If you need a super easy side dish to have with all those grilled chicken recipes you have going on, this Easy Coconut Rice needs to be on your “to-make” list.
Rice that has been cooked in coconut milk has a slightly different flavor than rice cooked in water or chicken broth. It is light in taste and pairs well with dishes like my Huli Huli Chicken.
This rice dish is fragrant and aromatic, with subtle coconut tones. It comes out tender and soft – it’s not mushy or sticky at all. Check out this Wild Rice with Cranberries or Fried Sweet Rice with Chinese Sausage.
How to Make Coconut Rice
The first and most important thing when making this dish is choosing coconut milk. My favorite is the Thai-style coconut milk found in the Asian food aisle. I like this one because it is canned and full-fat. Lighter coconut milk lacks flavor. Do not use the coconut milk in the dairy section or the squeeze bottles of coconut cream.
If you can’t find Thai-style coconut milk, feel free to use the regular kind, usually found in the baking aisle.
When you open the can, the coconut milk may look separated. That’s normal. Just stir it with a spoon until evenly combined.
Rinse uncooked rice through a sieve with cold water, using your hands to gently swirl it around. Rinsing the rice will remove extra starch and improve the texture, so it won’t be sticky, starchy, or too wet.
I prefer to use Jasmine rice for this dish, but you can also use basmati or long-grain rice.
Combine the coconut milk, rice, salt, and water in a saucepan and turn on high until it comes to a boil.
Once it comes to a boil, reduce to a simmer and place a lid on top. Cook for 18-20 minutes. Once it is done, remove it from the heat and let it sit for an additional 8 minutes. Remove the lid and fluff with a fork.
Love rice dishes? Check out these recipes!
- Homemade Mexican Rice
- Rice Pilaf
- How to Make Sushi Rice at Home
- Cilantro Lime Rice
- Thai Coconut Sticky Rice with Mangoes
- 1 (14 oz) can unsweetened coconut milk (full fat)
- 2 cups uncooked jasmine rice
- 1 ½ cups water
- ¾ teaspoons Kosher salt
Rinse rice thoroughly with cold water until the water runs clear. Set aside.
Stir the coconut milk with a spoon, if needed: When you open the can, it may look separated, and that’s normal. Simply stir it with a spoon until evenly combined.
In a medium saucepan, combine coconut milk, water, rice, and salt. Over high heat, bring to a boil.
Reduce to a low simmer. Cover with the lid and simmer for 18-20 minutes until water has been absorbed and the rice is tender.
Remove from heat and let it sit, covered, for 8 minutes. Fluff with a fork and serve.
Amount Per Serving: Calories: 76Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 162mgCarbohydrates: 15gFiber: 0gSugar: 0gProtein: 2g