This recipe for Sweet and Savory Coconut Rice is an old-school Our Best Bites classic that is pretty much my go-to side dish with any summery, tropical meal. It’s one of those recipes I just know by heart and always have the ingredients for in my pantry (if you love tropical rice, another delicious standby is our Lime-Cilantro Pineapple Rice!). It’s not much harder to make than white rice, making it a great alternative to plain rice.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Jasmine or Basmati rice – These long-grain rice varieties result in a light, fluffy texture with grains that are not overly sticky. Long-grain white rice should work as a replacement, but I would avoid short to medium grain rice, as it will not have the same texture and may become gummy. I do not recommend brown rice for this recipe, as it requires a different liquid to rice ratio and cooking time.
- Coconut milk – Full fat coconut milk works best here. Light coconut milk will work, although the flavor may not be as pronounced. Make sure you don’t grab coconut cream, as that’s just the rich, fatty part of the coconut milk. Coconut milk sold near the milk is not the same as what you’ll find in the can. You want 100% coconut milk, in the can. You can find it near Asian ingredients in your grocery store.
- Water
- Kosher salt
- White or rice wine vinegar – Vinegar brightens and balances the flavor of the coconut milk.
- Granulated sugar – This rice is not overly sweet. A little sprinkle of sugar simply enhances the coconut flavor and adds to that sweet and savory taste of the finished rice.
- Chopped green onions – These will be stirred in, but you can save a few for the top as garnish as well.
- Black pepper
How to Make Sweet and Savory Coconut Rice
- This recipe is just about as simple as regular rice! You’ll just combine your dry rice with water, coconut milk, salt, vinegar, and sugar and cook, covered, on the stove top until most of the liquid is absorbed.
- Add some chopped green onions as well as pepper and any additional salt to taste. Top with more green onions if desired, and enjoy!
Storing and Other Tips
- Store cooled rice in an airtight container and enjoy within 3-4 days for best results.
- Freeze portions in airtight containers of freezer bags for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop with a splash of water to restore moisture.
Frequently Asked Questions
Can I make this coconut rice ahead of time?
Yes. This rice reheats well. Feel free to make it a day ahead of time, cool, and store in the refrigerator in an airtight container. Add a splash of water when reheating if necessary.
Can I make this in a rice cooker?
Sure! This recipe should work well in the rice cooker!
Can I double this recipe?
Absolutely. Just be sure you are using a large enough pot.
Sweet and Savory Coconut Rice
This Sweet and Savory Coconut Rice pairs perfectly with anything summery or tropical!
Servings (3/4 cup) servings
Ingredients
- 2 cups Jasmine or Basmati rice
- 1 can coconut milk
- 2 cups water
- 1 teaspoon kosher salt
- 1 splash white or rice wine vinegar
- 1 tablespoon white sugar
- 1 handful chopped green onions plus chopped green onion tops for garnish
- black pepper to taste
Instructions
- Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary.
- Serve with any Asian or tropical-inspired food.
Notes
- Store cooled rice in an airtight container and enjoy within 3-4 days for best results.
- Freeze portions in airtight containers of freezer bags for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop with a splash of water to restore moisture.
Nutrition
Serving: 0.75cup, Calories: 290kcal, Carbohydrates: 41g, Protein: 4g, Fat: 12g, Saturated Fat: 11g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 303mg, Potassium: 185mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 1mg
Calories: 290kcal
Cost: $5
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Questions & Reviews
We have had this rice at least twice once or twice a month for over 12 years and it is THE BEST! Never fails and the perfect balance of sweet/savory – definitely a win!!!
The best base for Asian-inspired bowls.
This is one of my family’s favorite recipes. It’s delicious and so easy. I make it on the rice setting in my instant pot. I throw everything in minus the green onions and it’s done. We make this at least once a week.
So simple and yummy. I typically make this is my insta pot, but for some reason if I double the recipe, it gives me the “burn” error. Who knows. Easy to make on the stove as well. We love this with the Asian chicken from this site.
My family loves this recipe and I make it often for our Sunday dinners. I always make it in my rice cooker and it turns out amazing. I would like to make this for a larger crowd. Can I double or triple the recipe in my rice cooker if it has enough capacity?
Yep!
This is a family fav!
Can I use dates pured instead of sugar. Can’t have surgar. Thankes
Anyone else having trouble viewing the photos for this recipe? I’ve tried different browsers and different computers. Recipe images won’t load.
Thank you for the heads up! They weren’t showing up for me today, either, and while the files were still there on the backend, there was something wrong with them. Should be fixed now! Thanks again!
I love making this rice but it seems like everytime I do it comes out crunchy. I follow the directions to a ‘T’ and it never comes out how it probably is supposed to. Any suggestions?
Are you at a higher elevation? I would add an additional 2-4 tablespoons of water and increase the cooking time until all the water is absorbed. I have a rice recipe that took me 45 minutes to make in Utah that only takes 20 minutes in Louisiana! ????
Hi. I love adding vinegar to rice now and never make rice without it. Do you know why vinegar makes rice taste so good? What does the vinegar do to the rice?
Thanks, Shannon
I believe it helps with the texture, but I also think it’s probably adding another flavor dimension to the natural sugar in rice. But I agree, rice is better with vinegar!!