This easy Coconut Rice recipe takes only 5 ingredients and is ready in just over 20 minutes. Pair it with stir fry, chicken, or salmon for a quick weeknight dinner. Serves 2.
Sometimes when I get home from work, I’d rather do anything but cook dinner. Deciding what to make, checking for ingredients, chopping, simmering, etc. can be too overwhelming. Honestly, all I want to do is put on pajamas and watch Netflix. On days like this (usually Mondays and Thursdays) I need to have something that is easy to make and doesn’t take a lot of time or effort.
Jasmine or white Basmati rice work best and will cook within the 20 minutes. I tried this recipe with a long-grain brown rice once and it took an extra 15 minutes (and some more liquid) to soften the rice. I don’t recommend using instant rice; the results will be a little mushy and won’t taste as good.
I love this Coconut Rice recipe because it’s SUPER EASY to make – I know it says there are 5 ingredients, but seriously, 2 are water and salt.
The other great thing about this recipe is that it’s really versatile; I’ve made it before with chicken and with salmon. It’s also really good topped with veggies stir-fried with a little bit of soy sauce.
A Note On Using Coconut Milk
Make sure to shake the can well, and stir the coconut milk after opening to make sure it is all mixed together. Coconut milk will separate and you want to make sure that you stir it well, otherwise it will be mostly water and all the rest will be at the bottom of the can
20 Minute Coconut Rice
- ⅔ cup rice Jasmine or Basmati
- ⅔ cup coconut milk
- ⅔ cup water
- ¼ tsp sea salt, ground
- ½ lime cut into wedges
- Over medium-high heat, place rice in a medium saucepan with water, coconut milk, and salt.
- Heat until the liquid comes to a boil.
- Stir once; reduce the heat to low and place lid over pan.
- Cook for 10 minutes; turn off the heat.
- Leave lid on for 10 minutes then remove the lid and fluff with a fork.
- Squeeze the juice from the lime wedge over the top. Serve warm.