Creamy Coconut Milk Rice
Coconut milk rice is the side dish you didn’t know you needed, fluffy and subtly sweet, just creamy enough to round out a spicy meal. It cooks in one pot in about 25 minutes.
It asks almost nothing of you while it simmers. You stir a few things together, cover the pot, and let the heat do the rest.
What Makes This Coconut Rice So Good
The rice soaks up all the richness of the coconut milk, but it doesn’t turn into a heavy, sticky mass. Rinsing the grains and giving them a short rest after cooking keeps the texture light and separate.
That gentle sweetness from the coconut milk makes it a natural partner for anything with heat, from curries to grilled jerk chicken. It cools and complements without stealing the spotlight.
Ingredients
- 1 cup jasmine rice: rinsing washes away loose starch so the grains stay separate
- 1 (13.5 oz) can full-fat coconut milk: not light, the fat is what makes it creamy
- 1/2 cup water: helps the rice cook through without scorching
- 1/2 tsp salt: fine sea salt works well here
- 1 lime, zested: optional, for a bright finish
Variations / Substitutions
- Light coconut milk: you can use it, but the rice will be thinner and less creamy
- Add aromatics: toss in a smashed lemongrass stalk, a 1-inch piece of ginger, or 2 kaffir lime leaves while the rice simmers, then fish them out before serving
- Swap lime for fresh cilantro: stir chopped leaves through the rice just before serving
- For a sweet twist: turn the leftovers into a quick Coconut Rice Pudding by simmering with a little brown sugar and extra coconut milk
How To Make Coconut Milk Rice
Step 1: Rinse the Rice
Rinse 1 cup jasmine rice in a fine-mesh strainer under cold running water. Swish it with your fingers for about 30 seconds, until the water runs almost clear.
Clear water means you’ve washed away the loose surface starch that can turn rice gummy. Shake the strainer gently so the grains drain well.
Step 2: Simmer the Rice
Combine the rinsed rice, the whole can of coconut milk, 1/2 cup water, and 1/2 tsp salt in a medium saucepan. Bring it to a boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer for 18 to 20 minutes.
You’ll know it’s ready when the liquid has absorbed and little steam holes dot the surface. Resist the urge to lift the lid during cooking, the steam trapped inside is what finishes the rice.
Step 3: Fluff and Finish with Lime
Remove the pot from the heat and let it sit, still covered, for 5 minutes. Then take off the lid, fluff the rice gently with a fork, and scatter the lime zest over the top.
The rice should look pearly white and separate, with the zest adding tiny flecks of green. Serve it straight from the pot while it’s steaming.
A Few Notes Before You Start
- Shake the coconut milk can well before opening. The fat often separates from the liquid, and you want it evenly mixed.
- Use a heavy-bottomed saucepan and keep the heat low. Thin pots can scorch the bottom before the rice is done.
- Leftover rice is perfect for a quick fried rice the next day. It dries out a bit in the fridge, which helps it crisp up nicely.
Cook times for different rice varieties:
| Rice variety | Cook time |
|---|---|
| Jasmine | 18 to 20 minutes |
| Basmati | 18 to 20 minutes |
| Long-grain white | 15 to 18 minutes |
Storing Leftovers
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Reheating: Add a splash of water, cover loosely, and microwave in short bursts, fluffing halfway.
- Serve cold: The rice works well in grain bowls or salads straight from the fridge.
What Goes Well With Coconut Rice
This subtly sweet rice is best next to something with a kick. Spoon it under a ladle of Thai green curry, where the cool coconut soothes the heat. It catches smoky drippings under a piece of grilled jerk chicken beautifully. Or plate it alongside teriyaki-glazed salmon for a sweet and savory contrast.
Frequently Asked Questions
Can I use brown rice?
Yes, but you’ll need more liquid and patience. Use 1 cup water instead of 1/2 cup, and simmer covered for 40 to 45 minutes.
Can I make this in a rice cooker?
Yes. Use the same ratio of rice, coconut milk, water, and salt, and cook on the white rice setting. The texture may be a little stickier, but it works.
How do I double the recipe?
Double everything except the water, use 3/4 cup water for 2 cups rice. Keep the simmer time the same, but use a larger pot so the rice cooks evenly.
Creamy Coconut Milk Rice Recipe
Ingredients
Method
- Rinse the rice in a fine-mesh strainer under cold water until the water runs almost clear, about 30 seconds.
- Combine the rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 18 to 20 minutes until liquid is absorbed.
- Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork, scatter lime zest over the top, and serve.
