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coconut rice
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5 from 2 votes

Coconut Rice

Creamy Coconut Rice, great with any Asian meal. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: Asian
Servings: 2 servings
Calories: 513kcal


  • 1 cup jasmine rice
  • 1 13.5 oz canned coconut milk
  • 1/3 cup water
  • 3/4 tsp. salt
  • 1 tsp. crushed red pepper (optional)
  • 1/4 tsp. turmeric
  • 1/2 tsp. ginger
  • 1/4 tsp. cardamom
  • 1/4 cup sliced almonds (or shelled peanuts)
  • 1/4 cup raisins (optional)
  • 2 T. chopped cilantro (optional)


  • Rinse rice and add to a medium-sized saucepan. Add water, and the remaining spices.
  • Microwave solidified coconut milk for 30 seconds, for easier blending. Add to the rice.
  • Stir the contents of the saucepan as you bring them to a boil. I added a few chilis, feel free to leave them out if you don't like your food extra spicy.
  • Reduce the heat to low, cover, and simmer for ten minutes. After ten minutes, remove the lid and stir the rice. Cover and cook for 10 additional minutes.
  • Meanwhile, toast almonds or peanuts in a hot pan. If using raisins, toast them along with the nuts.
  • Fluff rice with a fork before serving. Don't forget to remove those cardamom pods if you used them!
  • Serve coconut rice topped with nuts, raisins (if using), and chopped cilantro.



  • To add a Middle Eastern twist, I’ve included some of my favorite spices like cardamom, cinnamon, and ginger.
  • I prefer to use jasmine rice in this recipe, it just seems to turn out perfectly every time.
  • I’m also partial to recipes that intertwine both sweet and spicy flavors. To accomplish this, I cook the rice with a few spicy chilis mixed in and top it with sweet raisins.
  • If you want to take it to the next level, add toasted nuts along with the raisins.


Calories: 513kcal | Carbohydrates: 85g | Protein: 9g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 953mg | Fiber: 7g | Sugar: 0g