Easy and Fluffy Coconut Rice Recipe

This coconut rice recipe is fragrant, fluffy, and has the most beautiful coconut flavor. Made with jasmine rice and coconut milk, it's one of the easiest and most delicious rice recipes you can make.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

If you've ever had my Jamaican Rice and Peas, you know I love cooking rice in coconut milk. That recipe is a staple in my house and one of the most popular on the blog. But sometimes you want the same creamy coconut flavor without the kidney beans and all the extra seasonings. I like to call this the cousin of rice and peas.

This rice comes out fluffy, with the grains separated and not gluey or mushy. This rice goes best when serving dishes with bold, saucy flavors, like curry chicken or even my chipotle chicken. It's one of those rice recipes that makes the entire plate feel more complete but special.

Love, Tanya

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

• Jasmine rice – Jasmine rice is my go-to for this coconut rice recipe because it's naturally aromatic and cooks up fluffy every time. You could also use basmati rice or another long-grain white rice, but Jasmine gives you the best texture and flavor with the coconut milk. Brown rice can be used, but you'll need to increase the water and the cook time. Brown rice typically takes 40-45 minutes to cook and requires about an extra half cup of water. The coconut flavor will be milder since brown rice has a nuttier taste on its own.
• Full-fat coconut milk – Use one can of full-fat canned coconut milk. This is where all of the coconut flavor comes from. Give the can a good shake before opening since the cream and liquid tend to separate. I like to stir the coconut milk well before adding it to the pot.
• Water – One cup of water added alongside the coconut milk helps the rice cook evenly without becoming too heavy or sticky. The ratio of coconut milk to water is what keeps this rice fluffy rather than dense.
• Kosher salt – I use 2½ teaspoons, which seasons the rice properly all the way through. If you're using table salt, reduce it to about 2 teaspoons.
• Bay leaf and cinnamon stick – These sit on top of the rice while it cooks and add a subtle flavor. You'll remove them before serving. They're a nod to how rice and peas are seasoned in Jamaican cooking, and some aromatics on top.
• Fresh lime juice – A squeeze of lime right before serving brightens the coconut rice and keeps the flavors from feeling one-note.

How to Make Coconut Rice

This is a simple stovetop coconut rice recipe that comes together in about 30 minutes with almost no hands-on work. The key is low heat and leaving the lid on while the rice cooks.

Step 1: Rinse the jasmine rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the cooked rice from turning sticky or gummy.

Step 2: Add the rinsed rice, kosher salt, full-fat coconut milk, and water to a medium-sized pot. Stir to combine. Place the bay leaf and cinnamon stick on top of the rice mixture.

Step 3: Bring the mixture to a gentle boil over medium heat. Once it starts bubbling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes. Do not lift the lid during this time.

Step 4: Remove the pot from the heat and let it sit, still covered, for an additional 5 minutes. This allows the rice to finish steaming and absorb any remaining liquid.

Step 5: Remove the bay leaf and cinnamon stick, fluff the rice with a fork, and squeeze fresh lime juice over the top before serving.

How to Cook Coconut Rice in a Rice Cooker

Add the rinsed jasmine rice, full-fat canned coconut milk, water, and salt to your rice cooker. Place the bay leaf and cinnamon stick on top. Set the rice cooker to the white rice or Jasmine rice setting and let it do the work. Once the rice cooker switches to warm, let the rice sit for 5 minutes before removing the bay leaf and cinnamon stick. Fluff with a fork and finish with lime juice.

You could also bake this rice in the oven as well.

Serving Suggestions

Coconut rice pairs well with anything that has bold, saucy, or spicy flavors. The subtle coconut flavor rounds out the plate without competing with the main dish.

Some of my favorites to serve alongside this rice:

• Jamaican Oxtail – The rich gravy over this fluffy coconut rice is everything.
• Braised Beef Shanks - For a showstopping pairing, serve this coconut rice alongside my fall-off-the-bone Braised Beef Shanks. The rich, savory gravy soaks into every grain.
• Jamaican Jerk Chicken – The subtle sweetness of coconut balances the heat from the jerk seasoning.
• Easy Oven-Baked Fish – A lighter option that still pairs well with the coconut flavor.

Make Ahead and Storage

• Storage: Let the cooked rice cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The texture may firm up a bit in the fridge, which is normal.
• Freezing: This coconut rice freezes well. Portion it into freezer-safe bags or containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Add a splash of water to the rice and reheat in the microwave or on the stovetop over low heat. The extra moisture helps restore the fluffy texture.

I hope you love this coconut rice recipe as much as we do. If you're looking for more rice recipes and side dishes, try these out:

• Jamaican Rice and Peas – The classic Jamaican coconut milk rice with kidney beans and all the seasonings.
• Easy Yellow Rice – A vibrant, turmeric-seasoned rice that works as a side for almost anything.
• Oven Baked Rice – A hands-off method for perfectly cooked rice every time.
• Cilantro Lime Rice – Bright and fresh, this rice is perfect for bowls and Latin-inspired dishes.

Tanya Harris

Coconut Rice Recipe

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This coconut rice recipe is fragrant, fluffy, and full of coconut flavor. Made with jasmine rice, full-fat canned coconut milk, and a touch of cinnamon, it's the easiest and most delicious side dish.

Print Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

5 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Side Dish

Cuisine: Caribbean

Calories: 227

Ingredients

  

1x2x3x?

• 2 cups jasmine rice rinsed until water runs clear
• 1 13.5-oz can full-fat coconut milk, shaken and stirred
• 1 cup water
• 2½ teaspoons kosher salt
• 1 bay leaf
• 1 cinnamon stick
• 1 squeeze fresh lime juice optional

Instructions

 

1. Rinse the jasmine rice thoroughly under cold water until the water runs clear.
2. Add the rinsed rice, kosher salt, coconut milk, and water to a medium-sized pot. Stir to combine.
3. Place the bay leaf and cinnamon stick on top of the rice mixture.
4. Bring the mixture to a gentle boil over medium-high heat.
5. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes.
6. Remove the pot from the heat and let it sit, covered, for an additional 5 minutes.
7. Discard the bay leaf and cinnamon stick. Fluff the rice with a fork and squeeze fresh lime juice over the top before serving.

Nutrition

Calories: 227kcalCarbohydrates: 50gProtein: 4gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 974mgPotassium: 74mgFiber: 1gSugar: 0.1gVitamin A: 3IUVitamin C: 0.1mgCalcium: 25mgIron: 1mg

Notes

• If using table salt instead of kosher salt, reduce the amount to about 2 teaspoons.
• This coconut rice can also be made in a rice cooker using the white rice setting.
• Leftover cooked rice stores well in the fridge for up to 4 days and freezes for up to 2 months.
• Full-fat coconut milk without thickeners or stabilizers may leave a thin film on top after steaming. Simply fluff the rice to bring it back together.

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