How to Make Coconut Rice

By Darlene Schmidt

Updated 12/01/17

Coconut rice
Laurence Mouton / Getty Images
  • 01 of 08

    Step #1: To Make Coconut Rice You Will Need:

    Making Coconut Rice
    Ingredients for Coconut Rice. Copyright Darlene A. Schmidt, 10/04/10
    For a one-page printable version of this recipe, see: Thai Coconut Rice Recipe.

    To make coconut rice you will need:

    • a medium to large pot with a tight-fitting lid
    • 2 cups Thai white jasmine rice (Note: other types may not work with this recipe)
    • 1 can good-quality coconut milk
    • 2-3 Tbsp. dry shredded coconut (baking type)
    • water
    • salt
    • a little coconut oil OR vegetable oil
    Continue to 2 of 8 below.
  • 02 of 08

    Step #2: Measure Out Rice

    Coconut Rice
    Copyright Darlene A. Schmidt, 10/04/10, About.com
    Drizzle a few drops of oil into the bottom of your pot and slather it around with your fingers - this will help prevent rice from sticking and burning. Then measure out 2 cups of rice and add to the pot (Serves 4 people).
    Continue to 3 of 8 below.
  • 03 of 08

    Add Coconut Milk and Water.

    Coconut Rice Step 3
    Copyright Darlene A. Schmidt, 10/04/10, About.com
    Add 2 cups good-quality coconut milk, 1+ 3/4 cups water, 2 heaping Tbsp. dry shredded coconut, and 1/2 tsp. salt. Stir together and place over medium-high heat.
    Continue to 4 of 8 below.
  • 04 of 08

    Step # 4: Bring to a Gentle Boil.

    Coconut Rice
    Copyright Darlene A. Schmidt, 10/04/10, About.com
    Bring to a gentle (not rolling) boil. When bubbles form on the surface of the coconut-water, and you hear the rice softly boiling, reduce heat to medium-low (around 2.5 on an electric stove) or low (if you have a gas stove). Place lid on tight and allow to cook 15-20 minutes.
    Continue to 5 of 8 below.
  • 05 of 08

    Step #5: Check Coconut-Water.

    Coconut Rice step 5
    Checking the Coconut-Water. Copyright Darlene A. Schmidt, 10/04/10, About.com
    After 15-20 minutes, remove lid. Using a fork or chopsticks, pull rice aside so you can see down to the bottom of the pot. If there is still 1/4 inch or more coconut-water remaining, replace the lid and allow rice to simmer another 5 minutes. (In my case, you can see the bottom of the pot, so no more cooking is needed.)
    Continue to 6 of 8 below.
  • 06 of 08

    Step #6: Allow Rice to Steam.

    Coconut Rice step 6
    Steaming the Rice. Copyright Darlene A. Schmidt, 10/04/10, About.com
    When all or most of the liquid is gone, switch off heat but leave pot on the burner. Replace lid tightly and allow rice to sit at least 5 more minutes. The internal heat of the pot will continue to 'steam' the rice to create a pleasant, slightly sticky finish.

    Tip: Let rice sit in this way until you're ready to eat. It will stay hot and moist for up to 1.5 hours - convenient if you're having guests!

    Continue to 7 of 8 below.
  • 07 of 08

    Step #7: Fluff Rice.

    Coconut Rice step 7
    Fluffing Rice with Chopsticks. Copyright Darlene A. Schmidt, 10/04/10, About.com
    When ready to eat, gently fluff rice with chopsticks or a fork. At the same time, you can taste-test it, adding a little more salt if desired. If you like your coconut rice on the sweet side, add a little sugar.
    Continue to 8 of 8 below.
  • 08 of 08

    Step #8: Serve Your Coconut Rice!

    Thai Coconut Rice
    Serving up the Coconut Rice. Copyright Darlene A. Schmidt, 10/15/10, About.com Corp.
    Transfer coconut rice to a serving bowl. It's delicious as is, or top it with a little toasted coconut if desired. See links below for dishes to serve alongside your coconut rice. ENJOY!

    To Toast Coconut: Simply place 2 Tbsp. dry shredded coconut in a frying pan and 'dry fry' it over medium-high heat for a few minutes. Coconut will turn light golden-brown and fragrant. Sprinkle over your rice and enjoy!