Coconut Rice

Ingredients

• 370 g (2 cups)jasmine rice
• 400 ml (13.5 oz; 1 can)coconut milk
• 355 ml (1½ cups)coconut water (or water)
• 2.5 g (½ teaspoon), or to tastesalt
• 4 g (1 teaspoon)sugar
• 20 g (¼ cup)shredded coconut, toasted

Instructions

1. 1

   Rinse the rice

   Rinse the rice under cold water, drain it well and set it aside.

2. 2

   Cook the rice

   Put the coconut milk, coconut water, salt and sugar in a medium saucepan. Bring to the boil over medium heat, stirring occasionally. Add the rice and bring the mixture back to the boil. Turn the heat to low, cover and simmer for 18–20 minutes, or until the rice is tender. Leave it to stand for 5 minutes.

3. 3

   Finish the dish

   Fluff the rice with a fork and scatter the toasted coconut over the top.

What is coconut rice?

Coconut rice is rice cooked in coconut milk, sometimes with water or coconut water, rather than plain water alone. It is enjoyed in different forms across regions where rice and coconut are everyday ingredients.

This Thai-inspired version uses jasmine rice, whose fragrance complements the coconut. A little sugar rounds out the flavour, while toasted coconut adds a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 282 calories, 4g protein, 41g carbs, 12g fat.

Most of the carbohydrates come from the jasmine rice, while the coconut milk supplies most of the fat. The rice provides some protein, and the coconut contributes a smaller amount. Pair a serving with vegetables and a protein-rich main for a more balanced plate.

Choose the right ingredients

Jasmine rice: its naturally aromatic grains suit the coconut base. Rinsing first removes excess surface starch and helps the cooked grains stay distinct.

Coconut milk: shake or stir the can before measuring so the thicker cream and liquid are evenly mixed. Coconut water gives the cooking liquid a lighter, subtly sweet note; plain water works too.

Get the simmer right

Starting at a boil: stir the coconut milk mixture occasionally as it heats so it does not catch on the bottom of the pan. Add the rice only once the liquid has reached a boil.

Low heat: after the mixture returns to the boil, cover the pan and reduce the heat. Keep the simmer gentle for 18–20 minutes rather than lifting the lid repeatedly.

Check the texture

Tender grains: the rice is ready when it is soft through the centre and the cooking liquid has been absorbed. If it still feels firm, keep the lid on and give it a little more time over low heat.

Resting time: leave the covered rice off the heat for 5 minutes before fluffing. This allows the grains to settle and makes them easier to separate with a fork.

Toast the coconut

Toasted topping: use the toasted shredded coconut specified in the ingredients, then sprinkle it over the rice just before serving. Its crispness contrasts with the soft grains.

Keep the topping separate until serving if you want it to retain its texture, especially when making the rice ahead.

What to serve it with

Saucy mains: serve the rice alongside a curry, a coconut-based stew or a saucy stir-fry so it can soak up the juices.

Fresh sides: add steamed greens or a crisp vegetable salad to bring a fresh contrast to the rich, fragrant rice.

Recipe notes & tips

• Rinse the rice until the water runs clearer, then drain it thoroughly.
• Stir the coconut milk mixture now and then as it comes to the boil.
• Keep the heat low and the lid on during the covered simmer.
• Let the cooked rice rest for 5 minutes before fluffing.
• Add the toasted coconut just before serving to keep it crisp.

Variations

• Use water: replace the coconut water with the same amount of regular water.
• Add lime: serve with a little lime zest for a bright citrus note.
• Add herbs: scatter chopped coriander over the rice just before serving.
• Boost the aroma: add a pandan leaf to the cooking liquid and remove it before serving.
• Make it savoury: omit the sugar for a less sweet-tasting side.

Common mistakes to avoid

• Skipping the rinse: excess surface starch can make the grains stick; rinse and drain the rice before cooking.
• Using high heat throughout: the coconut mixture can catch on the pan; reduce the heat to low once it returns to the boil.
• Lifting the lid repeatedly: this releases steam and interrupts cooking; keep the pan covered during the simmer.
• Skipping the rest: the rice may be harder to fluff evenly; leave it covered for 5 minutes after cooking.
• Adding the topping too early: toasted coconut can lose its crispness; sprinkle it on just before serving.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat until piping hot, adding a small splash of water if the rice seems dry, and fluff before serving.

Frequently asked questions