Save The first time I made coconut rice was actually by accident. I had intended to make regular jasmine rice as a side dish for dinner, but grabbed the wrong can from the pantry. My husband walked into the kitchen asking why everything smelled like a tropical vacation, and I just shrugged and said go with it. That mistake turned into one of our favorite desserts, and now I make it on purpose whenever we need something comforting but not too heavy.
Last summer, my neighbor Sarah came over while I had a pot simmering on the stove. She said the aroma had drifted through her open kitchen window and she had to investigate. We ended up eating it warm right out of the pot with spoons, sitting on my back porch while the fireflies came out. Sometimes the simplest recipes create the best memories.
Ingredients
- 1 cup jasmine rice, rinsed: Rinsing until the water runs clear removes excess starch for a fluffier texture, though I admit I sometimes skip this when I am in a hurry
- 1 ½ cups coconut milk: Full-fat coconut milk makes all the difference here, creating that rich, luxurious mouthfeel that feels like a genuine dessert
- 1 cup water: This balances the intensity of straight coconut milk, but you can use all coconut milk if you want maximum creaminess
- ⅓ cup granulated sugar: I have found this amount hits the sweet spot for most palates, but start with less if you prefer subtler sweetness
- ¼ teaspoon salt: A tiny pinch of salt actually enhances the coconut flavor and prevents the dish from tasting flat or one-note
- 1 teaspoon vanilla extract: Add this after cooking to preserve its delicate floral notes that heat can sometimes destroy
- 2 tablespoons toasted coconut flakes: These add such wonderful crunch and toasted flavor, plus they make the dish look absolutely beautiful
- 1 tablespoon chopped fresh mango or pineapple: Fresh tropical fruit cuts through the richness and adds bright acidity that balances everything perfectly
Instructions
- Combine everything in the pot:
- In a medium saucepan, add your rinsed jasmine rice, coconut milk, water, sugar, and salt. Give it a good stir to dissolve the sugar and distribute the salt evenly.
- Bring it to a gentle bubble:
- Set the pan over medium heat and wait for those first bubbles to appear around the edges. Stir once more to make sure nothing is sticking to the bottom.
- Simmer slowly:
- Reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently for 18 to 20 minutes. The rice should absorb most of the liquid and become tender.
- Let it rest:
- Remove from heat and stir in the vanilla extract. Let it stand covered for 5 minutes to finish cooking and allow the flavors to meld together.
- Fluff and serve:
- Gently fluff the rice with a fork, being careful not to mash the grains. Serve warm or at room temperature with your favorite toppings scattered on top.
Save My daughter requested this for her birthday instead of cake, which surprised me at first. But when I saw her face light up as she took that first warm bite, I understood. Sometimes comfort food is the best celebration of all.
Making It Your Own
One of the things I love most about this recipe is how easily it adapts to whatever you are craving. Sometimes I will add a cinnamon stick or cardamom pod to simmer with the rice for warmth and spice. Other times a splash of coconut extract makes it even more tropical. The base recipe is forgiving enough to handle your experiments.
Serving Suggestions
While this is perfectly delicious on its own, I have found that a few strategic toppings elevate it from simple dessert to something that feels like it came from a restaurant. A drizzle of sweetened condensed milk takes it over the top in the best way possible. Fresh berries add tart contrast. And a scoop of vanilla ice cream melting into warm coconut rice might just be one of life is greatest simple pleasures.
Storage and Make-Ahead Tips
This rice actually keeps beautifully, which means I often make a double batch and eat it throughout the week. Store it in an airtight container in the refrigerator for up to five days. When you reheat it, add a splash of coconut milk or water to restore the creamy texture. I actually think the flavors develop and deepen after a day or two in the fridge.
- Reheat gently in the microwave or on the stovetop over low heat
- Warm rice with cold fresh fruit creates a lovely temperature contrast
- Leftovers make an amazing breakfast topped with a little extra milk and maybe some nuts
Save Whether you are serving this after a spicy meal or just craving something sweet and comforting, I hope this coconut rice finds its way into your regular rotation. Simple pleasures are often the most enduring ones.
Recipe Questions
- → Can I make this with other types of rice?
Yes, while jasmine rice provides the ideal fluffy texture, you can use sticky rice for a chewier, more traditional result. Basmati or long-grain white rice also work well. Adjust cooking time slightly depending on the rice variety you choose.
- → Is it necessary to rinse the rice first?
Rinsing removes excess starch and prevents the grains from clumping together. For the best texture, give your jasmine rice a quick rinse under cold water until the water runs clear before cooking.
- → Can I use light coconut milk instead?
Light coconut milk works but will yield a less creamy result. Full-fat coconut milk creates that luxurious, velvety texture that makes this dessert special. If using light milk, consider reducing the water slightly to maintain richness.
- → How should I store leftovers?
Store cooled sweet coconut rice in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of coconut milk or water to restore creaminess. The texture firms up when chilled, making it excellent for breakfast.
- → What other toppings work well?
Beyond toasted coconut and tropical fruits, try crushed peanuts, sesame seeds, fresh berries, or a drizzle of coconut cream. A sprinkle of cinnamon or cardamom adds warmth, while chocolate shavings create an indulgent finish.
- → Can I make this vegan?
This sweet coconut rice is naturally dairy-free and vegan as written. The vanilla extract should be checked to ensure it's pure vanilla without any dairy additives. All other ingredients including coconut milk are plant-based.