Save The first time I made coconut rice was actually by accident. I had meant to make regular steamed rice to accompany a spicy curry, but grabbed the wrong can from the pantry. When that rich coconut aroma started filling my kitchen, I knew something wonderful was happening. My husband wandered in from the living room, drawn by the scent, and asked what tropical paradise I was secretly visiting in there. We ended up eating that bowl of coconut rice plain, straight from the pot, completely forgetting about the curry I'd planned.
Last summer, my sister came to visit and I made this for her after dinner. She took one bite, closed her eyes, and told me it tasted exactly like the coconut rice she'd eaten at a beachside café in Thailand years ago. We sat on my back porch with bowls of it while the fireflies came out, and she talked about that trip for an hour. Sometimes the simplest dishes hold the most powerful memories.
Ingredients
- 1 cup jasmine rice, rinsed: Rinse until the water runs mostly clear. This removes excess starch so the grains stay separate and fluffy rather than turning into a gummy mess.
- 1 ½ cups coconut milk (full-fat recommended): The fat content is what makes this rice so luxuriously creamy. Light coconut milk works but won't give you that same velvety texture.
- 1 cup water: This helps balance the richness of the coconut milk so the rice doesn't become overwhelmingly heavy.
- ⅓ cup granulated sugar: You can adjust this up or down depending on your sweet tooth. I've found ⅓ cup hits that perfect sweet spot without being cloying.
- ¼ teaspoon salt: A tiny pinch of salt is essential. It makes the coconut flavor pop and prevents the dish from tasting flat.
- 1 teaspoon vanilla extract: Pure vanilla extract makes a huge difference here. It adds that warm, floral note that makes the rice taste like a proper dessert.
- 2 tablespoons toasted coconut flakes: Toast them in a dry pan for just 2-3 minutes until golden. They add the most incredible crunch and intensified coconut flavor.
- 1 tablespoon chopped fresh mango or pineapple: Use whatever looks ripe and fragrant at the market. The tart, juicy fruit cuts through the richness beautifully.
Instructions
- Combine everything in the pot:
- In a medium saucepan, add the rinsed jasmine rice, coconut milk, water, sugar, and salt. Give it a good stir to dissolve the sugar and distribute everything evenly.
- Bring it to a gentle bubble:
- Set the pan over medium heat and stir occasionally until you see gentle bubbles forming around the edges. Don't let it boil violently or the coconut milk might separate.
- Let it simmer slowly:
- Reduce the heat to low, cover with a tight-fitting lid, and let it cook undisturbed for 18-20 minutes. You'll know it's done when the rice is tender and has absorbed most of the liquid.
- Add the vanilla and rest:
- Remove from heat and stir in the vanilla extract. Let it sit covered for 5 minutes. This resting period is crucial for the rice to finish absorbing any remaining moisture and become perfectly fluffy.
- Fluff and serve:
- Use a fork to gently fluff the rice, being careful not to mash the grains. Serve it warm or at room temperature, topped with those toasted coconut flakes and fresh fruit if you're feeling fancy.
Save This recipe has become my go-to for bringing comfort to friends who need it. There's something about warm coconut rice that feels like a hug in a bowl. My neighbor was going through a rough patch last autumn, and I dropped off a container of this on her porch. She texted me later saying it was exactly what she needed.
Making It Extra Creamy
If you want to really lean into the indulgence factor, replace the water entirely with coconut milk. I discovered this trick during a dinner party when I realized I was out of water but had an extra can of coconut milk in the pantry. The result was so incredibly decadent that my guests literally moaned when they took their first bites. Just be aware that the rice will be much richer and heavier, so smaller portions are definitely in order.
Playing with Texture
While jasmine rice gives you that beautiful separate-grain texture, sticky rice creates a completely different experience. It becomes chewy and almost pudding-like, which is incredibly satisfying in its own way. The cooking time increases and you need to soak it first, but the result is worth the extra effort. Think of it less as a side dish and more as a proper dessert rice pudding.
Serving Ideas Beyond Dessert
Though I mostly make this as a sweet treat, it's actually stunning alongside spicy main dishes. The creamy sweetness balances heat beautifully. Try serving it with Thai curry, jerk chicken, or even spicy grilled shrimp. The contrast is unexpected and absolutely delicious. You can also serve it for breakfast topped with fresh berries and a drizzle of maple syrup, sort of like a tropical porridge.
- Add a pinch of cardamom or cinnamon along with the vanilla for a warm spice variation.
- A dollop of coconut whipped cream on top makes it feel extra special for dinner parties.
- If you have leftovers, form them into small patties and pan-fry them in a little coconut oil for crispy rice cakes.
Save I hope this recipe finds its way into your regular rotation. It's simple enough for a Tuesday night but special enough for company, which is exactly the kind of recipe I always want more of in my life.
Recipe FAQs
- → What type of rice works best for sweet coconut rice?
Jasmine rice is ideal because its natural floral aroma pairs beautifully with coconut milk. The grains become tender and slightly sticky, creating the perfect creamy consistency. Sticky rice also works well for a chewier, more traditional texture.
- → Can I make this dairy-free?
Absolutely. This dessert is naturally dairy-free since it uses coconut milk instead of dairy products. The full-fat coconut milk provides all the richness you need, making it perfect for those with dairy sensitivities or following a vegan lifestyle.
- → How do I store leftover sweet coconut rice?
Store cooled rice in an airtight container in the refrigerator for up to 4 days. The coconut milk may solidify when chilled, but simply reheat gently on the stove with a splash of water or microwave until warm and creamy again.
- → Can I reduce the sugar content?
Yes. Feel free to adjust the sugar to your taste preferences, starting with half the amount. You can also substitute maple syrup, honey, or coconut sugar for different flavor profiles. The natural sweetness of coconut milk already provides some sweetness.
- → What toppings pair well with this dessert?
Toasted coconut flakes add delightful crunch, while fresh tropical fruits like mango, pineapple, or papaya complement the creamy base. For extra indulgence, try a scoop of vanilla ice cream, a drizzle of coconut cream, or a sprinkle of crushed macadamia nuts.
- → Why does my rice turn out mushy or dry?
Mushy rice usually means too much liquid or overcooking. Dry rice indicates insufficient liquid or cooking time. The key is using the correct ratio of coconut milk to water and simmering gently on low heat. Letting the rice rest covered off the heat allows moisture to distribute evenly.