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The BEST Coconut Rice. This isn’t ordinary coconut rice. The rice is cooked in coconut milk, then finished with toasted shredded coconut, fresh cilantro, and chopped peanuts for a flavorful, satisfying side.
I genuinely love this rice so much I could happily make a meal of it. Coconut rice has long been a favorite—if I see it on a menu, I almost always order it. Over time I adjusted the classic recipe, adding a few simple ingredients and techniques that bring out bright, nutty, and slightly sweet flavors. The result is a version my family adores and finishes every time.
If you enjoy rice dishes, try our other favorites like Texas rice, Greek rice, and Mexican rice for different regional flavors and easy weeknight options.
Before You Start
Rice: Long-grain, jasmine, or basmati work well here. Jasmine is the most traditional choice for classic coconut rice and offers a fragrant, tender texture.
Coconut Milk: I use full-fat canned coconut milk for extra richness, but light coconut milk will work if you prefer a lower-fat option.
Shredded Coconut: I use sweetened shredded coconut meant for baking, then toast it in the oven until golden for a pleasant crunch and deeper coconut flavor.
Tips For The Best Coconut Rice Recipe
→ Rinse the rice: Rinsing removes debris and surface starch, which prevents clumping and yields fluffier rice. Put the measured rice in a colander, rinse under cold water while stirring by hand until the water runs clear.
Storing + Freezing + Make-Ahead
- Fridge: Store leftovers in a sealed container for up to four days. If the rice seems dry when reheating, add a splash of water and fluff with a fork.
- Freezer: This rice freezes well. Cool completely, seal in a freezer-safe container, and keep for up to six months. Thaw overnight in the refrigerator and reheat, adding a little water if needed to rehydrate the grains.
- Make-Ahead: The flavors hold up nicely, so you can prepare this rice ahead of time. It tastes great warm or reheated the next day.
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Coconut Rice Loaded with Goodies!
Ingredients
- 1-14 Ounce Coconut Milk Canned
- 1 Cup Water
- 1 Cup Jasmine Rice
- 1 Teaspoon Salt
- 1 Teaspoon Sugar
- 1/2 Cup Roasted Peanuts Chopped
- 1/2 Cup Cilantro Leaves Roughly Chopped
- 1/2 Cup Shredded Coconut Roasted
Instructions
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In a medium saucepan, bring the coconut milk and water to a boil.
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Add the rinsed rice, salt, and sugar. Reduce heat to low, cover, and simmer until the liquid is absorbed and the rice is tender.
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Remove from heat, fluff the rice with a fork, then stir in the roasted peanuts, chopped cilantro, and toasted shredded coconut. Serve warm.
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