Jamaican Coconut Rice

Jamaican Coconut Rice is warm, fragrant, and simple to make at home. This dish fills the kitchen with a sweet, nutty smell and gives you soft, fluffy rice with a cozy, creamy bite. If you want a side that pairs well with weeknight meals or a potluck, this recipe fits the bill. If you enjoy coconut with seafood, try our version of baked cod with coconut lemon cream sauce for a lovely dinner match.

Why Make This Recipe

• Quick & Easy: Ready in about 30 minutes with little hands-on time.
• Family Favorite: Mild, slightly sweet flavor that kids and adults enjoy.
• Budget-Friendly: Uses pantry staples like rice and a can of coconut milk.
• Comforting: The warm coconut aroma brings a gentle, homey comfort.

This recipe stands out because the rice cooks in coconut milk for a creamy texture without being heavy. It gives you a simple, satisfying side that can bring back warm memories of family dinners or make new ones. The smell of coconut, scallions, and thyme will make your kitchen feel welcoming.

Ingredients

For the rice:

• 2 cups long-grain white rice, rinsed until water runs clear
• 1 (14 oz) can unsweetened coconut milk (shake well before opening)
• 1 cup water (or more as needed)
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon granulated sugar (optional — balances flavor)
• 1 tablespoon unsalted butter or coconut oil (room temperature)
• 2 scallions (green onions), white and green parts sliced
• 1 sprig fresh thyme or 1/2 teaspoon dried thyme
• 2 whole allspice berries or 1/4 teaspoon ground allspice (optional, for warmth)

For garnish:

• 2 tablespoons toasted shredded coconut (optional)
• Extra sliced scallions or a squeeze of lime

Notes: Use unsweetened coconut milk for savory balance. If using light coconut milk, flavor is milder — see tips below.

How to Make Jamaican Coconut Rice

1. Prep the rice: Rinse the rice in cold water until it runs clear, then drain. This removes excess starch and keeps the rice fluffy.

• Mini-tip: Use a fine mesh sieve for easy rinsing.

1. Measure liquids: Shake the coconut milk can, then pour it into a measuring cup and add enough water to equal 2 1/2 cups total liquid (coconut milk + water). This gives the rice a creamy texture without being too rich.

• Why this matters: The right liquid ratio prevents soggy or undercooked rice.

1. Sauté aromatics: In a medium saucepan, melt butter or warm oil over medium heat. Add sliced scallion whites, thyme, and allspice (if using). Cook 30–45 seconds until fragrant.

• Mini-tip: Browning the scallions a bit deepens the flavor.

1. Add rice and liquids: Add the drained rice to the pan and stir to coat the grains with the butter and aromatics. Pour in the coconut milk mixture, add salt and sugar, and stir once to combine. Bring to a gentle boil.
2. Simmer covered: Reduce heat to low, cover the pan, and simmer for 18–20 minutes until the liquid absorbs and rice is tender. Do not lift the lid often.

• Why this step matters: Gentle steam cooks the rice evenly and keeps it light.

1. Rest and fluff: Turn off the heat and let the rice rest, covered, for 5–10 minutes. Then remove the lid, fluff with a fork, and stir in sliced scallion greens. Adjust salt to taste.

• Mini-tip: Resting lets steam finish cooking and avoids gummy texture.

1. Garnish and serve: Sprinkle toasted coconut or extra scallions on top before serving for nice crunch and aroma.

How to Serve Jamaican Coconut Rice

• Plate with jerk chicken, grilled shrimp, or roasted vegetables for a full meal.
• Top with toasted coconut and a lime wedge for fresh contrast.
• Serve as part of a buffet alongside fried plantains and a simple green salad.

How to Store Jamaican Coconut Rice

• Fridge: Cool rice to room temperature, then store in an airtight container for up to 4 days.
• Freezer: Place in freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in fridge.
• Reheat: Add a splash of water or coconut milk before reheating to restore creaminess. Reheat covered in a microwave or on the stove over low heat, stirring occasionally.

