Perfect Coconut Rice (with a Secret Ingredient!)
User Reviews
5
Perfect Coconut Rice (with a Secret Ingredient!)
Description
This coconut rice recipe uses jasmine rice simmered in a mix of coconut milk and water to create a rich but balanced flavor. The addition of salt and optional cane sugar brings out the nuances of the coconut while maintaining a lightly sweet profile. Stirring in unsweetened shredded or desiccated coconut lends pleasant texture and deeper coconut notes.
The method emphasizes gentle simmering to avoid mushy rice, with a resting period after cooking to redistribute moisture evenly for a fluffy finish. The rice pairs well with curry, soups, or bowls, acting as a complementary base that carries sauces without overpowering them.
For serving, garnishes like finely minced cilantro or lightly toasted coconut flakes add fresh herbal or nutty highlights. Storing leftovers covered in the refrigerator for up to 5-6 days keeps the rice moist, and freezing extends shelf life to about a month. Reheating can be done on the stovetop or microwave to restore warmth and softness without drying.
Ingredients
COCONUT RICE
- 1 cup jasmine rice or sub brown rice* - see notes, basmati or long grain white rice alternatives
- 1 cup coconut milk canned, light
- 1 cup water (or coconut water for more intense coconut flavor)
- 1/4 tsp salt sea salt
- 1 tsp cane sugar optional for sweet rice - leave out if using coconut water, organic
- 2 Tbsp unsweetened coconut optional // for more coconut flavor and a bit of texture, desiccated or shredded
FOR SERVING optional
- cilantro finely minced
- coconut flakes lightly toasted
Instructions
- Add rice, coconut milk, water (or coconut water), sea salt, sugar (optional), and desiccated or shredded coconut (optional), to a large saucepan and bring to a boil over high heat. Once boiling, lower heat to a simmer and cover. Ensure it’s simmering and not boiling or the rice can cook too quickly.
- Simmer until water is completely absorbed and rice is tender — about 20-25 minutes (will depend on type, size, and freshness of rice). Drain off excess water if there is any (there shouldn’t be).
- I like to turn off the heat, remove the lid, fluff with a fork, put the lid back on, and let rest for 10 minutes so the moisture redistributes to prevent mushy rice. Taste test and add additional salt if desired. This rice is delicious alongside curries, soups, bowls, and more! Option to garnish with cilantro and lightly toasted coconut flakes.
- Store cooled leftovers covered in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop with a little oil or water until warm.
Notes
- Using brown rice results in a denser, nuttier dish but is a viable alternative to jasmine rice.
- Maple syrup was tested but found less compatible as a sweetener for the savory coconut rice.
- Refrigerate leftovers for up to 5-6 days, or freeze for up to 1 month for extended storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(~1/2-cup servings)
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1(half-cup serving) | |
| Calories | 194 | 10% |
| Carbohydrates | 36.4g | 12% |
| Protein | 3g | 6% |
| Fat | 4.3g | 7% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 150mg | 6% |
| Potassium | 0mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0.33mg | 0% |
| Iron | 0.36mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
