Thai coconut rice (kao maphrao / ข้าวมะพร้าว) features fragrant jasmine rice combined with lush coconut milk and simmered to perfection. The result is wonderfully fluffy and flavourful with just the right amount of natural coconut flavour. You will love the wonderful fragrance; it smells so good! This tasty recipe is easy to prepare with a small amount of simple ingredients and it makes such an impactful side dish.
You will find that Thai coconut rice is extremely versatile, complimenting a large variety of dishes. This delicious recipe will give you fluffy, restaurant quality rice. And, because it is so quick and easy to make, this dish is sure to become a regular on your dinner table.
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For a more complex variation of this dish, try my amazing tropical rice with coconut milk recipe that infused with fresh ginger, sweet onion, nutmeg, and basil. Or, try this easy cilantro lime rice for a delicious rice side dish if you don't happen to have any coconut milk on hand.
What is Thai coconut rice?
This delicious rice dish is an incredibly popular side dish that you will find at most Thai restaurants located outside of Thailand, especially in North America. It is an authentic dish from Thailand, however, it is actually quite rare within Thailand itself.
It is only found served in a special set meal called 'kao mun som tum' (ข้าวมันส้มตำไทย) that was originally created for Thai royalty. This name translates to 'green papaya salad with rice,' however, the set also included a chicken curry, a shredded sweet jerky, and a spicy tamarind relish. The creamy, coconut milk-infused rice would be the perfect base for presenting this elaborate meal.
If you visit Thailand you may find it tricky to find places that serves this meal today. The more common type of coconut rice eaten within Thailand is a sweet, sticky rice version that is enjoyed for dessert, often with fresh mango or other fruit.
Ingredients
You will likely find most of the ingredients needed for Thai coconut rice already in your pantry.
- Jasmine rice - Jasmine rice is the authentic and the best rice to use for coconut rice. It is fluffy and less sticky than other varieties making it perfect for absorbing the coconut milk, and has a lovely and delicate taste that compliments the coconut well without overpowering it.
- Coconut milk - Use full-fat and unsweetened, canned coconut milk to make coconut rice.
- Water - The water is important in this recipe because it helps to dilute the coconut milk, making it easier for the rice to absorb it. Do not omit it from this recipe.
- Sugar - This adds balance to the flavour of this dish. You can adjust the amount you use to your preference.
- Salt - This enhances the flavours in this dish.
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Optional ingredients:
- Pandan leaves - This ingredient can be difficult to acquire depending on where you live. Fortunately, it is completely optional in this dish. It adds a floral aromatic to this dish and a flavour that is grassy with a hint of vanilla and coconut. To prep, tie the individual leaves into a knot. Doing so will help release their flavour into the rice.
- Toasted dried coconut - This is the optional garnish for this dish. It is delicious with or without it.
See the recipe card below for quantities.
Substitutions
- Jasmine rice - I recommend using jasmine rice for this recipe. But if you had to substitute you should use basmati.
- Full-fat, canned coconut milk - You can substitute with a can of low-fat coconut milk, just keep in mind that the flavour won't be quite as rich.
Instructions
Rinse the rice: Measure the rice into a bowl. Fill with cold water and use your hand to swirl the rice around in the water. The water will become quite cloudy. Drain the water (by tilting the bowl so that the water pours into the sink, no need to remove it entirely) then add more cold water. Repeat this process until the water is mostly clear, about 4-5 times, draining after each time.
Then add more cold water and soak the rice for 20 minutes.
Meanwhile, add the canned coconut milk, water, sugar, (pandan leaves - if using) and salt to a small saucepan. Give it a good stir to remove any lumps from the coconut milk. Then drain the rice well through a sieve and add it to the saucepan as well.
Turn the heat on to medium-high. Once the centre of the saucepan begins to simmer, give the bottom of the pan a single stir, then cover and reduce the heat to low. Cook for another 15 minutes.
Remove the saucepan from the heat immediately and let rest covered for another 10 minutes.
Fluff the rice with a fork and serve. Garnish with toasted dried coconut, if desired.
Equipment
To make this recipe you will need the following:
- Small saucepan with tight-fitting lid
- Whisk
- Sieve
Storage
After cooling it completely, Thai coconut rice can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating instructions: The easiest way to reheat it is in a microwave-safe dish in the microwave. Or, you can steam it on the stovetop by adding it to a saucepan along with a splash of water. Break apart any clumps of rice, then cover the saucepan and heat on low while stirring occasionally.
Coconut rice can also be frozen in a freezer bag for up to 3 months. Of course, fresh is best and this dish is easy and fast to prepare. To freeze, cool completely before transferring to a freezer bag and squeezing out as much air as you can. To thaw, set in the refrigerator overnight before reheating.
How to serve it
Because both coconut and rice commonly grow in tropical regions around the world, versions of coconut rice can be found in many cuisines: South East Asian, Indian, African, Caribbean, South and Central American, and Oceanic. Thai coconut rice pairs exceptionally well with these flavours. However, it goes beautifully with Western and other cuisines, as well.
With its subtle and lovely flavour it is so versatile! The lightly rich and fluffy rice with its wonderful aroma can elevate so many meals. And the rice is perfect for soaking up sauces. Serve it topped with any of the following:
- Grilled meats or fish - Serve it with this grilled mango chicken recipe for a delicious combination.
- Grilled vegetables
- Stir fries - I love it as an accompaniment for spicy Thai basil chicken and Thai basil beef stir fry; the fluffy Thai coconut rice makes the perfect base for these flavours.
