Easy Coconut Rice

Home ยป Easy Coconut Rice


Coconut rice is easy to make and is the perfect side dish to many different styles of meals. It has a faint coconut flavor, but is still delicious!

What does coconut milk rice taste like?

Rice cooked in coconut milk has a light coconut flavor. It’s slightly sweet, but only slightly coconutty.

Which coconut milk should I use?

You can use canned coconut milk or the kind that comes in the carton in the refrigerated area. Both will work. When using canned coconut milk, be sure to shake the can well before opening or stir the contents together after opening. There may be lumps, but don’t worry, this is normal. Simply dump everything in the can with the rice, chunks and all.

Can coconut rice be made with brown rice?

Yes, you can, but the steaming time of the rice needs to be increased significantly. Cover and steam the rice for 50 to 60 minutes instead of 15 minutes.

Coconut rice served in a white bowl with a wooden spoon.

What kind of rice should I use?

Use any long grain white rice in this recipe. Avoid specialty rices like arborrio or instant rices like instant rice. These types of rice require different ratios of liquid to rice as well as different cooking times.

If you liked this recipe, check out these entrees that go perfectly with coconut rice:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Coconut rice in a white bowl.

Coconut rice is easy to make and is the perfect side dish to many different styles of meals. It has a faint coconut flavor, but is still delicious!

Preparation time 5 minute

cooking time 15 minute

total time 20 minute

raw material

  • 2 tablespoon olive oil
  • 1 1/2 cup white rice
  • 1 15 oz can coconut milk
  • 1 cup water
  • 1/2 teaspoon Salt

instruct

  • Heat olive oil in a medium saucepan over medium-high heat. Add rice and toast and stir, 2 to 3 minutes, until rice begins to turn a light golden brown.

  • Pour in the coconut milk, water and salt. Bring to a boil.

  • Put the lid on the saucepan and reduce the heat to low.

  • Simmer over low heat for 15 minutes, until all the liquid has been absorbed and the rice is tender. Fluff the rice with a fork and serve warm.

Calories: 363kcal | carbohydrate: 40G | protein: 4G | fat: 20G | Saturated fat: 14G | sodium: 208mg | Potassium: 228mg | fiber: 2G | sugar: 2G | Vitamin C: 1.9mg | calcium: twenty fourmg | iron: 1.5mg