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.
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?
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🛒Ingredients
- jasmine rice
- coconut milk: unsweetened canned full-fat coconut milk
- coconut oil: or any oil
- unsweetened shredded coconut
🥄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 2 or 3 times to remove the excess starch.
- 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 for 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 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
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.
Check this post: Know What Type of Coconut Milk to Use. You'll find all the answers to your questions there!
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
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.
Made with fragrant Jasmine rice and cooked in coconut milk, this Thai Coconut Rice hasn't failed me yet!
More favourite rice dishes
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
Recipe: Thai Coconut Rice
Equipment
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.
- 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.
Autumn
Could this method be used in a rice cooker?
Elaine
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!
Violet
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!
Elaine
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!
Sophia
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!
Flavour & Savour
Thanks for sharing your great ideas, Sophia! I'll bet it was delicious with the peanut curry!