Coconut Rice
Rice has spent far too long being treated like the beige cardigan of side dishes, but not today! This luscious Coconut Rice is fluffy, fragrant, packed with garlic and ginger, and guaranteed to steal the spotlight from whatever you serve it with.
Watch how to make Coconut Rice over on my YouTube channel! And don’t forget to subscribe while you’re at it 😉
Inspiration & Ingredients
I’ve been making this Coconut Rice for well over a decade, and I honestly couldn’t tell you how many times my family has requested it. Every time I make it, someone inevitably asks, “Can you make that rice again?” It’s a real boost for me ego!
It’s rich and creamy without feeling heavy, loaded with coconut flavour, and balanced with just enough fresh garlic and ginger to keep things interesting. It’s one of those magical side dishes that somehow makes everything on your plate taste a little bit fancier.
I’m also on a bit of an inexpensive-eats kick lately, and rice is one of the greatest budget heroes in the kitchen. It stretches meals, fills hungry bellies, and costs next to nothing. Better yet, aside from the rice itself, this recipe only uses four core ingredients that are easy to find and won’t eviscerate your wallet.
Coconut Rice is dynamite on it’s own, but is also fabulous:
- Served alongside my Tahini Parmesan Broccoli
- With curries
- Nestled in a healthy nourish bowl
- Served with my Sesame Ginger Tofu
- Sneakily eaten right out of the pot before anyone else gets any (highly recommended).
Here’s what you need:
- 2 cups jasmine rice, rinsed
- 1 tbsp coconut oil
- 4 cloves garlic, minced
- 1½ tbsp fresh ginger, minced
- 1½ cups full-fat coconut milk
- 1½ cups vegetable broth
- Salt, to taste
- Toasted cashews, for garnish
- Fresh cilantro, for garnish
Why You Need to Make Coconut Rice
This recipe turns an everyday pantry staple into something you’ll actually crave. It’s wonderfully fluffy, incredibly aromatic, and creamy thanks to the coconut milk without becoming mushy or overly rich.
It’s also ridiculously versatile. Pair it with curries, stir fries, roasted vegetables, grilled tofu, or pretty much anything that could use a tropical little glow-up. It also practically cooks itself. Once everything goes into the pot, your stove takes over while you can proceed to live your life.
It’s also:
- Perfect as a party appetizer or holiday side dish.
- Naturally dairy-free and packed with flavour.
- Easy enough for weeknights but impressive enough for guests.
- One of those recipes that makes people say, “Dang, I wish my rice always tasted this good.”
How to Make Coconut Rice
Instructions
- Start by rinsing your jasmine rice until the water runs mostly clear. This helps remove excess starch so your rice stays fluffy instead of turning into one giant coconut-flavoured blob.
- Warm the coconut oil in a medium saucepan over medium heat. Add the minced garlic and ginger, cooking for 2–3 minutes until fragrant and just beginning to turn golden.
- Add the rinsed rice and stir for another couple of minutes so every grain gets lightly coated in all that garlicky, gingery goodness.
- Pour in the coconut milk and vegetable broth, season with salt, and stir everything together. Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer for 15–20 minutes, or until the liquid has been absorbed and the rice is tender.
- Once it’s cooked, resist the urge to peek. Leave the lid on for another 5–10 minutes to let the rice finish steaming. This little bit of patience is the difference between good rice and why-is-this-so-fluffy rice.
- While the rice cooks, toast the cashews in a dry skillet or in the oven until lightly golden. Let them cool slightly before giving them a rough chop.
- Fluff the rice with a fork, sprinkle over the toasted cashews and fresh cilantro, and serve.
Rice, Rice, Baby
If you’ve been looking for a way to rescue rice from its lifelong career as “the boring thing beside the good food,” congratulations—you’ve found it. This Coconut Rice is creamy, fragrant, incredibly easy, and just fancy enough to make people think you know what you’re doing. Make a double batch, because leftovers have a suspicious habit of disappearing straight from the fridge with nothing more than a fork and absolutely zero shame.
If you liked this recipe you might want to try my Greek Lemon Rice or Mexican Rice!
Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!
Coconut Rice
Ingredients
Method
- Start by rinsing your jasmine rice until the water runs mostly clear. This helps remove excess starch so your rice stays fluffy instead of turning into one giant coconut-flavoured blob.
- Warm the coconut oil in a medium saucepan over medium heat. Add the minced garlic and ginger, cooking for 2–3 minutes until fragrant and just beginning to turn golden.
- Add the rinsed rice and stir for another couple of minutes so every grain gets lightly coated in all that garlicky, gingery goodness.
- Pour in the coconut milk and vegetable broth, season with salt, and stir everything together. Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer for 15–20 minutes, or until the liquid has been absorbed and the rice is tender.
- Once it's cooked, resist the urge to peek. Leave the lid on for another 5–10 minutes to let the rice finish steaming. This little bit of patience is the difference between good rice and how-is-this-so-fluffy rice.
- While the rice cooks, toast the cashews in a dry skillet or in the oven until lightly golden. Let them cool slightly before giving them a rough chop.
- Fluff the rice with a fork, sprinkle over the toasted cashews and fresh cilantro, and serve.
