- Dish type
- Main course
- Curry side dish
Instead of just water, use some coconut milk for a more-flavourful rice. Goes great with curry.
26 people made this
- 275g long-grain white rice
- 1 (400g) tin coconut milk
- 300ml water
- 1 teaspoon sugar, or to taste
- 1 tablespoon desiccated coconut, or to taste (optional)
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Stir rice, coconut milk and water together in a saucepan. Dissolve sugar into the liquid.
- Bring the mixture to a simmer; reduce heat to medium-low, cover the saucepan and simmer until the majority of the liquid has been absorbed by the rice, 15 to 20 minutes. Turn heat off and let rice steam until sticky, about 5 to 10 minutes more. Garnish with coconut.
Reviews & ratingsAverage global rating:(26)
Reviews in English (17)
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.-05 Apr 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.-26 Mar 2014
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!-01 Mar 2015
Sweet coconut rice recipe - Recipes
My absolute favorite, creamy coconut rice made with three simple ingredients for the best side dish! This easy coconut rice recipe is ready in just under 30 minutes and is delicious paired with your favorite meals like salmon, stir frys, curries and more.
- 2 cups jasmine white rice
- 2 (15 ounce) cans full fat coconut milk (can also use lite coconut milk from the can)
- 1/2 cup water
- ¼ teaspoon salt
Combine rice, coconut milk, water and salt in a medium pot, and bring to a boil.
To make a smaller batch: simply use 1 cup rice, 1 can coconut milk, ¼ cup water, pinch of salt and that’s it!
To store: let the coconut rice cool completely before transferring it to an airtight container or bag. Store it in the refrigerator for up to 4-5 days, and simply reheat it in the microwave before serving. See the full blog post for freezing instructions.
Sweet: add 1 tablespoon of sugar
Fruity: add 1 diced mango
Cilantro lime: add ¼ cup chopped cilantro + 1 lime, juiced
Turmeric ginger: add 1 teaspoon ground turmeric + ½ tablespoon freshly grated ginger (or sub ½ teaspoon ground ginger)
I Don't Want You to Make Chrissy Teigen's Coconut Rice, Because Then There'll Be Less Rice For Me
My first time trying coconut rice was on teriyaki chicken night in my college dining hall, and I was instantly obsessed. It felt like such a luxury side dish compared to the greasy foods we were often offered, so when I came across Chrissy Teigen's sweet and salty coconut rice recipe, I knew I had to try it.
I had no doubt the coconut rice would taste amazing — not only is Chrissy an expert in the kitchen, but if my college cafeteria rice impressed me, I knew this had to knock my socks off. The one thing that did pleasantly surprise me about this recipe, which is from Chrissy's Cravings cookbook, was the sweet lingering aroma it produced while cooking. I mean, my kitchen practically smelled like a Bath & Body Works candle (and I mean that in the most appetizing way!). Additionally, I loved how easy this dish was to make. Keep reading for the full recipe and a few additional tips!
Keep a close eye on the coconut, as it can burn quickly if your stove is on a heat setting too high.
The recipe recommends simmering the rice and other ingredients for about 20 minutes however, allow it to simmer until all liquid is absorbed or else you'll end up with soupy rice. In the end, I kept my coconut rice simmering for about 24 minutes. Then, I took it off the heat and allowed it to sit for five minutes.
Lightened Up Sweet Coconut Rice
My first introduction to Sweet Coconut Rice was not very long ago but my love for Sweet Rice is pretty deep rooted. Since childhood, I loved eating rice. Mom says, I pretty much grew-up eating rice crispy and sweet rice treats :)
Rice cooked in milk (Indian Kheer), rice cooked in jaggery (raw sugarcane sugar) or simply rice crispy in cold milk were my most loved breakfasts and desserts and meals. Even today, when I crave to eat sweet rice, I just can't resist for long. I have to cook and eat and cherish my childhood memories.
Coconut Sweet Rice, I tasted recently in a Thai Restaurant and as usual loved'em in first bite. Sweet, sticky and sugary rice were served drenched in sweetened coconut milk and more(. ) coconut milk to pour on. Even though I don't like too much sweet, I simply loved every spoon of coconut rice I ate. sooo-addictive!! sinfully sweet!
