18 Delicious Coconut Rice Recipes for Every Occasion

Got a craving for something tropical, comforting, or just downright delicious? Coconut rice is your ticket to a world of flavor, perfect for spicing up weeknight dinners, impressing guests, or simply treating yourself. From creamy and sweet to savory and spiced, we’ve rounded up 18 mouthwatering recipes that showcase the versatility of coconut rice. Ready to transform your meals? Let’s dive into these irresistible dishes!

Thai Coconut Rice

Kind of like a tropical vacation in a bowl, Thai Coconut Rice has become my go-to comfort food on busy weeknights. It’s surprisingly simple to whip up, yet the flavors are anything but ordinary—creamy, fragrant, and just a tad sweet. I remember the first time I tried it at a tiny street food stall in Bangkok; now, I make it at home whenever I need a quick escape.

Ingredients

• 1 cup jasmine rice (I swear by the fragrant, slightly sticky texture it gives)
• 1 cup coconut milk (full-fat for that rich, creamy taste)
• 1 cup water (filtered, because why not treat yourself?)
• 1 tbsp sugar (I like to use coconut sugar for a deeper flavor)
• 1/2 tsp salt (sea salt adds a nice mineral touch)
• 1 pandan leaf, knotted (optional, but it adds an incredible aroma)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, salt, and pandan leaf if using.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
4. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on traps the steam.
5. After 15 minutes, turn off the heat and let the rice sit, covered, for another 10 minutes to absorb all the liquid. Tip: This resting period is crucial for the perfect texture.
6. Fluff the rice with a fork, remove the pandan leaf, and serve warm. Tip: For an extra touch, sprinkle some toasted coconut flakes on top.

What I love most about this dish is its versatility—pair it with spicy curries for a cooling contrast or enjoy it as is for a light, satisfying meal. The rice comes out perfectly tender, with each grain infused with the coconut’s sweetness and a hint of pandan’s floral notes. Try serving it in a hollowed-out pineapple half for a fun, festive presentation that’ll wow your guests.

Coconut Rice Pudding

Remember those lazy Sunday afternoons when the only thing that could comfort you was a bowl of something sweet and creamy? That’s exactly how I feel about coconut rice pudding—it’s like a hug in a bowl, and today, I’m sharing my go-to recipe that never fails to bring a little joy into my kitchen.

Ingredients

• 1 cup Arborio rice – its starchiness is key for that perfect creamy texture.
• 1 can (13.5 oz) coconut milk – full fat, please, for that rich, velvety base.
• 2 cups whole milk – because why skimp on creaminess?
• 1/2 cup sugar – I like mine just sweet enough, but feel free to adjust.
• 1 tsp vanilla extract – a splash of vanilla makes everything better.
• 1/4 tsp salt – just a pinch to balance the sweetness.
• 1/2 cup shredded coconut – for that extra coconutty crunch on top.

Instructions

1. In a medium saucepan, combine the Arborio rice, coconut milk, whole milk, sugar, and salt. Stir to mix.
2. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.
3. Once simmering, reduce the heat to low and cover. Let it cook for 25 minutes, stirring every 5 minutes to ensure even cooking.
4. After 25 minutes, remove the lid and stir in the vanilla extract. Cook for an additional 5 minutes uncovered, until the pudding reaches your desired consistency.
5. Remove from heat and let it sit for 5 minutes. It will thicken slightly as it cools.
6. Serve warm or chilled, topped with shredded coconut for texture.

So there you have it—a bowl of coconut rice pudding that’s creamy, comforting, and just the right amount of sweet. The shredded coconut on top adds a lovely texture contrast, making each spoonful a little adventure. Perfect for those days when you need a sweet escape.

Jamaican Coconut Rice and Peas

Perfectly fluffy and fragrant, Jamaican Coconut Rice and Peas is a dish that takes me straight back to my first trip to Jamaica, where the aroma of coconut and spices filled the air. It’s a staple that’s as comforting as it is flavorful, and today, I’m sharing my go-to recipe that never fails to impress.

Ingredients

• 2 cups long-grain white rice – I swear by Jasmine for its fragrance, but any long-grain will do.
• 1 can (13.5 oz) coconut milk – full-fat for that creamy texture we all love.
• 1 cup kidney beans, drained and rinsed – or pigeon peas if you’re feeling authentic.
• 2 cloves garlic, minced – because everything starts with garlic in my kitchen.
• 1 scotch bonnet pepper – handle with care, this little guy packs heat!
• 1 tsp thyme – dried works, but fresh thyme leaves are a game-changer.
• 2 green onions, chopped – the green parts add a nice crunch.
• 1 tsp salt – to taste, but this is my sweet spot.
• 2 cups water – filtered if you’re fancy like that.

Instructions

1. Rinse the rice under cold water until the water runs clear, to remove excess starch.
2. In a large pot, combine the coconut milk, water, kidney beans, garlic, scotch bonnet pepper, thyme, green onions, and salt. Bring to a boil over medium-high heat.
3. Once boiling, stir in the rinsed rice. Reduce heat to low, cover, and simmer for 25 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
4. After 25 minutes, remove the pot from heat but keep it covered for an additional 10 minutes to let the rice steam. Tip: This step is crucial for that perfect fluffy texture.
5. Carefully remove the scotch bonnet pepper if you prefer a milder dish, or leave it in for extra heat. Tip: For a more intense flavor, you can pierce the pepper before cooking.
6. Fluff the rice with a fork before serving to separate the grains.

What you’ll love about this dish is the creamy texture of the rice, perfectly complemented by the subtle heat and richness of the coconut milk. Serve it alongside jerk chicken or enjoy it as a hearty standalone meal for a taste of the islands anytime.

Indian Coconut Rice with Cashews

Kind of like a tropical vacation in a bowl, this Indian Coconut Rice with Cashews is my go-to when I need a quick escape from the mundane. It’s fragrant, slightly sweet, and packed with textures that make every bite interesting. I remember first trying it at a friend’s potluck and being instantly hooked—now, it’s a staple in my kitchen.

Ingredients

• 1 cup basmati rice – I always rinse mine until the water runs clear to avoid mushiness.
• 1.5 cups coconut milk – Full-fat for that creamy dreaminess.
• 1/2 cup water – Because sometimes, coconut milk needs a little help.
• 1/4 cup cashews – Toasted, because raw just doesn’t cut it for me.
• 1 tbsp coconut oil – My secret to an extra coconutty flavor.
• 1/2 tsp salt – Just enough to balance the sweetness.
• 1/4 tsp turmeric – For that golden hue and a hint of earthiness.

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then drain well. This removes excess starch and prevents sticky rice.
2. In a medium saucepan, heat the coconut oil over medium heat. Add the cashews and toast for 2-3 minutes, stirring frequently, until golden. Remove and set aside.
3. In the same pan, add the rinsed rice, coconut milk, water, salt, and turmeric. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Resist the urge to peek—steam is precious here.
5. After 15 minutes, turn off the heat and let the rice sit, covered, for 5 more minutes. This allows the rice to absorb any remaining liquid and become fluffy.
6. Fluff the rice with a fork, stir in the toasted cashews, and serve immediately.

Out of the pot, this rice is a symphony of flavors and textures—creamy from the coconut milk, with a slight chew from the rice, and a delightful crunch from the cashews. I love serving it alongside a spicy curry to balance the heat, or even as is, topped with extra toasted cashews for a simple yet satisfying meal.

Vegan Coconut Rice with Mango

Vegan Coconut Rice with Mango is one of those dishes that instantly transports me to a tropical paradise, no matter where I am. It’s my go-to when I need a little sunshine on my plate, and today, I’m sharing how you can bring that vibrancy into your kitchen.

