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    Home » Side Dishes » Never Fail Thai Coconut Rice

    Never Fail Thai Coconut Rice

    Published: Nov 18, 2014 · Modified: Jul 1, 2019 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 34 Comments

    Jump to Recipe Print Recipe
    Image with text overlay for Never Fail Thai Coconut Rice

    This recipe for Thai Coconut Rice is an easy make-ahead dish. Cooked in coconut milk, it has a subtle coconut flavour that goes well with Asian or Thai food.

    Never Fail Thai Coconut Rice in a brown stoneware bowl with chopsticks

    This rice? It is NOT just rice. This is Thai Coconut rice that won't fail you by turning into a sticky mess. I like to serve this rice with Thai dishes, but it is good with almost any meal.

    It has a subtle coconut flavour and it always seems to turn out perfectly. It also freezes well, so you may wish to double the recipe and freeze half for another meal.

    Ready to make Thai Coconut Rice?

    Jump to:
    • 🛒Ingredients
    • 🥄Instructions
    • Commonly asked questions
    • Serving Suggestions
    • Storage and Reheating Instructions
    • More favourite rice dishes
    • 📖 Recipe Card
    Never Fail Thai Coconut Rice with toasted coconut in a brown stoneware dish

    🛒Ingredients

    • jasmine rice
    • coconut milk:  unsweetened canned full-fat coconut milk
    • coconut oil: or any oil
    • unsweetened shredded coconut

    🥄Instructions

    1. Lightly oil the bottom of a deep-sided pot that has a tight-fitting lid.
    2. Use a sieve to rinse the measured rice with water 2 or 3 times to remove the excess starch.
    3. Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot.
    4. Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to simmer. Cover tightly with a lid and let simmer for 15-20 minutes, or until most of the liquid has been absorbed by the rice.
    5. Turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat.
    6. When ready to serve, remove the lid and fluff rice with a fork. Season with salt if needed. Top with a sprinkling of toasted coconut.
    7. To toast the coconut for garnish, place 1 tablespoon shredded coconut in a frying pan over medium-high heat and stir until light golden brown.

    Commonly asked questions

    Why do you rinse rice before cooking?

    When rice is shipped, the grains jostle together causing the outer starch to be scratched off. When the hot water hits this extra starch, it blooms and makes the rice sticky. Rinse the rice thoroughly with cold water through a sieve two or three times before cooking.

    What type of coconut milk should I use in recipes?

    Check this post:  Know What Type of Coconut Milk to Use. You'll find all the answers to your questions there!

    Is it essential to add the shredded coconut to the rice?

    No. It will still be delicious without it!

    Serving Suggestions

    This reliable Thai coconut rice dish is the perfect accompaniment to any of the following:

    Stove Top Mango Chicken  

    Slow Cooker Thai Mango Chicken

    Baked Lemon Chicken

    Honey Mustard Chicken with Turmeric

    Grilled Turmeric Chicken Kabobs

    The toasted coconut on top is totally optional but it makes it look even more appealing!

    Storage and Reheating Instructions

    Refrigerate any leftover rice promptly. To reheat for another day, heat a teaspoon or two of oil in a skillet to prevent sticking, add the rice and stir until heated through.

    You can also reheat this Thai Coconut Rice in the microwave, stirring partway through the cooking time.

    Never Fail Thai Coconut Rice close up view

    Made with fragrant Jasmine rice and cooked in coconut milk, this Thai Coconut Rice hasn't failed me yet!

    More favourite rice dishes

    Instant Pot Cranberry Pistachio Jasmine Rice

    Easy Cajun Shrimp Fried Rice

    Quick Indonesian Fried Rice

    If you liked this Thai Coconut Rice, please leave me a comment and a rating below! I love hearing what you've made. Subscribe to my weekly newsletter and have new recipes delivered straight to your inbox.

    📖 Recipe Card

    Thai Coconut Rice. Turns out perfectly every time. from Flavour and Savour

    Recipe: Thai Coconut Rice

    An easy make-ahead rice dish that won't let you down. Cooked in coconut milk, it has a very subtle coconut flavor that goes well with Asian or Thai dishes.
    Print Pin Rate
    Course: Sides
    Cuisine: American, Canadian, Thai
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 8
    Calories: 310kcal
    Author: Elaine
    Prevent your screen from going dark

    Equipment

    pot with a tight-fitting lid
    sieve

    Ingredients

    • 2 cups Thai jasmine white rice, gluten-free
    • 2 cups canned coconut milk
    • 1 ¾ cups water
    • 2 heaped tbsp coconut, shredded, unsweetened
    • ½ teaspoon salt
    • ½ teaspoon coconut oil or vegetable oil,
    • Optional: 1-2 tablespoon toasted coconut for garnish

    Instructions

    • Lightly oil the bottom of a deep-sided pot that has a tight-fitting lid.
    • Use a sieve to rinse the measured rice with water to remove the excess starch.
      Rinsing rice through a sieve
    • Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot.
    • Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to simmer. Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice.
    • Turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat.
    • When ready to serve, remove the lid and fluff rice with a fork. Season with salt if needed. Top with a sprinkling of toasted coconut.
    • To toast coconut: Place 1 Tablespoon shredded coconut in a frying pan over medium-high heat and stir until light golden brown.

    Nutrition

    Calories: 310kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 13g | Sodium: 159mg | Potassium: 211mg | Fiber: 2g | Sugar: 2g | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!
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    36561 shares

    Reader Interactions

    Comments

    1. Autumn

      August 03, 2022 at 1:39 pm

      Could this method be used in a rice cooker?

      Reply
      • Elaine

        August 03, 2022 at 6:03 pm

        Hi Autumn, This is a stovetop recipe and I haven't tried it in a rice cooker so I can't guarantee results. On the stovetop, the proportions are generally 1 to 2. When you use a rice cooker, the proportions are usually 1 to 1. You would have to reduce the amount of liquid in this recipe. You might want to follow the instructions for using a rice cooker here: http://www.simplyscratch.com/2016/09/rice-cooker-coconut-rice.html Thanks for your question! I hope this helps!

        Reply
    2. Violet

      April 05, 2022 at 11:45 pm

      I’ve been making this recipe for years! It’s one of my favorites and I always get asked to make it for my friends. I usually have a lot leftover if it’s just going to be for me and my boyfriend, and I usually use the leftover to make rice pudding. But I was wondering if this rice could be saved in the freezer if I have a lot leftover? Or, how long would it last in the fridge? Thank you for years of delicious rice!

      Reply
      • Elaine

        April 06, 2022 at 11:01 am

        You're so welcome, Violet! I don't remember if I've ever frozen this coconut rice, but I do freeze plain rice all the time, so I don't see any reason why not! Cool it and store it in a freezer bag, removing as much air as possible, then label with the date. I like to store it flat so it freezes quickly and takes up less room in the freezer. It will last for about a month or so. When you're ready to use it, thaw it in the fridge overnight (or in the microwave) then use it in your favourite recipes. Thanks for a great question. Hope this helps!

        Reply
    3. Sophia

      March 01, 2021 at 12:38 pm

      5 stars
      This was so easy and mine was perfectly cooked at 20 min. I used my 4qt Dutch oven and basmati rice. If you don’t do the toasted coconut topping, add that extra coconut in from the beginning. We paired ours with Thai peanut curry!

      Reply
      • Flavour & Savour

        March 01, 2021 at 4:38 pm

        Thanks for sharing your great ideas, Sophia! I'll bet it was delicious with the peanut curry!

        Reply
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    Elaine from Flavour and Savour

    Welcome! I'm Elaine

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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