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.
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!
P.S. Looking for a flavorful brown rice recipe that makes tender and fluffy brown rice with perfect results every single time? This Instant Pot brown rice is THE ONE!! And if you're just looking for another way to use your rice cooker, try this easy coconut quinoa.
Easy Coconut Milk Rice
Ingredients
- 2 cup jasmine rice, 16-oz. total*
- 1 13.66-oz. can of coconut milk
- 2 cup 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.
- 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.
Notes
Easy Dinner Recipes To Serve With Coconut Rice:
These simple dinner dishes pair perfectly with this fluffy coconut rice recipe:
- This delicious spicy shredded Instant Pot salsa chicken recipe is equally perfect for weeknight dinners and weekend meal prep Just 4 ingredients and under 40 minutes prep to table!
- 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...
Did you make this recipe?
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Macaria Valerie says
This coconut milk rice recipe looks absolutely amazing! I love how the creamy richness of the coconut milk takes a simple rice dish to the next level, adding both flavor and texture. The combination of sweetness and subtle coconut flavor sounds perfect for pairing with a variety of dishes, from curries to grilled veggies. The step-by-step instructions are super clear, making it easy to follow along. This is definitely going on my list of go-to side dishes for when I want something unique and delicious. Thanks for sharing such a tasty and versatile recipe—I can't wait to try it!
Jan says
Kosher salt or regular table salt ? Please advise. I SOOOO want to make this rice in my rice cooker soon.
Tara Kuczykowski says
Hi Jan - just regular table salt. Hope you love it!
Tere says
My rice cooker is on the small side - max is 3cups.
So I swapped to stovetop and am patiently waiting for it to come to a boil ....
A chefs I once worked with made this simple delight for over 120 guests.
I hope mine tastes as good.
BlueSkies, T
Jennifer says
This was SO delicious! I made it to have with seasoned black beans and chicken basil sausage and I think that’s our new favorite quick meal. I was nervous that the rice would come out mushy but it was perfect. I have an Aroma rice cooker and just used the white rice setting for the Jasmine rice and followed the directions exactly and am very impressed.
Jnet says
Absolutely the best rice...so easy...my son was just eating it out of the pot right after cooked...it even stays moist in the fridge and reheats BEAUTIFULLY!! This doesnt have a big coconut flavor and is not sweet...just added that FYI...it would go without about everything.
Tara Kuczykowski says
All reasons why we love it so much, too! My nephew HATED rice until he tried it, and now he asks my sister-in-law to make it at least twice a week…
judy says
I just made this for the first time, mis-read the instructions and used 1 cup of coconut milk + 2 cups water instead of 1 can + 2 cups water! But it still turned out delicious and texture was just right. A keeper recipe :)
Tara Kuczykowski says
So glad it still turned out, Judy!
Laurie Farber says
What is the Instant Pot recipe? I don't have a rice cooker, just the instant pot.
Maggie says
@Laurie Farber, My Instant Pot has a rice cooker setting, so I use that.
Lynn says
Hi Tara, Is it 2-rice cooker cups (3/4c) or 2-standard measuring cups (8oz)?
Tara Kuczykowski says
Great question -- it's 2 standard 8-oz. cups for a total of 16-oz. of rice. It never occurred to me that someone might mistake it for the cup that comes with the rice maker. Now I'm wondering if that's why it didn't turn out for KC?
Lynn says
@Tara Kuczykowski, Amazing rice dish, my whole family loves it!! It turned out perfectly. So glad to have found your site. Thanks for everything Tara (live in Ohio and also OSU Buckeye fans!!)
Tara Kuczykowski says
Yay, I'm so happy it turned out well and you enjoyed it. Thanks for letting me know! Go Bucks!!
KC says
This recipe does not work on the zojirushi rice cooker. Recipe needs manipulating for this rice cooker. Came out soggy and coconut milk was sitting on top.
Tara Kuczykowski says
Hi KC! Can you share which Zojirushi model you have? I have the Zojirushi NS-YAC18 Umami Micom 10-cup rice cooker, and I've made this recipe in it at least a hundred times without any issues. Also, did you stir it before starting the quick cook process? This is one of the first recipes I shared on my site, so it may be that the instructions need updated to clarify that.
KC says
@Tara Kuczykowski, I have the Zojirushi Neuro Fuzzy NS-ZCC10. Yes, I did stir it. I also said I would try it again and I keep forgetting to get more coconut milk. I will use less coconut milk next time and update you on the status.
Thank you
Tara Kuczykowski says
I appreciate the reply, KC! Your rice cooker looks very similar to mine, just smaller. I wouldn't think that should affect it, though! Did you use the quick cook setting? If not, maybe try the white rice one next time. If you have an Instant Pot, I also have a version for it that I haven't gotten around to sharing yet. But I can email it to you if you'd like.
Tara Kuczykowski says
@KC, Lynn just asked a great question about which measuring cup to use. The recipe is written using a standard 8-oz. measuring cup which works out to 16-oz. of rice, not the rice cooker measuring cup which would only be 12-oz. Maybe this is why it didn't turn out for you? I'm going to update the recipe to clarify now.
Jenn says
Is it 2 cups of water AND a whole can of coconut milk? My rice came out soaking in liquid. Do you recommend a specific setting on the rice cooker? I have a Korean Cuckoo. Thanks!
Tara Kuczykowski says
Hi Jenn! Yes, that's correct -- one can of coconut milk + 2 cups of water. I'm sorry it didn't turn out for you, but I'd love to help you troubleshoot it. I have a Zojirushi rice cooker and use the quick cook setting when making it. I'm not familiar with the Cuckoo brand, but I just looked it up. It's hard to say without knowing which model you own, but I notice that some have a turbo setting, which seems like it would be equivalent. I also notice that some have a high pressure/no pressure setting option. I do make this recipe in my Instant Pot, and when I do, I reduce the water to 1 cup (so one can of coconut milk + 1 cup of water) due to the high pressure closed cooking environment. Can you tell me more about which setting you used when you made it?
Beth Klosterboer says
Yumm this is so good with any dish, especially asian cuisine!
lauren kelly says
I absolutely love this recipe! Thank you!
Katie Wyllie says
We LOVE jasmine rice! Adding this to next week's menu!
Sommer says
Love what the coconut milk adds to the rice!
Valentina says
What a delicious rice recipe.
Valentina says
I'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
I love this idea. I always seem to have leftover coconut milk in the fridge so can't wait to try this.
Lauren says
Coconut 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
What a delicious and easy to make side!
Jacqueline Debono says
I 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
I 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
I just love how simple this recipe is! This might just be our new go to side dish option!
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!!!