Asian Coconut Rice
Coconut rice makes a terrific accompaniment to many seafood dishes and curries. This coconut rice recipe is sweet and delicious and the toasted coconut adds a great flavor.
2 cups white rice
2 cups (1 can) good-quality coconut milk
1 1/2 cups water
3/4 cups dry shredded unsweetened coconut (baking type)
1 Tsp. salt
1/4 cups sugar
1-2 Tbsp. toasted coconut for garnish (see instructions below recipe)
Place rice, coconut milk, water, shredded coconut, sugar and salt in the pot and set over medium-high heat.
Stir until liquid comes to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).
Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer about 15 minutes, or until most of the liquid has been absorbed by the rice (to check, pull rice aside with a fork to see down to the bottom of the pot).
When the liquid is gone, 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 or chopsticks. Taste-test the rice for salt and sugar, adding a little more if needed. Top with a sprinkling of toasted coconut, and ENJOY!
To Toast Coconut: Place 1 Tbsp. dry shredded coconut in a frying pan over medium-high heat and stir (“dry fry”) until light golden brown.
Serves 4
Tagged with: Dinner Party Menu • Elegant Dinner • Rice • Side Dish
Filed under: Quick Recipes • Side Dish
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This is the 2nd time making this rice. It turned out perfect both times. My family loved it!
This rice went perfectly with the szechwan shrimp I made. Not a strong coconut taste but still very satisfying.
SOOO good!! We topped the rice with toasted coconut – it was like a side dish AND a dessert
I will make this again. It’s so easy and the texture was perfect, nice and sticky. I used my rice cooker. It’s perfect for spicy dishes. It’s not sweet, and that is what is so great about it. I made it with a Thai dish, but it would be great with spicy wings or something of this nature as well. We had dinner guest tonight and this was a hit with kids and adults!
This was very good. I tried this with your Shrmp Satay recipe and they went very well together.
I have made this several times and everyone in our family loves it along with the company that has had it. Easy to make and tastes great, especially with Curry Chicken!
The flavor was subtle and the texture was creamy. I love coconut rice, so am happy to have a recipe I can make myself. We have it with just about anything, spicy or not! Thanks for a great recipe.
Didn’t have jasmine rice at the store so I had to use white rice. I thought it was yummy, kind of turned out sticky like I was hoping it would, definitely will try again with jasmine next time.
Came out perfect! I used to it mix with a shrimp curry bisque I made, and it complimented it well.
Delicious! I had leftover cooked Jasmine rice (about 3 cups or so) and omitted the water. Comes out as a wonderfully delicate flavor that doesn’t overpower the taste of the rice. This will be perfect under some shrimp scampi.
Tastes exactly the way I expected! Delicious! Thank you.
I love the simplicity of this recipe. It give the rice just a slight sweet taste of coconut. It goes great with many dishes.
Good recipe, thx. Very easy. A bit too sweet for my taste so next time I’m going to cut the sugar in half.
If you want to take this over the top, grate a couple tablespoons of fresh ginger to this and add it with everything else before cooking. YOU WILL NOT BE SORRY.