Recipe

Rustic Coconut Rice

Creamy, fragrant coconut rice with toasty edges, a little lime snap, and just enough salt to keep it dangerously scoopable.

By Matt Campbell

•

4.8

A bowl of rustic coconut rice with toasted coconut flakes and lime wedges on a wooden table in warm natural light

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Coconut rice is one of those side dishes that quietly steals the spotlight. You make it for the curry, the grilled chicken, the quick veggie stir fry, and then you realize you are eating it straight from the pot like a raccoon with a ladle. This version is rustic on purpose: not fussy, not overly sweet, and not pretending it is dessert. It is creamy from coconut milk, brightened with lime, and finished with a little toasted coconut for that nutty crunch that makes you go back for “just one more” scoop.

It also happens to be the kind of recipe that makes weeknight cooking feel like you did something special, even if you are wearing sweatpants and your kitchen timer is your phone.

A saucepan on a stove with coconut milk and rinsed rice being stirred with a wooden spoon

Why It Works

Rich, creamy grains without being gummy, thanks to rinsing and a tight simmer.
Balanced flavor that is savory first, with coconut sweetness kept in check by salt and lime.
Rustic texture with optional toasted edges on the bottom for a little crispy reward.
Flexible: make it subtle for picky eaters, or go bolder with ginger, chilies, and herbs.

Pairs Well With

Storage Tips

Refrigerate: Cool rice quickly, then store in an airtight container for up to 4 days.

Reheat: Add a splash of water or a spoonful of coconut milk, cover, and warm in the microwave in 45 second bursts, stirring in between. On the stovetop, use low heat with a lid and a tiny splash of water.

Freeze: Portion into freezer bags or containers and freeze up to 2 months. Thaw overnight in the fridge for best texture.

Food safety note: Rice is happiest when it does not sit warm for long. Get it into the fridge within 1 hour if your kitchen is hot, 2 hours max otherwise.

Common Questions

Do I have to rinse the rice?

Strongly recommended. Rinsing removes excess surface starch, which helps the grains stay distinct instead of turning into coconut rice pudding.

Can I use jasmine or basmati rice?

Yes. Jasmine is extra fragrant and classic here. Basmati is a little drier and more separate. Keep the liquid amounts the same, but check at the 15 minute mark since stoves vary.

Can I use light coconut milk?

You can, but it will be less indulgent and less creamy. If you go light, consider stirring in 1 tablespoon butter at the end to bring back some richness.

Why is my coconut rice crunchy?

Usually the heat was too high, the lid was not tight, or it needed a few more minutes of steaming. Add 2 to 3 tablespoons water, cover, and cook on low for 3 to 5 minutes, then let it rest.

How do I keep it from burning on the bottom?

Use low heat after it reaches a simmer and keep the lid on. If you want the optional toasty bottom, do it intentionally at the end for 1 to 2 minutes, then stop.

Can I make this in a rice cooker?

Yes. Add rinsed rice, coconut milk, water, salt, and sugar (if using). Stir once, then cook on the white rice setting. Finish with lime zest and juice after it clicks to warm.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan with a tight fitting lid
Fine mesh strainer (for rinsing rice)
Measuring cups and spoons
Fork (for fluffing)
Microplane or zester (optional, for lime)

The first time I made coconut rice at home, I overshot the sweetness and ended up with something that tasted like it wanted to be a candle. The fix was simple: treat it like rice first. Salt it properly, add lime for lift, and let the coconut be creamy background music, not the lead singer. Now it is my go-to when dinner needs a little vacation energy, even if I am just serving it with whatever protein I remembered to thaw.