Ingredients

• 1 cup jasmine rice – I find the fragrance unmatched, but any long-grain rice works.
• 1 can (13.5 oz) coconut milk – Full fat for that creamy dreaminess.
• 1 ripe mango, diced – The sweeter, the better, in my opinion.
• 1 tbsp coconut oil – My kitchen always smells like a beach vacation when I use this.
• 1/2 tsp salt – Just enough to enhance all the flavors.
• 1/4 cup water – To get the perfect rice texture.

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, heat the coconut oil over medium heat until melted.
3. Add the rinsed rice to the saucepan, stirring for about 2 minutes to lightly toast the grains.
4. Pour in the coconut milk, water, and salt, stirring to combine.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on is crucial for perfect rice.
6. After 18 minutes, turn off the heat and let the rice sit, covered, for 5 minutes to steam. Tip: This step is the secret to fluffy rice.
7. Fluff the rice with a fork, then gently fold in the diced mango. Tip: Adding the mango at the end keeps its texture fresh and vibrant.

Bright, creamy, and with just the right amount of sweetness, this dish is a celebration of textures and flavors. Serve it in a hollowed-out coconut shell for an extra touch of tropical flair, or enjoy it straight from the pan—I won’t judge.

Coconut Rice with Black Beans

Sometimes, the simplest dishes bring the most comfort, and this Coconut Rice with Black Beans is no exception. I stumbled upon this recipe during a lazy Sunday when I craved something hearty yet easy to whip up, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 cup jasmine rice – its floral aroma pairs beautifully with coconut.
• 1 can (13.5 oz) coconut milk – I swear by the full-fat version for that creamy texture.
• 1 cup water – because even rice needs a little hydration.
• 1 can (15 oz) black beans, drained and rinsed – for that protein punch.
• 1 tbsp olive oil – extra virgin is my kitchen hero.
• 1 tsp salt – just enough to enhance all the flavors.
• 1/2 tsp garlic powder – because everything’s better with garlic.

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, heat the olive oil over medium heat for about 30 seconds until it shimmers.
3. Add the rinsed rice to the saucepan and stir for 2 minutes to lightly toast it, enhancing its nutty flavor.
4. Pour in the coconut milk and water, then add the salt and garlic powder, stirring to combine.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfect steam.
6. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
7. Fluff the rice with a fork, then gently fold in the black beans. Tip: Warming the beans slightly before adding them keeps the dish cozy.
8. Serve warm. Tip: A squeeze of lime juice right before serving adds a refreshing zing.

Absolutely delightful, this dish boasts a creamy texture with a subtle sweetness from the coconut, balanced by the earthy black beans. Try topping it with fresh cilantro or diced avocado for an extra layer of flavor and color.

Spicy Coconut Rice with Shrimp

Every time I whip up this Spicy Coconut Rice with Shrimp, I’m transported back to a tiny beachside shack where I first fell in love with the dish. The combination of creamy coconut and fiery spices is my go-to comfort food, especially on busy weeknights when I crave something both hearty and exotic.

Ingredients

• 1 cup jasmine rice – I find the fragrance unmatched, especially for this dish.
• 1 can (13.5 oz) coconut milk – Full-fat for that rich, creamy texture we all love.
• 1 lb medium shrimp, peeled and deveined – Fresh is best, but thawed frozen works in a pinch.
• 2 tbsp coconut oil – My kitchen staple for an extra layer of coconut flavor.
• 1 tbsp red curry paste – Adjust based on your heat tolerance; I like it spicy!
• 1/2 cup chicken broth – Low-sodium to control the saltiness.
• 1 lime – Freshly squeezed juice makes all the difference.
• 1/4 cup cilantro, chopped – For that fresh, herby finish.

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium pot, heat the coconut oil over medium heat. Add the red curry paste and stir for 1 minute until fragrant.
3. Add the rinsed rice to the pot, stirring to coat the grains with the curry paste and oil.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a boil. Tip: Stir occasionally to prevent sticking.
5. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on is crucial for perfect rice.
6. While the rice cooks, season the shrimp with salt and pepper. In a separate pan, sauté them over medium-high heat for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the pan to ensure even cooking.
7. Fluff the cooked rice with a fork, then gently fold in the shrimp and lime juice.
8. Garnish with chopped cilantro before serving.

