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!

This teriyaki chicken recipe has been a favorite on my site for years, but there is one comment I see over and over. People keep coming back for the coconut rice I use as the base. Honestly, it is the main reason I crave that recipe. There is just nothing like it.

I have been making coconut rice for years, and I knew it was time to give it its own post so it was easier to find. This coconut rice is truly the best I have had. So many versions turn out gluey or overly sticky, but this one is fluffy and perfect every single time.

I almost always keep a container in the fridge for fast dinners. It is amazing under dumplings, with cashew chicken, next to grilled chicken, spooned under saucy black beans, tucked into tacos, or turned into quick fried rice.

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Adding rice to the pot.

Ingredients

These 5 simple ingredients make the best Coconut Rice Recipe:

IngredientNotes & Tips
Basmati RiceMy go-to for light, fluffy rice. Skip rinsing so the ratios stay right.
Coconut MilkUse full-fat for the best flavor and creaminess. Look in the international aisle. Imperial Dragon is a great option.
SaltBrings out all the flavors. Don’t skip it.
WaterBalances the rich coconut milk and helps the rice cook evenly.
Lime Zest & JuiceAdds fresh flavor that pairs perfectly with coconut.
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.

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 2 votes
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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. Shop the recipe here.
Prep Time: 5 minutes
Cook Time: 15 minutes
Setting Time: 15 minutes
Total Time: 35 minutes
Servings: 3 cups cooked rice

Video

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!
Final step! Please let us know how it was by leaving a review.

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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8 Comments

  1. Jean M says:

    5 stars
    Thank you for this perfect Coconut Rice recipe! The rice turned out fluffy and delicious. It was so easy to do. The flavor balance between the rice, salt, coconut, and lime was perfect, my family and guests loved it. For anyone else using metric measurements, it’s a 400 ml can of full-fat coconut milk. This recipe is a keeper, I can see why you make it often!

    Reply
    1. Chelsea says:

      I’m so thrilled to hear this! Thanks so much for sharing!

      Reply
  2. 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
  3. 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
  4. 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