Tips to Make Jamaican Coconut Rice

• Rinse rice well to keep grains separate and fluffy.
• Use unsweetened coconut milk for a savory balance; add a small sugar only if you like a touch of sweetness.
• Toast shredded coconut in a dry pan for 1–2 minutes until golden to add crunch.
• If rice is still firm after cooking, add a few tablespoons of hot water, cover, and let sit 5 more minutes.

For a protein-packed bowl idea, pair this rice with bang bang ground turkey rice bowls for a quick weeknight meal.

Variation

• Coconut-Lime Rice: Stir in 1 teaspoon lime zest and a squeeze of lime juice at the end for a bright twist.
• Beans & Herbs: Add a can of drained black beans and chopped cilantro to make a heartier, vegetarian main.
• Dairy-free/Vegan: Use coconut oil instead of butter to keep it fully plant-based.

FAQs

Can I use jasmine or basmati rice instead of long-grain white?

Yes. Jasmine gives a slightly stickier, fragrant result while basmati stays a bit firmer. Adjust the liquid if needed (follow package ratios or use 2 1/4 to 2 1/2 cups liquid per 2 cups rice).

How can I make the rice less sweet?

Use unsweetened coconut milk and skip the optional sugar. Taste and add a pinch if you want a touch of sweetness.

Can I make this in a rice cooker?

Yes. Add the rinsed rice, coconut milk + water mixture, salt, and aromatics to the rice cooker and cook per your machine’s white rice setting. Stir in scallions after cooking.

What if my rice is too dry or too wet after cooking?

If too dry, stir in 1–2 tablespoons hot water, cover, and let sit 5 minutes. If too wet, cook uncovered on low for a few minutes to let excess steam escape.

Conclusion

This Jamaican Coconut Rice warms the kitchen and the heart. Its soft, coconut-kissed grains and small hits of scallion and thyme make it a simple dish that feels special. It pairs well with grilled meats, fried plantains, or a fresh salad, and it’s easy to scale for family dinners. For a different take or extra tips, check this detailed Coconut Rice Recipe that inspired some classic ideas. Please leave a comment and a star rating if you tried it, and share the recipe on Pinterest or Facebook. What twist did you try? Let us know below!

Jamaican Coconut Rice

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• Author: chef-ava
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

Warm, fragrant Jamaican Coconut Rice that pairs perfectly with weeknight meals and potlucks, bringing a creamy, comforting flavor to your table.

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Ingredients

Scale 1x2x3x

• 2 cups long-grain white rice, rinsed until water runs clear
• 1 (14 oz) can unsweetened coconut milk, shaken
• 1 cup water (or more as needed)
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon granulated sugar (optional)
• 1 tablespoon unsalted butter or coconut oil (room temperature)
• 2 scallions (green onions), white and green parts sliced
• 1 sprig fresh thyme or 1/2 teaspoon dried thyme
• 2 whole allspice berries or 1/4 teaspoon ground allspice (optional)
• 2 tablespoons toasted shredded coconut (optional, for garnish)
• Extra sliced scallions or a squeeze of lime (for serving)

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Instructions

1. Rinse the rice in cold water until it runs clear, then drain to remove excess starch.
2. In a measuring cup, combine the coconut milk and enough water to equal 2 1/2 cups total liquid.
3. In a medium saucepan, melt butter or warm oil over medium heat. Add sliced scallion whites, thyme, and allspice (if using). Cook until fragrant.
4. Add the drained rice to the pan and stir to coat. Pour in the coconut milk mixture, add salt and sugar, and bring to a gentle boil.
5. Reduce heat to low, cover, and simmer for 18–20 minutes until the liquid absorbs and rice is tender.
6. Turn off the heat and let the rice rest, covered, for 5–10 minutes. Then fluff with a fork and stir in sliced scallion greens.
7. Sprinkle toasted coconut or extra scallions on top before serving.

Notes

Use unsweetened coconut milk for savory balance. For a vegan option, substitute butter with coconut oil.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Caribbean

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 5g
• Sodium: 360mg
• Fat: 14g
• Saturated Fat: 12g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg