This Coconut Rice Recipe takes regular rice to the next level with rich, creamy coconut flavor, a hint of sweetness, and a burst of fresh lime!

Coconut Rice topped with fresh lime zest in a bowl.
chelsea

author’s note

The Coconut Rice I Make Weekly!

I made coconut rice on a whim years ago. My kids went quiet, then asked for seconds. That sealed it.

I keep it simple. I rinse the rice well, shake the can of coconut milk, and let the pot rest before I lift the lid. The grains stay fluffy. The coconut flavor is clear, not too sweet.

On Sunday I cook a big pot and make extra. A container lives in the fridge for fast dinners. It delicious next to grilled chicken, goes under saucy black beans, fills tacos, or turns into quick fried rice. For lunch, I warm a scoop with a splash of water and add pineapple and lime.

This is my home version, inspired by all the places coconut rice shows up. Sometimes I keep it savory. Other times I add a tiny bit of sugar if the menu calls for it.

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Adding rice to the pot.

Ingredients

These 5 simple ingredients make the best Coconut Rice Recipe:

  • Basmati Rice: Basmati is my go-to for its light, fluffy texture. Skip rinsing to keep the ratios right.
  • Coconut Milk: Use good-quality full-fat coconut milk for creamy, flavorful rice. Shake the can before opening.
  • Salt: Salt brings out all the flavors—don’t skip it!
  • Water: Balances the richness of the coconut milk and helps the rice cook evenly.
  • Lime Zest and Juice: Adds a delicious flavor that pairs great with the coconut.

Quick Tip

Coconut milk can be confusing, but it’s easy to find! Look for canned, shelf–stable options in the international aisle with Latin or Asian foods. I like Imperial Dragon® best.

Pouring coconut milk into the pot.

Jazz Up Your Coconut Rice Recipe!

Keep it simple or try some of these fun add-ins:

  • Mango & Black Beans: Add diced mango and rinsed black beans.
  • Confetti Rice: Stir in sautéed peppers, shredded carrots, or frozen peas.
  • Pineapple & Kidney Beans: Add diced pineapple with rinsed kidney beans.
  • Fresh Herbs: Sprinkle in chopped cilantro or parsley.
  • Nuts: Top with toasted macadamia nuts, almonds, or peanuts.
  • Golden Raisins: Add a handful while the rice cooks.
Adding all the ingredients to the pot and mixing them for this Coconut Rice.

Coconut Rice Tips

  • Use Basmati Rice: It cooks up light and fluffy.
  • Let It Rest: After cooking, let the rice sit so it doesn’t clump or turn sticky.
  • Zest & Juice Tools: Use a grater for lime zest (skip the bitter white part) and a juicer for the lime.
  • Boil First: Make sure the liquids boil before turning the heat down.
  • Use Full-Fat Milk: Full-fat coconut milk makes it creamy and rich. Lite milk is too thin.
Adding lime zest and juice to the coconut rice.

Storage

  • Fridge: Cool rice, store in an airtight container for 4-6 days, and reheat in the microwave, stovetop, or oven.
  • Freezer: Freeze cooled rice in bags or containers for up to 6 months. Reheat in the microwave with a damp paper towel and stir as needed.

What To Eat With Coconut Rice:

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5 from 1 vote

Coconut Rice Recipe

By Chelsea Lords
This Coconut Rice Recipe cooks up fluffy and fragrant with coconut milk, a touch of sweet, and fresh lime.
Prep Time: 5 minutes
Cook Time: 15 minutes
Setting Time: 15 minutes
Total Time: 35 minutes
Servings: 3 cups cooked rice

Equipment

Ingredients

  • 1 cup basmati rice see note 1
  • 3/4 teaspoon salt
  • 1 (13.6-ounce) can coconut milk full-fat, see note 2
  • 1/2 cup water
  • 2 large limes

Instructions 

  • Add rice, salt, coconut milk, and water to a medium pot. Stir to combine.
  • Place the pot over medium-high heat and bring to a boil. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 13–18 minutes until liquid is absorbed and rice is tender. Avoid lifting the lid while cooking.
    Troubleshooting: If liquid is gone but rice is still firm, add a few tablespoons of water. If too much liquid remains, increase the heat slightly.
  • Remove from heat and leave covered for 10–15 minutes. This step keeps the rice fluffy and prevents stickiness.
  • Zest and juice limes to get 1 teaspoon zest 2 tablespoons juice. Fluff rice with a fork, stir in lime zest and juice, and adjust salt or lime juice as needed. Serve and enjoy!

Video

Recipe Notes

Note 1: Use basmati for the best texture. Other rice types may become mushy. Don’t rinse before adding to the pot.
Note 2: Use full-fat coconut milk for the best flavor and creaminess. Measure out 1-1/2 cups. Look for shelf-stable cans in the international aisle.
Storage: Let the rice cool, then store it in an airtight container in the fridge for 4–6 days. Reheat in the microwave, stovetop, or oven. To freeze, cool completely and store in freezer bags or containers for up to 6 months. Reheat in the microwave with a damp paper towel, stirring occasionally.
Nutrition Note: Nutrition information is based on a 1/2-cup serving. There are 6 total servings in the 3 cups.
Storage: Let rice cool, then store in an airtight container for 4–6 days. Freeze cooled rice in freezer-safe bags or containers for up to 6 months. Reheat in the microwave with a damp paper towel and stir as needed.

Nutrition

Serving: 1serving | Calories: 295kcal | Carbohydrates: 65g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 588mg | Potassium: 114mg | Fiber: 2g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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6 Comments

  1. Tiffany Wallace says:

    Have you ever tried this in an instant pot?

    Reply
    1. Chelsea says:

      I haven’t! If you give it a try let me know how it goes! 🙂

      Reply
  2. Heather says:

    5 stars
    As your sister, this is now my go to recipe for rice! Sooo good!

    Reply
    1. Chelsea Lords says:

      Yay! Thrilled to hear that! Thank you 🙂

      Reply
  3. Bianca Noiseux says:

    This looks delicious! Have you tried this with cauliflower rice? I would love to make a low carb version of this.

    Reply
    1. Chelsea Lords says:

      Thank you so much! Sorry, I haven’t ever tried with cauliflower rice, that’s a great idea though, I’ll add it to my list of recipes to work through! 🙂

      Reply