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    Published May 15, 2024. This post may contain affiliate links. Please read my disclosure policy.

    This easy-to-prepare Coconut Rice Recipe has only 3 ingredients and is jam-packed with delicious creamy coconut flavors. My wife and daughter love this simple-to-make side dish and request it often.

    We are a rice-eating family, and the more different ways I can prepare it, the better. It’s easy and quick to cook and always filling. If your family is the same, try my Egg-Fried Rice or Risotto.

    coconut rice in a bowl


     

    Coconut Rice

    Coconut rice is a simple side dish of long or short-grain rice cooked in coconut milk and water. The result is a slightly sweet, coconut-flavored rice that can be served with any main entrée. I sought to prepare this rice very simply and in the style of Mozambique.

    There are many different takes on coconut rice. Some are sweetened with sugar, while others are finished with cilantro. I kept it simple and used minimal ingredients to keep the coconut flavors front and center.

    Ingredients and Substitutions

    coconut rice ingredients
    • Rice – Any long-grain rice like jasmine will work. Short-grain rice will also work.  
    • Coconut Milk – I used canned, full-fat, unsweetened coconut milk. You can use reduced fat.
    • Water – Plain tap water is fine to use.

    How to Make Coconut Rice

    Add the coconut milk and water to a medium-sized sauce pot and boil over high heat.

    boiling coconut milk and water

    In the meantime, add the rice to a medium-sized saucepot over medium heat and toast the rice while constantly stirring for 4 to 5 minutes. The rice will go from cloudy in color to white, but not browned in any way.

    toasting rice in a pot

    Once the liquid is boiling, stir it into the toasted rice and bring it to a boil.

    adding milk to a pot of rice

    Stir the rice, place on a lid, and simmer over low heat for 12 to 14 minutes or until the rice is cooked.

    adding a lid to a pot

    Turn off the heat, remove the lid, and break up the rice using a fork. Let the rice stand for 3 to 4 minutes.

    cooked coconut rice

    Serve the rice with an optional garnish of toasted coconut.

    coconut rice with toasted coconut

    Make-Ahead and Storage

    Make-Ahead: You can make this recipe up to 30 minutes ahead. Keep it warm by keeping a lid on it until ready to serve.

    How to Store: Once cooled, cover and keep in the refrigerator for up to 4 days. Cover and freeze it for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.

    How to Reheat: I find that the best way to reheat rice is in the microwave. It keeps it light and fluffy, and you do not need to add anything.

    Chef Billy Parisi

    Chef Notes + Tips

    • When you add the hot liquid to the pot of rice, it will bubble up the pot quite a bit
    • You toast the rice to make it cook quicker and to help prevent it from clumping and overcooking.
    • For a twist, turn any leftover coconut rice into rice pudding.

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    Let's Cook - Chef Billy Parisi

    Coconut Rice Recipe

    This easy-to-prepare Coconut Rice Recipe has only 3 ingredients and is jam-packed with delicious creamy coconut flavors.
    Servings: 6
    Prep Time: 5 minutes
    Cook Time: 20 minutes

    Ingredients 

    • 13.5 ounce can full-fat coconut milk, about 1 ¾ cup
    • 2 cups water
    • 2 cups long-grain rice
    • toasted coconut, optional

    Instructions

    • Add the coconut milk and water to a medium-sized sauce pot and bring it to a boil over high heat.
    • In the meantime, add the rice to a medium-sized saucepot over medium heat and toast the rice while constantly stirring for 4 to 5 minutes. The rice will go from cloudy in color to white, but not browned in any way.
    • Once the liquid is boiling, stir it into the toasted rice and bring it to a boil.
    • Stir the rice, place on a lid, and simmer over low heat for 12 to 14 minutes or until the rice is cooked.
    • Turn off the heat, remove the lid, and break up the rice using a fork. Let the rice stand for 3 to 4 minutes.
    • Serve the rice with an optional garnish of toasted coconut.

    Notes

    Make-Ahead: You can make this recipe up to 30 minutes ahead. Keep it warm by keeping a lid on it until ready to serve.
    How to Store: Once cooled, cover and keep in the refrigerator for up to 4 days. Cover and freeze it for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
    How to Reheat: I find that the best way to reheat rice is in the microwave. It keeps it light and fluffy, and you do not need to add anything.
    When you add the hot liquid to the pot of rice, it will bubble up the pot quite a bit
    You toast the rice to make it cook quicker and to help prevent it from clumping and overcooking.
    For a twist, turn any leftover coconut rice into rice pudding.

    Nutrition

    Calories: 351kcalCarbohydrates: 51gProtein: 6gFat: 14gSaturated Fat: 12gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 15mgPotassium: 211mgFiber: 1gSugar: 0.1gVitamin C: 1mgCalcium: 31mgIron: 3mg
    Course: Side Dish
    Cuisine: Mozambican