Mouthwatering doesn’t even begin to describe this dish. The rice is luxuriously creamy with a kick of heat, while the shrimp adds a sweet, succulent contrast. Serve it in hollowed-out pineapples for a fun, tropical twist that’ll wow your guests.

Coconut Rice with Pineapple

Finally, a dish that brings the tropics to your table without the need for a passport! Coconut Rice with Pineapple is my go-to when I crave something sweet, savory, and utterly comforting. It’s a recipe that reminds me of my first beach vacation, where the flavors of coconut and pineapple became my summer love affair.

Ingredients

• 1 cup jasmine rice – I swear by jasmine for its fragrant aroma that makes this dish sing.
• 1 cup coconut milk – Full-fat is my preference for that creamy texture.
• 1 cup water – Just plain tap water, but filtered if you’re fancy like that.
• 1/2 cup diced pineapple – Fresh is best, but canned works in a pinch (drain it well!).
• 1 tbsp sugar – A little sweetness to balance the tang.
• 1/4 tsp salt – Just a pinch to enhance all the flavors.
• 1 tbsp unsweetened shredded coconut – For that extra crunch and coconutty goodness.

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir gently to mix.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfect steam.
4. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the rice to absorb any remaining liquid.
5. Fluff the rice with a fork, then gently fold in the diced pineapple and shredded coconut. Tip: Adding the pineapple at the end keeps its vibrant flavor and texture.
6. Serve warm. Tip: For an extra tropical twist, garnish with a few extra pineapple chunks and a sprinkle of shredded coconut.

This Coconut Rice with Pineapple is a delightful mix of creamy, fluffy, and fruity textures, with a flavor that’s like sunshine on a plate. Try serving it alongside grilled shrimp or chicken for a meal that’ll transport you straight to island time.

Coconut Rice with Chicken Curry

Sometimes, the simplest dishes bring the most comfort, and that’s exactly what I found when I first made Coconut Rice with Chicken Curry. It’s a dish that reminds me of a cozy evening at home, where the aroma of coconut and spices fills the air, promising a meal that’s both comforting and exotic.

Ingredients

• 1 cup jasmine rice – I love how fragrant it is, it really makes the dish.
• 1 can (13.5 oz) coconut milk – full fat for that creamy texture we all crave.
• 1 lb chicken thighs, boneless and skinless – thighs stay juicier than breasts, in my experience.
• 2 tbsp curry powder – my secret is to toast it lightly for extra flavor.
• 1 tbsp olive oil – extra virgin is my go-to for its fruity notes.
• 1 onion, diced – I like yellow for their sweetness.
• 2 cloves garlic, minced – because what’s a curry without garlic?
• 1 cup chicken broth – homemade if you have it, but store-bought works fine.
• Salt to taste – I start with 1/2 tsp and adjust from there.

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then drain. This removes excess starch and prevents the rice from being too sticky.
2. In a medium pot, combine the rinsed rice, coconut milk, and 1/2 cup of water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 18 minutes. Tip: Resist the urge to peek; keeping the lid on is crucial for perfect rice.
3. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and curry powder to the skillet, stirring constantly for 1 minute until fragrant. Tip: Toasting the curry powder unlocks its full aroma.
5. Increase the heat to medium-high and add the chicken thighs, browning them on both sides, about 3 minutes per side.
6. Pour in the chicken broth, bring to a simmer, then cover and reduce the heat to low. Cook for 15 minutes, or until the chicken is cooked through. Tip: The chicken is done when it reaches an internal temperature of 165°F.
7. Season the curry with salt, then serve over the coconut rice. Very satisfying, the creamy coconut rice pairs beautifully with the spicy, aromatic curry. For a fresh contrast, top with chopped cilantro or a squeeze of lime.

Coconut Rice with Lentils

Last weekend, I stumbled upon this comforting combo of coconut rice and lentils during a lazy pantry clean-out, and it’s quickly become my go-to for a fuss-free, flavorful meal. The creamy coconut milk pairs beautifully with the earthy lentils, creating a dish that’s both satisfying and simple to whip up.

