Coconut Rice

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 cups jasmine rice
  • 1 1/2 cups water
  • 1 cup canned unsweetened coconut milk
  • 1 teaspoon kosher salt
Directions

Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.

Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.


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4.0 21
Excellent recipe, thank you so much for sharing.<div>A small suggestion - the cooking time should be amended to 25 mins to include the 10 mins standing time :)</div> item not reviewed by moderator and published
Delicious! I made this for my husband and he said it was the best he'd ever had. He's from Colombia, and they serve coconut rice there on a regular basis, so that was a huge compliment. I did make some adjustments though. I added 1 to 1.5 cups of sweetened coconut flakes and 3/4 cups raisons. This recipe is definitely a keeper! item not reviewed by moderator and published
Very Good item not reviewed by moderator and published
I should have read all of the reviews before making this rice. The liquid to rice ratio is off and as a result the rice was crunchy- yuck! Also, there was really no coconut flavor at all. Skip this one and find another recipe. item not reviewed by moderator and published
I LOVE this rice! It's sweet and creamy... but not too much so, you can still pair it with savory foods. I like to serve it with thai peanut chicken. : item not reviewed by moderator and published
I add about 1 table spoon of Mae Ploy Sweet Chili sauce. item not reviewed by moderator and published
Tasty, and fast &amp; easy to make. I added some diced red pepper and a bit of chicken bouillon, then topped the cooked rice with scallions. This recipe calls for a cup of coconut milk, and a can is a bit more than a cup...if you want more intense coconut flavor I would just use the complete can of milk and less water. It's a great side dish- I had this with sauted asian greens. item not reviewed by moderator and published
Not enough coconut flavor for my taste. Mine turned out a little too salty. I tried the recipe from the link that "c" posted and I thought it was way better. item not reviewed by moderator and published
it has that great coconut taste item not reviewed by moderator and published
This rice is perfect; light and fluffy with a delicious, mild flavor. I added just a tablespoon of sugar and sprinkled fresh-cut mango over the top just before serving! Absolutely wonderful! item not reviewed by moderator and published
I made this last night for my husband and we loved it! I did add 1 tablespoon of shredded coconut and I think that made it great! Definitely will be making this again! item not reviewed by moderator and published
This rice is just what I was looking for. Per other reviewer's recommendations I also opted to include fresh coconut and a little butter. Then when it was done I also stirred in just a touch of sugar and it was great. I served this under some spicy mango shrimp and it's very tasty! item not reviewed by moderator and published
But I recommend adding about a tablespoon of shredded coconut and some butter to it while it's cooking. I also toasted some coconut and put it on top right before serving, added a lot of flavor. item not reviewed by moderator and published
The first time I made this rice, I accidentally bought cream of coconut instead of coconut milk. Because I didn't have time to run back to the store, I heated some cream of coconut, mixed it with milk, and used 1 cup of it in place of the coconut milk and the rice turned out delicious. The second time I made it, I bought the coconut milk and prepared as directed and found it pretty bland. I'll definitely make it with cream of coconut in the future. item not reviewed by moderator and published
I made this in a rice cooker and then added some shredded toasted coconut to it and it fixed the whole- non coconut taste problem. item not reviewed by moderator and published
Loved this quick easy recipe great spin for moist rice and great leftovers for quick rice pudding dessert! loved it! item not reviewed by moderator and published
I make my coconut rice using chicken broth &amp; not water. I also like to add shredded coconut &amp; serve w/ toasted coconut on top item not reviewed by moderator and published
We loved the recipe, but the rice to liquid ratio is off. I followed the recipe and when I checked the rice it was not done. After reading the instructions for the rice, the liquid is 2 parts to 1 part rice. The recipe calls for almost equal portions. item not reviewed by moderator and published
This rice is simple and excellent. It goes well with a good chutney relish hot or cold. item not reviewed by moderator and published
This certainly was easy. But I was disappointed because while there was a faint fragrance of coconut, there was absolutely no tatse of the coconut. item not reviewed by moderator and published
I added a little freshly ground nutmeg and used the leftovers to make rice pudding which was also excellent. item not reviewed by moderator and published
Always check the instructions on your rice. This call for jasmine rice which tends to call for less water than a "regular" long grain style. item not reviewed by moderator and published
jasmine rice tends to have different water to rice ratio. not all rice is the same, basmati rice tends to be equal parts. item not reviewed by moderator and published

Not what you're looking for? Try:

Coconut Rice Pudding with Mango

Recipe courtesy of Daphne Brogdon