Coconut Rice

This savory Coconut Rice features fragrant jasmine rice, rich coconut milk, and savory garlic for a simple yet delicious side dish. The post Coconut Rice appeared first on Budget Bytes.

Feb 28, 2025 - 13:38

I’m not kidding when I say this Coconut Rice is one of the best things I’ve ever eaten. There’s something about it that literally just makes my body melt upon the first bite. It’s rich, savory, carby, and just insanely delicious. It’s pretty simple to make, too, which is always a plus. Whether you like to make rice on the stovetop or in a rice cooker, you can make this incredible savory coconut rice with very little effort.

Overhead view of a plate full of coconut rice on a bamboo mat.

“I made this to go with teriyaki chicken! It was great with that, but I used the leftover rice to make a vegetable fried rice a few days later and it was SO good!! Will definitely make this again.” Morgan

This incredible rice is deceptively simple. It’s just long-grain white jasmine rice cooked in a mixture of coconut milk and water, with a little minced garlic and salt for depth. THAT’S IT. It sounds so plain, but you’ll be blown away on the first bite.

Coconut Rice

This savory coconut rice features fragrant jasmine rice, rich coconut milk, and savory garlic for a simple yet delicious side dish.

Course Side Dish

Cuisine Asian

Total Cost $2.88 recipe / $0.48 serving

Prep Time 5

Cook Time 25

Total Time 30

Servings about ¾ cup each

Calories 295kcal

Author Beth Moncel

Ingredients

1 1/2 cups long-grain jasmine rice $0.73
1 clove garlic, minced $0.04
3/4 tsp salt $0.03
1 13.5oz. can coconut milk $1.64
1 cup water $0.00

Instructions

Rinse the jasmine rice using a wire mesh strainer or a bowl, making sure to pour off as much excess water as possible. Add the rinsed rice to a pot along with the minced garlic and salt.
Add the coconut milk and water to the pot. Give the rice a brief stir.
Place a lid on the pot, turn the heat up to high, and allow the liquid to come up to a full boil. Once it reaches a full boil, turn the heat down to low. Allow the rice to simmer over low for 15 minutes. Make sure the pot maintains a simmer. Do not stir or lift the lid as the rice simmers.
After simmering for 15 minutes, remove the pot from the heat and let the rice rest an additional 5 minutes without lifting the lid. Finally, after the rice has rested, you lift the lid and fluff with a fork. Serve hot.

See how we calculate recipe costs here.

Notes

I use canned coconut milk, not the kind you’d use as a substitute for dairy milk—that’s just too watery. I’ve tried it with full fat and light, and it turns out great with both. Full-fat canned coconut rice tastes ultra-rich, while lite has a slightly milder coconut flavor with a lighter texture. Use what you prefer!
I use jasmine rice in this recipe, specifically white, long-grain jasmine rice. It really takes the flavor over the top, so definitely get it if you can! Yes, it’s more expensive than plain white rice, but it’s totally worth the price. Plus, since it’s shelf-stable, it won’t go to waste! You can use long-grain jasmine rice in place of plain white rice in most recipes for an extra flavor boost.
You can also make this coconut rice with a rice cooker instead of in a pot on the stovetop. Simply add all of the ingredients to the slow cooker and press go!

Nutrition

How to Make Coconut Rice — Step By Step Photos

Rinsed rice in a saucepot with minced garlic and salt.

Rinse 1 1/2 cups long grain white jasmine rice, making sure to pour off as much excess water as possible. Add the rinsed rice to a pot along with one clove of minced garlic and ¾ tsp salt.

Coconut milk being poured into the saucepot.

Add one 13.5 oz. can of coconut milk to the saucepan with the rice.

Add an additional cup of water. Give the rice a brief stir. Place a lid on the pot, turn the heat up to high, and allow the liquid to come up to a full boil. Once it reaches a full boil, turn the heat down to low. Allow the rice to simmer over low for 15 minutes. Make sure the pot maintains a simmer. Do not stir or lift the lid as the rice simmers.

After simmering for 15 minutes, remove the pot from the heat and let the rice rest an additional 5 minutes without lifting the lid. Finally, after the rice has rested, you may lift the lid.

Fluff the rice with a fork and then serve.

I garnish my rice with sliced green onion and toasted coconut, but you don’t need them to make this rice taste amazing! It’s mind-blowing on its own!

Rice can become gluey for several reasons. To avoid this, here are a few tips I use to ensure it always turns out perfectly:

Rinse the rice thoroughly: This removes excess starch that can cause stickiness.
Use the right amount of liquid: I use 1 1/2 cups of jasmine rice, 1 can of coconut milk, and 1 cup of water. I find this to be the perfect ratio for a fluffy, non-gluey texture.
Don’t stir too much: Stirring too much can release more starch and make the rice gluey! I only stir the rice once everything is added to the pan. Then, I don’t touch it until it’s simmered, with the lid on, for 15 minutes!

What to Serve with Coconut Rice

This super delish rice is a great side dish to any Asian or tropical-inspired meal. I use it as a bed for honey sriracha tofu, teriyaki chicken, baked ginger salmon, or sweet chili chicken stir fry bowls. I’ve also served it as a side with these chicken lettuce wraps before!

Our Coconut Rice recipe was originally published 12/22/11. It was retested, reworked, and republished to be better than ever 2/24/25.

The post Coconut Rice appeared first on Budget Bytes.