pot of cooking rice

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ingredients for coconut rice
onions and garlic, ginger and jalapeno cooking in a pot

 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.

stirring rice into veggies

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.

pot of cooked rice with green onions added

Frequently asked questions and answers about making coconut rice

Yes, this lightened version using unsweetened light coconut milk provides the coconut flavor without excessive calories. Coconut milk contains healthy fats, while basmati rice offers complex carbohydrates and is naturally gluten-free.

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.

Store in the refrigerator for up to 3 days in an airtight container. Reheat gently with a splash of coconut milk or water.
Yes, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat with additional liquid as needed.
Yes! Making coconut rice in a rice cooker is actually one of the easiest methods. Simply replace half the water with coconut milk (canned works best), add your rice, a pinch of salt, and cook as usual. The rice cooker will automatically adjust the cooking time, and you’ll get perfectly fluffy coconut rice every time.
Not at all! While a rice cooker is convenient, you can make excellent coconut rice on the stovetop, in the oven, or even in an Instant Pot. The stovetop method gives you more control over the texture and allows you to toast the rice first for extra flavor.
Most rice varieties work beautifully for coconut rice. Jasmine rice is the most popular choice for its fragrant, slightly sticky texture. Basmati rice creates a more separate, fluffy grain. Short-grain rice like sushi rice becomes creamy and rich. Even brown rice works well, though it requires longer cooking time and more liquid.
Canned coconut milk is typically preferred because it’s thicker and more concentrated, giving richer flavor and creamier texture. Full-fat canned coconut milk works best. Fresh coconut milk can be used but may result in less intense coconut flavor. Avoid coconut milk beverages from the refrigerated section as they’re too thin.
This usually happens when too much liquid is used or the rice is overcooked. Start with a 1:1 ratio of rice to total liquid (combining coconut milk and water), then adjust as needed. Different rice types absorb liquid differently, so you may need to reduce liquid slightly when using coconut milk instead of all water.
Absolutely! Coconut rice actually tastes even better the next day as the flavors meld. Store it covered in the refrigerator for up to 3 days. To reheat, add a splash of coconut milk or water and steam gently, or microwave with a damp paper towel covering the bowl.
Rinse your rice until the water runs clear before cooking to remove excess starch. Use a heavy-bottomed pot and keep the heat at medium-low once it reaches a boil. Don’t lift the lid during cooking, and let it rest off heat for 10 minutes before fluffing with a fork.
A 1:1 ratio of coconut milk to water is ideal for balanced flavor that’s not too rich. For more intense coconut flavor, try 2:1 coconut milk to water. For lighter coconut taste, use 1:2 coconut milk to water. Always maintain the same total liquid amount as you would for regular rice.
Yes! Popular additions include pandan leaves for color and aroma, a cinnamon stick, cardamom pods, or lemongrass while cooking. You can also stir in toasted coconut flakes, chopped cilantro, or lime zest after cooking. For savory versions, try adding ginger, garlic, or curry leaves.
Yes, coconut rice is naturally both gluten-free and vegan when made with coconut milk and water. It’s an excellent option for those with dietary restrictions. Just ensure your coconut milk brand doesn’t contain any additives that might not align with your dietary needs.
pot of cooking rice

Coconut Rice

A delicious beautifully seasoned coconut rice is a must with all your fish dinners. Light coconut milk, unsweetened coconut and ginger flavor the rice.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Sides
Cuisine General
Servings 4 Served

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.
Keyword healthier choice, side dish, sides
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