Well, my love for rice and taste of flavorful coconut rice were enough to make me cook sweet rice at home last weekend. And you know me. No matter how much I crave and love sweet rice, I have to, just have to make a lighter version.
Lightened up Sweet Rice - Skip the guilt but not the flavor!
My childhood favorite rice and scrumptious flavor of Thai Sweet Coconut Rice came together in this recipe pretty well. I made FIVE delicious adjustments to lighten up.
1) Used half Coconut Milk and half water for lite Vegan Sweet Rice. Creamy rice yet no milk used.
2) Added some grated coconut to enhance the coconut flavor.
3) Reduced the amount of sugar.
4) Reduced the amount of rice per serving. Portion control is everything!!
5) Layered (lightly sweetened) fresh kiwi fruits and mandarin oranges with coconut rice to make a lite yet so so so satisfying sweet treat.
Even Vishal (sweets fanatic) couldn't make out less sugar part. And adding some grated coconut to rice really, reaaaallllly enhanced the coconut flavor. Only I knew I have used diluted coconut milk to cook the rice. Go figure.
Cherishing 15th August - Indian Independence Day
Not only the flavor combination of fruit and coconut sweet rice were super-delicious but this is also my way to remember:
a) my childhood
b) my eternal love for sweet rice
c) my love for my birth-country (India) in this one dessert!
Indian Independence Day (15th August) and three colors of my sweet coconut rice reminded me of Trianga (Tricolor) Indian Flag, symbol of courage, peace, and faith (as appear from top to bottom). Independence Day is most loved and cherished National Day for any country and its citizens. And so is for me and I bet, so is for you too for your country.
While working on dessert, I immediately connected with colors of Indian Flag and felt to make one rice cup specially dedicated to Trianga (tri-colors). For that special cup of rice, I used two layers of coconut rice, one white and one colored with Green Indian Khas Khas Syrup. And also made small wheel of flag using cloves (not mentioned in recipe ingredients, it is optional)
Impressed with quality of green color, I also added few drops of Khas Syrup on Kiwi Layer in each cup. Use of this syrup is totally optional, just kiwi fruit gives a great taste and nice green color layer to this Rice-Fruit cup. If you still wanna use green color and can't find Khas Syrup, make simple syrup using equal part water and sugar, then add green 5-6 drops green food color to make the green syrup.
Why make Lightened Up Coconut Rice?
Good questions!! Why I will make it - because I love every moment attached to it.
Why should you try this dessert? because. it is
2) Has strong coconut flavor yet very less sugar and starch calories.
3) Great for Kids. Trust me, for kids, you have to triple the recipe. I bet!
4) Party friendly. Assemble in disposable cups, ready up-to 2 DAYS in advance.
What do you say? Sweet Cravings doesn't have to hurt, right? Does this make you eat Sweet Coconut Rich Treat this evening or for your next event?
How about now?? Sweet, creamy coconut-y rice.
Plus you can ready'em in no time. Only 20 minutes of cooking and you can assemble in a large one bowl instead of individual cups to save almost all of assemble time.
Sweet and Savory Coconut Rice
This Sweet and Savory Coconut Rice pairs perfectly with anything summery or tropical!
Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary.
Serve with any Asian or tropical-inspired food.
Did you make this recipe?
Serve with any Asian or tropical-inspired food, like…
Ingredients of Sweet Rice With Coconut
- 250 gm rice
- 100 ml milk
- 1 pinch saffron
- 100 gm sugar
- 200 ml coconut milk
- 1 tablespoon coconut cream
How to make Sweet Rice With Coconut
To make this delicious sweet rice recipe, take a bowl and add rice in it. Then add coconut milk and heat it over low flame. Boil it until the rice is partly cooked. Then add regular milk, sugar, saffron strands and reboil it. Saffron will add a nice colour to this rice recipe.
Once the rice has cooked completely, garnish the dish with fresh coconut cream. Coconut adds a unique taste and aroma to the dish which will be a treat to your palate. If you're fond of dry fruits then you can garnish this rice recipe with cashwes, raisins, almonds and even walnuts.
- Author: Kristen Stevens
- Prep Time: 8 mins
- Cook Time: 12 mins
- Total Time: 20 minutes
- Yield: 3 cups 1 x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
Coconut rice is so easy to make and the perfect side dish to all your Asian-influenced recipes. This recipe is a sugar-free version of your favorite Thai restaurant rice.
