Tropical Coconut Rum Rice
Fragrant, creamy, and unmistakably island-inspired.
Lightly sweet. Naturally creamy. Unexpectedly unforgettable.
What if your next side dish did more than fill space on the plate—what if it stole the show?
This recipe takes the comfort of jasmine rice and layers in rich coconut milk and a splash of Kōloa Coconut Rum for an aromatic, island-inspired twist. The result? A dish that’s subtly sweet, deeply flavorful, and deceptively simple. It’s elegant enough for special occasions but easy enough for a weeknight dinner.
Keep reading to discover how just a few ingredients can bring tropical sophistication to your table—and why this one deserves a permanent spot in your rotation.
Ingredients
Serves 3–4
1 cup jasmine rice, thoroughly rinsed
1 cup unsweetened coconut milk (Thai Kitchen or similar recommended)
½ cup water
½ cup Kōloa Coconut Rum
½ teaspoon sea salt (or to taste)
Method
1. Rinse the Rice
Place jasmine rice in a fine-mesh strainer and rinse under cool running water until the water turns mostly clear. This step removes surface starch, which can cause the rice to become sticky or gluey.
Culinary Tip: Use your hands to gently agitate the rice while rinsing. Rinsing for 30–60 seconds is usually enough.
2. Combine Ingredients
In a medium saucepan with a tight-fitting lid, add the rinsed rice, unsweetened coconut milk, water, Kōloa Coconut Rum, and sea salt. Stir once just to incorporate.
Culinary Tip: Avoid over-stirring—too much agitation can make the rice gummy as it cooks. A quick stir ensures even distribution of the coconut milk and rum.
3. Bring to a Gentle Boil
Set the pan over medium heat and bring the mixture to a soft boil. As soon as you see bubbling around the edges, give it a quick stir and reduce the heat.
Culinary Tip: Stir once at this stage to prevent the rice from sticking to the bottom, especially since coconut milk has natural fats that can scorch.
4. Simmer & Cover
Reduce heat to low, cover with a tight-fitting lid, and simmer for 15–20 minutes, or until the liquid is fully absorbed and the rice is tender.
Culinary Tip: Keep the lid on! Lifting the lid releases steam and interrupts the cooking process. Set a timer and resist the urge to peek.
5. Rest & Fluff
Turn off the heat and allow the rice to rest, covered, for an additional 5 minutes. This resting time lets the rice finish steaming and firm up slightly.
Culinary Tip: After resting, use a fork—not a spoon—to gently fluff the rice. This preserves the light, separate texture and prevents clumping.
Optional Garnishes
Add contrast and color with one or more of these vibrant toppings:
Diced ripe mango – for tropical brightness
Finely chopped red onion – adds color and subtle crunch
Fresh cilantro – provides a cool, herbal lift
Toasted coconut flakes – for texture and warmth
Why This Recipe Works
Jasmine rice is naturally floral and pairs beautifully with the smooth, nutty creaminess of coconut milk. When combined with Kōloa Coconut Rum, the dish gains a subtle tropical sweetness and enhanced depth—without tasting alcoholic or overwhelming the dish. The result is a side that’s light and refined, yet full of character.
Serving Suggestions
This fragrant rice complements a variety of main courses:
Grilled fish or prawns
Spicy Thai or Caribbean curries
Jerk chicken or pineapple-glazed pork
Coconut milk–based soups or stews
Roasted vegetables with island spices
Tips for Success
Use full-fat coconut milk for best flavor and creaminess.
Let it rest if the rice feels slightly moist—this gives it time to absorb excess liquid.
Add texture with toasted coconut flakes or chopped nuts.
Check your labels if making it fully plant-based—most coconut milk is naturally dairy-free, but always confirm.
A Quick Note on Coconut Milk
Though rich and creamy, coconut milk is not dairy. It's made by pressing grated coconut meat, creating a luscious, plant-based liquid that pairs especially well with rum and rice. Unsweetened canned versions are best for savory dishes like this.
Want to share your take or see how others are using it?
Join the conversation in the Community Chat—it’s where flavor, ideas, and island inspiration come together.
For Subscribers:
This is one of many recipes inspired by my time working with the Kōloa Rum Company—where I first began exploring how beautifully these premium Hawaiian rums elevate both sweet and savory cuisine.
Here in The Island Spirit Kitchen, I now get to share these creations with all of you.
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Mahalo for being here.
Let’s keep cooking with aloha.
Nicole
The Island Spirit Kitchen