Coconut Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Course
Side Dish
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Cuisine
South American, Indian, Thai, Caribbean
Coconut Rice
Description
Coconut Rice uses long-grain jasmine rice simmered gently in full-fat coconut milk, producing a creamy and fragrant base. The cooking method ensures the rice absorbs the coconut flavor fully while remaining fluffy. Optional additions such as lime juice and zest add a bright citrus note, while chopped cilantro freshens the dish, and cashews provide texture contrast and richness. This recipe is straightforward and allows for adjustments in coconut intensity by mixing with water for a milder taste.
The rice can be served alongside curries, grilled meats, or vegetables, bringing a tropical nuance to the table. Its creamy consistency and gentle sweetness make it a versatile and satisfying accompaniment.
For those preferring less intense coconut flavor or a fluffier texture, partially substituting coconut milk with water is recommended. The recipe also suggests seasoning with salt to balance the flavors appropriately. After cooking, letting the rice rest covered allows steam to complete the texture development before fluffing with a fork.
Ingredients
- 1 cup uncooked jasmine rice rinsed, long grain
- 1 (14-ounce) coconut milk can, full-fat
Optional additions
- ½ teaspoon salt sea salt
- lime juice and zest of 1
- ½ cup cilantro chopped
- cashews chopped
Instructions
- Combine the rice and coconut milk in a pot and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes, or until the liquid is absorbed.
- Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork.
- Use in your favorite recipe that calls for coconut rice, or stir in the salt, lime juice and zest, and cilantro. Season to taste. Sprinkle with cashews and serve as a side dish.
Notes
- To achieve fluffier rice with a milder coconut taste, replace some coconut milk with water, such as 3/4 cup each of water and coconut milk.
User Reviews
Overall Rating
5
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