If you love this recipe as much as we do, let us know with a 5-star review in the comments!
- 1 cup jasmine rice (rinsed, optional – see notes)
- 1 14-ounce can coconut milk (can be light)
- ¼ teaspoon sea salt
- Add the rice to a small pot and fill it halfway with water. Pour the water out (don't let the rice out of the pot!) then repeat 3-4 more times.
- Pour the can of coconut milk into a 2-cup measuring cup. Add enough water to make 2 cups. Pour the coconut milk and salt into the pot and stir.
- Bring the pot to a simmer over medium-high heat, stirring several times while the coconut milk is warming to prevent the rice from sticking to the bottom of the pot.
- When the pot starts to simmer, reduce the heat to low and cover the pot. Cook for 12 minutes then remove the pot from the heat and set it aside for 8 minutes.
Did you make this recipe?
If you love this recipe as much as I do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.
My Tips for Sweet Coconut Sticky Rice Success
- The best cookware for this is a casserole baking dish with a lid that is roughly 1.5 L to 2 L. Anything smaller may cause the liquid to spill out of the bowl / dish while cooking.
- Chopsticks are best to fluff up the rice since spoons will likely breakup the rice grains.
- Soaking the rice is ESSENTIAL for ensuring the rice cooks through.
- The more coconut milk you use the softer the texture of the rice. Use 1 cup + 2 tbsp of coconut milk for a “medium” consistency then adjust from there.
- Do not lose your mind trying to find the magenta plant / la cam. It has minimal flavour and can be substituted with purple food colouring.
- Use a thick, viscous and dark pandan paste like Koepoe Koepoe brand. Avoid buying pandan essence or anything that looks watery.
Jamaican Coconut Sweet Rice
This rice is so tasty, and it pairs perfectly with spicy foods like Jamaican Jerk Chicken or Pork.
About a month ago we visited Montego Bay, Jamaica.
It’s literally one of my most favorite places on earth. The weather is typically about 85 degrees, the beaches are beautiful, the people are about as genuinely nice as you will find anywhere, reggae music is a favorite of mine, and of course there is the FOOD.
One of my favorite foods is the Jamaican Jerk Chicken. Stands with smoky grills, and the call of the “Jerky, Jerky, JERKY!”
One night, we were talking with one of the entertainment guys, and he was talking about going home to his parents that weekend for a visit. He hadn’t been since November, and he was really looking forward to his mom’s home cooking. We asked him what his favorite thing was his mom makes, and he said coconut rice.
We had coconut rice at one of the restaurants at the resort, and I fell in love. My mom used to make a sweet rice when I was a kid, and it reminded me of that, but the toasted coconut just pushed it over the top. He said it was really simple, just make the rice, but instead of water use coconut milk. I bought vanilla coconut milk, and it was slightly sweet with just that. I did, however add a little sugar to sweeten it up a little more.
- 2 cups of sticky rice
- 1 14-ounce can of coconut cream
- 3 tablespoons of granulated sugar
- 1/2 cup of water
- 1/4 teaspoon of salt
- toasted sesame seeds or mango (optional)
- Put the rice in a deep bowl. Rinse until clear.
- Add cold water until water is covering the rice.
- Let it soak for at least four hours (preferably overnight for at least 10 hours).
- After soaking, drain the rice and rinse.
- Place the rice in a bamboo steamer basket.
- Add water halfway up a metal base pot for a bamboo steamer and allow it to boil.
- Once boiled, add the steamer basket on top and cover it with any cooking lid until the rice is covered.
- Steam for 30 minutes.
- Check the rice by pressing on it to ensure that it is firm.
- Remove the rice, and place on a nylon sheet to knead it while it is still hot (you'll need to move it quickly due to the heat).
- Place in bamboo basket to serve!
- Take the coconut cream and sugar mixture and add a couple of ladles into the sticky rice bowl, delicately mixing it in. Keep adding more ladles while stirring. The goal is to allow the rice to remain sticky, but not be mushy.
- Once the mixture looks like a sticky grain, pudding texture, cover the rice and let it stand for 5 minutes to allow the rice to absorb the mixture.
- Add toasted sesame seeds or mango (optional).
- Serve warm.