Ingredients

• 1 cup basmati rice – I always rinse mine until the water runs clear to avoid sticky rice.
• 1/2 cup green lentils – These hold their shape better than red lentils, giving the dish a nice texture.
• 1 can (13.5 oz) coconut milk – Full-fat for that rich, creamy consistency we all love.
• 2 cups water – Because even rice needs a little hydration.
• 1 tbsp coconut oil – My secret to adding an extra layer of coconut flavor.
• 1 tsp salt – Just enough to enhance all the flavors without overpowering them.

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then drain well. This step is crucial for preventing mushy rice.
2. In a medium pot, heat the coconut oil over medium heat. Add the rinsed rice and lentils, stirring for about 2 minutes to lightly toast them.
3. Pour in the coconut milk and water, then add the salt. Stir once to combine, then bring to a boil. Tip: Resist the urge to stir too much to keep the rice from becoming sticky.
4. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Keep the lid on tight to trap the steam, which helps cook the rice evenly.
5. After 18 minutes, turn off the heat and let the pot sit, covered, for 5 minutes. This allows the rice to steam and become perfectly fluffy.
6. Fluff the rice and lentils with a fork before serving. Tip: For an extra touch, garnish with toasted coconut flakes or fresh cilantro.

Rich in flavor and texture, this coconut rice with lentils is a delightful balance of creamy and hearty. Serve it alongside grilled vegetables or as a standalone dish topped with a squeeze of lime for a bright finish.

Coconut Rice with Spinach and Chickpeas

How many times have I found myself staring into the pantry, wondering what to make with the random assortment of ingredients staring back at me? Too many to count. That’s how this Coconut Rice with Spinach and Chickpeas came to be—a happy accident that’s now a staple in my kitchen.

Ingredients

• 1 cup basmati rice – I swear by the fragrant, long-grained variety for this dish.
• 1 can (13.5 oz) coconut milk – Full fat, please, for that creamy dreaminess.
• 1 cup water – Because even rice needs a little hydration.
• 2 cups fresh spinach – Packed tight, then roughly chopped. Baby spinach works wonders here.
• 1 can (15 oz) chickpeas, drained and rinsed – For that protein punch and a bit of texture.
• 1 tbsp coconut oil – My favorite for sautéing; it adds a subtle sweetness.
• 1 tsp turmeric – For color and a hint of earthiness.
• 1/2 tsp salt – Just enough to enhance all the flavors.

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
2. In a medium saucepan, heat the coconut oil over medium heat. Add the rinsed rice and turmeric, stirring for about 2 minutes until the rice is lightly toasted.
3. Pour in the coconut milk and water, then add the salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
4. After 15 minutes, remove the saucepan from the heat but keep it covered. Let it sit for 5 minutes; this allows the rice to steam and become fluffy.
5. While the rice rests, heat a small skillet over medium heat. Add the chickpeas and sauté for 3-4 minutes until they’re slightly crispy. Tip: A little char adds great texture.
6. Fluff the rice with a fork, then gently fold in the spinach and chickpeas. The residual heat will wilt the spinach perfectly. Tip: Add the spinach in batches to avoid overcrowding.

Great for meal prep or a cozy dinner, this dish is a symphony of textures—creamy rice, tender spinach, and crispy chickpeas. Serve it with a squeeze of lime for a bright finish or top with toasted coconut flakes for extra crunch.

Coconut Rice with Tofu and Vegetables

Waking up to the aroma of coconut rice simmering on the stove is one of my favorite ways to start the day. It’s a dish that brings a taste of the tropics to your kitchen, and when paired with crispy tofu and vibrant vegetables, it becomes a wholesome meal that’s as nourishing as it is delicious.

