Coconut Rice
Make fluffy, fragrant coconut rice in under 30 minutes! With just a few simple ingredients, this easy recipe transforms everyday rice into a flavorful, restaurant-style side dish.
Ingredients
- 1 ½ cups water
- 1 teaspoon Kosher salt , plus more to taste
- 1 (13.5-ounce) can coconut milk
- 1-2 teaspoons granulated sugar , optional
- 2 cups Jasmine rice , rinsed
- Ground black pepper , to taste (optional)
Optional: Toasted coconut, Chopped parsley or cilantro
Instructions
- Combine. In a medium saucepan over medium-high heat, stir together 1 1/2 cups water, 1 can coconut milk, 1 teaspoon salt, and optional sugar, if using for added sweetness. Add 2 cups rice and then stir once. Bring to a boil.
- Simmer. Cover with a lid and reduce the heat to low. Simmer, without lifting the lid, for 17 to 20 minutes.
- Fluff. Remove the lid and allow the water to evaporate a few minutes. Just before serving, gently fluff the rice with a fork. Salt and pepper, to taste. Top with coconut and herbs, if desired.
Notes
Variations: You can use light coconut or full fat coconut milk. If you'd like extra coconut flavor, I recommend adding toasted coconut on top.
Instant Pot coconut rice: To cook in the instant pot, only use 3/4 cup water. Then cook on high pressure for 3 minutes and natural release for 5-10 minutes (the longer the fluffier it will be).
Brown rice: If you prefer to use brown rice, only use 1 1/2 cups. You'll also want to add an additional 8 minutes to the cooking time. I like to stir and then keep the lid on an additional 5-10 minutes as well to make it soft.
Storage: Store leftovers in a covered container up to 5 days in the refrigerator.
Nutrition
Calories: 209kcal, Carbohydrates: 39g, Protein: 3g, Fat: 3g, Saturated Fat: 3g, Sodium: 335mg, Potassium: 53mg, Fiber: 1g, Sugar: 1g, Calcium: 14mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
