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 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.
Ingredients for Thai Coconut Rice
- jasmine rice
- coconut milk: canned
- 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.
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.
Serving Suggestions
This reliable rice dish is the perfect accompaniment to 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 these yummy 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 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 part way through the cooking time.
Made with fragrant Jasmine rice and cooked in coconut milk, this Thai Coconut Rice hasn't failed me yet! You might also like another of my favorite rice dishes, Instant Pot Cranberry Pistachio Jasmine Rice.
Confused about the different types of coconut milk used in recipes? Check this post: Know What Type of Coconut Milk to Use.
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 tsp salt
- ½ tsp coconut oil or vegetable oil,
- Optional: 1-2 tbsp 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.
Nutrition
If you liked this Thai Coconut Rice, please leave me a comment and a rating below! I love hearing what you've made.
Debbie says
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!
Flavour & Savour says
Thanks, Debbie. We love that one too!
Lorraine says
I made this tonight and it was perfect! There was enough for me to freeze for another meal. Thanks for the wonderful recipe 🙂
Flavour & Savour says
You're welcome! Thanks for letting me know. 🙂
Dee says
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.
Flavour & Savour says
So glad you like this dish! Thanks for stopping by.
Teri Ellsworth says
What is the best way to reheat this dish if you make it ahead and refrigerate it?
Flavour & Savour says
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.
Lisa says
Run out of Jasmine rice so trying this recipe with Basmati. Smells good!
Flavour & Savour says
I'd love to hear how it turned out!
Helen says
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!
Flavour & Savour says
Thanks so much for letting me know! This is a favourite recipe of mine that I make often. I appreciate your rating it, too!
Sherry Aldoais says
I'm making this coconut rice tonight but I'm adding some crushed pineapple and using regular Jasmine rice to make it more tropical served with ham
Flavour & Savour says
That's a brilliant idea! Love it. I'd love to hear how it turns out. Thanks for sharing your idea, Sherry!
Hannah says
is this made with canned sweetened or unsweetened coconut milk? also can you recommend a brand that you use. thanks!
Flavour & Savour says
Hi Hannah,
This recipe uses unsweetened coconut milk. I've used several different brands. I usually try to find an organic brand but I've often used the canned Thai Kitchen Coconut Milk that you'll probably be able to find easily.
Enoka says
Hi, This sounds yummy but before I make it I want to verify the amount of liquid. Its almost the double of the quantity of rice? 2 cups rice to 3 and 3/4 cups of liquid. (coconut milk and water) Usually when I make rice in the rice cooker I put same amount of water to rice, i.e. 2 cups rice to 2 cups water. Wouldn't this be very soggy? Sounds more like milk rice? Please advise. Thanks!
Flavour & Savour says
Hi Enoka,
This recipe is designed for cooking rice on the stove top, where the proportions are generally 1 to 2. When you use a rice cooker, the proportions as you said, 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!
Joy P says
The Coconut Rice was extremely easy and very good.
Flavour & Savour says
Thanks for commenting, Joy! I’m so glad you liked it, too.
Toni says
I made this with with your "Easy Thai Baked Chicken". Both were a huge hit. The whole family loved it. I saved the leftover rice to make rice pudding. AMAZING. This rice will be on constant rotation.
Flavour & Savour says
Hi Toni, That's a favourite meal in our house, too! Great idea to make the leftover rice into rice pudding! Thanks so much for your 5 stars!
Ben says
Made this at least 25 times. Indeed no fail everytime. A favourite in the family! Thanks.
Flavour & Savour says
Great to hear, Ben. Thanks for letting me know!
Lindsay Lake says
Can you leave out the shredded coconut?
Flavour & Savour says
Yes! Absolutely!