All over the world, wherever coconuts grow, people eat coconut rice. It's easy to see why! Coconut rice is so simple to make but tastes amazing, turning a humble bowl of rice into something truly special. Whether you're making a fiery Thai curry or a Nigerian stew, coconut rice is the perfect side dish. Here's how to make simple but delicious coconut rice.
What is coconut rice and where is it from?
Coconut rice is exactly what it sounds like: a mixture of rice and coconut. Specifically, it's rice cooked in coconut milk, which gives the grain a luscious, coconutty flavour that runs through every spoonful. There are different variations of coconut rice. Sometimes it's a sweet, sticky dessert, and other times it accompanies savoury dishes, like in this chicken stir-fry with coconut rice.
Coconut rice is often associated with Thai cuisine, but it's also eaten in many other countries. In Malaysia, it's called nasi lemak, and it's cooked in pandan leaves for an intensely aromatic flavour. An Indian version uses grated coconut rather than coconut milk. In Latin America and the Caribbean, it often accompanies grilled fish, while it's typically served with stews in West Africa. Essentially, every country with both coconuts and rice has its own version of coconut rice!
Easy coconut rice recipe
Thai coconut rice relies on jasmine rice, which is softer and stickier than basmati and other long-grain varieties. You'll need a tin of coconut milk. Full-fat coconut milk will give a richer, more intense flavour, but if you're counting calories, you might want to use a lighter variant. It's often served as a foil to spicy main dishes, like this jerk chicken with coconut rice. To add some freshness, you could sprinkle finely chopped coriander over the rice before serving.
How to make coconut rice with coconut milk
Making coconut rice is much easier than you might think. The secret is using the right balance of coconut milk and water, then letting the rice steam once it's cooked. Follow these simple steps:
- Rinse 200g of jasmine rice under cold water until the water runs clear.
- Add the rice to a saucepan with 250ml coconut milk, 125ml water, 1 teaspoon of sugar and a pinch of salt.
- Bring to the boil, then cover, reduce the heat to low and simmer for 15 minutes.
- Check that the liquid has been absorbed, then remove the pan from the heat and leave the rice to stand, covered, for 5 minutes.
- Fluff the rice gently with a fork and, if you like, finish with chopped coriander or grated lemon zest before serving.
The finished rice should be light, fluffy and fragrant. Serve it alongside curries, grilled chicken, seafood or roasted vegetables for an easy meal.
How to make coconut rice in a rice cooker
A rice cooker is a fabulous investment if you make a lot of rice recipes. The ratio of ingredients remains the same, but there’s no need to fuss with the extra steps involved in cooking it on the hob. Simply put everything into the rice cooker, set it to white rice, then leave it to cook. Many rice cookers also have a keep warm setting, which allows you to prepare the rice in advance. You can then leave it for an hour or so while you make the chicken recipes or other proteins.
Thai coconut rice vs Nigerian coconut rice and other variations
Thai coconut rice can be served alongside a spicy curry or stir-fry, or as a dessert. If you're making sweet coconut rice, it is often accompanied by mango and a thick sauce made from condensed milk. Nigerian coconut rice, on the other hand, is a one-pot meal that is heavily seasoned with curry powder, ginger, garlic, and other spices. Sometimes proteins are mixed into it, like in this prawn and coconut rice recipe.
If you love easy chicken and rice recipes, you can try coconut rice from Thailand, Malaysia, Nigeria, or other parts of the world. In the Caribbean, heat lovers often bury a whole Scotch bonnet pepper in the rice before cooking it, then remove it before serving. It’s a great variation if you’re addicted to spice!
Serving and storing coconut milk rice
Coconut rice is much like regular cooked rice. It'll keep for a few days in the fridge, and can be frozen for up to three months. When reheating it, make sure it is piping hot all the way through. Rice is one of the most common culprits of food poisoning, so you should always take care to cool it quickly before storing and make sure to reheat thoroughly.
When freezing coconut rice, first divide it into individual portions and store them in freezer bags. This means you can simply take out exactly the amount you need to accompany a meal for one or two people. Be sure to label the bags. Because coconut rice looks just like normal cooked rice, you’ll be glad you did!
Making coconut rice FAQs
Can I use basmati rice instead of jasmine for coconut rice?
Yes, but the results will be different, as basmati has a longer grain and is fluffy rather than sticky. You may need to add some extra water when you are cooking, because basmati is drier than jasmine rice.
Can you freeze coconut rice?
Yes. Let it cool to room temperature before separating into portions and freezing in zip-lock bags or airtight containers. When defrosting, heat the rice until piping hot to prevent food poisoning.
Can coconut rice be made with water instead of coconut milk?
Coconut rice needs coconut for its distinctive flavour. Rice made with water will not have the same depth of flavour. You could try toasting the dry grains of rice first in coconut oil, but it won't taste the same.
How do you make Caribbean coconut rice?
Caribbean coconut rice is very similar to Thai coconut rice, but it often has a fiery kick. To achieve this, add a whole Scotch bonnet pepper to the rice before you start to cook. Remove it before serving.
Which countries eat coconut rice?
Coconut rice is eaten in Southeast Asian countries like Thailand, Malaysia, Indonesia and Singapore. Elsewhere, you’ll also find variations in West Africa, the Caribbean, South and Central America. Basically, anywhere with both rice and coconuts eats coconut rice!