Coconut Rice

Coconut Rice is a fluffy, sweet rice, that can easily be made in your rice cooker or on the stovetop. A delicious side dish for Asian inspired dishes.

We are a family of rice lovers. Mexican Rice, Chicken and Rice, you name it, we love it. We love it so much we’ve gone through a Rice Cooker (aff link) about every year. Something we hadn’t tried though, was Coconut Rice.

I came across a recipe and decide it was time. I tweaked it a bit and made it Rice Cooker friendly. It came out perfectly delicious and with a subtle sweetness from the coconut milk. I actually did toss a little handful of real shredded coconut in there too, but it’s not necessary. You can also add cilantro if you’re one to like the stuff, but I added parsley for some color and freshness.

HOW TO MAKE COCONUT RICE

There are two ways you can make this Coconut Rice recipe – in the rice cooker or on the stovetop. I’ve included both instructions in the recipe below, but we prefer the rice cooker because it senses when the rice is done, making it much easier – no babysitting required!

Place the ingredients in the rice cooker and hit “white rice.” The rice cooker will do it’s thing and you will end up with perfectly steamed, sweet and slightly sticky rice. Once the rice is done cooking, fluff it with a fork and stir in some fresh minced cilantro or parsley. I also added some shredded coconut, but that’s completely optional.

The coconut flavor is so subtle, it’s almost an aftertaste, but there is definitely a creamy feel to this coconut rice. When all 5 people in your family say they love it, you know you’ve got something good!

If you loved this Coconut Rice, here are some more rice recipes to try:

• Shrimp Fried Rice
• Slow Cooker Fajita Chicken & Rice
• Creamy Chicken and Wild Rice Soup

And here are some more coconut recipes:

• Coconut & White Chocolate Blondies
• Baked Coconut Chicken Tenders
• Lemon Coconut Cake Mix Bars

Coconut Rice

Fluffy, sweet rice flavored with coconut milk is easily made on the stovetop or in your rice cooker. 

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Course: Side Dish

Cuisine: Asian

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Author: Kristin

Ingredients

• 2 cups jasmine rice
• 1 13.5- ounce can coconut milk
• 1 and 1/2 cups of water
• 1 teaspoon salt or to taste
• 1 teaspoon granulated sugar or to taste
• 1 tablespoon fresh cilantro or parsley chopped (optional for garnish)
• 2 tablespoons shredded coconut optional

Instructions

Rice Cooker method:

• Rinse jasmine rice using a fine mesh sieve until water runs clear.
• Place all ingredients except cilantro in a rice cooker and select “white rice.”
• When the cycle is finished, fluff rice with a fork and stir in fresh chopped cilantro or parsley if desired.

Stovetop method:

• Rinse jasmine rice using a fine mesh sieve until water runs clear.
• In a 3 quart pot or saute pan, bring rice, coconut milk, water, salt and sugar to a boil.
• Reduce heat to low, cover and cook for 20 minutes. Do not remove the lid during this time.
• When water is fully absorbed, fluff rice with a fork and stir in fresh chopped cilantro or parsley if desired.