- Stews - This saucy Brazilian shrimp stew pairs wonderfully with the rice serving to transport all of its flavours.
- Curries - Curries from many cuisines go well with this rice. Served with these tender butter chicken meatballs it is really a treat.
- Vegan dishes - Combine with flavourful tofu or roasted veggie dishes for a wonderful vegan meal.
- Spicy / tart / salty - Pair it with anything spicy, tart, or salty. These gain balance when paired with this rich and creamy rice. Like its traditional accompaniment - a Thai green papaya salad, a pounded salad with bright spicy and tart flavours.
Tips for Success
- Rinse - Rinsing the rice is a very important step. This is done to remove excess starch and impurities. This also serves to keep the rice grains from sticking together as they cook, becoming 'gluey' in texture after cooking.
- Soak - Don't skip this step. This softens the rice grains and begins the absorption process, making it easier for the rice grains to absorb the thicker coconut milk.
- Rest - This final step is important. During this resting time, the rice will finish cooking giving it a more evenly cooked through result. Also, any remaining liquid will be absorbed into the rice grains leaving them fluffy and not wet.
- Fluff - Be gentle when fluffing the rice after cooking. You don't want to mash the delicate grains together.
FAQ
Yes, this coconut rice is excellent for making ahead because you can store it in an airtight container in the refrigerator for up to 5 days.
Yes, Thai coconut rice is gluten free, as well as dairy free, soy free and vegan.
Thai coconut rice is very subtly sweet, a tiny bit nutty (from the jasmine rice), with a light and refreshing coconut flavour. It is fluffy and light in comparison to most other kinds of rice.
📖 Recipe
Easy Thai Coconut Rice
- Prep Time: 5 minutes
- Soak Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Rice
- Cuisine: Thai
Description
This easy to make Thai coconut rice is simmered with lush coconut milk, resulting in a wonderfully fluffy rice with natural coconut flavour.
Ingredients
2 cups (360g) jasmine rice
14 oz (400ml) canned, unsweetened coconut milk
½ cup (125ml) water
2 teaspoons granulated sugar
¾ teaspoon salt
Optional:
3 pandan leaves, each knotted once
toasted dried coconut (optional garnish)
Instructions
Rinse the rice: Measure the rice into a bowl. Fill with cold water and use your hand to swirl the rice around in the water. The water will become quite cloudy. Drain the water (by tilting the bowl so that the water pours into the sink, no need to remove it entirely) then add more cold water. Repeat this process until the water is mostly clear, about 4-5 times, draining after each time.
Then add more cold water and soak the rice for 20 minutes.
Meanwhile, add the canned coconut milk, water, sugar, (pandan leaves - if using) and salt to a small saucepan. Give it a good stir to remove any lumps from the coconut milk. Then drain the rice well through a sieve and add it to the saucepan as well.
Turn the heat on to medium-high. Once the centre of the saucepan begins to simmer, give the bottom of the pan a single stir, then cover and reduce the heat to low. Cook for another 15 minutes.
Remove the saucepan from the heat immediately and let rest covered for another 10 minutes.
Fluff the rice with a fork and serve. Garnish with toasted dried coconut, if desired.
Notes
This recipe serves 4-6 as a side.
Nutrition
- Serving Size:
- Calories: 212
- Sugar: 1.4 g
- Sodium: 299 mg
- Fat: 13.7 g
- Carbohydrates: 20.9 g
- Protein: 2.8 g
- Cholesterol: 0 mg
Keywords: Thai coconut rice, coconut rice
Emilee says
I never made rice with coconut milk before. Was looking for something to compliment the orange ginger chicken I as making.
Wow. What a match. This is a keeper.
Asha says
Thank you Emilee, that sounds delicious!
James Bromby says
Made this rice dish along with your butter chicken meatballs recipe the other day for my girlfriend's birthday. They both turned out perfectly. She said 'I was a keeper'.
Asha says
Hi James, that sounds like a delicious choice for a birthday dinner. So glad you both enjoyed! Thanks for the review 🙂
Vanessa says
I love coconut rice but never made it at home before. It was so easy and the family loved it!
Asha says
Thank you! I'm so glad 🙂
Marie-Pierre Breton says
In South America, they also make a version which is a tad darker and bolder, I loved this with fish! Goes so well with seafood dishes, and your version sounds dreamy with the pandan leaves! I'm definitely going to try it out!
Asha says
Thanks! Coconut and rice is such a great combination, hard to go wrong with it.
nacy says
nothing quite bits the tropical taste of thai coconut rice. I love this for our summer meals and curry
Asha says
Thank you, I agree it's fantastic with curries!
Bernice says
mmmm, I can almost smell this fragrant rice right through the screen. This is a treat of a side dish and I love that you used pandan leaves too. There really is no other flavour like it!
Asha says
Thank you 🙂 I absolutely love that smell. I'm getting hungry now just thinking about it.
Sean says
A wonderful, detailed overview of a delightful dish! I've tried my hand at coconut rice a few times and found it underwhelming compared to restaurant versions. I think sugar is a real difference maker - it helps that coconut flavour really pop out from the background. I've been wanting to try using pandan leaves for a while too, so I'm excited to give that a go! Cheers.
Asha says
Thank you, Sean! Yes the hint of sweetness really seems to enhance the coconut. It also makes it taste amazing when paired with spicy food.