Save My neighbor knocked on the door one evening holding a small bowl of something pale and fragrant. She said her aunt made it every Sunday after church, and I should just try it warm. The coconut rice was sweet, creamy, almost like a pudding but still light enough that I finished the whole bowl standing in my kitchen. I asked for the recipe the next morning, and she laughed because there really wasn't one—just rice, coconut milk, and a little sugar.
I brought this to a potluck once, worried it was too simple. People kept coming back with their spoons, scraping the sides of the bowl, asking if I'd added something secret. I hadn't. It was just jasmine rice doing what it does best when you treat it gently and let coconut milk do the talking. One friend told me it reminded her of summers in Manila, and I felt like I'd accidentally done something right.
Ingredients
- Jasmine rice: Rinsing it well before cooking keeps the texture fluffy and prevents the dish from turning gummy or overly sticky.
- Coconut milk: Full-fat is the way to go here, the creaminess carries the whole dessert and makes every bite feel indulgent.
- Water: Balances the richness so the coconut flavor doesn't overwhelm, though you can skip it entirely if you want something more decadent.
- Granulated sugar: Just enough sweetness to make it feel like dessert without tasting like candy.
- Salt: A small pinch brings out the natural sweetness and stops the dish from tasting flat.
- Vanilla extract: Stirred in at the end, it adds a warm background note that ties everything together.
- Toasted coconut flakes: Optional but highly recommended, they add a toasty crunch that contrasts beautifully with the soft rice.
- Fresh mango or pineapple: A spoonful of fruit on top makes it feel bright and tropical, especially in the summer.
Instructions
- Combine and heat:
- Add the rinsed jasmine rice, coconut milk, water, sugar, and salt to a medium saucepan and stir everything together until the sugar starts to dissolve. Bring it to a gentle boil over medium heat, watching closely so it doesn't bubble over.
- Simmer low and slow:
- Once it's boiling, turn the heat down to low, cover the pan, and let it simmer for eighteen to twenty minutes until the rice is tender and most of the liquid has been absorbed. Don't lift the lid too often or the steam escapes and the rice won't cook evenly.
- Finish with vanilla:
- Take the pan off the heat, stir in the vanilla extract, then cover it again and let it sit for five minutes. This resting time helps the rice finish cooking in its own steam and makes the texture perfect.
- Fluff and serve:
- Use a fork to gently fluff the rice, breaking up any clumps. Serve it warm or let it cool to room temperature, then top with toasted coconut flakes and fresh fruit if you like.
Save The first time I made this for my mom, she ate it quietly with a spoon and then asked if I had more. She said it reminded her of something her grandmother used to make, though she couldn't remember the name. We sat at the table finishing the pot together, not talking much, just enjoying the way something so simple could feel like a small gift.
What to Do with Leftovers
Coconut rice keeps well in the fridge for up to three days in an airtight container. It thickens as it cools, so you can eat it cold like a pudding or warm it gently on the stove with a splash of coconut milk to loosen it back up. I've even eaten it for breakfast with sliced bananas on top, and it felt completely right.
Making It Your Own
If you want a richer version, swap the water for more coconut milk and cook it the same way. You can also fold in a handful of raisins or dried cranberries during the last few minutes of cooking for little bursts of sweetness. Some people like to add a pinch of cardamom or a pandan leaf while it simmers, and both turn it into something even more fragrant and special.
Serving Ideas
This dessert is lovely on its own, but it also works beautifully as a base for other toppings. Try it with a drizzle of condensed milk, a scoop of vanilla or coconut ice cream, or fresh berries if tropical fruit isn't available. It's one of those dishes that adapts to whatever you have on hand and still feels complete.
- Serve it in small bowls with a sprinkle of cinnamon for a cozy winter version.
- Chill it overnight and layer it in a glass with whipped cream and fruit for an easy parfait.
- Pair it with strong black coffee or jasmine tea to balance the sweetness.
Save This is the kind of dessert that doesn't ask for much but gives back more than you expect. Make it once and you'll understand why it's been passed down quietly in kitchens for generations.
Recipe FAQs
- → Can I use regular white rice instead of jasmine rice?
While jasmine rice is recommended for its delicate fragrance and texture, you can substitute with arborio or short-grain white rice. The cooking time may vary slightly, so check for tenderness around the 18-minute mark.
- → What's the best way to achieve a creamier texture?
Replace the water with full-fat coconut milk for richer, creamier results. You can use 2.5 cups of coconut milk total instead of the milk-water combination. This intensifies both the flavor and creamy consistency.
- → How should I store leftover coconut rice?
Cover and refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat with a splash of coconut milk or water to restore creaminess. You can also serve chilled as a cold dessert.
- → Can I make this dessert ahead of time?
Yes, coconut rice keeps well when prepared a day in advance. Store covered in the refrigerator and gently reheat before serving. Add fresh garnishes like toasted coconut flakes and fruit just before serving for optimal texture.
- → What tropical fruit pairs best with this dessert?
Mango, pineapple, and passion fruit are excellent choices that complement the creamy coconut flavor. Fresh berries also work beautifully. Serve fruit either mixed into the rice or as a topping for visual appeal and balanced sweetness.
- → Is this suitable for vegan diets?
Absolutely. This dessert is naturally vegan when using full-fat coconut milk and avoiding animal products. All ingredients are plant-based, making it perfect for vegan and vegetarian diets alike.