Coconut Milk Rice

Once you learn how to make my family’s favorite creamy coconut milk rice recipe, it’ll be the only rice you ever make! It’s fluffy, never mushy, and always flavorful. 

Table of Contents

1. Key ingredients
2. How to make coconut milk rice
3. Coconut Milk Rice (Recipe Card)
4. Arman’s recipe tips
5. Frequently asked questions
6. More easy side dishes

While I love plain basmati rice, making rice with coconut milk has become our preferred method. The taste is simple, so it’s versatile, and the texture is far superior. 

It’s ready in under 20 minutes, and you are guaranteed the same results every time- light and fluffy rice full of flavor. Since it’s slightly creamy, it doesn’t become dry and hard like traditional rice and reheats like a dream. I typically make a double batch, but once you learn the ratios, you can make a half or triple batch, depending on how many people you feed.

If you need more rice and grain recipes, try my rice salad, curry fried rice, or Instant Pot sushi rice next!

Key ingredients

• Basmati rice. This is my preferred rice to use for this recipe, though I left some tips below in case you want to use brown rice or jasmine rice. Rinse the rice and soak it in cold water for 30 minutes to rinse the excess starch.
• Canned coconut milk. I use canned coconut cream, so it’s thicker and creamier. 
• Sugar. To give the rice a subtle sweet flavor. 
• Salt. A pinch of salt to balance all flavors. 
• Water. As coconut milk is too thick, mixing it with water helps cook the rice grains evenly. 

How to make coconut milk rice

Step 1- Prepare the rice. Rinse the rice under cold water. 

Step 2- Cook. Stir together all of the ingredients in a saucepan and bring to a low boil. Reduce the heat, cover the pan, and simmer for 15 minutes. 

Step 3- Rest and serve. Remove the pan from the heat, let it sit (with the lid on) briefly, then fluff with a fork. 

If you tried this Coconut Milk Rice or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe. 

Arman’s recipe tips

• Use other types of long-grain rice. I also tested this recipe with brown basmati rice and jasmine rice, and both worked well. Make sure to add an extra ½ cup of water or milk for brown rice, as it absorbs more liquid than white rice.
• Use full-fat coconut milk. For the best texture and flavor, avoid low-fat coconut milk. 
• Don’t rinse the rice too much. This can yield gluey, thick rice. A simple, quick rinse is fine. 
• No touching! I know it may be tempting to lift the lid as the rice is cooking, but it’s important you don’t! The rice needs plenty of steam to cook evenly. This goes for after it’s been removed from the heat, too. 
• Cut the recipe in half. Make a smaller batch with ½ cup of rice, ½ cup of milk, ¼ cup of water, and your desired flavorings. 

Frequently asked questions

More easy side dishes

• Couscous
• Great northern beans
• Air fryer red potatoes
• Sautéed Brussels sprouts
• Or any of these side dish recipes

Originally updated July 2023, updated May 2025