It’s no secret that we’ve got a thing for curries, soups, bowls, and beyond! So it was only a matter of time before we shared a recipe for their perfect sidekick: coconut rice!
Just 1 pot, 30 minutes, and 3 ingredients required for this versatile side dish. Let us show you how it’s done!
Origins of Coconut Rice
Coconut rice is enjoyed in many regions around the world, especially in tropical areas where coconuts are grown. Some versions are more savory, while others are more sweet.
While we don’t claim to be experts on the different variations, our version seems to most closely resemble the flavors and ingredients of Thai coconut rice, but with our own twist!
What Makes Ours Different?
- Options to use white or brown rice
- Lightly sweetened
- The secret ingredient, you ask? It’s infused with coconut water for more coconut flavor without being too rich!
You can find a more traditional recipe from Hot Thai Kitchen.
We hope you LOVE this coconut rice! It’s:
It’s the perfect side dish when you want something easy but a little more special than plain rice. And it pairs especially well alongside other Thai-inspired recipes.
What to Serve with Coconut Rice
- Thai Yellow Coconut Curry with Mango
- Vibrant Coconut Green Curry
- Easy 1-Pot Massaman Curry
- Coconut Curried Greens (30 minutes!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Perfect Coconut Rice (with a Secret Ingredient!)
- 1 cup jasmine, basmati, or long grain white rice (or sub brown rice* — see notes)
- 1 cup light coconut milk (canned)
- 1 cup water (or coconut water for more intense coconut flavor)
- 1/4 tsp sea salt
- 1 tsp organic cane sugar* (optional for sweet rice — leave out if using coconut water)
- 2 Tbsp desiccated or unsweetened shredded coconut (optional // for more coconut flavor and a bit of texture)
FOR SERVING optional
- Finely minced cilantro
- Lightly toasted coconut flakes
- Add rice, coconut milk, water (or coconut water), sea salt, sugar (optional), and desiccated or shredded coconut (optional), to a large saucepan and bring to a boil over high heat. Once boiling, lower heat to a simmer and cover. Ensure it’s simmering and not boiling or the rice can cook too quickly.
- Simmer until water is completely absorbed and rice is tender — about 20-25 minutes (will depend on type, size, and freshness of rice). Drain off excess water if there is any (there shouldn’t be).
- I like to turn off the heat, remove the lid, fluff with a fork, put the lid back on, and let rest for 10 minutes so the moisture redistributes to prevent mushy rice. Taste test and add additional salt if desired. This rice is delicious alongside curries, soups, bowls, and more! Option to garnish with cilantro and lightly toasted coconut flakes.
- Store cooled leftovers covered in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop with a little oil or water until warm.
*Find our Instant Pot version here.
*Nutrition information is a rough estimate calculated with unfortified rice and without optional ingredients.
*We enjoyed the taste without sweetener but think most people would prefer it.
*We tried maple syrup but felt the flavors were not complementary — not sweet enough at a small amount, and when enough was added to achieve the right sweetness, it tasted like a dessert, not a savory dish.
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