Coconut Rice with an Asian Twist

This easy and flavorful coconut rice recipe will become a staple in your collection. Inspired by the traditional Malaysian dish Nasi Lemak, this variation brings together flavors from across Asia and the Pacific, including Thailand, Singapore, and Indonesia, each with their own unique take on coconut rice.

How to Prepare Coconut Rice

You’ll find the full list of ingredients and detailed instructions below, but here's a quick overview of the process:

Ingredients for Coconut Rice

This coconut rice recipe requires only five simple ingredients, making it an affordable and easy dish to prepare.

• 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 Prepare Coconut Rice from Scratch

Here’s a quick guide to making this dish: Combine all the ingredients in a saucepan, bring to a boil, cover with a lid, and simmer until the liquid is absorbed.

For an authentic touch, don’t forget the pandan leaves! Tie two or three leaves into a knot and add them to the water just before adding the rice. Remove them once the rice is cooked for an aromatic finish.

Best Pairings for Coconut Rice

Full-Fat vs. Light Coconut Milk

Opting for full-fat coconut milk will enhance the flavor, as it’s richer and sweeter. As the saying goes, ‘fat equals flavor.’

Using lite coconut milk will still result in a tasty dish, though it will be lighter and less sweet. If you prefer a more pronounced coconut flavor, try adding unrefined coconut oil, which provides a rich, authentic coconut taste and is an easy way to boost the flavor in your rice.

Test Kitchen Recommendations

This highly-rated recipe has been carefully tested in our kitchen. Here are some expert tips from our culinary team:

• “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.

Tips and Praise from the Dinogo Community

“This dish was incredible,” says DREGINEK. “It was slightly sweet—even with unsweetened coconut milk—but when paired with a spicy main course, it complements perfectly! I topped it with fresh cilantro for added flavor.”

“We make this all the time,” says Mike Burdett. “My kids love it. The only change I make is to toss everything in a rice cooker and let it do its thing. It always turns out perfect!”

“Awesome recipe,” shares Ragtopthreads. “To enhance the coconut flavor, I added unsweetened shredded coconut. I’ve also mixed in some pineapple for a nice tangy twist.”

Editorial contributions by Corey Williams and Keaton Larson

Ingredients List

• 1 ½ cups uncooked jasmine rice

• 1 (14 ounce) can light or full-fat coconut milk, well shaken and stirred

• 1 ¼ cups water

• 2 teaspoons sugar

• 1 ½ teaspoons kosher salt

• 1 teaspoon coconut oil

Instructions

Prepare all your ingredients.

Rinse the rice in a fine mesh strainer under cold water, using your fingers to gently stir and remove excess starch, until the water runs clear, which should take about 1 minute.

Add the rinsed rice, coconut milk, water, sugar, and salt to a medium saucepan. Stir until the sugar dissolves, which should take about 1 minute.

Bring the mixture in the saucepan to a boil over medium heat. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 11 minutes. Turn off the heat and let the rice steam, still covered, for about 10 more minutes until the rice is tender and the liquid is absorbed. Once done, uncover and gently stir in the coconut oil.

Dig in and enjoy!

Nutritional Information (per serving)