Need an easy weeknight side dish idea? This simple coconut milk rice recipe is a total family favorite. Savory, with a very mild coconut flavor, it’s also the perfect base for tacos, fried rice, meal prep bowls, and more!
Coconut Milk Rice
Let me introduce you to what is probably the single most-often-prepared side in my kitchen: coconut milk rice! Hands down, it was the dish that I missed the most when we did a Whole30. Seriously… not cheese, not cream in my coffee, not bread, not even chocolate — it was this EASY COCONUT RICE.
I’m certain some of you are shaking your heads right now, saying, “Ugh, I hate coconut.” To that I say, TRY IT before you write it off! This coconut rice doesn’t have an in-your-face coconutty taste. It’s just slightly creamy, almost buttery, with a savory flavor that has just the barest hint of sweetness. In fact, if you didn’t already know it has coconut milk in it, you’d probably never be able to guess the “special” ingredient.
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Coconut Rice With Coconut Milk
Coconut rice is an ideal meal prep recipe. We like it both hot and cold, and it keeps well in the refrigerator for up to a week, though it rarely lasts that long around here. I make a big batch at least once a week in my rice cooker. But don’t worry if you don’t have one, I’ve got stovetop instructions for you, as well!
In fact, my teenage boys ask for it by name. They heat it up in the stove top and douse it with sriracha sauce for an after school snack. And I don’t even complain about it… Because it’s a relatively frugal recipe. And I’m telling you, I’m ALL about saving money on food wherever I can, because these boys can EAT! Plus I know it’s super quick and easy to make another batch.
Cooking Rice in Coconut Milk
NOTE: To be clear, when it comes to cooking rice in coconut milk, I’m referring to the coconut milk that comes in a can, NOT the refrigerated coconut milk beverage. That’s a totally different animal and will produce very different results.
The full fat canned variety is my coconut milk of choice, but the light version can be substituted without affecting the outcome. I buy it by the case at Costco (along with rice because we make this so often!), but you can also find it with the Asian ingredients at any grocery store.
Coconut Milk Rice Recipe Variations
We never get bored with this coconut rice recipe, because it’s super flexible. Some variations to try:
- Swap the jasmine rice for your favorite brown rice (here’s mine).
- Use coconut water instead of tap water for a stronger coconut flavor. Or stir in a cup of toasted coconut!
- Add the zest and juice of two limes, plus chopped cilantro to taste, and you’ve got a coconut cilantro rice that rivals Chipotle’s cilantro lime rice. (Honestly, I think coconut lime rice is even BETTER!)
- Eat it plain or use it as a base for tacos or burrito bowls.
- Make the best ever fried rice with it.
- Use it in your favorite meal prep recipes.
I could keep going on and on and on. Whatever you use it for, just try it — and then come back to let me know what YOU think!
PIN IT NOW! CLICK HERE TO ADD THIS COCONUT MILK RICE RECIPE TO YOUR MEAL PREP RECIPES BOARD ON PINTEREST! Need an easy weeknight side dish idea? This simple coconut milk rice recipe is a total family favorite. Savory, with a very mild coconut flavor, it's also the perfect base for tacos, fried rice, meal prep bowls and more! Stovetop Coconut Milk Rice: To cook this coconut rice on the stove top, combine the ingredients above in a large pot and bring to a boil. Cover and reduce heat to low. Simmer for 22 minutes.
Easy Coconut Milk Rice
Ingredients
Instructions
Nutrition Information:
Yield: 8 servings
Serving Size: 3/4 cup
Amount Per Serving:
Calories: 241 Total Fat: 9.1g Saturated Fat: 7.5g Cholesterol: 0mg Sodium: 278.7mg Carbohydrates: 35.3g Fiber: 0.5g Sugar: 0.6g Protein: 3.8g
Easy Dinner Recipes To Try with Coconut Rice:
- This copycat Chipotle slow cooker beef barbacoa recipe smells ah-mazing and tastes even better! Perfect for tacos, burrito bowls, tostadas, and so much more…
- With only 6 ingredients, these Asian meatballs are easy to make and a total crowd pleaser… Finished in the slow cooker, they perform double duty as a game day appetizer or as an easy weeknight dinner when served over coconut milk rice!
- This grilled honey lime chicken recipe is my favorite way to get out of a chicken breast rut! Flavorful and juicy, thanks to a simple 5-ingredient honey lime marinade…
Coconut Lime Quinoa
If you like this coconut milk rice, I think you’ll adore this coconut quinoa with lime zest recipe! It’s another go-to weeknight side dish that doubles as an excellent meal prep recipe…
I’d love to see how your coconut milk rice turns out… Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
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Beth Klosterboer says
March 23, 2019 at 10:13 amYumm this is so good with any dish, especially asian cuisine!
Katie Wyllie says
March 23, 2019 at 6:34 amWe LOVE jasmine rice! Adding this to next week’s menu!
Sommer says
March 22, 2019 at 10:05 pmLove what the coconut milk adds to the rice!
Valentina says
March 22, 2019 at 5:48 pmWhat a delicious rice recipe.
Valentina says
March 14, 2019 at 11:42 amI’ve made rice with coconut water, but not the milk. Yum! I bet it adds a delicious creaminess, and makes it a bit more hearty. I’m trying it!
Stephanie says
March 14, 2019 at 10:14 amI love this idea. I always seem to have leftover coconut milk in the fridge so can’t wait to try this.
Lauren says
March 14, 2019 at 10:13 amCoconut rice is a staple around here! I haven’t made it in a rice cooker before but I just got one and will have to try this out!
Julia says
March 14, 2019 at 10:10 amWhat a delicious and easy to make side!
Jacqueline Debono says
March 14, 2019 at 9:39 amI love this idea! I have a rice cooker and cook rice quite often, but never with coconut milk! Can’t wait to try it. It would be good with curry too!
