Gluten-Free Coconut Rice
By the Gluten Free Recipes team ·
This fragrant and creamy gluten-free coconut rice, infused with the subtle sweetness of coconut milk and a hint of vanilla. Its fluffy texture and tropical aroma make it a perfect side dish for any meal.
At a glance: This easy salads and sides recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 6 ingredients — including jasmine rice, full-fat coconut milk, water — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Coconut Rice: When preparing this salads and sides recipe, while this recipe is inherently gluten-free, always ensure that all packaged ingredients, such as rice and vanilla extract, are certified gluten-free. Be mindful of shared utensils and cooking surfaces that may have come into contact with gluten-containing grains In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Coconut Rice: This recipe is naturally gluten-free, relying on rice and coconut milk as its base. Always ensure your rice is certified gluten-free to avoid cross-contamination.
Ingredients
- 1.5 cups Jasmine rice, rinsed thoroughly
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup water
- 2 tbsp granulated sugar
- 0.5 tsp salt
- 0.5 tsp vanilla extract
Instructions
- 1
In a medium saucepan, combine the rinsed Jasmine rice, full-fat coconut milk, and water. Stir to ensure the rice is evenly distributed and submerged in the liquid.
- 2
Add the granulated sugar and salt to the saucepan, stirring until they begin to dissolve. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low.
- 3
Cover the saucepan tightly and let the rice simmer for about 15-18 minutes, or until most of the liquid has been absorbed and the rice is tender. Avoid lifting the lid during this time to trap the steam.
- 4
Once the rice is cooked, remove the saucepan from the heat and let it stand, covered, for an additional 5 minutes. This allows the rice to steam and become perfectly fluffy.
- 5
Gently stir in the vanilla extract until it's evenly distributed throughout the rice. Fluff the coconut rice with a fork before serving, ensuring a light and airy texture.
Nutrition (per serving)
Tips & Notes
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Let cooked rice rest, covered and off the heat, for 5–10 minutes for fluffier grains.
- Toast desiccated coconut in a dry pan over medium heat for 2–3 minutes, stirring, for a deeper flavor.
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