An easy and delicious side dish, Toasted Coconut Rice starts with toasting jasmine rice  in coconut oil, then finished with delicious toasted coconut.  The best rice dish for so many meals.

A grey bowl of toasted coconut rice with grilled shrimp

I recently started cooking more with coconut oil. Not only does it add delicious flavor to ingredients like rice and quinoa (my favorite breakfast is coconut quinoa with fresh fruit) I learned of the healthy benefits. It helps so many things from skin, to hair and even digestion with a bonus of helping weight loss. I’ve been missing out.

The coconut rice was part of a recent meal of grilled miso shrimp and edamame snap pea salad with sesame ginger dressing. This is a perfect warm weather meal that is light, easy and  very flavorful.

The rice from overhead showing the coconut flakes and black sesame seeds

To enhance the coconut flavor of the rice,  I use coconut oil to toast the rice, then garnished toasted shredded coconut. Toasting the rice before cooking is  something I always do so the rice takes on a yummy nuttiness. To finish the rice, I add unsweetened toast coconut just to drive home the flavor and black sesame seeds for a pretty presentation.

How to make jasmine rice in the rice cooker

You can toasted the rice in the coconut oil, then transfer to the rice cooker.  Add the rice, water, coconut milk and salt to the rice cooker, cook according to the manufacturer instructions.

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Toasted coconut rice starts with toasting jasmine rice in coconut oil then finished with delicious toasted coconut.

Yield: 4

Toasted Coconut Rice

Toasted coconut rice in a grey bowl garnished with black sesame seeds

Toasting jasmine rice  in coconut oil, then finished with delicious toasted coconut. 

Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes


  • 1/2 cup (30 grams) unsweetened shredded coconut
  • 1 tablespoon coconut oil
  • 1 cup (180 grams) jasmine rice
  • 1 3/4 cups (416 ml) water
  • 1/4 cup coconut milk
  • 1 teaspoon salt
  • Toasted sesame seeds (optional)


  1. Preheat oven to 350°F/177°C.
  2. Spread the coconut evenly on a sheet tray and toast for 2 minutes. Keep watch, it burns quickly.
  3. Remove and set aside to cool.
  4. To a saucepan add the coconut oil over medium heat. When melted, stir in the rice until coated and continue to toast and stir until nutty and fragrant. Add water, coconut milk and salt, bring to a simmer, cover and cook for 15 minutes until the water is absorbed.
  5. Stir in the toasted coconut and garnish with sesame seeds (optional).

Nutrition Information



Serving Size

1/4 cup

Amount Per Serving Calories 220Total Fat 17gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 540mgCarbohydrates 16gFiber 3gSugar 1gProtein 3g