Coconut Rice

Coconut Rice

96 Reviews 6 Pics
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Emma Maher
Recipe by  Emma Maher

“Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  1. In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
  2. Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.

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Reviews (96)

Rate This Recipe


I've been making a version of this for years to serve with any curry-type dish. I use one cup of rice, 1 14 oz. can of lite coconut milk and 1/4 cup of water. Boil water and milk, add rice, reduce heat to simmer uncovered for 20-30 minutes until rice is tender and all liquid is absorbed. No salt because usually the main dish has enough. I love it!

With some minor alterations, this recipe is fabulous. Because I'm the only one who eats this at my house, I cut the recipe in fourths. Here's what I did: 1 can (14 oz) of coconut milk 3/4 cup of Basmati rice 1 pinch salt 3 heaping tbls of sugar The rice almost soft once the rice absorbed all the coconut milk. Next time, I'd cut my rice down to 2/3 cup. Jasmine rice might work well also since it's a sweet rice. My brother introduced me to Coconut Rice when he brought home dessert leftovers from Sawatdee. They add a slice of mango to top it off. YUM!

Taylor Henry

Taylor Henry

Very easy and very tasty. I couldn't find coconut milk so I used the can of the cream of coconut that I found in the juice isle. It came out great. I used 1 can (15 oz.) with 6 servings of rice. Any white rice can be used with this recipe. Great, and VERY easy.

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Amount Per Serving (7 total)

  • Calories
  • 535 cal
  • 27%
  • Fat
  • 33.2 g
  • 51%
  • Carbs
  • 56.8 g
  • 18%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 75 mg
  • 3%

Based on a 2,000 calorie diet



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Coconut Lime Rice


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Thai Coconut Rice