Ingredients

• 1 cup jasmine rice – I find jasmine rice has the perfect fragrance and texture for this dish.
• 1 can (13.5 oz) coconut milk – Full-fat for that creamy richness we all love.
• 1 cup water – Just enough to get the rice perfectly fluffy.
• 1 block (14 oz) firm tofu, pressed and cubed – Pressing removes excess water, ensuring a crispy finish.
• 2 tbsp vegetable oil – My go-to for frying tofu to golden perfection.
• 2 cups mixed vegetables (bell peppers, carrots, and peas) – Colorful and crunchy, just how I like them.
• 1 tbsp soy sauce – For that umami kick.
• 1 tsp ginger, grated – Fresh ginger adds a zesty warmth.
• 1 clove garlic, minced – Because what’s a stir-fry without garlic?

Instructions

1. In a medium saucepan, combine the jasmine rice, coconut milk, and water. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
3. While the rice cooks, heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to get that perfect crispiness.
4. Remove the tofu from the skillet and set aside. In the same skillet, add the remaining 1 tbsp of oil and sauté the mixed vegetables, ginger, and garlic for 3-4 minutes until just tender.
5. Stir in the soy sauce and cooked tofu, mixing well to combine everything evenly.
6. Fluff the cooked coconut rice with a fork and serve topped with the tofu and vegetable mixture. Tip: For an extra touch, garnish with fresh cilantro or a squeeze of lime juice.

Delight in the creamy texture of the coconut rice contrasted with the crispiness of the tofu and the freshness of the vegetables. This dish is a beautiful harmony of flavors and textures that can brighten any meal, whether it’s a quick weeknight dinner or a special weekend brunch.

Coconut Rice with Salmon

Perfectly balancing the richness of salmon with the subtle sweetness of coconut rice, this dish has become a weeknight favorite in my household. It’s a testament to how simple ingredients can create something truly extraordinary, especially when you’re craving something comforting yet elegant.

Ingredients

• 1 cup jasmine rice – I find jasmine rice’s fragrance elevates the dish.
• 1 can (13.5 oz) coconut milk – Full-fat for that creamy texture we all love.
• 1 cup water – Just enough to cook the rice to perfection.
• 1 lb salmon fillet – Skin-on for extra flavor and crispiness.
• 1 tbsp olive oil – My go-to for a healthy sear.
• 1 tsp salt – To enhance all the flavors.
• 1/2 tsp black pepper – Freshly ground, if possible.
• 2 tbsp chopped cilantro – For that fresh, herby finish.

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; letting the steam do its work is key.
4. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to steam further.
5. While the rice is cooking, heat olive oil in a skillet over medium-high heat. Season the salmon fillet with salt and black pepper.
6. Place the salmon skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy. Tip: Pressing down gently on the fillet ensures even cooking.
7. Flip the salmon and cook for another 3-4 minutes, depending on thickness, until it flakes easily with a fork.
8. Fluff the coconut rice with a fork and stir in half of the chopped cilantro.
9. Serve the salmon over the coconut rice, garnished with the remaining cilantro. Tip: A squeeze of lime adds a bright contrast to the richness.

Rich in flavors and textures, this dish pairs the creamy, slightly sweet coconut rice with the crispy, savory salmon beautifully. Try serving it with a side of steamed greens for a complete meal that’s as nutritious as it is delicious.

Coconut Rice with Beef Stir Fry

Waking up to the aroma of coconut rice simmering on the stove is one of my favorite ways to start the day. It’s a dish that brings back memories of my first trip to Thailand, where the combination of creamy coconut and fragrant jasmine rice stole my heart. Today, I’m sharing my take on this classic, paired with a savory beef stir fry that’s sure to impress.

Ingredients

• 1 cup jasmine rice – I always rinse mine until the water runs clear to get that perfect texture.
• 1 can (13.5 oz) coconut milk – Full fat for that rich, creamy taste we all love.
• 1 lb beef sirloin, thinly sliced – Freezing it for 20 minutes makes slicing a breeze.
• 2 tbsp soy sauce – I opt for low sodium to control the saltiness.
• 1 tbsp vegetable oil – My go-to for high heat cooking.
• 2 cloves garlic, minced – Freshly minced makes all the difference.
• 1 bell pepper, sliced – I love using red for a pop of color.
• 1 tsp ginger, grated – A little goes a long way for that zing.

