This easy coconut rice is fluffy, fragrant, and made with simple ingredients like jasmine rice and creamy coconut milk for the perfect balance of richness and subtle sweetness. It’s a quick, versatile side dish that pairs beautifully with chicken, beef, seafood, or your favorite weeknight dinners.

Easy Coconut Rice Recipe

When I make any kind of stir fry, this easy coconut rice recipe is my go-to. Not only do I love the flavor, but I love how simple it is to make with just a few pantry staples. The coconut milk adds a subtle richness that pairs perfectly with bold, savory dishes without overpowering them. It’s fluffy, lightly creamy, and honestly requires next to zero effort. I also love that I can pop it in the fridge and it stores well, and I can use it for meal prep for days.

The Cowboys’ Rating: 8/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Are in Coconut Rice?

Jasmine Rice – You can use any type of rice, but I feel like I need to tell you, Jasmine rice is THE best for this recipe. Jasmine rice is a fragrant Thai rice that is aromatic and considered to be a “long-grain” rice. Each grain is about four times as long as it is wide. I have tried this recipe with brown rice, white rice and Jasmine rice, and the texture and flavor were overall better with Jasmine rice.
Coconut Milk – Just grab a can of unsweetened coconut milk while you’re at the grocery store and you have the major ingredient for this recipe.
Water
Sugar – To add just a hint of sweetness to the rice, you add just a tablespoon of sugar.

Tools You’ll Need

How to Make Easy Coconut Rice

In a medium saucepan, add all ingredients together.
Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 15–20 minutes until water is absorbed.
Remove from heat and let sit, covered, for 5–10 minutes before fluffing with a fork.
Serve and enjoy!

Tips and Substitutions

Brown Rice – As previously mentioned, you can use any variety of rice, but I think Jasmine rice is the best in this recipe. You might have to adjust the water ratio if you use a different kind of rice.
When cooking rice, to make sure that the bottom doesn’t burn, make sure to stir frequently and scrape the bottoms when stirring.
If the rice appears to be “too dry,” add a little more water and simmer for a few minutes longer.

Storage and Freezing

Storage:
Allow the coconut rice to cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days.

Reheating:
Reheat in the microwave in 30–45 second intervals, stirring between each, until warmed through. For best texture, add a splash of water or coconut milk before reheating to keep the rice fluffy and moist.

Freezing:
Allow the coconut rice to cool completely, then transfer it to a freezer-safe, airtight container or freezer bag. Press out as much air as possible and freeze for up to 2 months for best quality.

Reheating from Frozen:
Thaw overnight in the refrigerator or reheat directly from frozen in the microwave. Add a splash of water or coconut milk, cover loosely, and heat in 45–60 second intervals, stirring between each, until hot and fluffy again.

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