Coconut Rice Recipe

4 from 4 votes

Delicately sweet and with so much coconut flavor, coconut rice smells heavenly and tastes every bit as good as it smells. It's super easy to make!

Prep Time5

Cook Time20

Resting Time10

Total Time35

Course: Sides & Vegetables

Cuisine: Asian

Diet: Vegan

Servings: servings

½ cup unsweetened shredded coconut
1 ½ cups jasmine rice
1 can (13.6 to 14 ounce) full-fat unsweetened coconut milk (light coconut milk can be substituted)
¾ cup water
2 tablespoons granulated sugar
1 teaspoon kosher salt

To toast coconut: In a dry frying pan over medium-low heat, toast the coconut until golden brown (2 to 3 minutes). Immediately pour into a plate to cool, set aside. (You can also do this while the rice cooks.)
½ cup unsweetened shredded coconut
Place rice in a fine mesh strainer and rinse until water runs mostly clear, about 1 minute.
1 ½ cups jasmine rice
Pour the rice, coconut milk, water, sugar, and salt into a medium saucepan and stir to combine.
1 can (13.6 to 14 ounce) full-fat unsweetened coconut milk, ¾ cup water, 2 tablespoons granulated sugar, 1 teaspoon kosher salt
Leaving the pot uncovered, bring rice to a boil over high heat. Stir once, cover, and reduce heat to low.
Simmer covered for 17 minutes. Remove from heat and let rest covered for 10 minutes. Fluff with a fork and serve with toasted coconut, if desired.

Serving suggestions: For variation, omit toasted coconut. Coconut rice can be served plain, or with grated lime zest, sliced scallions, chopped fresh cilantro, toasted slivered almonds, or fresh fruit, such as mango or pineapple.
Instant Pot Instructions: Decrease water to ½ cup. Mix all ingredients (except shredded coconut) in pressure cooker. Put lid on, select Pressure Cook (High), and set timer for 3 minutes. Let pressure release naturally for 7 minutes. Release any remaining pressure, remove lid, and fluff rice. If desired, turn off heat and leave covered for 10 minutes after fluffing to let rice soak up moisture.

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