Coconut Rice Recipe
Make Coconut Rice Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coconut Rice
Method
Coconut Rice
Rinse the rice
Place the jasmine rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand, until the rinse water runs mostly clear (about 30–45 seconds) to remove excess surface starch. Drain thoroughly.
Toast shredded coconut (if using)
If using shredded coconut for texture, warm a small dry skillet over medium heat. Add the 2 tablespoons shredded coconut and toast, stirring frequently, until golden and fragrant, 1–2 minutes. Remove from heat and set aside.
Combine liquids and rice
In a medium saucepan with a tight-fitting lid, combine the rinsed and drained rice, 1 cup coconut milk, 1 cup water, 1 teaspoon fine sea salt, and 1 teaspoon sugar (if using). Stir once to distribute rice evenly. Add the toasted shredded coconut now if you want it cooked into the rice (optional).
Bring to a simmer
Place the saucepan over medium-high heat and bring the mixture just to a gentle simmer, stirring once to make sure nothing is sticking. Once you see small bubbles at the edge and steam rising, reduce heat to low immediately and cover with the lid.
Cook gently
Let the rice cook undisturbed on the lowest possible heat for 15 minutes. Do not lift the lid during this time. After 15 minutes, turn off the heat and leave the pot covered for an additional 10 minutes to finish steaming (total steam time 25 minutes).
Fluff and finish
Remove the lid and use a fork to gently fluff the rice to separate the grains. Stir in 1 tablespoon unsalted butter or neutral oil (if using) and 1 tablespoon fresh lime zest (if using) to brighten flavor. Taste and adjust salt if needed.
Garnish and serve
Transfer the coconut rice to a serving bowl. Sprinkle with toasted shredded coconut or chopped fresh cilantro (2 tablespoons) for garnish. Serve warm alongside curries, grilled proteins, or tropical dishes.
Make-ahead and storage
Cool leftover rice to room temperature within 2 hours and store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a splash of water or coconut milk in a covered pan or microwave to restore moisture.