Asian Coconut Rice

Asian Coconut Rice


"I tried so many different ways to duplicate my favorite restaurant's coconut rice after they went out of business. This one is perfect! Garnish with toasted coconut and chopped cilantro if you like."

Ingredients 25 m {{adjustedServings}} servings 453 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 61.4g
  • 20%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
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Reviews 422

  1. 556 Ratings

Chef Joy

HELPFUL TIPS NOT MENTIONED: Being Asian, cooking rice is a skill I guess you're born with because I totally don't see why ANYONE had issues with burning the rice, it being uncooked, soggy, or whatever. I cook rice the same way each time, and it comes out perfect. In saucepan, combine rice, coconut milk, water, sugar & salt. Basically the liquids should reach the area RIGHT BEFORE your cuticle (middle of the white semi-circle on your finger nail but not reaching your cuticle). This is also assuming you've got the rice in the pot leveled, and the tip of your index finger is touching the top of the rice NOT the bottom of the pan. This is at least how I was raised to always know how much water to put in rice for it to always come out right. Bring to boil then simmer covered for 20 min. You cook until rice is tender. After 20 minutes, if there is still liquid or a bit soggy, I turn up the heat a tad, cover, and cook until absorbed and fluffy. It's not rocket science! Always works! Nothing difficult! Then mix in almonds accents (found in salad section, basically a bag of seasoned almonds to top salads) which adds the right amount of flavor to accompany the coconut taste. BTW, my husband was not a big fan of this. I was, but I LOVE rice and the coconut flavor. We ate it with some japanese wings.

Christine Boutwell Mita

I'll admit, when I first tasted this I was disappointed - it was very bland. I think it smelled so good while it was cooking (honestly, it smelled like I was baking coconut cookies) that the mild, subtle flavor was almost a let-down. HOWEVER, as stated in some of the other reviews, this is supposed to be a dish that compliments other Asian cuisine, and in that respect it is a 5-star recipe. Serve this with something spicy (I made it with Easy Chicken Satay and Baked Pork - minus the pork - Spring Rolls from this site) and it is perfection! My guests raved about the rice and I ended up appreciating it more when accompanied by something spicy. I used light coconut milk, and almost made a big mistake by bringing to a boil over HIGH heat (started to burn!) instead of medium heat, but caught it just in time. My rice cooked in about 10 minutes. Will definitely make this again.

Tina C.

I realize that this recipe is supposed to have a very subtle coconut flavor, but I was looking for a real bang for my buck since I was serving this with my Polynesian themed dinner, so for extra flavor I stirred in a few drops of coconut extract and a handful of sweetened shredded coconut. With that it came out perfect- exactly what I was looking for. Thanks for sharing the recipe.