Coconut Rice Recipe
5/5 - (1 vote)

$2.88 RECIPE / $0.48 SERVING

When I say this coconut rice is one of the best things I’ve ever tasted, I’m not joking.

It has something about it that makes my entire body melt at the first taste. It’s rich, flavorful, carb-heavy, and downright fantastic.

It’s also quite easy to make, which is always a plus. You can prepare this amazing savory coconut rice with very little work, whether you make rice on the stovetop or in a rice cooker.


Coconut Rice
Food: Coconut Rice
Source: FirstCry Parenting

This wonderful rice is surprisingly easy to make. It’s simply long-grain white jasmine rice cooked in a coconut milk and water mixture with a pinch of minced garlic and salt for flavor.

THAT’S IT. It may appear simple, yet one bite will blow you away.


You’ll need canned coconut milk for this recipe, not the kind meant to be used as a dairy milk alternative because it’s too watery. I’ve tried both full fat and light canned coconut milk, and both work well.

Full-fat coconut milk produces ultra-rich rice (because of its higher fat content), whereas lite coconut milk produces rice with a milder coconut taste and a lighter, fluffier texture (less fat weighing it down).


Jasmine rice is a fragrant Southeast Asian rice type. If you can, use jasmine rice in this dish to boost the flavor.

Jasmine rice is growing increasingly popular in the United States, and you can now purchase it at most grocery stores. To obtain the best value, look for huge 5 lb.

bags on the bottom shelf of the rice aisle. Although jasmine rice is more expensive than regular white rice, it is well worth the investment.

It also won’t go to waste because it’s shelf-stable. In most recipes, long-grain jasmine rice can be substituted for plain white rice for added flavor.


Yes, instead of cooking the coconut rice in a saucepan on the stovetop, you may use a rice cooker. Simply combine all of the ingredients in the slow cooker and set it to high.


This delicious rice goes well with any Asian or tropical-themed meal. Serve with Honey Sriracha Tofu, Teriyaki Chicken, Baked Ginger Salmon, or Sweet Chili Chicken Stir Fry Bowls.


For a simple yet wonderful side dish, combine fragrant jasmine rice, rich coconut milk, and flavorful garlic in this savory coconut rice.
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings:  about 3/4 cup each


  • 1 1/2 cups long-grain jasmine rice ($0.48)
  • 1 clove of garlic, minced ($0.08)
  • 3/4 tsp salt ($0.03)
  • 13.5oz. can coconut milk ($2.29)
  • 1 cup of water ($0.00)


  1. Using a wire mesh strainer or a bowl, rinse the jasmine rice, being sure to drain as much water as possible. In a pot, combine the rinsed rice, minced garlic, and salt.
  2. Fill the pot with coconut milk and water. Stir the rice for a few seconds.
  3. Put the cover on the pot and turn the heat to high to bring the liquid to a full boil. Reduce the heat to low once it reaches a full boil. Allow the rice to boil for 15 minutes on low heat. Make sure the saucepan stays at low heat. While the rice is simmering, do not stir or lift the cover.
  4. Remove the pot from the heat after 15 minutes of simmering and leave the rice to rest for another 5 minutes without raising the cover. Finally, lift the lid and fluff with a fork when the rice has rested. Serve immediately.


  • Serving: 1 Serving
  • Calories: 295 kcal
  • Carbohydrates: 39 g
  • Protein: 5 g
  • Fat: 14 g
  • Sodium: 303 mg
  • Fiber: 1 g


Tasty Coconut Rice
Food: Tasty Coconut Rice
Source: FirstCry Parenting
  1. 1.5 cups long-grain white jasmine rice, rinsed and drained. In a pot, combine the washed rice, one garlic clove, and 34 teaspoons of salt.
  2. Combine the rice and one 13.5-ounce can of coconut milk in a saucepot.
  3. 1 cup water more Stir the rice for a moment. Cover the saucepan and bring it to a full boil over high heat. Reduce to low heat until it has reached a full boil. Cook for 15 minutes on low heat with the rice. Maintain a steady simmer in the pot. As the rice simmers, don’t stir or lift the cover.
  4. Remove the pot from the heat after 15 minutes of simmering and set aside for another 5 minutes without raising the cover. You can now lift the lid after the rice has rested.
  5. Using a fork, fluff the rice before serving.

I topped my rice with sliced green onion and toasted coconut, but neither is necessary for this rice to be delicious! On its alone, it’s incredible!