How To Make Coconut Rice With Sweet Or Savory Options

Coconut Rice

This coconut rice can be a simple side dish or even a breakfast component, and it’s made with just a few ingredients including rice, coconut milk (the kind that comes in a can), ginger, and optional sweetener. It’s super sticky, which makes it easier for kids to eat since it clumps together nicely—so it’s a great finger food if your kids aren’t quite up to utensils yet. And it’s really versatile. I love the consistency and flavor that canned coconut milk lends to coconut rice, so it’s my go-to liquid in this recipe. It sort of reminds me of rice pudding, but it’s way less sweet—and just as satisfying. And I have sweet and savory options for you too. The inclusion of ginger, which honestly is optional since I’ve made it without and it’s just fine, lends another depth of flavor. And it provides a really mellow way to introduce kids to another flavor. I am a big fan of coconut, as is my youngest, so this rice is one of our favorites. (You may also like Coconut Chia Pudding or Coconut Chips.)

Ingredients You Need

To make this recipe you’ll need the following ingredients: Sign up for our email updates to get tips and ideas sent to your inbox.

Jasmine rice: This kind if my preference, but you could also use basmati. Coconut oil: Either refined or unrefined works here. Fresh ginger: Optional for more flavor. Canned light coconut milk: You can also use full fat if that’s what you have or can find. This makes the rice have a lot of flavor and creaminess. Shredded unsweetened coconut: You can add some coconut in for more flavor and texture. Maple syrup, cinnamon, and/or turmeric: Optional for flavor variations.

TIP: I like to store fresh ginger in a freezer bag in the freezer and grate it (still frozen) on a microplane. It’s so easy to grate this way and it never goes bad!

Step-by-Step Instructions

Here’s a look at making this coconut rice so you know what to expect from the process. Scroll down to see the full recipe at the bottom of the post. TIP: Rinsing the rice ensures that the grains don’t stick together immediately when you start to heat the pot.

What’s the easiest way to grate ginger?

OK, this is so helpful: Put a whole knob of fresh ginger root into a freezer bag and keep it in the freezer. Then, whenever you need it, you can grate it on a microplane frozen. You leave the skin on and it grates SO easily. And it never goes bad since it’s frozen.

What kind of rice works best in this recipe?

I use jasmine rice here, but you can also use basmati. They both have a nice flavor that works well with the coconut. I’ve made it with short grain brown rice, but since that sort of rice grain is denser, it requires additional time to cook it to soft. You can totally do it, it will just take a little longer!

What to Serve with Coconut Rice

You can think of this rice as Caribbean style rice and serve it with black beans and pineapple or mango. Or stir in frozen peas to thaw. Or add a few additional spices and raisins to turn it into a sweeter rice pudding. It’s also great with Yogurt Chicken, Fish Sticks, shrimp, or Baked Tofu. Or, of course, plain.

Best Tips for Success

Rinse the rice to remove extra starch and help prevent it from sticking to the pan. Make sure the temperature of the stove doesn’t get too high, causing the rice to stick to the bottom of the pan. Stir occasionally since the coconut milk has a tendency to sort of float to the top of the pot. Season to taste to make sure you like the levels of sweetness. Cook the rice all the way through to ensure it’s soft. You can always add a little water if needed to cook it to softness. Let the kids eat with a spoon or their hands.

Let me know if you make the recipe—I’d love to hear what your family thought of it!