Instructions

1. In a medium pot, combine the rinsed jasmine rice and coconut milk. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on is key to fluffy rice.
3. After 18 minutes, remove from heat and let it sit, covered, for 5 minutes. This allows the rice to steam perfectly.
4. While the rice cooks, heat vegetable oil in a large skillet over high heat. Add the beef slices and stir fry for 2 minutes until just browned.
5. Add the minced garlic, sliced bell pepper, and grated ginger to the skillet. Stir fry for another 3 minutes. Tip: High heat is essential for that authentic stir fry char.
6. Pour in the soy sauce, stirring to coat everything evenly. Cook for an additional minute until the beef is cooked through and the vegetables are tender-crisp.

Combining the creamy coconut rice with the bold flavors of the beef stir fry creates a dish that’s both comforting and exciting. Serve it with a sprinkle of fresh cilantro or a squeeze of lime for an extra layer of flavor that’ll transport your taste buds straight to the streets of Bangkok.

Coconut Rice with Sweet Potato

Oh, the comfort of a one-pot meal that brings together the sweetness of coconut and the earthiness of sweet potatoes is unmatched in my kitchen. This Coconut Rice with Sweet Potato recipe is a testament to how simple ingredients can create a symphony of flavors, and it’s a dish that’s saved me on more than one busy weeknight.

Ingredients

• 1 cup jasmine rice – I find its fragrance elevates the dish.
• 1 medium sweet potato, diced into 1/2-inch cubes – because who has time for uneven cooking?
• 1 can (13.5 oz) coconut milk – full fat for that creamy dreaminess.
• 1 cup water – just enough to get the rice perfectly fluffy.
• 1 tbsp coconut oil – my secret to a richer flavor.
• 1/2 tsp salt – because even sweet dishes need balance.

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium pot, heat the coconut oil over medium heat and sauté the sweet potato cubes for about 5 minutes, until they start to soften.
3. Add the rinsed rice to the pot, stirring to coat it with the coconut oil and lightly toast it for 2 minutes.
4. Pour in the coconut milk and water, then add the salt. Stir once, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
5. After 15 minutes, turn off the heat and let the pot sit covered for another 5 minutes to allow the rice to steam and absorb all the liquid.
6. Fluff the rice with a fork, gently mixing in the sweet potatoes. Tip: Letting it sit covered off the heat ensures the rice isn’t sticky.

Combining the creamy coconut rice with the soft, sweet potatoes creates a dish that’s both comforting and exotic. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a satisfying vegetarian option. The texture is perfectly fluffy, with just the right amount of sweetness to make every bite a delight.

Coconut Rice with Avocado and Lime

Never underestimate the power of a simple dish to transport you to a tropical paradise. This Coconut Rice with Avocado and Lime is my go-to when I need a quick, flavorful meal that feels like a vacation on a plate. It’s a dish that reminds me of lazy beach days, with the creamy avocado and zesty lime bringing everything together.

Ingredients

• 1 cup jasmine rice – I find jasmine rice has the perfect fragrance and texture for this dish.
• 1 can (13.5 oz) coconut milk – Full-fat for that rich, creamy texture we all love.
• 1 cup water – Just enough to cook the rice to perfection.
• 1 ripe avocado – Look for one that’s slightly soft to the touch for the best creaminess.
• 1 lime – Freshly squeezed lime juice is key for that bright, tangy flavor.
• 1/2 tsp salt – To enhance all the flavors.
• 2 tbsp chopped cilantro – Because a little freshness goes a long way.

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
4. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.
5. While the rice rests, cut the avocado in half, remove the pit, and slice it thinly. Tip: Sprinkle a little lime juice over the avocado to prevent browning.
6. Fluff the rice with a fork, then gently fold in the chopped cilantro.
7. Serve the coconut rice topped with avocado slices and an extra squeeze of lime juice. Tip: For an extra touch, garnish with a sprinkle of toasted coconut flakes.

