Coconut Rice Recipe (serves 4)

  • 2 cups jasmine or basmati rice
  • 1 x 400ml can full-fat coconut milk
  • Water to top up (about 300–400ml)
  • 1/2 tsp salt
  • 1 tsp sugar (optional but enhances the coconut flavour)
  • Optional: 1 pandan leaf tied in a knot, or 1 lemongrass stalk bruised
  1. 1

    Rinse the rice

    Rinse the rice under cold water until the water runs mostly clear. This removes surface starch and prevents clumping.

  2. 2

    Measure your liquid

    For 2 cups of rice you need about 2.5–3 cups of liquid total (depending on the rice variety — jasmine uses a 1:1.5 ratio, basmati 1:1.75). Pour your 400ml can of coconut milk into a measuring jug and top up with water to reach your required total liquid amount.

  3. 3

    Combine and bring to boil

    Add rice, coconut liquid, salt, sugar and aromatics (pandan or lemongrass if using) to the saucepan. Bring to a boil over medium-high heat, stirring once to prevent sticking.

  4. 4

    Reduce heat, cover and cook 12–15 minutes

    Once boiling, reduce to the lowest heat, cover tightly and cook for 12–15 minutes. Do not lift the lid.

  5. 5

    Rest 5 minutes then fluff

    Remove from heat. Leave covered for 5 minutes. Remove aromatics, fluff with a fork and serve.

Use full-fat coconut milkFull-fat gives a much richer, creamier result than light coconut milk. Shake the can well before opening — the cream separates from the liquid and you want both mixed together for this recipe.

What to Serve With Coconut Rice

Thai green or red curry. Grilled or baked chicken. Malaysian or Indonesian rendang. Mango and black beans for a vegetarian bowl. Grilled prawns with lime and chilli. It is an excellent base for any Southeast Asian-inspired dish.

Frequently Asked Questions

Yes — use the same ratio of coconut milk and water as above, add salt and sugar, and cook on the white rice setting. Results are excellent and very consistent. Rinse the rice cooker pot immediately after serving as coconut milk can caramelise and stick.
Too much liquid or too high heat. Coconut milk adds richness and a small amount of additional liquid compared to pure water, so be precise with your total liquid measurement. Reduce slightly if your coconut rice consistently comes out too wet. Also make sure you are on the absolute lowest heat setting during cooking.