Simple and luscious coconut rice is the three-ingredient side dish I make whenever dinner needs a little something extra. Short-grain white rice simmers in full-fat canned coconut milk until it turns glossy and almost custardy, and twenty-five minutes later you have a pot that tastes far more indulgent than it has any right to.
Transport your taste buds to the tropics with this incredibly simple and luscious Coconut Rice! It’s the kind of side dish that effortlessly elevates any meal, turning a simple weeknight dinner into something special. The rice simmers in rich coconut milk until it’s perfectly tender, fluffy, and infused with a subtly sweet, nutty flavor. Whether you’re pairing it with a spicy curry, grilled tofu, or a vibrant vegetable stir-fry, this recipe is a guaranteed crowd-pleaser. Forget plain rice—this is the creamy, dreamy upgrade you’ve been looking for!
Ingredients
• 1 ½ cups / 300g (10.6 oz) short-grain white rice
• 3 cups / 720ml full-fat canned coconut milk (or 1 ½ cups coconut milk and 1 ½ cups water for a lighter version)
• ½ teaspoon sea salt, or to taste
Instructions
1. Combine the coconut milk, rice, and a generous pinch of salt in a medium saucepan.
2. Bring the mixture to a boil over medium heat, stirring occasionally to prevent the rice from sticking.
3. Once boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer for 10 minutes. Stir once or twice during this time to ensure the bottom doesn’t burn.
4. Uncover the saucepan and continue to cook on low, stirring frequently, until the rice is tender and has absorbed most of the liquid, creating a creamy consistency.
5. If the liquid evaporates before the rice is fully cooked, stir in a little more water (about ½ cup at a time) until it reaches the perfect texture. Serve warm!
Nutritional Information
• Nutritional Highlights
• Naturally vegan, gluten-free, and dairy-free.
• A great source of energy from carbohydrates.
• Provides healthy fats (medium-chain triglycerides) from coconut milk.
Pro Tips
• Pro-Tips for Perfect Coconut Rice
• For a sweeter, dessert-style rice, add ¼ to ⅓ cup of sugar along with the coconut milk in the first step.
• Add a tablespoon each of minced ginger, garlic, and fresh chile for a spicy kick. Garnish with fresh cilantro.
• Stir in 1 cup (240 ml) of cooked black beans or kidney beans during the last 5 minutes of cooking for a complete, protein-packed meal.
• For extra texture and flavor, stir in ½ cup of toasted shredded coconut just before serving.
• To use brown rice, increase the liquid to 1 ½ cups coconut milk and 2 cups (480 ml) water, and extend the cooking time to about 40 minutes total.
FAQ
Q: How can I add protein to this coconut rice to make it a full meal
A: To make this a protein-packed vegetarian meal, stir in 1 cup (240 ml) of cooked chickpeas, black beans, or kidney beans during the last 5 minutes of cooking. It also pairs wonderfully with a side of grilled tofu, tempeh, or a hearty lentil curry.
Q: Can I make this coconut rice with brown rice instead
A: Yes, you can easily substitute brown rice for a whole-grain option. Increase the liquid to 1 ½ cups of coconut milk plus 2 cups (480 ml) of water, and extend the covered simmering time to about 40 minutes, or until the rice is tender and has absorbed the liquid.
Q: What vegetarian main dishes pair well with coconut rice
A: This creamy rice is the perfect companion for a variety of vegetarian and vegan dishes. Serve it with a spicy Thai green vegetable curry, a vibrant tofu and broccoli stir-fry, black bean burgers, or spicy mango and black bean salsa for a delicious tropical-inspired meal.
Q: How do I store and reheat leftover coconut rice
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or coconut milk to prevent it from drying out and gently warm it in the microwave or on the stovetop until heated through.
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Simple and Luscious Coconut Rice
Ingredients
Method
- Combine the coconut milk, rice, and a generous pinch of salt in a medium saucepan.
- Bring the mixture to a boil over medium heat, stirring occasionally to prevent the rice from sticking.
- Once boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer for 10 minutes.
- Stir once or twice during this time to ensure the bottom doesn't burn.
- Uncover the saucepan and continue to cook on low, stirring frequently, until the rice is tender and has absorbed most of the liquid, creating a creamy consistency.
- If the liquid evaporates before the rice is fully cooked, stir in a little more water (about ½ cup at a time) until it reaches the perfect texture.
- Serve warm!
- Add a tablespoon each of minced ginger, garlic, and fresh chile for a spicy kick.
- Garnish with fresh cilantro.
- Stir in 1 cup (240 ml) of cooked black beans or kidney beans during the last 5 minutes of cooking for a complete, protein-packed meal.
