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Coconut Rice

Easy Coconut Rice

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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3 cups (6 ½ cup servings) 1x


This coconut rice recipe comes out fluffy and scented with delicate flavor! Here are two variations how to make coconut rice.


  • 1 cup long grain white rice (jasmine or other)
  • 1 1/2 cups water OR 3/4 cup full fat canned coconut milk (stirred before using)* plus 1/2 cup water
  • 1/4 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 to 2 tablespoons unrefined coconut oil (optional; see notes*)
  • Optional flavor adders: zest of 1 lime, sliced green onions


  1. Rinse the rice under cold water in a fine mesh strainer for 1 minute. Shake dry.
  2. Place the rice, liquid (water or coconut milk plus water), kosher salt, and sugar in a medium saucepan. Bring to a boil. Once boiling, reduce the heat to a simmer where it is lightly bubbling. Cover and simmer 13 to 15 minutes until the liquid is absorbed (you can quickly uncover and check to make sure it’s at a steady simmer during the cook time). Check by pulling back the rice grains with a fork, then remove from the heat.
  3. Allow to stand for 10 minutes, which completes the rice cooking process. Uncover and fluff with a fork. If you cooked with water only, stir in 2 tablespoons unrefined coconut oil (or use 1 tablespoon or omit if cooking with coconut milk).


*For a subtle front-end coconut flavor, use water only and stir in coconut oil. For a subtle backend flavor, cook in coconut milk and water. For the most robust flavor, cook with coconut milk and water, and stir in 1 tablespoon unrefined coconut oil. Unrefined oil is important because it has the most forward coconut flavor (go to Refined vs Unrefined Coconut Oil).

  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Rice
  • Diet: Vegan