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Jasine rice with coconut milk in a bowl, garnished with fresh cilantro.
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5 from 2 votes

Thai Coconut Rice

Fluffy Thai coconut rice is made by cooking Jasmine rice in coconut milk. This amazing side dish is perfect with Thai food!
Prep Time5 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Thai
Keyword: coconut rice, dairy free, egg free, gluten free, jasmine rice, nut free, soy free, thai rice, vegan
Servings: 6
Calories: 280kcal
Author: Tonje
Cost: Cheap


  • 1 ½ cup rice (350 g)
  • 1 ½ cup coconut milk* (400 ml)
  • 1 ½ cup water (400 ml)


  • 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.


*Coconut milk: Use a full fat coconut milk for the best results. I get mine in a can in the Asian section.


Thai food is usually served with Jasmine rice. You can use other long grain rice too, such as Basmati rice.
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.


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.


Calories: 280kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 11g | Sodium: 13mg | Potassium: 177mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg