Save to Pinterest The smell of coconut milk simmering on the stove always takes me back to my friend Mins tiny apartment in college. She would make this sweet rice after exams, her whole place smelling like vanilla and warm tropics while rain tapped against her windows. We would sit on mismatched cushions, eating from mismatched bowls, talking about everything and nothing until the pot was empty.
Last summer I made a huge batch for my nieces birthday party. The kids were skeptical at first, but after one bite they were asking for seconds. One of them told me it tasted like sunshine, which I think is the highest compliment a seven year old can give a dessert.
Ingredients
- Jasmine rice: Rinse until water runs clear to remove excess starch for separate, fluffy grains
- Coconut milk: Full fat gives you that luxurious creamy texture that makes this dessert sing
- Water: Balances the richness so the coconut flavor shines without overwhelming
- Granulated sugar: Sweetens just enough to highlight the natural coconut flavor
- Salt: A tiny pinch transforms sugar into dessert instead of just sweet rice
- Vanilla extract: Add this off the heat so the fragrance stays bright and aromatic
- Toasted coconut flakes: Sprinkle on top for that satisfying crunch contrast
- Fresh mango or pineapple: Tropical fruit cuts through the richness with bright acidity
Instructions
- Combine everything but vanilla:
- Place the rinsed rice, coconut milk, water, sugar, and salt in your saucepan and stir once to dissolve the sugar
- Bring to a gentle bubble:
- Heat over medium until you see small bubbles forming around the edges, then immediately lower the heat
- Simmer slowly:
- Cover tightly and cook on low for about twenty minutes until rice is tender and has absorbed most of the liquid
- Add vanilla:
- Remove from heat, stir in vanilla extract, then let it rest covered for five minutes to finish absorbing
- Fluff and serve:
- Gently fold the rice with a fork to release steam, then serve warm with your favorite toppings
Save to Pinterest My neighbor brought over a container of leftover toasted coconut flakes one day, and that became the game changer for this recipe. Now it never reaches the table without that golden, crunchy topping scattered across the top like edible confetti.
Making It Your Own
Sometimes I swap the white sugar for palm sugar or coconut sugar for a deeper, caramel like sweetness. The color turns golden brown and the flavor becomes more complex, almost like a rice pudding you would find at a night market in Thailand.
Serving Ideas
This rice works at any temperature, but I love it most when it is slightly warm with cold fruit on top. The temperature contrast makes each spoonful feel like a tiny discovery of textures and flavors.
Make Ahead Magic
You can make this rice a day ahead and store it in the refrigerator. When you are ready to serve, warm it gently with a splash of coconut milk to bring back that creamy consistency. The flavors actually develop and meld overnight, making it even better the second day.
- Store in an airtight container for up to four days
- Add extra coconut milk when reheating to restore creaminess
- Toast coconut flakes in advance and keep them in a sealed jar for quick topping
Save to Pinterest This sweet coconut rice has become my go to comfort dessert, simple enough for a Tuesday night but special enough to serve friends. Something about the warm coconut and vanilla makes everything feel a little softer.
Recipe FAQs
- → What type of rice works best for this dish?
Jasmine rice is ideal for its natural fragrance and tender texture. Sticky rice also works well if you prefer a chewier consistency.
- → Can I make this dairy-free?
Yes, this naturally dairy-free uses only coconut milk. It's perfect for those avoiding dairy while still providing a rich, creamy dessert experience.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of coconut milk to restore creaminess.
- → Can I reduce the sugar?
Absolutely. Adjust the sugar to taste or substitute with maple syrup, honey, or coconut sugar for different flavor profiles.
- → What toppings pair well?
Toasted coconut flakes add crunch while fresh mango, pineapple, or a scoop of vanilla ice cream complement the tropical flavors beautifully.