Learn how to make restaurant-worthy 🥥🍚 Coconut Rice at home the EASY way in just 30 minutes! With only a handful of simple ingredients you’ll enjoy coconut rice that’s creamy, fluffy, and the PERFECT side dish that compliments so many recipes!

A wooden bowl filled with cooked white rice garnished with chopped herbs and toasted coconut, with two metal serving spoons placed inside.

Easy Coconut Rice Recipe

Cooking coconut rice at home is so simple yet it can be so elusive for how to get just the right consistency, texture, and balance the natural sweetness of coconut milk.
That’s why I’m sharing my foolproof easy coconut recipe recipe that rivals any coconut rice you’d get in an Asian or Indian restaurant! Better-than-takeout recipes are my specialty.
This stovetop coconut rice has a fluffy texture, the perfect texture balance between not sticky or gloppy but also not soggy and dripping in coconut milk. I use just a teaspoon of sugar which I love because it plays into the natural sweetness from coconut milk.
Naturally vegan, gluten-free, and the perfect side side for so many dishes and cuisines including my fan favorite Thai Chicken Coconut Curry, Indian Butter Chicken, and Garlic Butter Chicken.

A green bowl filled with cooked white rice, garnished with chopped herbs and toasted bits, sits on a grey surface.

Simple Ingredients for Fluffy Coconut Rice

You can make substitutions based on what your goals are, and I give options below:

Rice – The star of the show! I only use jasmine rice for coconut rice. Long grain white rice or basmati rice may be substituted if you add ~1/4 cup of water. If you want to use brown rice, you’ll need to add about ~1/2 to 1 cup additional water since brown rice requires much more liquid to soften it. My takeaway: Use jasmine rice.
Coconut oil – Technically optional, but I use 1 tablespoon to coat the rice and help it from sticking and to seal in extra flavor. If not using coconut oil, consider another oil such as avocado oil, olive oil, or butter.
Coconut milk – The ideal is one 13.5 to 15-ounce can of unsweetened full fat coconut milk. Lite coconut milk in a can can be substituted but the rice won’t be as creamy, flavorful, and won’t be as good as what you get in a restaurant. You better believe they’re using full-fat! I do not recommend cream of coconut or coconut cream; both are very thick and can be very sweet depending on what exactly you’re working with. Save them for pina coladas. Coconut milk in a carton isn’t thick enough. My takeaway: Use a full-fat can of coconut milk.
Water or broth – I’ve seen recipes that use a 1:1 ratio of rice:coconut milk but for me, it’s a bit intense. Almost too much coconut flavor. So I like to use a cup of water or reduced-sodium vegetable broth in addition to the coconut milk.
Salt and sugar – Both bring out the best in this easy coconut rice recipe. The salt is obligatory and the sugar is more optional, but you can omit or reduce it if you really want to.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Overhead view of white rice in a bowl with a measuring cup, a bowl of broth, a bowl of coconut milk, dried onions, salt, sugar, and fresh parsley on a light surface.

How To Make Coconut Rice on the Stovetop

Rinse the rice in a colander or fine mesh strainer for a minute or two under cold water to remove excess starch. This helps the coconut rice cook up fluffier.
Melt the coconut oil in a large saucepan on the stovetop, add the rice, and stir to coat.
Add the coconut milk, water or broth, sugar, salt, bring to a boil, cover, and simmer for 15 minutes.
Turn off the heat and allow the rice to remain covered for an additional 10 minutes to finish steaming the rice, or until the liquid has been absorbed.
Uncover, fluff with a fork, and garnish with fresh herbs (cilantro, basil, or your favorites) toasted coconut, lime juice or lime zest, diced nuts and more.

Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.

Rice Cooker or Pressure Cooker

I haven’t ever made this rice recipe in a rice cooker (I don’t own one) nor in a pressure cooker such as an Instant Pot. You’ll need to do some online research because those recipes definitely exist, but this recipe was developed with the stovetop in mind, so you’ll need to make modifications.

▢ 1½ cups jasmine rice, I strongly recommend using jasmine rice and not substituting; read blog post Ingredients section about adding extra liquid for various other types of rice
▢ 1 tablespoon coconut oil, optional but recommended (may sub with olive oil, vegetable oil, canola oil, avocado oil, or unsalted butter)
▢ 13.5 ounce can coconut milk, full fat (I strongly recommend using full fat coconut milk in a can, ranging from 13 to 15 ounces rather than lite coconut milk; do not use coconut cream or cream of coconut because they’re too thick and too sweet)
▢ 1 cup water, (or use reduced sodium vegetable broth for more depth of savory flavor)
▢ 1 tablespoon granulated sugar, or to taste
▢ 1 teaspoon salt, or to taste
▢ Optional garnishes: Toasted shredded coconut, finely minced fresh cilantro or parsley, chopped peanuts or cashews, etc., to taste

To a colander, add the uncooked rice, and rinse it under cold running water for a minute or two, or until the water mostly runs clear. By rinsing off the surface starch, the rice will cook up with a nicer fluffier texture. Set aside momentarily.
To a large high-sided saucepan, add the coconut oil, and heat over medium-high heat to melt it.
Add the rice and stir the rice so it’s evenly coated in the oil.
Add the coconut milk, water or broth, sugar, salt, stir to combine, and bring to a gentle boil. Once boiling, cover with a lid, turn the heat to low, and allow the rice to simmer covered for 15 minutes.
After 15 minutes, turn the heat off and allow the rice to remain covered for 10 minutes and then remove the lid and fluff rice with a fork. Tip – This 10 minute resting period allows the rice to finish steaming which tenderizes it, and to allow all the liquid to be absorbed.
Too Wet/Soupy? – If after 10 minutes, all the liquid isn’t absorbed and it’s soupier than you want, turn the heat back on for a minute or two, and allow it to come to a simmer which will help some of the excess liquid steam off. I don’t expect this to be a problem but it’s easily solved. Keep in mind, rice will continue to absorb liquid as it rests so what appears a bit loose in the pot will always tighten up as time passes.Too Dry? – If you like rice to have a looser texture and be more brothy, you can add a couple tablespoons more of coconut milk, water, or broth, until desired consistency has been reached.
Taste the rice and if desired, add additional sugar or salt to taste, and optionally garnish with your favorite garnishes and serve.

Storage: Leftover rice will keep airtight in the fridge for up to 3-4 days. Reheat gently in the microwave for about 30 seconds, or as needed. If desired, add a splash of water or coconut milk if it’s harder/dryer than you prefer. Rice can also be frozen for up to 2-3 months in an airtight container. Thaw and reheat before serving; noting you will likely need to add a splash of water or coconut milk.

Serving: 1serving, Calories: 343cal, Carbohydrates: 43g, Protein: 5g, Fat: 18g, Saturated Fat: 15g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Sodium: 401mg, Potassium: 221mg, Fiber: 2g, Sugar: 4g, Vitamin C: 2mg, Calcium: 25mg, Iron: 1mg