Fluffy Thai coconut rice is made by cooking Jasmine rice in coconut milk. This amazing side dish is perfect with Thai food!
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🥘 Ingredients
Only 3 ingredients are required for this recipe! You will need Jasmine rice, coconut milk and water.
If you don't have access to Jasmine rice, you can use other long grain rice instead, such as Basmati rice.
🔪 Instructions
Add the rice, water and coconut milk to a small pot or saucepan on medium-high heat. Bring it to a boil. As soon as it starts bubbling, reduce the heat to medium-low, and leave it to gently simmer.
Do NOT put the lid on. Adding a lid will keep the steam inside the pot, and will result in sticky, soggy rice.
Stir occasionally to prevent the rice from burning in the bottom. Allow the rice to keep simmering until all the liquid is absorbed. Then, remove it from the heat and cover with a lid to keep the rice warm until you are ready to serve it.
💭 Top tips
The key to good rice is cooking it correctly, and have a good rice/liquid ratio. The perfect ratio will vary based on your cooking method. In this recipe we use twice as much liquid as rice, which results in perfect fluffy coconut rice as long as you follow the instructions clearly.
🥗 Serving suggestions
Serve Thai coconut rice with curries, or other Thai food favorites.
🍲 Leftovers
Store leftover coconut rice in the fridge for up to 3 days. Reheat it in the microwave before serving.
You can also freeze the rice for up to 3 months. Keep in mind that frozen rice tends to be less fluffy after thawing.
📋 Frequently asked questions
Is this recipe suitable for my dietary needs? - As this recipe only includes 3 ingredients, it is gluten free, soy free, nut free, dairy free, egg free and also vegan.
Can I make this without coconut milk? If you want a coconut free rice, check out my Chili Lime Rice or Lemon and Garlic Rice recipes.
Can this be made in a rice cooker? If you want to cook it in a rice cooker, I suggest following this recipe.
Recipe
Thai Coconut Rice
Ingredients
- 1 ½ cup rice (350 g)
- 1 ½ cup coconut milk* (400 ml)
- 1 ½ cup water (400 ml)
Instructions
- Add the rice, water and coconut milk to a small pot or saucepan on medium-high heat. Bring it to a boil. As soon as it starts bubbling, reduce the heat to medium-low, and leave it to gently simmer.
- Do NOT put the lid on. Adding a lid will keep the steam inside the pot, and will result in sticky, soggy rice.
- Stir occasionally to prevent the rice from burning in the bottom. Allow the rice to keep simmering until all the liquid is absorbed. Then, remove it from the heat and cover with a lid to keep the rice warm until you are ready to serve it.
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I love eating coconut rice with mango 🥥 🥭 😋 I made this coconut rice tonight and I really liked it. I didn’t have mango but I ate the rice with a good curry
Tonje
That sounds amazing, Robin! Happy you liked the recipe.
Shirley
Do you soak rice first?
Tonje
Hi Shirley! You don't have to leave the rice soaking first, but I do recommend quickly rinsing the grains. Hope that helps!
Roshini
Easy recipe to follow , thank you👍🏼 Had with rendang chicken!
Jacqueline
I have made rice the same way for 50 years, taught to me by my grandmother from Indonesia. But, I tried your way and...it turned out fantastic!
Cheryl
I add a few golden raisins and cashews to my rice. Just for a little twist.