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!
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 — this simple 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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Easy Coconut Milk Rice
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. I make a big batch at least once a week in my rice cooker. 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 easy to make another batch.
NOTE: To be clear, when I say “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.
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 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.
- Add the zest and juice of two limes, plus chopped cilantro to taste, and you’ve got a cilantro lime rice that rivals Chipotle. (Honestly, I think it’s 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!
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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!
Ingredients
- 2 cups jasmine rice
- 1 can coconut milk
- 2 cups water
- 1 teaspoon salt
Instructions
- Shake up the can of coconut milk before opening. Combine coconut milk, water, rice and salt in the bowl of your rice cooker.
- Set the rice cooker to the quick cook setting and start the cycle. If your rice cooker does not have this setting, just use the shortest setting available.
- To cook it on the stove top, combine the ingredients above in a large pot and bring to a boil. Cover and reduce heat. Simmer for 22 minutes.
Coconut Lime Quinoa
If you like this coconut milk rice, I think you’ll adore this coconut lime quinoa 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!
Updated from the archives — originally posted in September 2013
Alisha S. says
For 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
Thanks 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
Thanks 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
Can you use coconut milk in the carton? My husband is lactose intolerant and drinks coconut milk that I buy at Kroger.
Tara @ Unsophisticook says
Hi 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
Oh, 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
It 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
This 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
I 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
I 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
Hi 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
I’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
Sorry if that’s unclear, Bobbi. The lime juice and cilantro are optional and should be added to the cooked rice if desired.
GJ says
Wow!!!!!! 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
Thanks, 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
I 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
Mmmm!!! This sounds great! I would love some right about now!!!