Why settle for plain boring white rice when you can make this gorgeous Coconut Rice! It takes no more time and is bursting with big flavor. This moist delicious rice is great with grilled and roasted meats, Asian-inspired dishes and bowl recipes.
This Coconut Rice has been a family favorite recipe for years.
It turns basic jasmine rice into a something special.
Coconut Rice is an easy, fast recipe making moist, delicious rice in a beautiful yellow color thanks to some turmeric.
This recipe is a great side dish for grilled and roasted meats, Asian-inspired dishes, rice bowls and more.
The rice is perfectly cooked and moist without being sticky.
A few extra ingredients give a boost of flavor that gets everyone excited about rice!
Easy Coconut Rice
This recipe doesn’t take extra time and isn’t complicated.
Instead of using just water, canned unsweetened coconut milk gives great flavor and moisture to the rice.
It won’t dry out like some rice can.
There are many recipes this rice can be used IN and with.
It’s a recipe my family is always excited about when I make it.
- White Jasmine Rice – this rice is a perfect flavor for this recipe. It cooks quickly and has a wonderful texture.
- Unsweetened Coconut Milk – I always use regular canned unsweetened coconut milk however the measurements for the liquid are included if you want to substitute unsweetened coconut milk from a carton, or canned light coconut milk.
- Red Onion
- Turmeric – turmeric is brilliant gold spice with an earthy flavor that’s adds the color and depth of flavor to the rice. Turmeric can stain so be careful to keep it off fabrics or stain-able surfaces.
- Kosher Salt – kosher salt is preferred for its better flavor and is not as sharply salty as regular iodized salt.
- fresh Cilantro
All rice types require different cooking times and liquid amounts. This recipe was developed to use White Jasmine Rice specifically.
I have not made it with other types of rice.
How to Make Coconut Rice – Step-by-Step
STEP 1: Place the rice in a fine mesh sieve/strainer (photo 1) and rinse rice until the water runs clear.
STEP 2: Combine the coconut milk (photo 2) and water (photo 3) for a total of 3 cups of liquid.
STEP 3: Combine the coconut milk, water, onions, salt and turmeric in a large saucepan (photo 4). Bring just to the start of a low boil, stirring to combine.
STEP 4: Add the rice (photo 5) stir to combine. Reduce the heat to simmer and place a lid on the pan. Cook for 15 minutes.
STEP 5: Turn off the heat and allow the coconut rice to rest for 10 minutes with the lid on off the heat. Photo 6 shows rice after resting before fluffing. Fluff and serve.
Can Brown Rice be used?
Ironically this recipe when originally published did use brown jasmine rice.
It has become harder to find and is a bit more unpredictable about the cooking time.
Though white jasmine rice is recommended for this recipe, if you would like to try brown jasmine rice:
- Use 2 cups of the brown jasmine rice
- Use 1 13.5-ounce can of unsweetened coconut milk
- Use 1 3/4 cups water. NOTE: the total liquid amount (coconut milk + water) should be 3 1/2 cups.
- Prepare the recipe as directed below.
- The cooking time should be 25 minutes but in my findings it can take significantly longer for the liquid to absorb (it took 40-45 minutes for me).
- Check at 25 minutes but let the liquid being absorbed rather than the time guide it being ‘done’.
- Allow to rest 10 minutes off the heat before fluffing and serving.
What to Serve it With
The possibilities are almost endless of how to serve this rice. As a side dish, in bowl recipes, and more.
- Thai-Style Grilled Chicken Thighs
- Shrimp-Pineapple Skewers
- Thai Chicken Thigh Basil Quinoa Bowl – substitute the coconut rice for the quinoa
- Ginger Soy Instant Pot Chicken Drumsticks
- Peanut-Encrusted Asian Pork Tenderloin
- Nonya Chicken Curry recipe
- Spicy Pineapple Shrimp Fried Rice – use coconut rice instead of regular rice
Leftover rice can be stored in a sealed container or zipper-close plastic bag in the refrigerator for 4-6 days.
Freezing prepared Coconut Rice
To lengthen the shelf life of the rice, freeze it in an airtight container or freezer bag for up to 6 months.
Due to the fat content in the coconut milk, this rice freezes and thaws well.
Allow to thaw in the refrigerator and reheat in the microwave or on the stove top.
Try these Recipes too!
- Pickled Jalapenos
- Nana’s Lemon Bars
- Grilled Potatoes in Foil
- Homemade Buttermilk Ranch Dressing
- Dry Rub for Ribs
- Queso Fundido
Coconut Rice with Turmeric
- 2 cups White Jasmine Rice
- 1 13.5-ounce can Unsweetened Coconut Milk approximately 1 ¾ cups
- 1 ¼ cups Water*
- ½ medum Red Onion thinly sliced (separate the slices into individual rings before adding to saucepan)
- ½ teaspoon Turmeric
- 1 teaspoon Kosher Salt
- 2 tablespoons diced fresh Cilantro garnish
- Put the rice in a fine mesh strainer or sieve. Run cold water over it until the water runs clear.
- In a large saucepan, combine the coconut milk, water, onion, turmeric and salt; stir to combine. Bring to a low boil.
- Add the rice and stir to combine. Place a lid on the saucepan and lower the heat to a simmer.
- Cook 15 minutes or until the water is absorbed into the rice (if using rice from a package confirm cooking time on the package as some brands may differ)
- After the liquid is absorbed, remove the saucepan from the heat. With the lid still on, allow the rice to sit for 10 minutes undisturbed before serving. Fluff rice before serving.
- Garnish with chopped fresh cilantro and serve.