Rice is an absolute staple in our household — we eat it almost daily! Luckily, there are so many delicious ways to take regular white rice to the next level, and this fragrant Coconut Rice is one of my favorites. It’s an easy side dish with simple ingredients that is sure to impress.
Canned coconut milk adds a rich texture and nutty flavor to the rice, while the toasted coconut flakes add a delightful crunch to each bite. Serve it alongside curries, stir fries, grilled tofu, and more. I’ve been known to eat it right out of the pot — it’s that delicious!
Ingredients for Coconut Rice
- Jasmine Rice: I prefer to use jasmine rice, but other long-grain rice varieties like basmati could also work. Jasmine rice has a slightly sweet aroma and flavor, making it a perfect match for the fragrant coconut milk and toasted coconut in this recipe. Shorter grain varieties won’t come out as fluffy.
- Coconut Milk: The star ingredient of this recipe is coconut milk. It adds a rich, creamy texture and a subtly sweet flavor to the rice. Full-fat canned coconut milk is recommended for the best flavor and rich texture. Lite coconut milk is acceptable too, but the flavor won’t be as pronounced.
- Water: While coconut milk provides most of the liquid for this recipe, water is also needed to help cook the rice to perfection.
- Salt: A pinch of salt is essential to enhance the flavors of the rice and coconut milk. It helps balance out the sweetness and adds a savory note to the dish.
- Coconut Sugar (optional): Coconut sugar has a caramel-like flavor and is a great alternative to refined sugars. It’s an optional ingredient in this recipe, but it adds a subtle sweetness that complements the coconut milk and toasted coconut. Regular white granulated sugar can be used too.
- Toasted Coconut: The toasted coconut adds a delightful crunch and nuttiness to the dish. Toasting coconut flakes is easy and brings out the natural oils and flavor of the coconut. It’s a great garnish for coconut rice, and you can sprinkle as much or as little as you like on top of the fluffy rice.
How to Make Coconut Rice
- First, let’s start with the toasted coconut. Add the coconut flakes to a skillet over medium-low heat. Toast, stirring continuously, for 3-6 minutes, until most of the coconut is evenly golden brown. Remove from heat and set aside to cool.
Stovetop Coconut Rice
- Whisk together the water, coconut milk, sugar, and salt in a medium saucepan over low heat. Let these warm up for a few minutes so the sugar and salt can dissolve.
- In the meantime, rinse the rice thoroughly until the water runs clear. Drain the rice well using a fine mesh sieve. Add the rice to the pan and increase the heat to medium-high. As soon as the mixture just begins to bubble, reduce the heat to low, cover, and allow the rice to steam for 20 minutes.
- After 20 minutes, turn off the heat, but allow the rice to sit, covered, for an additional 10 minutes to finish cooking. Fluff the rice and serve, garnished with toasted coconut flakes.
Rice Cooker Coconut Rice
- If you have a rice cooker, making coconut rice is even easier. Simply whisk together hot water with sugar and salt in the rice cooker to give the sugar a chance to dissolve. Then add the coconut milk. Rinse the rice thoroughly until the water runs clear and drain well using a fine mesh sieve.
- Add the rice to the rice cooker, give it a stir, cover it, and let it cook until the rice cooker clicks off. (This usually takes between 17-20 minutes.) Once the rice cooker clicks off, leave it covered and let it sit on “Keep Warm” for an additional 10 minutes to finish cooking.
- Fluff the rice and serve, garnished with toasted coconut flakes.
How to Serve Coconut Rice
Coconut rice is a versatile and flavorful dish that pairs well with a variety of vegan dishes. Here are a few serving suggestions to inspire your next meal:
- Curry: Coconut rice is the perfect base for a spicy curry. Top it with your favorite vegan curry recipe, such as our Easy Sweet Potato Curry or our Butternut Squash Curry.
- Stir Fry: Pair your coconut rice with a delicious stir fry made with your favorite vegetables, protein, and sauce. Try it with stir-fried veggies, mushrooms, tofu, or tempeh.
