Coconut Rice

Total Time:
20 min
5 min
15 min

6 servings


Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.

Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.

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    19 Reviews
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    Very Good
    I should have read all of the reviews before making this rice. The liquid to rice ratio is off and as a result the rice was crunchy- yuck! Also, there was really no coconut flavor at all. Skip this one and find another recipe.
    I LOVE this rice! It's sweet and creamy... but not too much so, you can still pair it with savory foods. I like to serve it with thai peanut chicken. :
    I add about 1 table spoon of Mae Ploy Sweet Chili sauce.
    Tasty, and fast & easy to make. I added some diced red pepper and a bit of chicken bouillon, then topped the cooked rice with scallions. This recipe calls for a cup of coconut milk, and a can is a bit more than a cup...if you want more intense coconut flavor I would just use the complete can of milk and less water. It's a great side dish- I had this with sauted asian greens.
    Not enough coconut flavor for my taste. Mine turned out a little too salty. I tried the recipe from the link that "c" posted and I thought it was way better.
    it has that great coconut taste
    This rice is perfect; light and fluffy with a delicious, mild flavor. I added just a tablespoon of sugar and sprinkled fresh-cut mango over the top just before serving! Absolutely wonderful!
    I made this last night for my husband and we loved it! I did add 1 tablespoon of shredded coconut and I think that made it great! Definitely will be making this again!
    This rice is just what I was looking for. Per other reviewer's recommendations I also opted to include fresh coconut and a little butter. Then when it was done I also stirred in just a touch of sugar and it was great. I served this under some spicy mango shrimp and it's very tasty!
    But I recommend adding about a tablespoon of shredded coconut and some butter to it while it's cooking. I also toasted some coconut and put it on top right before serving, added a lot of flavor.
    The first time I made this rice, I accidentally bought cream of coconut instead of coconut milk. Because I didn't have time to run back to the store, I heated some cream of coconut, mixed it with milk, and used 1 cup of it in place of the coconut milk and the rice turned out delicious.
     The second time I made it, I bought the coconut milk and prepared as directed and found it pretty bland. I'll definitely make it with cream of coconut in the future.
    I made this in a rice cooker and then added some shredded toasted coconut to it and it fixed the whole- non coconut taste problem.
    Loved this quick easy recipe great spin for moist rice and great leftovers for quick rice pudding dessert!
     loved it!
    I make my coconut rice using chicken broth & not water. I also like to add shredded coconut & serve w/ toasted coconut on top
    We loved the recipe, but the rice to liquid ratio is off. I followed the recipe and when I checked the rice it was not done. After reading the instructions for the rice, the liquid is 2 parts to 1 part rice. The recipe calls for almost equal portions.
    This rice is simple and excellent. It goes well with a good chutney relish hot or cold.
    This certainly was easy. But I was disappointed because while there was a faint fragrance of coconut, there was absolutely no tatse of the coconut.
    I added a little freshly ground nutmeg and used the leftovers to make rice pudding which was also excellent.
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