Coconut Rice Recipe

Coconut rice in a large white bowl garnished with sesame seeds and chopped green onions.

4.85 from 45 votes

This easy Coconut Rice Recipe is made with just 5 simple ingredients including jasmine rice, full-fat coconut milk, ginger, and garlic. Vegan, gluten-free, and ready in under 30 minutes.

Prep Time5

Cook Time25

Total Time30

Servings: as a side

Calories: 334kcal

Chef: Jessica Randhawa

Ingredients

▢ 2 cups uncooked jasmine rice
▢ 1 tablespoon coconut oil
▢ 1 tablespoon fresh garlic - minced
▢ 1 tablespoon grated ginger
▢ 1 teaspoon salt
▢ 5 green onions - chopped with white and green parts divided
▢ 1 (13.5 ounce) can full fat coconut milk - (or coconut cream)
▢ 1 cup water
▢ Fresh lime juice - for serving, optional

Instructions

Transfer the uncooked rice to a fine-mesh strainer and rinse under cold water until the water runs clean. Tap the sides of the strainer against the side of the sink a couple of times before setting it aside to drain.
Meanwhile, place the oil in a medium saucepan set over medium heat. Swirl to coat the bottom surface of your saucepan and add the ginger, garlic, and white parts of the green onions. Sauté for 30-60 seconds, mixing continuously, to prevent the ginger and garlic from sticking to the bottom of your pan.
Add the rice and sprinkle with 1 teaspoon of salt, mix to combine with the aromatics. Continue to toast the rice for 2-3 minutes, stirring continuously, to prevent burning.
Add the coconut milk and water to the rice. Increase heat to high and bring to a low boil. Once boiling, immediately cover and reduce heat to low. Simmer, covered for 10-15 minutes, or until liquid is absorbed and rice is tender.
Remove from heat, gently fluff with a fork, recover, and allow the rice to rest for approximately 10 minutes. Uncover and fluff again, this time more thoroughly. Season with salt, to taste, and garnish with sesame seeds and the green parts of your green onions, if desired.

Notes

1 (13.5 fl oz) can of coconut milk or coconut cream contains 26 tablespoons or 1.625 cups.
Leftovers: Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days.
Can you cook this recipe using a rice cooker? I actually do not own a rice cooker, so I can't answer this with complete certainty. If you do try to make this recipe in the Instant Pot, decrease the amount to water to 1/2 cup.

Nutrition

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