This Coconut Rice Recipe is super easy and loaded with extra flavor, plus a yummy crunch from toasted coconut flakes. You'll love how the onion and coconut milk really layer in the flavors. For that perfect fluffy (not gluey!) texture, we toast the rice before cooking it in coconut milk. It's a simple, hassle-free side dish-perfect for a quick weeknight dinner or when you want to impress your guests without a lot of effort!
Next time you're craving a yummy flavored rice, check out our other rice recipes. From Mexican rice to cranberry rice, there is plenty to choose from!
This recipe has become a staple side dish in our family. The rice is moist and tender with subtle undertones of natural coconut flavor. But the sweet, toasted coconut on top is what really blows it out of the water (and makes you want seconds and thirds).
Why this recipe is great
- Economical: It uses economical, staple pantry items. Who doesn't need more easy, filling sides that don't break the budget?
- Quick & Easy: This easy coconut rice recipe comes together very quickly, perfect for a last minute meal plan or an easy weeknight dinner.
- Make-Ahead Friendly: It can be frozen and reheated perfectly. I have done it this way many times before parties so that I can focus on cooking the main dish, and it always comes out great.
- Versatile: The flavors are subtle, yet bright. It compliments almost any summertime, asian, or tropical dish, so you have a lot of serving options!
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We were first inspired by Our Best Bites version. With that inspiration we created a version of our own, leaving out the vinegar and sugar, adding onion for more flavor, and topping the rice with toasted coconut (a truly worthy addition). We also adjusted the measurements and process once the Instant Pot came around, so now there are two great cooking options!
We have plenty more Instant Pot Rice Pilaf Side Dish ideas if you want to add to your repertoire.
Best rice I have ever eaten! I couldn't stop!!😁
⭐⭐⭐⭐⭐ - Sara
Homemade coconut rice ingredients
Shredded coconut: Shredded coconut is a must. We prefer sweetened coconut flakes but unsweetened is great as well if you want a more savory coconut rice.
Butter: Salted butter is always our go-to. Coconut oil is a fine alternative.
Onion: Yellow onion or sweet onion are best.
White rice: Use long-grain white rice since it is less starchy and sticky than short-grain. Basmati and jasmine also work.
Coconut milk (unsweetened): This is the key ingredient to the subtle coconut flavor. Please use full-fat coconut milk for the best results. Do not substitute with coconut water.
Water: The main cooking liquid.
Salt: Kosher salt draws out the coconut flavor.
Green onions: These are optional as a topping, but add a refreshing, bright touch.
How to make coconut rice
This recipe can be made on the stovetop or in the Instant Pot. For full instructions see the recipe card below.
Start by heating skillet over medium heat. Add in the coconut flakes, stir occasionally until the the flakes start turning golden brown. Set aside.
Bring saucepan to heat over medium heat and melt butter. Once the butter is melted, add in the diced onion. Saute until the onion is translucent about 3-5 minutes.
Pour in the rice and cook stirring until the grains are evenly coated in the butter and the rice begins to toast.
Then add the coconut milk, cold water, and salt. Cover and cook until the rice is tender.
Using the tines of a for, fluff the rice by raking the tines across the top working further down. Once fluffed, top with the toasted coconut and green onions.
Serve warm with your favorite main dish.
Instant Pot coconut rice
It is very simple to adjust stovetop coconut rice to be made in a pressure cooker.
- Toast the coconut per instructions above.
- Start by setting cooker to "saute". Allow to heat for 5 full minutes. Then add in butter and cook onion.
- Add in the rice and stir until rice is evenly covered and is beginning to toast.
- Add in the liquid ingredients, adjusting the water amount according to the recipe.
- Put on the lid and set to "sealing", then press "rice". Once it is finished cooking allow it to natural release for 5 minutes before "venting" and finishing rice.
How to store
Refrigerator: Allow leftover rice to come to room temperature. Place in an airtight container and store in the refrigerator for 5-7 days. For longer storage see the freezer instructions below.
Freeze: Fluff the rice out onto a baking sheet to cool thoroughly. Don't skip this step! Letting it cool spread out on the pan prevents it from sticking and becoming one big clump of rice. Once it is cool, freeze it in a storage container or disposable pan. For step-by-step instructions see full guide on how to freeze rice.
How to reheat coconut rice
I have a full guide on how to reheat frozen rice, but here are the steps. Reheat by baking it covered with tinfoil at 300°F for 30 minutes straight from frozen or, if you have allowed it to partially thaw, at 300°F for 20 minutes. Fluff it again and top with toasted coconut and fresh green onions.
