Jamaican Coconut Rice

Name: Jamaican Coconut Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup long-grain white rice; 1 cup coconut milk; 1 cup water; 1/2 teaspoon salt; 1 tablespoon sugar; 1/4 cup shredded coconut (optional)

Highlighted under: Global Flavors

I love making Jamaican Coconut Rice because it brings a taste of the islands right to my kitchen. The combination of creamy coconut milk and fluffy rice creates a comforting dish that perfectly complements any meal. Each time I prepare this recipe, I’m reminded of the vibrant flavors of Jamaica, making my cooking experience both joyful and satisfying. Plus, it's incredibly easy to whip up, making it a fantastic side dish for family gatherings or just a simple dinner at home.

Created by

Brittany Shaw

Last updated on 2026-01-13T20:40:08.285Z

When I first tried Jamaican Coconut Rice at a local Caribbean restaurant, I was instantly hooked. The richness of coconut paired with the tender rice created a flavor harmony that I couldn't resist. After several attempts, I finally perfected my own version at home.

One tip I discovered is to use good quality coconut milk for the best flavor. Avoid the canned versions with added sugars and opt for those with minimal ingredients. This simple choice made all the difference in bringing authenticity to my dish!

        Why You'll Love This Recipe
        Creamy coconut flavor that elevates plain rice
Perfectly balanced sweetness from the coconut milk
Easy to prepare with just a few ingredients

      

Mastering Coconut Rice

The key to perfect Jamaican Coconut Rice lies in rinsing the rice properly. By washing away excess starch, you ensure each grain remains separate and fluffy. Remember, rinsing continues until the water runs clear, which usually takes 2-3 minutes. This step enhances the final texture, giving you rice that isn’t just delicious but also visually appealing on your plate.

Another essential factor is the balance of liquids. The one-to-one ratio of coconut milk to water is what creates that rich, creamy consistency. If you prefer a stronger coconut flavor, consider using more coconut milk and slightly reducing the water, but be cautious not to overpower the rice’s natural taste. A visual cue to look for is a bubbly surface just before you reduce the heat.

Serving and Pairing Ideas

Jamaican Coconut Rice is incredibly versatile and pairs beautifully with a variety of dishes. Consider serving it alongside jerk chicken for a delightful contrast of spicy and sweet flavors. Alternatively, it goes wonderfully with fish and seafood, providing a bright, tropical element that enhances the meal.

For a complete meal, think about incorporating beans or peas into your coconut rice. This not only boosts the dish's nutritional value but also adds additional texture. If you're feeling adventurous, try incorporating diced mango or pineapple for a fresh island twist!

Ingredients

Gather all the ingredients below to make your Jamaican Coconut Rice.

Ingredients

1 cup long-grain white rice
1 cup coconut milk
1 cup water
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup shredded coconut (optional)

Once you've collected your ingredients, you're ready to start cooking!

Instructions

Follow these steps to make the perfect Jamaican Coconut Rice.

Rinse the Rice

Start by rinsing the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming gummy.

Combine Ingredients

In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar. Stir to mix well.

Cook the Rice

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.

Fluff the Rice

After cooking, remove the saucepan from heat and let it sit covered for an additional 5 minutes. Then, fluff the rice with a fork and stir in the shredded coconut if using.

Now you're ready to serve your delicious Jamaican Coconut Rice!

Pro Tips

For added flavor, consider including chopped scallions or a squeeze of lime juice before serving. This will enhance the tropical flavor and freshness of the dish.

Ingredient Tips

Coconut milk is the star of this dish, so opt for a high-quality brand for the best flavor. Look for coconut milk that’s free from additives; the creamier, the better. If you're in a pinch, you can substitute with light coconut milk, but be prepared for a less intense flavor and creaminess.

If you want to add a bit of crunch or extra coconut flavor, shredded coconut can be added during the fluffing stage. It's not mandatory, but it adds a delightful texture that plays well with the creaminess of the rice. Make sure to use unsweetened shredded coconut to keep the balance of sweetness in check.

Make-Ahead and Storage

Jamaican Coconut Rice can be made ahead of time, making it a great option for meal prep or for serving at gatherings. After cooking, allow the rice to cool completely before storing it in an airtight container in the refrigerator, where it will keep for up to 4 days. When reheating, add a splash of water to regain moisture and reheat on low to prevent drying out.

For longer storage, consider freezing the rice. Spread it out on a baking sheet to cool, then transfer to freezer-safe bags or containers. It can last up to 3 months in the freezer. When ready to eat, thaw overnight in the refrigerator and reheat with a little coconut milk or water for that fresh texture.

Questions About Recipes

→ Can I use brown rice instead of white rice?

Yes, but you will need to adjust the cooking time and the amount of liquid, as brown rice typically takes longer to cook.

→ Is this recipe vegan?

Absolutely! It contains no animal products, making it a great vegan option.

→ Can I make this dish ahead of time?

Yes, you can make it ahead and reheat it, but it’s best enjoyed fresh for optimal texture.

→ What can I serve with Jamaican Coconut Rice?

This rice pairs beautifully with grilled meats, curries, or stewed vegetables.