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The Best Coconut Rice

My very favorite rice recipe, made sweet and savory with coconut milk and an Indian spice base. Adapted from Rupen Rao via Culinaerie!
Course Side
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 -4 servings
Author Andrea @ French Pressed Kitchen


Rice Ingredients

  • 1 cup basmati rice
  • 1 can full fat coconut milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon peeled grated gingerroot
  • 1 cinnamon stick
  • 1 Tablespoon coconut oil
  • 1 Tablespoon finely chopped onion or shallot
  • 1/2 teaspoon brown mustard seeds I do up to 1 teaspoon sometimes
  • 2 small red Thai chilis or 1 small jalapeno

Optional Toppings

  • Flaked coconut
  • Cashews or peanuts
  • Sesame Seeds
  • Scallions sliced
  • Cilantro


  • Soak the rice in cold water for 20 minutes. Drain, rinse and repeat the rinse two more times. Drain.
  • Heat the oil in a saucepan over medium heat. Add the onion, mustard seeds, chilis or jalapenos if using, ginger and cinnamon stick; cook until onion is soft and mustard seeds are fragrant.
  • Add the rice and salt to the pot and stir to coat the rice with the oil mixture. Pour in the coconut milk. Bring the mixture to a light boil, then reduce the heat to low (a gentle simmer) , cover the pan and cook the rice until the coconut milk is absorbed and the rice is soft. This usually takes about 15-20 minutes (*see note below for brown rice).


I've tried this recipe with brown rice (by accident) and it didn't work quite the same. Because the cook time is quite a bit longer you'll need more liquid (water or more coconut milk). The texture will be different for brown rice, too.