Vegan Coconut Rice

Total time35 min

Prep time5 min

Cook time20 min

4.5

(30)

Fragrant, creamy, and just a little bit indulgent, this coconut rice is the kind of side dish that quietly steals the show at the dinner table. Full-fat coconut milk does all the heavy lifting here, giving the jasmine rice a rich, velvety texture and a subtle sweetness that plain water simply can't compete with. A pinch of sugar and salt balance everything out, so each fluffy grain tastes perfectly seasoned rather than one-note. The method is straightforward — rinse, combine, boil, then let the steam finish the job — and the result is tender, glossy rice that clings together just enough without turning gummy. Every ingredient in this recipe is naturally plant-based, so there's no swapping or substituting required; it's effortlessly suitable for anyone avoiding animal products. Toasted shredded coconut on top adds a satisfying crunch and a toasty depth, while fresh cilantro brings a bright, herby lift if you're feeling fancy. This makes four servings and pairs beautifully with curries, grilled vegetables, or honestly just a drizzle of chili oil straight from the pot.

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Ingredients

4 servings

1 ½ cups jasmine rice
1 can (13.5 oz) full-fat coconut milk
¾ cup water
1 tsp sugar
¾ tsp salt

For serving

2 tbsp toasted shredded coconut (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Place the jasmine rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs mostly clear, about 30 seconds. Shake off the excess water.
2
Shake the can of coconut milk well before opening. Combine the rinsed rice, coconut milk, water, sugar, and salt in a medium saucepan. Stir once to distribute the salt and sugar.

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