Jamaican Coconut Rice

Name: Jamaican Coconut Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup long-grain rice; 1 can (400ml) coconut milk; 1 cup water; 1/2 teaspoon salt; 1 tablespoon sugar; 1 tablespoon chopped green onions (optional); Fresh cilantro for garnish (optional)

Highlighted under: Cultural Kitchen

I absolutely love making Jamaican Coconut Rice because it transports me straight to the vibrant beaches of Jamaica. The creamy coconut milk combined with tender rice creates a dish that not only tastes beautiful but smells heavenly as it cooks. Every time I prepare this recipe, I'm reminded of the joyful gatherings shared over meals with family. It's a perfect side dish for spicy curries or grilled meats, and its simplicity allows the flavors to shine through. Trust me, one bite of this rice and you'll be dreaming of the tropics!

Created by

Elara Kensington

Last updated on 2026-01-13T00:50:36.504Z

One of my favorite moments while making Jamaican Coconut Rice occurred during a family gathering. I was anxious about preparing the dish, but as soon as I opened the can of coconut milk, the rich aroma filled the kitchen, immediately putting everyone in a good mood. I learned that rinsing the rice beforehand ensures a fluffier texture, which I always do now. It's such a small step, but it takes the dish to a whole new level!

In exploring different versions of this dish, I discovered that adding a pinch of salt enhances the coconut flavor, creating a perfect balance. I play around with toppings, including fresh cilantro and lime juice, which bring even more brightness! Each time, I trust that this dish will bring smiles to the table, making it a staple in our home.

Why You'll Love This Jamaican Coconut Rice
Creamy richness of coconut milk combined with perfectly cooked rice
A subtle sweetness that complements spicy dishes beautifully
Simple ingredients that come together to create a comforting side dish

Understanding Coconut Milk

Coconut milk is the star ingredient in Jamaican Coconut Rice, contributing its creamy texture and subtle sweetness. When choosing canned coconut milk, look for full-fat varieties that offer a rich flavor. If you prefer a lighter option, you can use light coconut milk, but it may alter the creaminess of the dish slightly. I recommend shaking the can well before opening, as the cream often separates from the liquid, and you want a smooth consistency for even cooking.

The warmth of coconut milk enhances the rice's flavor profile, making each grain a little more indulgent. During cooking, the sugars in the coconut milk caramelize slightly, providing a lovely aroma as the rice absorbs the liquid. This reaction is vital for achieving that signature tropical taste, so resist the urge to rush the simmering process; allow enough time for the rice to beautifully infuse the coconut flavor.

Perfecting the Rice Cooking Method

The technique used to cook the rice is crucial for achieving the desired fluffy texture. Start by rinsing the rice thoroughly to remove excess starch, which can make the final result sticky. Rinse until the water runs clear, which typically takes about 1-2 minutes. This step prepares the rice to absorb the coconut milk properly without becoming clumpy. A fine-mesh strainer works best for this purpose, allowing you to easily wash and drain the rice.

When bringing the mixture to a boil, keep an eye on the pot to prevent it from overflowing. It's essential to cover the pot tightly once you reduce the heat; this traps steam and allows the rice to cook evenly. Avoid the temptation to lift the lid during the cooking process, as this releases vital steam, which can result in undercooked rice. After 20 minutes of simmering, check for doneness by tasting a grain and ensuring it's tender yet slightly firm.

Serving and Enjoying Your Coconut Rice

To bring out the best in your Jamaican Coconut Rice, consider serving it alongside spicy curries or flavorful grilled meats. The creamy profile of the rice helps to balance the heat from dishes like jerk chicken or spicy stews, making it a versatile side. For a beautifully presented dish, I like to top my rice with chopped green onions and fresh cilantro before serving; this adds a pop of color and freshness to each bite.

If you're planning to make this dish in advance or have leftovers, store the rice in an airtight container in the refrigerator for up to four days. To reheat, add a splash of water to prevent it from drying out and microwave in short intervals, stirring occasionally. You can also freeze the cooked rice for up to three months; just be sure to cool it completely before packing. When reheating frozen rice, using a stovetop or microwave with a little added liquid works best for restoring that lovely creaminess.

Ingredients

Ingredients for Jamaican Coconut Rice

Ingredients

1 cup long-grain rice
1 can (400ml) coconut milk
1 cup water
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon chopped green onions (optional)
Fresh cilantro for garnish (optional)

Instructions

Rinse the Rice

Begin by rinsing the rice under cold water until the water runs clear. This helps remove excess starch and will lead to fluffy rice.

Combine Ingredients

In a medium pot, combine the rinsed rice, coconut milk, water, salt, and sugar. Stir gently to combine.

Bring to a Boil

Place the pot over medium-high heat and bring to a gentle boil. Once boiling, reduce the heat to low and cover with a lid.

Simmer and Cook

Let the rice simmer for about 20 minutes or until all the liquid is absorbed and the rice is tender.

Fluff and Serve

Remove from heat, fluff the rice with a fork, and let it sit covered for an additional 5 minutes. Serve with chopped green onions and garnish with cilantro if desired.

Pro Tips

For an added depth of flavor, try replacing half of the water with vegetable broth. It enhances the taste without overpowering the coconut.

Variations and Substitutions

While this recipe provides a classic take on Jamaican Coconut Rice, feel free to customize it to your taste. For added texture and nutrition, consider stirring in some cooked vegetables such as steamed peas, carrots, or bell peppers right before serving. You can also swap half of the coconut milk with vegetable or chicken broth for a different flavor profile without sacrificing creaminess.

If you're looking to reduce sugar intake, the tablespoon of sugar can be omitted, as the coconut milk already imparts subtle sweetness. I often adjust the amount based on the side dishes I'm serving it with; if accompanying a particularly sweet dish, I might omit it entirely.

Troubleshooting Tips

Despite its simplicity, cooking rice can sometimes yield unexpected results. If you find your rice isn’t fluffy but rather mushy, it might have absorbed too much liquid. Ensure that you measure your coconut milk and water accurately. Also, make sure to let the rice sit covered after cooking; this allows any residual steam to finish off the cooking process without turning it too soft.

On the other hand, if your rice seems undercooked after the time is up, try adding a small amount of water, covering the pot, and cooking it for an additional 5 minutes. Sometimes, stove heat can be inconsistent, so adjusting your cooking times slightly based on the equipment can make a big difference.

Questions About Recipes

→ Can I use brown rice instead of white?

Yes, but you'll need to adjust the cooking time and add more liquid since brown rice takes longer to cook.

→ Is this recipe vegan?

Absolutely! All the ingredients in this recipe are plant-based, making it a great vegan option.

→ How can I store leftovers?

Leftover coconut rice can be stored in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.

→ Can I add other ingredients to this rice?

Feel free to customize! Adding peas, bell peppers, or even spices like turmeric can create exciting variations.