Creamy Coconut Corn Rice
This creamy coconut corn rice recipe is made with just 6 super simple, pantry-friendly ingredients. It’s so easy to make and tastes amazing with your favourite protein! The base recipe is vegan, gluten-free, and dairy-free.

I am so excited to share this creamy coconut corn rice recipe with you today! It’s SO unbelievably delicious and very easy to make on the stovetop. All you need are 6 ingredients – many of which you likely already have in your pantry.
This recipe is great as a side dish or even as the base of a rice bowl. Pair it with your favourite protein (I’ve included some ideas below) and a side of veggies to round out the meal.
While it’s definitely a warm, creamy, and comforting dish, I think it’s one of those recipes that is perfect to enjoy all year long. Plus, the ingredients are simple and healthy, packing in a bunch of nutrition benefits!
Ingredients Needed
This creamy coconut corn rice is made with only 6 super simple, pantry-friendly ingredients:
- brown rice
- full-fat coconut milk
- canned corn
- fresh basil (optional, but tasty!)
- salt
- pepper
How To Store & Reheat
Leftovers of this recipe can be stored in an airtight container in the fridge for 3-5 days. They can easily be reheated in the microwave or on the stovetop.
NOTE: Coconut milk will harden when refrigerated, but have no fear – it will soften again once reheated!
What To Serve With Coconut Corn Rice
Because this coconut corn rice is a source of fibre-rich starch and fats, I recommend serving it with a source of quality protein to balance out your meal.
Here are some protein ideas that would pair perfectly:
- garlic shrimp with smoked paprika and honey
- baked harissa salmon
- honey-lemon baked salmon with thyme
- baked salmon with pistachio pesto
- crispy turmeric salmon
- runny eggs – fried, soft-boiled, or poached! Stir the yolk in the rice to make it extra creamy 🙂
Or, just keep things really simple with a basic protein – sautéed shrimp or scallops in a little olive oil, salt + pepper; some baked chicken, a steak, crispy tofu, tempeh, etc.
If you’d like to add an additional side of non-starchy vegetables, you can check out my roundup of 20+ easy vegetable side dishes here!
Corn Nutrition Benefits
Sweet corn is a good source of:
- vitamins and minerals like:
- folate
- vitamin B6
- niacin
- potassium
- antioxidants, like lutein + zeaxanthin
- dietary fibre – 1 cup provides almost 5 grams
Coconut Milk Nutrition Benefits
Coconut milk is a good source of:
- vitamins and minerals, like:
- manganese
- copper
- magnesium
- selenium
- potassium
- iron
- folate
- vitamin C
- fats, which help with the development of our brains, hormones, and all cells throughout our bodies. Fat also helps to absorb fat-soluble vitamins and helps to keep us feeling full and satisfied
- despite being higher in saturated fats, research shows that coconut intake may actually improve cholesterol and triglyceride levels.
Brown Rice Nutrition Benefits
Brown rice is:
- a fibre-rich whole grain, with 1 cup providing 3.5 grams (about 14% of your daily needs)
- an excellent source of B-vitamins, like:
- thiamin
- niacin
- B6
- pantothenic acid
- a good source of minerals like:
- manganese
- selenium
- magnesium
- phosphorus
- copper
- zinc
- iron
More Easy, Healthy Rice Recipes
- Cheesy Miso Mushroom Rice
- Vegan Cheesy Broccoli Rice
- Green Goddess Rice Bowl
- Cheesy Butternut Squash Rice Bowl
- Healthy Mexican Rice Casserole
Did you give this Creamy Coconut Corn Rice Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Creamy Coconut Corn Rice
Ingredients
- 1 cup brown rice
- 1 can coconut milk, divided (approx. 400 ml or 13.5 fl oz.)
- 1 cup water
- Salt + pepper, to taste
- 1 can corn, drained (approx. 398 ml or 14 fl oz.)
- Fresh basil, to garnish (optional)
Instructions
- Rinse brown rice in a sieve then transfer to a large pot.
- Add water, 3/4 cup coconut milk, salt, and pepper to the pot with the rice. Stir, then bring to a boil over high heat.
- Once boiling, stir the drained corn into the rice. When the liquid returns to a boil, cover and reduce to low heat. Allow to simmer for about 40 minutes. NOTE: all rice brands are a bit different, so please check the packaging of the rice you're using to see the exact amount of liquid to rice ratio and cooking time!
- Once the liquid has absorbed into the rice and the rice has a fluffy texture, stir in the remainder of the coconut milk. Remove from heat.
- Garnish with chopped basil as desired (optional) and serve with your favourite protein!
Notes
- garlic shrimp with smoked paprika and honey
- baked harissa salmon
- honey-lemon baked salmon with thyme
- baked salmon with pistachio pesto
- crispy turmeric salmon
- runny eggs – fried, soft-boiled, or poached! Stir the yolk in the rice to make it extra creamy 🙂
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
8 Comments on “Creamy Coconut Corn Rice”
We just made it for dinner tonight and loved how creamy and tasty it is. We used regular white rice instead. Cooking time was shortened to around 20 minutes from start to finish. Didn’t use the whole can of coconut milk though. We found that 3/4 can of the milk was enough or it would be very soupy. Added some chilli flakes to give this whole dish a kick and it was really scrumptious! This is definitely a recipe to keep. So quick, easy and delicious!! Thanks so much 🙂
Hi Mandy! Thank you so much for sharing your experience and tips for making this recipe with white rice! White rice definitely cooks a bit faster than brown, but I’m so happy to hear it worked out and that you enjoyed it. LOVE the added kick of chili flakes – such a great idea! Thank you again!!
Absolutely love this recipe! Easy to make and the end result is delicious. I paired it with crispy baked tofu and used a bag of corn I had in the freezer. This made about 4 servings which was great for meal prep. Carrie, this is the second recipe of yours I’ve tried (I also made the harissa salmon – amazing!) and I really appreciate you creating recipes with easy to find ingredients that are delicious and healthy. Thank you! ❤️
Hi Kathryn! Thank you so much for sharing – I’m so happy to hear you enjoyed this one! Love that you were able to use frozen corn for this (I should add that in the recipe notes!) and love that you paired it with baked tofu :).
So glad you’ve enjoyed both recipes so far and I can’t wait to hear what you make next!! Happy Monday <3
This recipe is so simple yet so tasty! We decided to pair it with sautéed garlic shrimp. Perfect for a quick weeknight dinner where we want to save time without sacrificing taste! Thanks Carrie!
Note: We used jasmin rice (my partner’s absolute favorite) so the cooking time was a bit shorter, which we expected! I also saved some of the coconut milk on the side and added it when we reheated our left overs to get that creamy aspect again! 🙂
Hi Catherine! Thank you so much for sharing your experience and for also leaving so many reviews on your favourite recipes. So appreciated!
I’m so happy you liked this one and thank you for sharing that you used jasmine rice here. So smart to save a little coconut milk to stir into the leftovers too!
Thank you again and hope you have a lovely weekend <3
Just made this!
Soooo easy…sooo yummy!
That basil….wow. made such a difference…excellent touch!
I’ve already told everyone and their dog about it 🙂
Thanks for a great new dinner idea!
Hi Jess! Thank you so much for the kind words and for sharing it with all your friends! So appreciated :). I’m so glad to hear you enjoyed it!!