Tisha says
January 29, 2019 at 6:41 pmI love coconut so this coconut rice is definitely right up my alley! I also love that you use coconut water instead of tap to enhance the taste! Can’t wait to try it!
Tayler Ross says
January 29, 2019 at 6:08 pmI just love how simple this recipe is! This might just be our new go to side dish option!
Alisha S. says
July 20, 2017 at 12:32 pmFor how long would you recommend cooking this in the Instant Pot? I am still learning how to convert recipes to Instant Pot times and am afraid I’ve not mastered rice yet. Thank you for sharing this recipe! It looks and sounds delicious!
Corina says
March 15, 2016 at 6:01 pmThanks for this recipe. I’ve made it several times and it’s delicious! It’s become my go-to. I love to eat it with Deconstructed Samosas from Nom Nom Paleo. YUM!!
Tara @ Unsophisticook says
March 16, 2016 at 10:17 amThanks for stopping by, Corina — so glad you love it! It’s still one of my go-to recipes. I love that you can just make a huge batch and use it all week long since it reheats so well. I just looked up that Deconstructed Samosas recipe, and I’m definitely going to try it…
P.S. Stay tuned, I’m going to be sharing a similar recipe for Cilantro Lime Quinoa next week!
Rolanda Hansler says
June 24, 2015 at 5:48 pmCan you use coconut milk in the carton? My husband is lactose intolerant and drinks coconut milk that I buy at Kroger.
Tara @ Unsophisticook says
June 25, 2015 at 9:21 amHi Rolanda — great question! Refrigerated coconut milk is more of a beverage than a cooking ingredient. It’s been watered down and usually has other additives, including sweeteners. I’d definitely recommend sticking with the canned variety for this recipe.
Coconut Milk says
June 28, 2014 at 4:27 pmOh, thank you very much for posting this! It is going to aid me when I research Coconut Milk at the grocery store! So Cool!
Shanna says
November 8, 2013 at 2:42 amIt turned out great! I served it with your Honey Lime Chicken (that marinated for well over 24 hours due to circumstances) and candied carrots. Calrose rice produces a very sticky yield not dissimilar from sushi rice. The Wal-Mart in Fairbanks doesn’t ‘t carry the Thai Kitchen Organic Coconut Milk. But thankfully they had Imperial Dragon Coconut Milk in a 13.5-oz. can. Other than that, I opted to make the recipe as it is written with the fresh lime juice and zest. When I said I didn’t care for zest I think what I meant was, “I have bottled lime juice on hand, I’ve never zested anything before and I’m scared.” I am so glad I faced my fear and bought a zester today. I thought the lime flavor might have been a bit strong but my boyfriend said it complemented the other flavors nicely. Dinner was a huge hit. Thank you!
Shanna says
November 7, 2013 at 12:37 amThis recipe sounds amazing. Please clarify a few questions. First, how many ounces of coconut milk are in the can you use? Also, since I have only California calrose rice on hand instead of jasmine, are the proportions of water and coconut milk consistent? Lastly, I don’t have any limes but I do have lime juice. How much lime juice do two small limes produce? I know I’ll be missing the zest but I’m not a huge fan of it. Does the zest greatly impact the flavor? Thank you very much!
Tara @ Unsophisticook says
November 7, 2013 at 10:10 amI typically use Thai Kitchen Organic Coconut Milk that comes in a 13.66-oz. can. I really like the flavor of lime, so that’s why I include the zest, but you can definitely leave it out. If you’re substituting lime juice for fresh limes, I’d go with about 3 tablespoons. If you leave out the zest, you may want to give it a taste and add another tablespoon of juice if necessary.
As far as using Calrose rice goes, it’s actually not a variety I’ve tried, but I think you should be able to go with the same ratios. If you have a chance, please come back and share your results!
Sharon says
February 17, 2018 at 12:55 pmI wonder if the proportions will work with Calrose rice (which is a standard Japanese rice) since normal rations are 1:1. It feels like it would end up soupy with an extra 13.66 oz. of liquid. Please post if this works because I’m interested to try this recipe.
And what kind of rice do you use that you buy from Costco? Maybe it would be worth just buying that rice instead.
Tara @ Unsophisticook says
February 19, 2018 at 5:09 pmHi Sharon! I wish I could help with the Calrose rice, but it’s something I still haven’t tried. It definitely sounds like it would need some adjustments though. Maybe start with just half a can of the coconut milk and 1 cup of water and go from there?
I last bought the Royal Organic Sona Masoori Rice at Costco. At the time it was $14.49 for a 20-lb. bag, so definitely a good deal! I’ve heard they carry an organic brown rice now, too, so I’ll be comparing prices when this runs out.
Bobbi says
October 22, 2013 at 10:07 pmI’m confused as to whether the limes and cilantro are to be added before or after the rice is cooked. Sounds great!
Tara @ Unsophisticook says
October 22, 2013 at 10:13 pmSorry if that’s unclear, Bobbi. The lime juice and cilantro are optional and should be added to the cooked rice if desired.
GJ says
October 7, 2013 at 5:36 pmWow!!!!!! I am so trying this…… My children and I love the rice from Chipotle and this seems similar. You have great simple dishes…. Thanks
Tara @ Unsophisticook says
October 7, 2013 at 7:51 pmThanks, GJ! It is very similar to Chipotle’s rice, with a little added richness from the coconut milk. I actually like it better!
Brenda @ a farmgirl's dabbles says
September 26, 2013 at 11:11 pmI love adding different flavors to rice – love this one with coconut! (And I want the lime and cilantro, too!)
Robyn Stone | Add a Pinch says
September 24, 2013 at 2:05 pmMmmm!!! This sounds great! I would love some right about now!!!