- Buddha Bowl: Build a nourishing and colorful bowl by combining your coconut rice with a variety of veggies, protein, and sauce. Try adding roasted sweet potato, black beans, avocado, and a tahini dressing for a delicious and filling bowl.
- Coconut Fried Rice: Leftover coconut rice makes the BEST fried rice — I was floored when I tried it the first time! The fat from the coconut coats the individual grains of rice, keeping them separate and fluffy. When fried, the rice develops even more of a toasted, nutty flavor and a nice crisp golden brown color.
FAQ
Can I use other types of rice for this recipe?
You can use other types of long-grain rice, such as basmati or brown rice. Long grain rice is recommended for the fluffiest rice. Keep in mind that the cooking time and liquid ratios may vary slightly depending on the type of rice used. Brown rice takes significantly longer to cook.
Short grain rice can be used in this recipe, but the rice won’t be as fluffy as the grains tend to stick together. If you don’t mind a stickier consistency, give it a try.
Is coconut sugar necessary for this recipe?
No, coconut sugar is optional. You can omit it or use a different sweetener, such as white sugar, maple syrup, or agave nectar.
Storing and Reheating
In general, it’s best to eat your rice as soon as possible after cooking to enjoy it at its freshest and most flavorful. But if you do have leftovers, storing and reheating it properly can help you make the most of your delicious dish.
If you have leftovers, you can store your coconut rice in an airtight container in the refrigerator for up to 4-5 days. Be sure to let the rice cool completely before transferring it to the container.
To reheat your coconut rice, you can either use a microwave or stovetop. If using a microwave, place the rice in a microwave-safe container and cover it loosely with a lid or damp paper towel. Microwave on high for 1-2 minutes or until heated through, stirring occasionally.
If reheating on the stovetop, you can add a splash of water or coconut milk to the rice to prevent it from drying out. Place the rice in a saucepan and heat over low to medium heat, stirring occasionally, until heated through.
More Vegan Recipes
Coconut Rice
Ingredients
Toasted Coconut
- 1/4 cup shredded unsweetened coconut
Coconut Rice
- 1 cup water
- 3/4 cup full-fat coconut milk
- 1/2 teaspoon salt
- 1 tablespoon coconut sugar optional
- 1 1/2 cups jasmine rice or other long-grain rice
Instructions
Toasted Coconut
- Add the coconut flakes to a skillet over medium-low heat. Toast, stirring continuously, for 3-6 minutes, until most of the coconut is evenly golden brown. Remove from heat and set aside to cool.
Coconut Rice (Stovetop Directions)
- Whisk together the water, coconut milk, sugar, and salt in a medium saucepan over low heat. Let these warm up for a few minutes so the sugar and salt can dissolve.
- In the meantime, rinse the rice thoroughly until the water runs clear. Drain the rice well using a fine mesh sieve.
- Add the rice to the pan and increase the heat to medium-high. As soon as the mixture just begins to bubble, reduce the heat to low, cover, and allow the rice to steam for 20 minutes.
- After 20 minutes, turn off the heat, but allow the rice to sit, covered, for an additional 10 minutes to finish cooking.
- Fluff the rice and serve, garnished with toasted coconut flakes.
Coconut Rice (Rice Cooker Directions)
- Whisk together the water, coconut milk, sugar, and salt in the rice cooker. Turn the rice cooker on and let the ingredients warm up for a few minutes to dissolve the sugar and salt.
- In the meantime, rinse the rice thoroughly until the water runs clear. Drain the rice well using a fine mesh sieve.
- Add the rice to the rice cooker, give it a stir, cover it, and let it cook until the rice cooker clicks off. (This usually takes between 17-20 minutes.)
- Once the rice cooker clicks off, leave it covered and let it sit on "Keep Warm" for an additional 10 minutes to finish cooking.
- Fluff the rice and serve, garnished with toasted coconut flakes.
First recipe of yours I tried. Kick ass!! Can’t wait to try others!!