Coconut Rice Recipe

26 Dec

Have you ever wanted to make something for a while, but you thought it was super complicated? That’s how I felt about coconut rice. But I finally decided to do some research and put together a recipe that can be a side to a meal or a dessert (especially if you add a tiny more sugar and serve with ice cream – it could be dessert!) It’s easy and tastes way more complicated than it is, so why impress some family and friends while your house is full of them?

Variations of coconut rice are found in many cuisines and locations, including India, Thailand, parts of South America, and the Caribbean. Every region adds a different flavor – some versions are sweet with raisins and others are more savory. The texture also varies – I love Thai coconut rice made with glutinous rice and mango, which is like a very thick pudding.

This recipe will make rice that keeps the same texture as white rice cooked in water or stock, but with an added kick of coconut and slight sweetness. It’s also a one-pot meal, because I try to avoid doing extra dishes whenever possible.

Coconut Rice

Coconut Rice (makes 4 servings)


1/2 cup unsweetened shredded coconut
1 cup white rice (I used jasmine rice)
14 oz light coconut milk (one can)
1/4 cup water
1 T coconut oil (or butter/oil)
1 T brown sugar
1 t salt


  1. In a medium-sized sauce pan, toast the shredded coconut on low heat. Stir occasionally. When the coconut is slightly brown (2-3 minutes), remove from heat and pour coconut into a little bowl or plate.
  2. Using the same pot, add coconut oil, sugar, and salt over medium heat. Stir until the sugar begins to combine. The sugar clumped a little for me, but don’t worry, it will combine while the rice is cooking.
  3. Add the rice and stir until the rice is covered in the oil.
  4. Turn the stove to high. Add the coconut milk and water, stirring once (only once!) and covering with a lid. When the rice comes to a boil, turn down to a slow simmer.
  5. Cook rice (covered) for 18 minutes. When the time is up, remove from heat and let sit, still covered, for about 10 minutes.
  6. When it’s done resting, serve and top with the toasted coconut.

Have you tried coconut rice? Who makes it best?


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