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.
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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 just about anything. 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.
It is the perfect rice dish for my stove-top Mango Chicken or Slow Cooker Thai Mango Chicken recipes. I also serve it with my Baked Lemon Chicken, my Honey Mustard Chicken with Turmeric and those yummy Grilled Turmeric Chicken Kabobs. The toasted coconut on top is totally optional but it sure looks pretty, don’t you think?
Made with fragrant Jasmine rice and cooked in coconut milk, this Thai Coconut Rice hasn’t failed me yet!
- 2 cups Thai jasmine-scented white rice
- 2 cups good-quality canned coconut milk* see note below
- 1 3/4 cups water
- 2 heaped tbsp shredded unsweetened coconut
- 1/2 tsp salt
- 1/2 tsp coconut oil or vegetable oil,
- Optional: 1-2 tbsp toasted coconut for garnish
- Lightly oil the bottom of a deep-sided pot that has a tight-fitting lid.
- 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.
Coconut milk often comes in 14 oz cans. This recipe calls for 2 cups, which is 16 oz. Just add a little water to the coconut milk to make it 2 cups.
This rice goes well with chicken dishes that have a sauce. It’s particularly good with stove-top Mango Chicken or Slow Cooker Thai Mango Chicken.
Mango chicken and coconut jasmine rice for dinner. Love your recipes..saves me the hunt and, love that I’m retired and don’t mind looking up interesting recipes now. Thank-you!
Thanks, Debbie. We love that one too!
Can you do this in a rice cooker?
Hi Paige,
Sure! It should turn out just fine. Just follow the recommended time on your rice cooker.
I did and it was a complete mess. ????????
Oh no! What do you think went wrong?
I made this tonight and it was perfect! There was enough for me to freeze for another meal. Thanks for the wonderful recipe 🙂
You’re welcome! Thanks for letting me know. 🙂
This sounds amazing! I’m wondering if I could make this with the “boil-in-bag” Success (brand) of rice? They have a Thai rice variety … the only problem I foresee is that typically, you boil the (perforated, par-cooked) bag of rice, and then drain the water. I’d hate to throw away the liquid if it has coconut milk in it. Any ideas?
I’ve never tried it with this method, so I can’t advise you. but if you try it, let me know!
I made this for dinner last night and it turned out perfectly! Thanks for a great recipe! I’ll be making this again and again.
So glad you like this dish! Thanks for stopping by.
What is the best way to reheat this dish if you make it ahead and refrigerate it?
Hi Teri,
I’ve reheated it two ways: in a skillet with a little oil to prevent sticking, and in the microwave, stirring part way through. Both turned out just fine.
Run out of Jasmine rice so trying this recipe with Basmati. Smells good!
I’d love to hear how it turned out!
I loved this recipe. I made it for my husband and two kids and it was a huge hit. I was trying to replicate my mother in law’s rice from Malaysia and I it was close! Thanks for a great recipe. Easy to follow directions and delicious!
Thanks so much for letting me know! This is a favourite recipe of mine that I make often. I appreciate your rating it, toot!