How to Cook Rice with Coconut Oil? This Simple Trick Will Change Your Life (and Waistline!)
Have you ever wished your humble bowl of rice could transform into something healthier and more flavorful? From my own kitchen experiments and many cozy dinners with family, I’ve stumbled upon a magical little tweak—cooking rice with coconut oil. Yes, just one spoonful can make your rice less caloric, more aromatic, and significantly more nourishing. It’s a simple change with big benefits—and it’s totally beginner-friendly. What surprised me most? It even gives leftover rice a better texture!
This isn’t just a wellness trend—it’s backed by science. By cooling the rice after cooking it with coconut oil, we increase the resistant starch content, which your body digests more slowly (hello, stable blood sugar!). So whether you’re meal-prepping for the week or making a quick dinner side, this trick is one I promise you’ll come back to again and again.
Preparation Time
Prep time: 5 minutes
Cooking time: 15–20 minutes
Optional cooling time for resistant starch benefit: 12 hours (overnight in the fridge)
Reheating time (if cooled): 2–5 minutes
Total time (with cooling): ~12–13 hours
Total time (without cooling): ~25 minutes
Serves: 4 people
Difficulty: Easy
The Necessary Ingredients (possible in all kinds of variations)
1 cup uncooked white rice (jasmine, basmati, or long grain)
1 ¾ cups water
1 tablespoon coconut oil (virgin, unrefined preferred)
½ teaspoon salt (optional)
Optional Add-Ins:
1 pandan leaf or a piece of cinnamon stick (for extra aroma)
1 teaspoon lime zest or ginger (for a tropical kick)
Fresh herbs or chopped scallions for serving
Alternative Versions:
Vegan: This recipe is already naturally vegan.
Gluten-Free: 100% gluten-free.
Low-Carb: Use cauliflower rice and sauté with a bit of coconut oil.
Brown Rice: Works perfectly—just increase cooking time to 35–40 minutes and use 2 cups of water per cup of rice.
Sticky Rice: Use glutinous rice, steam it, and drizzle with coconut oil afterward instead of cooking it with oil.
The Steps of Preparation (possible in all kinds of variations)
I usually cook this rice on the stovetop, but I’ve tried it in the Instant Pot and rice cooker too, and it works just as beautifully.
Rinse the rice thoroughly under cold water until the water runs clear.
In a pot, bring the 1 ¾ cups of water to a boil.
Add the tablespoon of coconut oil and salt (if using) to the boiling water.
Stir in the rinsed rice and bring it back to a gentle boil.
Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15–20 minutes (or until all the water is absorbed).
Turn off the heat and let the pot sit (still covered) for 10 more minutes.
Fluff the rice with a fork and serve immediately or continue to the resistant starch version.
For lower-calorie resistant starch: Let the rice cool completely, then store in the refrigerator for at least 12 hours.
Reheat rice before serving—microwave, steam, or sauté lightly in a pan with a splash of water or more coconut oil.
Now let’s dive into why this is more than just a tasty side…
Nutritional Benefits
Reduced digestible calories – When cooled, the rice forms resistant starch, cutting calories by up to 50%.
Increased satiety – Resistant starch keeps you full longer and supports a healthy metabolism.
Supports gut health – Resistant starch feeds good bacteria in your gut.
Stable blood sugar – Slower digestion means fewer sugar spikes.
Antimicrobial properties – Coconut oil naturally helps kill bad bacteria in your body.
Boosts brain function – The medium-chain triglycerides (MCTs) in coconut oil support cognitive performance.
Gluten-free energy – A perfect carb for people avoiding gluten without sacrificing energy.
Vegan and dairy-free – Great for anyone with dietary restrictions.
Rich in lauric acid – Found in coconut oil, lauric acid supports immune health.
After all those benefits, you might want to play with your rice even more!
Possible Additions or Upgrades
Stir in peas or corn for color and sweetness.
Mix with shredded coconut or coconut milk for a tropical dessert twist.
Add cooked lentils or chickpeas for a plant-based protein boost.
Serve under a curry, stew, or chili to soak up all that saucy goodness.
Fry it the next day with garlic, eggs, and soy sauce for next-level fried rice.
Garnish with toasted cashews or almonds for texture.
Use as a base for poke bowls or burrito bowls.
Add turmeric for a golden color and anti-inflammatory power.
Frequently Asked Questions and Answers
Can I use brown rice instead of white rice?
Yes! Just adjust the water (use 2 cups) and simmer for 35–40 minutes instead of 20.
Does the type of coconut oil matter?
Yes, virgin unrefined coconut oil gives the best flavor and benefits. Refined oil works too but with a more neutral taste.
Can I skip the cooling step?
Absolutely—you’ll still get delicious, aromatic rice. The cooling is mainly for the resistant starch benefit.
What kind of rice works best?
Jasmine or basmati rice are my personal favorites—they cook up fluffy and absorb flavor beautifully.
Can I make this in a rice cooker?
Yes, follow the same ingredient ratios and just add everything into the rice cooker and press start!
Is this safe for kids?
Totally. In fact, my kids love it with a little cinnamon and banana slices on the side!
Can I add coconut milk?
Yes, for creamier rice, replace ½ cup of the water with coconut milk. It’s divine.
How long will this rice keep?
In the fridge, up to 4–5 days. Reheat as needed.
Can I freeze coconut oil rice?
Yes. Portion it out into freezer bags or containers and thaw overnight in the fridge.
Why does coconut oil make the rice healthier?
It helps change the starch structure of the rice, especially when cooled, which reduces the calories absorbed during digestion.
I really hope you’ll try this rice method—it’s a favorite in my home and a total game-changer for health and flavor! If you enjoyed this recipe, please share it on your socials and pass it along to your foodie friends and family!
