Coconut Rice Recipe

Introduction

Coconut rice is a fragrant and creamy side dish that pairs beautifully with a variety of cuisines, from Thai to Caribbean. The subtle sweetness of coconut milk enhances the jasmine rice, creating a rich and flavorful base for your meal.

Ingredients

• 1½ cups jasmine rice
• 1 tablespoon coconut oil
• 13.5 ounce can coconut milk
• 1 cup water (or reduced sodium vegetable broth for more depth of savory flavor)
• 1 tablespoon granulated sugar (or to taste)
• 1 teaspoon salt (or to taste)
• Optional garnishes: toasted shredded coconut, finely minced fresh cilantro or parsley, chopped peanuts or cashews (to taste)

Instructions

1. Step 1: Rinse the jasmine rice under cold running water in a colander for a minute or two, until the water mostly runs clear. This removes excess surface starch for fluffier rice. Set aside.
2. Step 2: Heat the coconut oil in a large high-sided saucepan over medium-high heat until melted.
3. Step 3: Add the rinsed rice to the pan and stir to coat it evenly with the coconut oil.
4. Step 4: Pour in the coconut milk, water or broth, sugar, and salt. Stir to combine and bring the mixture to a gentle boil.
5. Step 5: Once boiling, cover the pot with a lid, reduce the heat to low, and let the rice simmer for 15 minutes.
6. Step 6: Turn off the heat and keep the rice covered for an additional 10 minutes to allow it to steam and absorb the liquid fully. Then, remove the lid and fluff the rice with a fork.
7. Step 7: If the rice is too wet, simmer uncovered for a minute or two to evaporate excess liquid. If too dry or firm, add a few tablespoons of liquid, cover, and steam on low for 5 minutes until tender.
8. Step 8: Taste and adjust sugar or salt as needed. Garnish with toasted shredded coconut, herbs, or nuts if desired, and serve warm.

Tips & Variations

• For a nuttier flavor, toast the uncooked rice in the coconut oil for a few minutes before adding liquids.
• Use reduced sodium vegetable broth instead of water for a more savory depth.
• Add finely chopped fresh herbs like cilantro or parsley just before serving for brightness.
• Toast shredded coconut separately and sprinkle on top for added texture and flavor.
• If you like a softer, more porridge-like consistency, increase the liquid slightly and cook a few minutes longer.

Storage

Store leftover coconut rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered microwave-safe dish or on the stovetop with a splash of water to restore moisture. Avoid overheating to prevent the rice from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Jasmine rice works best for its fragrant aroma and tender texture, but you can substitute with basmati rice. Keep in mind cooking times and liquid ratios may vary with different rice types.

What if I don’t have coconut oil?

You can use a mild vegetable oil or butter, but coconut oil enhances the coconut flavor uniquely. If omitting, consider adding a little extra toasted shredded coconut as garnish to maintain the coconut profile.

Coconut Rice Recipe

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★★★★★

4.7 from 97 reviews

• Author: Julian
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Coconut Rice recipe offers a fragrant, creamy, and fluffy side dish made by cooking jasmine rice in coconut milk, enhanced with a touch of coconut oil, sugar, and salt. It’s a versatile dish that pairs perfectly with a variety of Asian and tropical meals and can be customized with optional garnishes like toasted shredded coconut, fresh herbs, or nuts.

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Ingredients

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Rice and Liquid

• 1½ cups jasmine rice
• 13.5 ounce can coconut milk
• 1 cup water (or use reduced sodium vegetable broth for more depth of savory flavor)

Flavorings

• 1 tablespoon coconut oil
• 1 tablespoon granulated sugar (or to taste)
• 1 teaspoon salt (or to taste)

Optional Garnishes

• Toasted shredded coconut (to taste)
• Finely minced fresh cilantro or parsley (to taste)
• Chopped peanuts or cashews (to taste)

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Instructions

1. Rinse the Rice: Place the uncooked jasmine rice in a colander and rinse under cold running water for 1-2 minutes or until the water mostly runs clear. Rinsing removes excess surface starch and helps the rice cook up fluffy rather than gummy. Set the rinsed rice aside.
2. Heat the Coconut Oil: In a large, high-sided saucepan, heat 1 tablespoon of coconut oil over medium-high heat until melted and hot.
3. Coat the Rice: Add the rinsed rice to the saucepan and stir it well to coat evenly with the melted coconut oil. This step enhances the texture and flavor of the rice.
4. Add Liquids and Seasonings: Pour in the 13.5 ounce can of coconut milk and 1 cup of water or broth. Add 1 tablespoon of granulated sugar and 1 teaspoon of salt, stirring gently to combine all ingredients. Bring the mixture to a gentle boil over medium-high heat.
5. Simmer the Rice: Once boiling, cover the pot with a lid, reduce the heat to low, and let the rice simmer gently for 15 minutes. Avoid lifting the lid during this time to ensure even cooking.
6. Steam Rest: After 15 minutes, turn off the heat but keep the pot covered. Allow the rice to rest and steam for an additional 10 minutes. This resting period allows the rice to absorb any remaining liquid and become tender.
7. Fluff the Rice: Remove the lid and fluff the rice gently with a fork to separate the grains and release steam, preventing gumminess.
8. Adjust Consistency if Needed: If the rice is too wet or soupy after resting, return it to low heat and simmer uncovered for 1-2 minutes to evaporate excess liquid. If too dry or firm, add a few tablespoons of water or coconut milk, cover, and steam on low heat for about 5 minutes until desired texture is reached. Ensure your pot lid seals well for best results.
9. Season and Garnish: Taste the rice and adjust sugar or salt to your preference. Optionally, garnish with toasted shredded coconut, fresh herbs like cilantro or parsley, or chopped nuts such as peanuts or cashews before serving.

Notes

• Rinsing the rice removes excess starch, resulting in fluffier rice.
• Use reduced sodium vegetable broth instead of water for a richer savory flavor.
• Cooking times may vary slightly depending on your stove and pot; adjust liquid as necessary to achieve your preferred texture.
• The resting/steaming period after cooking is essential for tenderizing the rice and ensuring even moisture absorption.
• If your pot lid doesn’t seal tightly, you may need to cook the rice longer or add more liquid.
• Optional garnishes add texture and flavor contrast, enhancing the final presentation.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Asian

Keywords: coconut rice, jasmine rice, coconut milk rice, vegetarian side dish, Asian rice recipe, coconut oil, easy rice recipe