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This coconut rice recipe is a lightened-up version of a rice dish that Michael Symon makes. He serves it with his grilled cod, and I’m hopeful that he will forgive me for playing with that recipe and making it my own. Both the fish and the rice go perfectly together and are really light and delicious. Thanks for the inspiration, Michael!
You can serve this coconut basmati rice with my Asian Cod recipe along with some snap peas, snow peas, or my Asian baby bok choy to round out the plate. I have served this rice with all kinds of fish and chicken – salmon with coconut rice is a personal favorite of mine and the garlic and mango glazed salmon recipe is perfect with this side dish. The flavoring is subtle, light, and oh soooooo good.
Ingredients in this coconut rice recipe
This coconut basmati rice recipe uses simple, fresh ingredients that create complex, aromatic flavors:
- Butter – Provides richness and helps sauté the aromatics
- Garlic clove – Adds savory depth and fragrance to the base
- Onion – Creates a sweet, caramelized foundation for the rice
- Fresh ginger – Brings warmth and subtle spice to complement the coconut
- Jalapeño – Adds a gentle heat that balances the coconut’s sweetness
- Basmati rice – Long-grain rice that stays fluffy and absorbs flavors beautifully
- Chicken stock – Provides savory depth instead of plain water
- Unsweetened light coconut milk – The star ingredient that creates creaminess without heaviness
- Unsweetened shredded coconut – Adds texture and intensifies the coconut flavor
- Nutmeg – A warm spice that enhances the coconut’s natural sweetness
- Green onions – Fresh garnish that adds color and mild onion flavor
- Lime – Bright citrus zest that brightens the entire dish
Possible Substitute Ingredients
This recipe is wonderfully adaptable to different tastes and dietary needs:
Rice Varieties:
- Coconut cauliflower rice – For a low-carb option, use cauliflower rice for a healthy coconut cauliflower rice alternative. Try my coconut and cashew cauliflower rice recipe too!
- Brown rice – Try coconut rice brown for added fiber and nuttiness
- Jasmine rice – Another fragrant long-grain option that works beautifully
- Regular long-grain white rice – A budget-friendly substitute
Flavor Variations:
- Turmeric coconut rice – Add 1/2 teaspoon turmeric for golden color and earthy flavor
- Cilantro coconut rice – Stir in fresh chopped cilantro for herbal brightness
- Lime coconut rice – Add extra lime juice and zest for citrusy punch
- Pineapple coconut rice – Fold in diced fresh pineapple for tropical sweetness
Spice Substitutions:
- Replace jalapeño with red pepper flakes for heat
- Use ground ginger instead of fresh (1/4 teaspoon ground = 1 teaspoon fresh)
- Swap nutmeg for cinnamon or cardamom for different warm spice notes
Equipment Options for Cooking Coconut Rice
Stovetop Method (Traditional): Cook in a heavy-bottomed saucepan with a tight-fitting lid for even heat distribution and perfect texture control. Most of us will use this method, but you can use other equipment…read on!
Rice Cooker Method: For coconut rice in rice cooker preparation, combine all ingredients except green onions and lime in your rice cooker. This coconut rice rice cooker recipe method is hands-off and produces consistent results. Many readers ask “how to make coconut rice in rice cooker” – simply follow the rice cooker coconut rice ratio of liquids to rice as specified in the recipe. It couldn’t be easier.
Instant Pot Method: For instapot coconut rice, use the rice setting and natural pressure release. This method is perfect for busy weeknights.
Microwave Method: For microwave coconut rice, use a microwave-safe dish with a tight-fitting lid, cooking in 5-minute intervals and stirring between each interval.
How to Make Coconut Rice
Sauté the Aromatics: In a medium saucepan, melt the butter over medium heat. Add the minced garlic, diced onions, and a pinch of salt. Cook until the onions become slightly translucent, about 2 minutes. Add the fresh ginger and diced jalapeños, cooking and stirring occasionally until the vegetables are soft and fragrant, another 2 minutes.
Toast the Rice: Stir in the basmati rice and toast it until fragrant, about 3 minutes. This step is crucial for developing deep, nutty flavors and ensuring each grain stays separate.
Add Liquids and Seasonings: Add the chicken stock, unsweetened light coconut milk, shredded coconut, and nutmeg. Season with salt and pepper to taste and bring the mixture to a rolling boil.
Simmer and Cook: Lower the heat to medium-low and cover the pot with a tight-fitting lid. Let the rice cook until the grains are tender and the liquid has been completely absorbed, 15 to 18 minutes. Watch carefully and stir occasionally to prevent sticking.
Finish and Serve: Remove from heat and add the chopped green onions and fresh lime zest. Fluff gently with a fork to separate the grains. Serve immediately while hot.
What to Serve with Coconut Rice
This versatile side dish pairs beautifully with numerous proteins and vegetables:
Seafood Pairings:
- Salmon and coconut rice – The rich, buttery fish complements the subtle coconut flavors perfectly
- Shrimp and coconut rice – Light, sweet shrimp works wonderfully with the aromatic rice
- Asian marinated cod, mahi-mahi, or any white fish
Meat and Poultry:
- Grilled chicken or chicken yakitori
- Thai-style curry dishes
- Teriyaki-glazed proteins
- Coconut indian rice pairs excellently with Indian curries and dal
Vegetarian Options:
- Roasted vegetables like bell peppers and zucchini
- Asian-style stir-fried vegetables
- Crispy tofu with soy-ginger glaze
Frequently asked questions and answers about making coconut rice
Absolutely! Follow the rice cooker coconut rice method mentioned in the equipment section. The coconut rice in rice cooker recipe produces consistently fluffy results. If you have the space in your kitchen and if you make a lot of rice, this is a great investment.
I hope you love this coconut rice recipe as much as I do! It’s become a staple in my kitchen, and I’m always experimenting with new variations. Have you tried making coconut rice with different spices or serving it with your favorite proteins? I’d love to hear about your experience in the comments below. If you make this recipe, please leave a rating and let me know how it turned out!
Coconut Rice
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Tbsp. Land of Lakes light butter
- 1 Garlic clove, minced
- ½ Onion, minced
- Kosher salt and freshly ground black pepper to taste
- 1 Tbsp. Grated fresh ginger
- 1/2 Small jalapeño, seeds and ribs removed, minced
- 1 Cup Basmati rice
- 1 ½ Cups Chicken stock
- ½ Cup Unsweetened light coconut milk
- ¼ Cup Unsweetened shredded coconut
- ½ Tsp. Freshly grated nutmeg
- 3 Green onions, sliced
- Zest of 1 lime
Instructions
- In a saucepan melt the butter over medium heat. Add the garlic, onions and a pinch of salt. Cook until the onions are slightly translucent (about 2 minutes) then add the ginger and jalapeños. Cook, stirring occasionally, until the vegetables are soft, another 2 minutes.
- Stir in the rice and toast the rice until fragrant, about 3 minutes. Add the chicken stock, coconut milk, shredded coconut and nutmeg, season with salt and pepper to taste and bring to a boil. Lower the heat to medium low and cover the pot.
- Let the rice cook until the rice is cooked through and the liquid has been absorbed, 15 to 18 minutes. (Watch it carefully and stir occasionally to be sure it doesn’t stick.)
- Remove from the heat and add the green onions and lime zest and fluff with a fork. Enjoy.