with its own aromatic profile, though you may need slight adjustments to liquid ratios and cooking time.