Coconut Rice

4.63 from 70 votes

This savory coconut rice features fragrant jasmine rice, rich coconut milk, and savory garlic for a simple yet delicious side dish.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Asian

Total Cost: $2.88 recipe / $0.48 serving

Servings: about ¾ cup each

Rinse the jasmine rice using a wire mesh strainer or a bowl, making sure to pour off as much excess water as possible. Add the rinsed rice to a pot along with the minced garlic and salt.
Add the coconut milk and water to the pot. Give the rice a brief stir.
Place a lid on the pot, turn the heat up to high, and allow the liquid to come up to a full boil. Once it reaches a full boil, turn the heat down to low. Allow the rice to simmer over low for 15 minutes. Make sure the pot maintains a simmer. Do not stir or lift the lid as the rice simmers.
After simmering for 15 minutes, remove the pot from the heat and let the rice rest an additional 5 minutes without lifting the lid. Finally, after the rice has rested, you lift the lid and fluff with a fork. Serve hot.

I use canned coconut milk, not the kind you'd use as a substitute for dairy milk—that's just too watery. I've tried it with full fat and light, and it turns out great with both. Full-fat canned coconut rice tastes ultra-rich, while lite has a slightly milder coconut flavor with a lighter texture. Use what you prefer!
I use jasmine rice in this recipe, specifically white, long-grain jasmine rice. It really takes the flavor over the top, so definitely get it if you can! Yes, it's more expensive than plain white rice, but it's totally worth the price. Plus, since it's shelf-stable, it won't go to waste! You can use long-grain jasmine rice in place of plain white rice in most recipes for an extra flavor boost.
You can also make this coconut rice with a rice cooker instead of in a pot on the stovetop. Simply add all of the ingredients to the slow cooker and press go!