My first encounter with coconut rice was a couple of years ago during a trip to Cartegena, Colombia. And to be completely honest, I didn’t really know what to expect. Like most Americans, the only rice we had growing up was either cooked plain. Or it was made with savory ingredients like Spanish rice. So the idea of eating rice sweetened with coconut was, frankly, a bit odd.
But after giving it a try I realized it wasn’t odd after all.
In fact, I fell in love with the dish!
Fast forward to now and it’s one of my favorite ways to prepare rice during the summer. It’s sweet but not too sweet, and the coconut adds a great subtle flavor that pairs perfectly with so many meals. Plus it’s really easy to make which is always great when it comes to side dishes.
So trust me if you are on the fence about this dish, get off it, and give coconut rice a try.
Tips, Tricks & Suggestions
- Coconut rice is best made with long grain white rice, with my personal favorite being jasmine. That being said feel free to use medium grain rice if that is all you have on hand. And it can also be made with brown rice, but make sure to adjust the cooking time to what’s labeled on the brown rice package if you do.
- Toasted coconut flakes aren’t necessary, but they add a nice touch of color and depth of flavor. So if you want to add them to your rice, check out this easy recipe for making it at home.
Coconut Rice Recipe
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 6
Ingredients
2 Cups of long grain rice
14 fl oz. Can of unsweetened coconut milk
2 Teaspoons of sugar
½ Teaspoon of salt
Cold water *see note
Garnish:
Toasted coconut flakes
Lime wedges
Note: The amount of cold water needed will vary depending on the type of rice you use. To calculate this, subtract 14 fl oz. from the amount of water needed for 2 cups for your rice brand. For example, if your brand calls for 3 cups of water for 2 cups of rice simply subtract 14 fl oz from 3 cups(24 fl oz). This leaves you with 10 fl oz or 1¼ Cup of water.
Instructions
- Prep the rice for cooking: Get out a medium-sized pot and add the coconut milk, sugar, salt, and remaining water needed. Stir all of these ingredients until the sugar has dissolved. Add in the rice, place the pot over high heat, and let it come to a boil.
- Cook the rice: Once it comes to a boil cover the pot with a lid and turn down the heat to low. Let the rice simmer undisturbed for 18 to 20 minutes.
- Turn off the heat and let the rice rest for 5 to 10 minutes. Then take the lid off of the pot and use a fork to fluff the rice.
- Serve rice in a bowl garnished with the toasted coconut flakes, enjoy.
Coconut Rice Recipe
Ingredients
- 2 Cups of long grain rice
- 14 fl oz. Can of unsweetened coconut milk
- 2 Teaspoons of sugar
- ½ Teaspoon of salt
- Cold water *see note
Garnish:
- Toasted coconut flakes
- Lime wedges
Instructions
- Prep the rice for cooking: Get out a medium-sized pot and add the coconut milk, sugar, salt, and remaining water needed. Stir all of these ingredients until the sugar has dissolved. Add in the rice, place the pot over high heat, and let it come to a boil.
- Cook the rice: Once it comes to a boil cover the pot with a lid and turn down the heat to low. Let the rice simmer undisturbed for 18 to 20 minutes.
- Turn off the heat and let the rice rest for 5 to 10 minutes. Then take the lid off of the pot and use a fork to fluff the rice.
- Serve rice in a bowl garnished with the toasted coconut flakes, enjoy.
