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This amazing Coconut Rice is creamy, slightly sweet and has the perfect texture. Not too sticky and not too dry and crunchy. Would you believe me if I told you I made 8 batches, testing this recipe before I got it just right? It’s true. My family was tremendously grateful when we finally arrived with a win. 🙂 We’ve been eating a lot of rice.

It would be ever so fabulous with these recipes…

Hope you get a chance to try it, my friends. It’s a delight.

Coconut Rice

Serves: 6-7 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 1/2 C hot water
  • 1 C canned coconut milk, full fat (found in the baking aisle)
  • 2 C jasmine rice
  • 1 tsp rice wine vinegar
  • 1 tsp salt
  • 2 Tb lime juice (bottled is fine)
  • 1 tsp sugar
  • 1 Tb coconut extract
  • 1/2 C cilantro, chopped


  1. Open your can of coconut milk and gently stir it, making sure the solid portion and liquid portion get combined and well incorporated. Measure out 1 C worth. 
  2. Pour the hot water and coconut milk into a large deep skillet. Heat it up over medium high heat until it begins to simmer. 
  3. Add the rice, rice wine vinegar, salt, lime juice and sugar into the pan and stir to combine.
  4. Cover and allow it to come to a boil. Reduce the heat to medium low and cook for 12-15 minutes. 
  5. When the rice is cooked through and the liquid has absorbed, immediately remove it from the heat. 
  6. Stir in the coconut extract and cilantro. 

Serve and enjoy! 

Recipe from Jamie Cooks It Up!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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