Coconut Rice Recipe
This Coconut Rice Recipe is light, fluffy, and full of subtle coconut flavor, the perfect easy side dish for chicken, fish, curry, and more. It’s ready in under 30 minutes and pairs with almost anything.
Servings: 6
Cost: $5
Equipment
- saucepan with tight fitting lid
- measuring cup
Ingredients
- 1 cup jasmine rice, rinsed until water is mostly clear
- 1 cup full-fat unsweetened coconut milk (well-shaken)
- ¾ cup water (use 1 cup/240 ml for basmati) (use 1 cup for basmati)
- ½ tsp kosher salt
- 1 tsp sugar optional, restaurant-style sweetness that boosts coconut flavor
- 1 Tbsp coconut oil or unsalted butter
- For garnish: 1–2 Tbsp toasted coconut flakes lime zest, scallions or cilantro
Instructions
- Rinse rice in a fine mesh sieve, swishing until the water runs mostly clear (30–45 sec). Drain very well.
- In a medium saucepan, combine coconut milk, water, salt, sugar, and fat (if using). Bring just to a gentle simmer over medium heat, stirring once to dissolve the sugar and disperse the coconut milk.
- Stir in rice, reduce heat to low, cover tightly, and cook 12 minutes (jasmine) or 14 minutes (basmati) without lifting the lid.
- Rest 10 minutes off heat, still covered. Fluff with a fork.
- Finish with lime zest and toasted coconut; garnish with herbs to taste.
Notes
- Always rinse your rice thoroughly to prevent stickiness.
- If using basmati rice, increase water to 1 cup and cook for 14 minutes.
- Light coconut milk works but will yield a lighter flavor.
- Garnish options like lime zest, toasted coconut, or scallions take this dish from good to great.
Nutrition
Calories: 206kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 202mg | Potassium: 119mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 1mg