One major key to successfully cooking rice that is fluffy is rinsing the rice. Rinsing the rice before cooking washes off excess starch from the grains. Trust me when I say that getting rid of the excess starch makes a world of difference when cooking rice, so do not skip it. Rinse the rice well until the water runs almost clear for the fluffiest rice possible. For more rice recipes, try my rice pudding, mushroom risotto, and shrimp fried rice.
What you need to make this recipe
Rice — use any long-grain white rice. I typically go for jasmine rice, but basmati or a generic long-grain white rice will work. Coconut milk — you need canned full-fat unsweetened coconut milk. Shake the can well before use, and be sure to use all of the contents. Full-fat coconut milk tends to separate in the can, and you want the liquid and solid fat (coconut cream) for this recipe. Water — water helps dilute the coconut milk so it is easily absorbed by the rice. Flavor enhancers — a small amount of granulated sugar paired with sea salt brings out the flavors of the coconut for the perfect side dish.
How to make coconut rice
- Start by rinsing the rice. Don’t skip this step if you want fluffy, not gluey, coconut jasmine rice! Place the plain rice in a fine mesh sieve and rinse under cold water until the water runs mostly clear. Drain well and set aside for the moment.
- Shake the can of coconut milk well. In a medium pot over medium-high heat, bring the coconut milk, 1/2 cup water, granulated sugar, and salt to a boil.
- Add the rinsed rice to the pot and return the mixture to a boil. Once it begins to boil, cover the pot and reduce the heat to low. Simmer until the liquid has been completely absorbed, about 15 minutes. Resist the temptation to open up the pot or stir the rice during this time.
- Remove the coconut milk rice from the heat. Leave it covered and let it steam for 10 minutes before fluffing the rice grains with a fork. You can serve the rice as is or add toppings like toasted coconut flakes, chopped scallions, or chopped cilantro.
Pro tips for making this recipe
Rinse the rice. This is the most important step of this recipe if you want fluffy, tender coconut jasmine rice that is slightly sticky without being gluey or mushy. Rinsing the rice until the water runs almost clear removes the excess starch on the outside of the rice grains that would cause them to stick together. Use full-fat canned coconut milk. Light coconut milk isn’t quite as rich or thick, which will affect the flavor of the cooked rice. And be sure to use canned coconut milk, as the kind in a carton is quite watered down. Cook the rice in a mixture of coconut milk and water. Coconut milk is too thick and fatty for the rice to absorb effectively. By adding water to the mix, the rice will absorb the water to become tender while still having a rich coconut flavor from the milk. Let the rice cook undisturbed. While the rice cooks and then rests at room temperature, leave it alone! Don’t lift up the lid or stir it. The steam that builds up in the pot is an important part of the process for fluffy rice. Plus, stirring rice while it cooks will cause it to be sticky or creamy (think of risotto!). A technique that has its place but will not result in fluffy rice. To make the toasted coconut topping: While this is optional, I love adding toasted coconut to amplify the “coconutty” flavor in this rice dish. Heat a small nonstick skillet over medium-low heat and toast unsweetened coconut flakes for 3 to 4 minutes, stirring often, until lightly browned. Or, check my full tutorial on how to toast coconut for more methods.
Frequently asked questions
If you’ve tried this coconut rice recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
