Coconut Rice

This Coconut Rice with Pineapple is a delicious twist on traditional plain white rice. It’s creamy and rich, yet mild and light that pairs perfectly with a Thai-inspired main meal, a tropical themed dinner, and just about any protein. Great for summer or anytime of year using fresh or canned fruit. We’ve included directions for stovetop and rice cooker.

Serve with Grilled Hawaiian Chicken for a great combination and complete summer meal.

It’s no secret that we have a deep love for all things rice! This Coconut Rice recipe fits in nicely with all of our other favorites and pairs so well as a side to chicken, steak, pork, and seafood. Really anything. We’ve also been known to fill up on it and not eat anything else.

Traditional water is replaced with coconut milk and chicken broth, then after cooking, it’s mixed with Asian flavors and sweet fruit. The grains are creamy and flavorful. Rich, yet light. It is so good! Once you make it yourself, you might not want plain white rice anymore. The only thing that would make this rice better is eating it while vacationing on a tropical island!

Coconut Rice Recipe

You only need a handful of simple ingredients.
(Scroll below to the printable recipe card for details and measurements.)

• Jasmine rice: For optimal flavor and texture, we recommend using Jasmine rice, which is a long grain, with a slightly sweet flavor. Basmati would be an ok substitute. Avoid medium or short grain rice, which would result in super sticky rice. Brown rice won’t work for the recipe we’re sharing today, since the liquid and cook time are reliant on using white rice.
• Coconut milk: Instead of water, we’ll be using unsweetened coconut milk from a can. (Not to be confused with coconut milk beverage or coconut cream.) You can use regular or light coconut milk. Regular is thicker, richer, and more flavorful, but light works fine.
• Chicken broth: Low sodium chicken broth also replaces some of the water and contributes extra flavor. You can also use coconut water for even more coconut flavor.
• Pineapple: We use crushed fresh pineapple in summer when it’s in season and canned crushed pineapple the rest of the year.
• Soy Sauce: A wonderful sweet and salty flavor that compliments the rice. We use low-sodium to cut back on salt intake.
• Sesame oil: Rich, nutty, with a distinct toasted sesame aroma and punch of flavor.
• Brown Sugar: The molasses in brown sugar adds another level of flavor. Just a small amount is used, but makes a difference.
• Scallions: For a subtle peppery, onion flavor.

How to Make Coconut Rice

It’s really easy to make this rice. Here’s how:
(Don’t miss the printable recipe card below for details and measurements.)

1. Rinse the rice several times until the water runs clear. Drain the rice.
2. In a medium pot, over high heat, add the rice, broth, and coconut milk and bring to a boil. Once boiling, turn the heat to low and cover with tight fitting lid; let cook for 20 minutes.
3. Turn off heat, and without opening the lid, let it sit for another 10-15 minutes to finish steaming.
4. Fluff the rice with a fork and mix in the pineapple, soy sauce, sesame oil, brown sugar, and scallions.
5. Top with any of the other recommended toppings (below) and drizzle a touch more soy sauce, if desired.

Coconut Rice in Rice Cooker

My zojurishi rice cooker is one of my most beloved appliances. If you have a rice cooker and want to cook this Coconut Rice in it instead of the stovetop, here’s how: after step 1, above, add the rice, broth, and coconut milk to a rice cooker; stir to combine. Set the cooker to “quick cooking.” When the timer goes off in about 20 minutes, fluff with a fork, then gently mix in the pineapple, soy sauce, sesame oil, brown sugar, and scallions. Easy!

Tips for the Best Coconut Rice

• Use Jasmine rice: As mentioned above, Jasmine rice will give you optimal results.
• Rinse, rinse, rinse! Rinse the rice like you’re in a rice-washing competition. Lol. Rice has a lot of starch. A LOT. Rinsing until the water runs clear, removes all that excess starch. Not terribly important with regular rice, but critical with coconut rice. Coconut milk is way thicker than water and if you don’t rinse the rice, you’ll end up with sticky, gluey grains. We’re after light and fluffy!
• Use coconut milk and another liquid: Coconut milk is very thick and if used on its own, the rice can’t completely absorb it and won’t cook properly. It needs to be diluted with another type of liquid. We use chicken broth, but you can use coconut water for more coconut flavor, or even plain water.
• Bring liquids to boil, stir once, reduce heat, cover: In that order. Who knows why, but this is how you get perfect rice. Bringing to a boil before covering results in clean, fluffy grains. Science doesn’t lie!
• Don’t remove lid after cooking: After cooking, turn off the heat but don’t open the lid for another 10-15 minutes. This allows the rice to finish steaming and also reduces the wetness.
• Consider mix-ins for more flavor: Delicious ideas below.

How to Wash Rice

It’s really important to remove excess starch from the rice for coconut rice. To do this, you need to rinse the grains very well. To wash rice, simply place the grains in a large bowl and cover them with cold water. Stir the rice with your hands and then drain out the water. Fill it back up and repeat this process several times until the water runs clear and is no longer cloudy.

What to Serve with Coconut Rice

This rice pairs well with so many things! Here are some suggestions:

• Top with the following mix-ins: Toasted coconut flakes, sliced almonds, chopped macadamia nuts, diced mango, diced red bell pepper, or fresh chopped cilantro.
• Serve alongside these grilled recipes: Jerk Turkey Burgers, Hawaiian Pork Sliders, Grilled Chicken, Grilled Flank Steak.
• Hollow out a pineapple: Consider hollowing out a half pineapple and use that as the serving bowl for a super fun presentation!

Other Rice Recipes To Try:

• Cilantro Lime Rice
• Mushroom Rice
• Spanish Rice
• Rice Pilaf
• Fried Rice

I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!

Coconut Rice

5 from 12 votes

This Coconut Rice with pineapple is a mild and light tropical side dish that pairs perfectly with steak, chicken, pork, and seafood. Great for summer or anytime of year using canned or fresh fruit.

Print Recipe Rate Recipe Pin Recipe

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings: 8

Ingredients

• 2 cups jasmine rice
• 1 1/4 cups low-sodium chicken broth
• 1 cup coconut milk (from a can of coconut milk)
• 1 cup crushed or tiny diced pineapple , drained
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon brown sugar
• 1/4 cup diced scallions

Optional Mix-ins

• Toasted coconut flakes, sliced almonds, chopped macadamia nuts, or fresh chopped cilantro.

Instructions

• Rinse the rice several times until the water runs clear. Drain the rice.
• In a medium pot, over high heat, add the rice, broth, and coconut milk and bring to a boil. Once boiling, turn the heat to low and cover with tight fitting lid; let cook for 20 minutes.
• Turn off heat, and without opening the lid, let it sit for another 10 minutes to finish steaming.
• Fluff the rice with a fork and mix in the pineapple, soy sauce, sesame oil, brown sugar, and scallions. 
• Top with any of the other recommended mix-ins and drizzle a touch more soy sauce, if desired.

Nutrition

Serving: 8servings | Calories: 293kcal | Carbohydrates: 50g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Sodium: 269mg | Potassium: 252mg | Fiber: 1g | Sugar: 10g | Vitamin A: 65IU | Vitamin C: 7.5mg | Calcium: 33mg | Iron: 1.7mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Side Dish

Cuisine: American

Keyword: coconut rice, coconut rice recipe, rice recipes

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