Coconut Rice

Looking for an easy side dish recipe? Try this delicious coconut rice. It’s easy to make in minutes and very tasty!

Coconut rice is one of the easiest ways to prepare your next batch of rice. It’s very simple, just replace some of the water with coconut milk and add a teaspoon of salt.

I like to cook on the stove but you can also use a simple dandy rice cooker. Either way, it’s ready to be enjoyed in thirty minutes or less!

Ingredients notes

  • Rice – Long grain or jasmine rice works best for this recipe because it is less starchy than smaller grain varieties.
  • Coconut milk – Do not use coking gata or first extract as it is too thick, and may result in uneven texture.
  • Water – Dilutes coconut milk for better absorption.
  • Salt – Helps to balance rich flavors.
  • Cooking tips

  • Coconut milk is more creamy and thicker than water, so wash the rice thoroughly before cooking to get rid of excess starch. Place in a fine mesh sieve and rinse under cold running water until the water is clear.
  • After rinsing, remove the rice thoroughly as excess moisture can affect the texture.
  • Use a pot that has a tight lid and is large enough to allow space for the rice to spread.
  • For maximum texture, let the rice rest for about 10 minutes before cooking.
  • After the rice is cooked and rested and it becomes soft and pearly white, top it up slightly with a fork and toss in a handful of chopped green onions for color and freshness and coconut for extra flavor and crunch. Add flakes. Check out the tips below on how to enhance the flavor.

    Tips to add

  • When cooking, add a bunch of pandan leaves to the pot to add rice with sweet, floral scent and nutty flavor. When ready to serve, remove the leaf.
  • Replace water with coconut juice for a more intense coconut flavor.
  • In addition to toasted coconut, you can garnish cooked rice with cashews, almond pieces or crushed peanuts before serving.
  • Sprinkle lemon juice over the rice to refresh the lemons.
  • Add in the chopped fresh pineapple to add sweetness to the fruit.
  • Stir in the curry powder to add a hot, spicy flavor.
  • How to serve and store

  • Coconut rice is a great side dish for your favorite South Asians, Caribbeans and Hawaiians. It goes well with whole curry as well as grated meat, chicken or seafood.
  • Store leftovers in a container with a tight fitting lid and refrigerate for 3 days or freeze for 3 months.
  • To reheat, place the rice in a microwave protected plate, cover with a damp paper towel, and heat in the microwave at high intervals for 1 to 2 minutes until completely heated.
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