Asian Coconut Rice

This coconut rice recipe is so simple and delicious, it’ll quickly become a go-to in your side dish rotation. While coconut rice can be found across the Asian continent and throughout the Pacific, this recipe takes inspiration from a traditional Malaysian recipe called Nasi lemak. Countries like Thailand, Singapore, and Indonesia all have similar versions of coconut milk rice, so you can really explore the different ways to make it.

How to Make Coconut Rice

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Coconut Rice Ingredients

You’ll need just five ingredients to make this budget-friendly coconut rice recipe: 

• Coconut milk: This rich coconut rice recipe starts with a can of coconut milk.
• Water: You’ll need 1 ¼ cups of water. 
• Sugar: Two teaspoons of sugar add sweetness.
• Salt: 1 ½ teaspoons of salt enhances the overall flavor of the coconut rice. 
• Jasmine rice: Opt for jasmine rice for this recipe. 
• Coconut oil: Stir in 1 teaspoon coconut oil at the end for added flavor.

How to Make Homemade Coconut Rice

Here’s a brief overview of what you can expect when you make this recipe: Bring the ingredients to a boil in a saucepan, cover with a lid, then simmer until the liquid is absorbed.

Traditional coconut milk rice is not complete without a few pandan leaves. Simply tie two or three in a knot, and add it to the water just before the rice goes in. Remove when the rice finishes cooking. 

What to Serve With Coconut Rice

Pair the coconut rice with chicken stir-fry or beef stir-fry, curried coconut chicken, or simple shrimp. But those are just a few ideas — the possibilities are endless! For more inspiration, explore our entire collection of Asian Recipes. 

Full-Fat Coconut Milk vs. Lite Coconut Milk

Full-fat coconut milk will likely bring a better flavor because the coconut milk is fattier and sweeter. And as the saying goes, fat is flavor.

If you use lite coconut milk, the recipe will still turn out delicious. It will be lighter and less sweet, which might be what you want. If you’re worried your rice won’t taste quite coconut-y, use unrefined coconut oil since it packs a ton of coconut flavor and is an easy way to impart coconut flavor in dishes. 

Test Kitchen Tips

This top-rated user recipe was tested in our test kitchen. Here are some tips from recipe our culinary experts:

• “Thai Kitchen brand is what is stocked in our grocery stores, but my favorite brand of coconut milk is Aroy-D. It’s incredibly creamy and rich,” says test kitchen assistant Amanda Holstein.
• “You need a tight-fitting lid for rice,” says test kitchen assistant Craig Ruff. “The steam will escape if you don’t have a tight lid. Smaller Dutch ovens actually do a good job, or you can cover a pot with foil or a clean kitchen towel, then cover with your lid for a tighter fit.”
• “Make sure, especially when using full-fat coconut milk, that you stir the fat together well, otherwise most of the fat will sit on top during the cooking process and not evenly cook into rice,” says test kitchen assistant Craig Ruff.

Allrecipes Community Tips and Praise

“This was amazing,” raves DREGINEK. “It was a bit sweet—even using unsweetened coconut milk—but if served with a spicy main dish, it would compliment beautifully!! Garnished with fresh, chopped cilantro.”

“We make this all the time,” says Mike Burdett. “My kids love it. The only change is we just throw everything in a rice cooker and let it work its magic. Comes out perfect!”

“Great recipe,” according to Ragtopthreads. “For more coconut flavor, I added unsweetened shredded coconut. I've also put some pineapple in there. Gives it a little tangy flavor.”

Editorial contributions by Corey Williams and Keaton Larson