Coconut Rice Recipe
This Coconut Rice Recipe is SO EASY! Creamy, fragrant, and perfectly fluffy rice infused with rich coconut milk—your new favorite tropical side dish.
Equipment
- Medium Saucepan
- Measuring Cups
- Wooden Spoon or Spatula
- Serving Dish
- Fine mesh sieve
- Dry skillet
Ingredients
- 13.5 ounce can of full-fat coconut milk
- 2 cups water
- 2 cups long-grain rice
- toasted coconut optional
Instructions
- Rinse the long-grain rice under cold water using a fine-mesh sieve until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rinsed rice, coconut milk, and water. Stir to mix evenly.
- Place the saucepan over medium-high heat and bring the mixture to a gentle boil.
- Reduce heat to low, cover the saucepan with a lid, and let it simmer for about 18-20 minutes without lifting the lid.
- Remove the saucepan from heat and let it sit covered for an additional 5 minutes. Then fluff the rice gently with a fork.
- If desired, toast shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown and fragrant. Watch closely to avoid burning.
- Transfer the coconut rice to a serving dish, sprinkle with toasted coconut if using, and serve warm.
Notes
- Add a pinch of salt when combining the rice and liquids to enhance flavor.
- Incorporate herbs or spices like bay leaf or pandan leaves for a more aromatic rice.
- Use jasmine or basmati rice as a substitution for different flavor profiles.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated with a splash of water or coconut milk.
- Freeze cooked coconut rice in a freezer-safe container for up to 3 months and thaw before reheating.