Coconut Rice
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Rest
10 mins
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Total Time
30 mins
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Servings
6
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Calories
400 kcal
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Course
Side Dish, Main Course
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Cuisine
South American, Indian, American
Coconut Rice
Description
Coconut Rice combines jasmine rice, known for its delicate floral aroma, with coconut milk and water to cook the rice with a creamy, slightly sweet liquid. Light brown sugar and salt balance the flavors, bringing mild sweetness and seasoning. The rice is simmered gently until fully cooked and tender. After cooking, the rice is left to stand briefly before fluffing with a fork to separate the grains.
The optional addition of lightly toasted sweetened flaked coconut sprinkled on top introduces a slight crunch and additional coconut richness, enhancing the overall sensory experience. This preparation highlights a creamy but not heavy texture, with a subtle sweetness balanced by salt.
Coconut Rice can serve as a side for many dishes, including spicy or savory meals, where it provides a cooling and flavorful contrast. Variations include coconut lime rice, which adds lime juice for brightness, or using different rice types like basmati or brown rice with adjusted cooking times.
For pressure cooking, coconut milk and water ratios can be adjusted and cooking times shortened accordingly. Toasting flaked coconut before serving intensifies its flavor. Ensure the canned coconut milk is shaken before use as it tends to separate.
Ingredients
- 2 cups water
- 1 1/2 cups coconut milk shake the can before using, canned, unsweetened
- 2 tsp light brown sugar , packed
- 1 tsp salt
- 2 cups jasmine rice (about 13 oz.), well rinsed and drained
- 1/2 cup sweetened flaked coconut (optional), lightly toasted
Instructions
- Combine 2 cups water, coconut milk, sugar, and salt in large saucepan. Bring to simmer, then stir in rice.
- Return to a gently boil, cover, reduce heat and simmer for 15 minutes.
- Remove from heat and let stand 10 minutes. Remove lid and fluff rice gently with a fork.
- Transfer rice to a bowl; sprinkle with toasted coconut.
Notes
- Use unsweetened canned coconut milk, shaken well before measuring.
- To toast flaked coconut, cook it in a dry skillet over medium heat until golden and fragrant.
- For Instant Pot cooking, use 2 cups coconut milk, 2 cups jasmine rice, 1/2 cup water, and cook on high pressure for 4 minutes with a 10-minute natural release.
- Variations include adding lime juice for coconut lime rice or substituting basmati or long-grain rice with adjusted cooking times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 424mg | 18% |
| Potassium | 256mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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