Coconut Rice

Ingredients

• 190 g (1 cup)rice, preferably washed (basmati or jasmine)
• 240 ml (1 cup)coconut milk or coconut cream
• 240 ml (1 cup)boiling water
• 2.5 ml (½ teaspoon)salt

Instructions

1. 1

   Cook the rice

   Put the rice in a heavy-based saucepan and add the coconut milk or cream, boiling water and salt. Bring to the boil, then reduce the heat to its lowest setting and cover with a lid. Simmer for 15–20 minutes, until the rice is tender and the liquid has been absorbed. Take the pan off the heat and leave it to stand for a few minutes, then fluff the rice with a fork and serve.

What is coconut rice?

Coconut rice is rice cooked in coconut milk, a preparation found in various cuisines across South and Southeast Asia, the Caribbean and beyond. This pared-back version uses equal measures of rice, coconut milk and water, with salt to season.

The coconut adds aroma and richness while the water helps the grains cook through. Basmati or jasmine rice both work well, bringing their own fragrance to the finished dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 5g protein, 48g carbs, 8g fat.

Most of the carbohydrates come from the rice, while the coconut milk or cream supplies most of the fat; the dish provides only a modest amount of protein. Serve it with a protein-rich main and vegetables to make a more balanced plate.

Choose your rice and coconut

Rice: Basmati gives distinct, slender grains, while jasmine is a little softer and more fragrant. Washing the rice first can remove excess surface starch, helping the cooked grains stay separate.

Coconut: Coconut milk makes a pleasantly creamy rice; coconut cream gives a richer result. Either works, though the finished texture can vary with the product you choose.

Keep the simmer gentle

Heat: Bring the mixture to the boil, then turn the hob down to its lowest setting before covering the pan. A gentle simmer cooks the rice without scorching the coconut at the bottom.

Lid: Keep the saucepan covered while the rice cooks so steam stays inside. Resist lifting the lid repeatedly, which lets heat and moisture escape.

Check for doneness

Texture: The grains should be tender and the cooking liquid absorbed after 15–20 minutes. If the rice still feels firm, cover it and give it a little longer over low heat.

Rest: Let the pan stand off the heat for a few minutes before fluffing. This brief pause gives the rice time to settle and makes it easier to loosen with a fork.

Serve it with

Pairings: The mild coconut flavour works alongside curries, spicy stews and saucy vegetable dishes. It also makes a good base for grilled fish or roasted vegetables.

Balance: Add a dish with crisp, fresh or tangy elements to contrast with the rice's soft, rich texture, such as a simple salad or a squeeze of lime over the meal.

Make it to your taste

Seasoning: The recipe uses a modest amount of salt, so taste the rice after fluffing and adjust if needed. Keep in mind that salty accompaniments can provide plenty of seasoning for the whole plate.

Fluffing: Use a fork rather than stirring vigorously, which can break the grains and make the rice clumpy. Lift and separate the grains gently.

Recipe notes & tips

• Wash the rice before cooking if you want more separate grains.
• Use a heavy-based pan to reduce the chance of scorching.
• Start with boiling water to bring the mixture to temperature more quickly.
• Keep the lid on during the simmer so the rice cooks in the trapped steam.
• Leave the cooked rice to stand for a few minutes before fluffing.

Variations

• Add lime: Serve with a squeeze of lime juice for a bright contrast.
• Use pandan: Add a pandan leaf while the rice simmers, then remove it before serving.
• Add ginger: Simmer with a few slices of fresh ginger for a gently warming note.
• Finish with herbs: Scatter chopped coriander over the rice just before serving.
• Choose coconut cream: Use coconut cream instead of coconut milk for a richer result.

Common mistakes to avoid

• High heat throughout: The coconut can catch on the bottom; reduce the heat to its lowest setting after bringing the pan to the boil.
• Lifting the lid often: Steam escapes and cooking becomes less even; keep the pan covered while simmering.
• Skipping the rest: The rice may be harder to fluff; let it stand off the heat for a few minutes first.
• Stirring vigorously: The grains can break and turn clumpy; separate them gently with a fork.
• Using a thin pan: The base can heat unevenly; choose a heavy-based saucepan.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat until steaming hot, adding a small splash of water and covering the rice to help restore moisture.

Frequently asked questions