Coconut Rice Recipe


One of the things on my ever-expanding bucket list was to live in another country. An opportunity arose after college to finish my degree at a university in Australia, and before I knew it, my bags were packed and I was en route to the Gold Coast. While living there, I would frequently walk over to a Thai restaurant that was conveniently located a few minutes away from my apartment. Along with my Pad Thai I would order a side of Coconut Rice, and it was delicious! Although it’s widely available, I had actually never had it before. I was addicted to the sweet,sticky concoction. Luckily, my roommate had a great recipe for how to make Coconut Rice, and I’ve been making it ever since. I still have the original recipe he wrote for me on lined paper, safely tucked away in-between the sheets of my cookbook.

In addition to Thai food, this sweet rice pairs nicely with spicy foods, and curries. It’s the perfect antidote after a spicy bite. I’ve even heard of people serving Coconut Rice as a dessert with pineapple; that’s next on my list to try!

Yield: 2 Servings


  • 1 1/2 cups of water
  • 1 can of coconut cream (I’ve used coconut water as well, and it still tastes great)
  • 1 cup of long grain white rice (Jasmine would work well too)
  • 1 tbsp of sugar
  • 1 tsp of salt
Bring cream, water, sugar, and salt to a boil. Add the rice, and stir thoroughly. Reduce to low heat and cover for 25-29 minutes or until the liquid has been absorbed (don’t take the lid off). Remove from heat, and let sit for 10 minutes. Fluff with a fork, and serve.

You might find that the rice bubbles up quite a bit – just remove the lid for a minute to let some steam escape, and then lower the heat.
I’m a big fan of rice cookers, but still make this one the ol’ fashioned way. I’m sure it could be tweaked for the rice cooker, but why mess with a good thing? ;)


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