Why I love this coconut rice recipe
It wasn’t that long about (maybe about 3 years ago) that I didn’t even know how to cook rice on the stove. I was a boil-in-the-bag kind of girl, and I was completely ok with it.
Eventually, I realized that I couldn’t keep living like that. Rice is so cheap and there was no reason for me to keep throwing money away on those boil packs.
Besides, if I could make zucchini risotto and pasta bolognese, I should be able to easily make rice. I burned quite a few pots of rice, but it eventually became second nature.
I started making this coconut rice recipe when it was sent to me by a good friend, and I’ve been obsessed with it ever since. It’s a great, versatile side dish.
I’ve paired with my cilantro lime shrimp and my favorite pork tenderloin with mango salsa. The only time I don’t go with coconut rice or regular rice is when the recipe I’m making already uses coconut milk, like my coconut chicken curry or my favorite baked cod recipe.
Coconut rice essentials
You don’t really need much to make this recipe, since it’s super simple, but you’ll still need a few basics.
How to Make Coconut Rice
Bring the ingredients to a boil.
Combine the coconut milk, water and rice in a large saucepan. Cover and bring to a boil over hight heat.
Reduce heat and simmer.
Once the rice has come to a strong boil, reduce the heat to low. Let the rice simmer for about 20 minutes. When you start to see holes forming in the rice, that’s what it’s time to remove it from the heat.
That’s why I like to use my saucepan with a glass lid. It’s much easier to see what’s going on and I don’t have to take the lid off.
Remove from heat and let stand.
Remove the rice from heat, but keep the lid on for about 5 – 10 more minutes. The longer you leave it on the more the rice will absorb the liquid.
That will make it perfectly fluffy and keep it from seeming wet. Fluff the rice with a fork, and garnish with herbs (optional), before serving.
FAQs & Tips for Making Coconut Rice
What kind of rice should I use to make coconut rice?
You can make this coconut rice recipe with any long grain rice. I’ve tried it with long grain white, jasmine and basmati. Each variety will have a slightly different flavor, but all of them will be creamy and delicious in this recipe.
Can coconut rice be frozen?
You can definitely freeze this recipe. Keep in mind though, that coconut milk doesn’t normally freeze well. You may lose a little bit of the original texture, but the flavor will still be great and it will save you a ton of time.
Is coconut rice gluten free?
Yes. Rice is naturally gluten free, but always be sure to read the labels for all of your ingredients, especially if you’re dealing with a food allergy. You never know when there might be additives in a product.Print
- 1 cup jasmine rice
- 1 cup full-fat, canned coconut milk
- 1 1/2 cup water
- 1/2 teaspoon coarse salt
- Combine the ingredients in a large saucepan. Cover and bring to a boil.
- Reduce heat to medium-low, and simmer for about 20 minutes – until rice is fluffy and liquid has been absorbed.
- Remove from heat and allow rice to sit for an additional 5 minutes. Fluff with a fork before serving.
- Category: Sides
- Cuisine: Asian
- Serving Size:
- Calories: 205
- Sugar: 1.4 g
- Sodium: 201.3 mg
- Fat: 9.7 g
- Saturated Fat: 8.5 g
- Carbohydrates: 26.9 g
- Fiber: 1.3 g
- Protein: 3.1 g
- Cholesterol: 0 mg
Keywords: easy, 5 ingredient
Published: March 18, 2019. Updated: November 5, 2021.
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