Here’s the deal: the creaminess of the coconut rice paired with the buttery avocado and the sharpness of the lime creates a harmony of flavors that’s hard to beat. Try serving it alongside grilled shrimp for a complete meal that screams summer.

Coconut Rice with Mushrooms

Last weekend, I found myself craving something creamy yet earthy, and that’s when this Coconut Rice with Mushrooms came to life. It’s a dish that reminds me of cozy dinners with friends, where the conversation flows as freely as the wine.

Ingredients

• 1 cup jasmine rice (I swear by the fragrant, floral notes of jasmine for this dish)
• 1 can (13.5 oz) coconut milk (full-fat for that luxurious texture)
• 1 cup water (because even rice needs a little hydration)
• 2 tbsp coconut oil (it adds a subtle sweetness that butter just can’t match)
• 8 oz cremini mushrooms, sliced (their meaty texture holds up beautifully)
• 2 cloves garlic, minced (because what’s a dish without garlic?)
• 1 tsp salt (to bring all those flavors together)
• 1/4 tsp black pepper (just a hint of spice)
• 2 tbsp fresh cilantro, chopped (for a bright finish)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Resist the urge to peek; letting the steam do its work is key.
4. While the rice cooks, heat the coconut oil in a skillet over medium heat. Add the mushrooms and cook until they’re golden and have released their moisture, about 5 minutes.
5. Add the minced garlic to the mushrooms and cook for another minute, just until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
6. Fluff the cooked rice with a fork, then gently fold in the mushroom mixture and black pepper. Tip: Folding instead of stirring keeps the rice grains intact.
7. Garnish with fresh cilantro before serving. Tip: The cilantro adds a pop of color and freshness that elevates the dish.

Every bite of this Coconut Rice with Mushrooms is a harmony of creamy coconut and earthy mushrooms, with the cilantro adding a fresh contrast. Serve it alongside grilled fish or chicken for a complete meal that’s sure to impress.

Coconut Rice with Eggplant

How many times have I found myself staring into the fridge, wondering what to make with that lone eggplant sitting in the veggie drawer? Too many to count. That’s how this Coconut Rice with Eggplant came to be—a happy accident that’s now a staple in my kitchen.

Ingredients

• 1 cup jasmine rice (I swear by the fragrant, slightly sticky texture it gives)
• 1 medium eggplant, diced into 1-inch cubes (no need to peel, the skin adds a nice texture)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy dreaminess)
• 1 tbsp extra virgin olive oil (my go-to for almost everything)
• 2 cloves garlic, minced (because what’s cooking without garlic?)
• 1 tsp salt (I like to use sea salt for its subtle crunch)
• 1/2 tsp red pepper flakes (for a hint of heat that sneaks up on you)
• 1 cup water (filtered, if you’re fancy like that)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium pot, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
3. Add the diced eggplant to the pot, stirring occasionally, until it starts to soften, about 5 minutes.
4. Pour in the coconut milk, water, and salt, then bring the mixture to a gentle boil.
5. Stir in the rinsed rice, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
6. After 18 minutes, turn off the heat and let the pot sit covered for 5 minutes to allow the rice to absorb any remaining liquid. Tip: This resting time is crucial for that ideal fluffy texture.
7. Fluff the rice with a fork, gently mixing in the eggplant. Tip: If the rice seems too wet, let it sit uncovered for a few more minutes to dry out slightly.

Just like that, you’ve got a dish where the creamy coconut rice perfectly complements the tender, slightly smoky eggplant. Serve it topped with a sprinkle of fresh cilantro or a squeeze of lime for an extra zing that’ll make your taste buds dance.

Conclusion

Savory, sweet, or somewhere in between, these 18 coconut rice recipes promise to delight your taste buds and add a tropical twist to any meal. Whether you’re cooking for a weeknight dinner or a special occasion, there’s a recipe here for you. We’d love to hear which one becomes your favorite—drop us a comment below and don’t forget to share the love on Pinterest!

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