Delicious sweet coconut rice that can be thrown in a rice cooker or done on the stove. This is great when paired with a Thai green curry or stir-fry! Ideally, make this with either jasmine rice or long-grain white rice.

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir rice, coconut milk, and water together in a saucepan. Dissolve sugar into the liquid.

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  • Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the saucepan, and simmer until the majority of the liquid has been absorbed by the rice, 15 to 20 minutes. Leaving saucepan on the burner, turn heat off and let rice steam until sticky, about 5 to 10 minutes more. Garnish with shredded coconut.

Cook's Note:

Check liquid for sweetness before cooking. I dip a spoon in to taste the liquid and make sure it's sweet enough.

If you are nuts for coconut like me, add the shredded coconut as a garnish prior to serving.

Nutrition Facts

456 calories; protein 7g 14% DV; carbohydrates 59.9g 19% DV; fat 21.7g 33% DV; cholesterol 0mg; sodium 21.8mg 1% DV. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/05/2014
This was reminiscent of rice pudding for me because of the creaminess. I used palm sugar because I don't cook with white sugar(personal preference). 1 tsp was enough. Shredded coconut added a welcomed texture. I'll make this again. Thanks Melucy. Read More
(12)

Most helpful critical review

Rating: 3 stars
05/15/2015
Okay but not a strong coconut taste. Made this in my rice cooker. I used the stated amount of sugar. I found that if I added some sugar on my rice at the table it bought out the coconut taste more. Not a bad recipe by any means but I would want to play with it some more to suite our tastes. My teen didn't like it at all. A lot leftover. Read More
(2)
31 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/05/2014
This was reminiscent of rice pudding for me because of the creaminess. I used palm sugar because I don't cook with white sugar(personal preference). 1 tsp was enough. Shredded coconut added a welcomed texture. I'll make this again. Thanks Melucy. Read More
(12)
Rating: 5 stars
03/26/2014
We LOVED this! I only used the teaspoon of sugar called for b/c I didn't want it too sweet and that was perfect so if you want it SWEET def add more sugar. I liked the addition of the coconut sprinkled on top which also gave some sweetness to the rice so keep that in mind as well if you plan on using it. I added some salt but that was per my own preference. Oh and I used Jasmine rice which was wonderful in this. I would def be making this again YUM! Thanks for sharing.:) Read More
(7)
Rating: 5 stars
03/01/2015
Amazing! My boyfriend made this last night with caramelized baked chicken (another wonderful recipe on here). It went perfect with it! I loved the sweetness of this rice. It is the right amount of sweet. Delicious! Read More
(5)
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Rating: 5 stars
10/30/2014
Fabulous! Just like in the restaurants. I used a rice cooker instead of stovetop and it turned out perfect. Read More
(3)
Rating: 5 stars
12/28/2014
EXCELLENT recipe - only thing I added was salt. I like sweet rice so I used two tsp of sugar. Added the coconut just before serving and it was terrific. We served it as a side dish with BBQ brisket steamed broccoli and a green salad. Will make it with chicken curry next time. Two thumbs up! Read More
(2)
Rating: 3 stars
05/15/2015
Okay but not a strong coconut taste. Made this in my rice cooker. I used the stated amount of sugar. I found that if I added some sugar on my rice at the table it bought out the coconut taste more. Not a bad recipe by any means but I would want to play with it some more to suite our tastes. My teen didn't like it at all. A lot leftover. Read More
(2)
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Rating: 5 stars
04/15/2019
I make this recipe almost weekly and our family loves it. I've found that in my rice cookers (one a simple 3 cup cooker which only has on/off settings and one a 5.5 c Tiger brand cooker with multiple settings) I get a better result with 2 c uncooked rice, keeping all the other ingredients the same. It's a little less mushy and the grains have a better texture. Read More
(2)
Rating: 5 stars
08/11/2016
I made my Coconut Rice last night using my rice cooker. In order to keep the same consistency as I make my regular rice, I used the measuring cup that came with the rice cooker. My measurement is 3 cups of rice, 2 cups of coconut milk and 1 cup of water. Left it on low for 10 minutes after boil and it came out perfect and not mushy. Will definitely make it again. Read More
(2)
Rating: 5 stars
02/16/2015
Great and easy to make and tastes great too Read More
(1)
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