Easy Coconut Rice

Ingredients

• 370 g (2 cups)Jasmine rice
• 400 mlCoconut milk
• 240 ml (1 cup)Water
• 2.5 ml (½ tsp)Salt

Instructions

1. 1

   Wash the rice

   Rinse and drain the rice at least twice to remove excess starch.

2. 2

   Soak briefly

   Drain the rinsed rice, then soak it in water for 10–15 minutes.

3. 3

   Drain again

   Drain away the soaking water.

4. 4

   Combine ingredients

   Put the rice in a pot and add the coconut milk, salt and measured water.

5. 5

   Simmer the rice

   Bring the mixture to the boil over high heat, then immediately reduce the heat to low. Simmer uncovered for 15 minutes, until the whole surface of the liquid is rippling. Put on the lid and immediately turn off the heat.

6. 6

   Rest and fluff

   After turning off the heat, fluff the rice with a fork and cover the pot again. Leave it undisturbed for at least 20 minutes before serving.

What is coconut rice?

Coconut rice is rice cooked with coconut milk, giving it a fragrant aroma and a richer flavour than plain steamed rice. Versions are made across parts of Asia and beyond, with ingredients and methods varying from place to place.

This version keeps the ingredient list short and uses jasmine rice for its soft, aromatic grains. Rinsing, soaking and resting help the rice cook evenly and finish fluffy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 335 calories, 9g protein, 77g carbs, 22g fat.

The rice supplies most of the carbohydrates, while coconut milk contributes much of the fat and the rice provides some protein. Serve it with vegetables and a protein-rich main to make a more balanced plate.

Why jasmine rice works

Jasmine rice: its naturally fragrant character pairs well with coconut milk, so the finished rice has aroma from both the grain and the cooking liquid.

Rinsing: washing the rice at least twice removes some surface starch. This helps keep the cooked grains from becoming overly sticky.

The coconut milk and water

Coconut milk: it provides the distinctive coconut flavour and richness. Stir or shake it before measuring if it has separated in the tin.

Water: the recipe combines it with the coconut milk to cook the rice. Measure both liquids before adding them to the pot.

Watch the uncovered simmer

Boil first: bring the mixture to the boil over high heat, then turn the heat down immediately to low. Keep the pot uncovered for the specified 15-minute simmer.

Surface cue: the method says to wait until the whole surface of the liquid is rippling before covering the pot. Once the lid is on, turn off the heat straight away.

The resting stage matters

Resting: leave the covered pot undisturbed for at least 20 minutes after switching off the heat. The rice continues to settle and steam in the residual heat.

Fluffing: use a fork after turning off the heat, then cover the pot again for the rest. Avoid stirring repeatedly, which can break up the grains.

Serving ideas

Serve the rice warm alongside a curry, stir-fried vegetables or a savoury main, letting it take up any sauce on the plate. Its coconut flavour also works with simply seasoned dishes.

For a more balanced plate, pair a serving with vegetables and a protein-rich main rather than making the rice the only component.

Recipe notes & tips

• Rinse and drain the rice at least twice, as directed, to wash away excess starch.
• Keep the soaking time within the stated 10–15 minutes.
• Use low heat for the uncovered simmer after bringing the mixture to the boil.
• Follow the surface cue and cover the pot when the liquid is rippling across the surface.
• Leave the covered rice undisturbed for at least 20 minutes before serving.

Variations

• Add pandan: place a pandan leaf in the pot while the rice cooks, then remove it before serving.
• Add ginger: include a few slices in the cooking liquid for a gentle, aromatic note.
• Finish with herbs: scatter chopped coriander over the rice just before serving.
• Add lime: serve with a little lime zest or a squeeze of juice for a brighter finish.

Common mistakes to avoid

• Skipping the rinse: excess surface starch can make the rice sticky; wash and drain it at least twice.
• Leaving the rice to soak too long: stick to the recipe’s 10–15-minute soak.
• Keeping the heat high: reduce it to low as soon as the pot comes to the boil.
• Covering too early: wait until the whole liquid surface is rippling before putting on the lid.
• Lifting the lid during the rest: keep the pot covered and undisturbed for at least 20 minutes.

How to store

Cool any leftover rice promptly and refrigerate it in a covered container for up to 2 days. Reheat until steaming hot throughout, adding a small splash of water if it seems dry.

Frequently asked questions