You’re only 2 ingredients and less than 25 minutes away from the fluffiest, most flavor-packed Coconut Milk Rice recipe! Simply combine a can of full-fat coconut milk with a cup of basmati rice for a side dish that pairs perfectly with your favorite Thai or other Asian food recipes.
Table of Contents
I’m going to cut to the chase here. This coconut milk rice recipe isn’t simple just because it only takes 2 ingredients. But those 2 ingredients have a very easy to remember ratio…
1 cup of rice to 1 can of coconut milk.
Yup, it really is that simple. So simple that we’ve now been substituting water in our basic basmati rice and white rice with this more flavor-packed variation.
But there are a few key things you’ll want to pay attention to in order to ensure it comes out super fluffy, the perfect texture, and still full of flavor.
(Want even more flavor-packed rice recipes? You’ve got to check out this Cilantro Lime Rice, Mediterranean Yellow Rice, Greek Lemon Rice, or Mango Coconut Rice next!)
The 2 Ingredients You Need
Notes about the ingredients needed for this Coconut Milk Rice recipe are below. Jump to recipe for the exact measurements.
- Rice. But not just any rice. You see, every variety of rice has a different volume of liquid that is required to fully cook it and make it tender. This particular recipe works the BEST with a long-grain basmati rice. It requires less liquid than most other grains and soaks up the coconut milk beautifully. A long grain white rice may also be used but may need a tad more liquid. I’d avoid using brown rice as it will require much more liquid and a longer cook time.
- Coconut Milk. Once again, the type of coconut milk matters. A full-fat CANNED coconut milk was used when testing this recipe. The ratio of fat to liquid is perfect for making fluffy grains with a luxuriously silky texture. Lite, or reduced-fat, coconut milk will have too much liquid. The cartons of coconut milk also will not work as they have a tons of different additives and tend to be too runny, as well.
How to Make Coconut Milk Rice
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for printable instructions.
1. Rinse the Rice
Add the rice to a fine mesh strainer. Hold it under running water until the water runs clear. It should take 1 or 2 minutes.
This step is super important to keep the rice from sticking together. The water washes away excess starch and bran that might add an unpleasant flavor.
2. Make the Rice
Give the can of coconut milk a good shake so it’s thoroughly mixed. Add the shaken milk to a medium-sized pot over high heat.
Bring the milk to a boil.
After the milk is boiling, carefully stir the rinsed and drained rice along with the salt into the pot. Reduce the heat to medium-low.
Cover the rice with a lid and cook for 18 to 20 minutes, or until the rice is tender. Fluff it up with a fork before serving.
Ways to Add Flavor
While this recipe is so simple and only NEEDS 2 ingredients, that doesn’t mean you can’t plus it up some! Try any of these add-ins for more flavor.
- Fresh herbs, like cilantro, parsley, or even mint
- Fruit, like pineapple or mango (similar to this Mango Coconut Rice)
- Ground spices, like cinnamon, cumin, or cayenne pepper
- Toasted pine nuts
Can you substitute coconut milk for water in rice?
Yes, you can definitely sub in coconut milk for water when making rice, I highly recommend it! You’ll get so much more flavor and a creamier texture.
FAQs
It’s always best to rinse the rice before cooking. It removes any excess starch which will make the rice clumpy.
To ensure your rice isn’t mushy after cooking, be sure to rinse it first and pay attention to how much water you add.
Rice cooked with coconut milk is very good for you! You’ll get added nutrients from the coconut milk you don’t get with water.
For the best flavor and texture, stick with full fat coconut milk from a can.
Recipe Recap
- Be picky. Long-grain basmati rice is essential.
- Don’t rush. Rinse the rice before cooking to remove the starch for fluffy grains.
- Go big. Canned full-fat coconut milk works best.
- Get a workout Shake the can really well before using.
- Nice and low. Make sure to keep it at a very low boil while simmering.
What to Serve Coconut Rice With?
This creamy rice side dish goes with just about anything you’d serve regular rice with. Be sure to try these recipes alongside it.
Skip the meat with Curry Roasted Cauliflower and Yogurt Sauce.
If you’re craving chicken, try this Thai Basil Chicken, Thai Chicken Meatballs, or Crispy Gluten-free Orange Chicken.
Or, go with seafood, like a Teriyaki Shrimp Stir Fry or Honey Sriracha Salmon.
More Flavor-Packed Rice Recipes
Rice just might be the most versatile side dish! You can do so many things with it, like these flavorful recipes.
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Coconut Milk Rice (2 Ingredients!)
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Ingredients
- 13.5 oz. can full-fat coconut milk
- 1 cup basmati rice or long grain white rice
- ½ tsp. salt to taste
Instructions
- Rinse rice in a fine mesh strainer under cool running water until the liquid runs clear, about 1-2 minutes.1 cup basmati rice
- Shake the can of coconut milk well to ensure it is thoroughly mixed. Pour milk into a medium-sized pot over high heat and bring to a boil.13.5 oz. can full-fat coconut milk
- Once boiling, add the rinsed and drained rice along with the salt. Stir, then reduce the heat to medium-low, cover the pot with a lid, and cook for 18-20 minutes or until the rice is tender. Fluff with a fork before serving.½ tsp. salt
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Video
Notes
- Full fat. This type of coconut milk makes the creamiest rice.
- Rinse. Run the rice under cold water to remove the extra starch.
- Prep. While rice is best right after cooking, you can make it up to 1 to 2 days early.
- Storage. Keep leftover coconut rice in an airtight container in the refrigerator, for up to 3-4 days. The coconut rice can be frozen in an airtight, freezer-safe container for up to 3-4 months. Allow it to defrost completely before reheating. Reheat by placing the rice to a skillet over medium-low heat with a little oil or some water. Stir frequently while cooking for 4-5 minutes until completely warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
