Extra Easy Coconut Rice
- PREP 5min
- COOK 25min
- TOTAL 30min
Coconut rice is just as easy to make as plain rice and it tastes fantastic! All we need to do is swap half of the water for full-fat coconut milk. This coconut rice is perfect for almost any dish you would have served with plain rice. It’s perfect in rice bowls, with curries, Thai dishes, stir-fries, and as a side to chicken and fish.
*Long-grain Jasmine rice works best in this recipe. Shorter grain rice tend to be more sticky.
You Will Need
1 cup long-grain Jasmine white rice
3/4 cup well-stirred full-fat coconut milk
3/4 cup water
1/4 teaspoon fine sea salt
1 scallion, thinly sliced, optional, substitute chopped chives
Directions
Place the rice (we do not rinse the rice), coconut milk, water, and salt in a medium, heavy-bottomed saucepan over medium-high heat.
Bring to a boil and cook for one minute. Stir once, turn the heat to low, cover the saucepan with its lid, and cook for 15 minutes.
Do not lift the lid. Turn off the heat, then leave the rice to steam for 10 minutes.
Remove the lid and fluff the rice with a fork. Serve with sliced scallions.
Store cooked coconut rice in an air-tight container in the refrigerator for up to three days. Freeze in an air-tight container for up to one month.
Adam and Joanne's Tips
- When using long-grain Jasmine rice, we do not rinse the rice. We have made this recipe with rinsed and unrinsed rice and found the results to be similar. If anything, the unrinsed rice tasted more like coconut. If you have medium-grain or short-grain rice, you might consider rinsing your rice before following our recipe.
- While we prefer coconut rice without sugar, many authentic recipes call for adding 1 to 2 teaspoons of sugar. Feel free to add this in step one.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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