FAQ
I have found that you can use regular or reduced fat/light coconut milk. Either way, it adds flavor and moistness to the rice. Definitely use the full can because it is also part of the cooking liquid.
This recipe can be doubled but with one change. When doubling decrease the doubled amount of water by half a cup to prevent gumminess. If you want to triple this, I would consider making separate batches.
For fluffy rice, start by toasting the rice in a little butter before adding your liquid. Make sure to measure the liquid carefully, and don't forget to set a timer so it doesn't overcook. When it's done, use a fork to fluff it up and keep the grains nice and separate. Easy, right? That's how you get that light, fluffy texture every time!
Tips & Tricks
- One secret for all rice recipes is to let the raw rice toast in the butter for about one minute before you add the liquid. Stir it very well at this point, making sure every granule is covered in butter. This helps prevent sticky or clumpy rice.
- Fluff the rice really well for an airy, fluffy texture. To fluff, use a fork and scratch the tines across the surface of the rice, starting shallow and moving deeper as you go.
- This is a very moist rice. If you don't like it quite as moist or want to avoid clumpy rice, let the rice cool an extra ten minutes after fluffing it. This will let extra steam/moisture escape before serving.
More side dish recipes
Looking for other recipes like this? Try these:
Recipe
Toasted Coconut Rice - Instant Pot or Stovetop
Equipment
Ingredients
- 1 cup shredded coconut flakes sweetened or unsweetened (see note)
- 2 tablespoon butter
- ¼ onion yellow or sweet, diced
- 2 cups long-grain white rice
- 1 13.5 oz can coconut milk unsweetened
- 1 ½ - 2 cups water depending on cooking method
- 1 teaspoon kosher salt
- chopped green onions optional topping
Instructions
- In a skillet over medium-low heat, cook the shredded coconut until lightly brown, about 5 minutes. Remove from heat and set aside.1 cup shredded coconut flakes
Instant Pot Instructions
- Turn Instant Pot to saute. Melt butter and cook onion until soft and translucent, 3-5 minutes.2 tablespoon butter, ¼ onion
- Stir in rice for 30-60 seconds, coating each granule in butter.2 cups long-grain white rice
- Add coconut milk, 1 ½ cups of water, and salt.1 13.5 oz can coconut milk, 1 ½ - 2 cups water, 1 teaspoon kosher salt
- Close the lid and turn the venting knob to "Sealing." Select the "Rice" function (will cook for ~20 minutes). After cooking, let pressure release naturally for 10 minutes (don't open the lid or move the venting knob). Move knob to "Venting" and open the lid once steam has escaped.
- Fluff the rice thoroughly with a fork. Top with toasted coconut and chopped green onions, if desired.chopped green onions
Stovetop Instructions
- In a medium sauce pan melt butter over medium heat. Add onion and cook until soft and translucent, 3-5 minutes.2 tablespoon butter, ¼ onion
- Stir in rice for 30-60 seconds, coating each granule in butter.2 cups long-grain white rice
- Add coconut milk, 2 cups of water, and salt.1 13.5 oz can coconut milk, 1 ½ - 2 cups water, 1 teaspoon kosher salt
- Bring the rice to a simmer, then cover with a lid and reduce heat to low. Cook for 20 minutes (don't open the lid). Remove from the heat and allow to stand for 5-10 minutes with the lid on.
- Fluff the rice thoroughly with a fork. Top with toasted coconut and chopped green onions, if desired.chopped green onions
Notes
- One secret for all rice recipes is to let the raw rice toast in the butter for about one minute before you add the liquid. Stir it very well at this point, making sure every granule is covered in butter. This helps prevent sticky or clumpy rice.
- Fluff the rice really well for an airy, fluffy texture. To fluff, use a fork and scratch the tines across the surface of the rice, starting shallow and moving deeper as you go.
- This is a very moist rice. If you don't like it quite as moist or want to avoid clumpy rice, let the rice cool an extra ten minutes after fluffing it. This will let extra steam/moisture escape before serving.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Patricia says
So good! I made this in the instant pot and used basmati rice since that’s what I had. I loved the toasted coconut on top. Will make again!
Jessica says
Honestly my favorite rice in the world 😋 I think I could pair it with anything and be happy. I made it in the Instant Pot following the exact directions. Came out perfect!
Misty says
Glad it turned out so well!
Sara says
Best rice I have ever eaten! I couldn’t stop!!😁
Misty says
So glad you liked it! You're not alone... I can't stop eating it either!
Theresa says
This rice is so unbelievably good, the whole family couldn't stop eating it.
Borrowed Bites says
Love hearing that, Theresa! Thanks for sharing 😄