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Coconut Rice Recipe
Coconut Rice Recipe delivers a fragrant, creamy side dish with the rich tang of coconut milk and a whisper of lime zest.
Full Recipe Introduction
If you’re craving a simple rice variation that feels like a tropical vacation, this coconut rice is just the ticket. Inspired by my travels through Southeast Asia (and the bustling street markets of Bangkok), it’s a crowd-pleaser any time of year. What makes it special? We swap plain water for luscious coconut milk, boosting both flavor and creaminess without adding dairy. Whether you pair it with spicy curry, grilled fish, or roasted veggies, this side dish brings bright, slightly sweet notes that balance bold mains. Honestly, it’s one of those recipes I turn to when I need comfort food that still feels a bit festive.
H2 Why You’ll Love This Recipe
• No oven needed—just a pot or rice cooker.
• Ready in under 30 minutes for weeknight wins.
• Naturally gluten-free and dairy-free, perfect for varied diets.
• Uses pantry staples: rice, coconut milk, salt.
• Fragrant aroma fills your kitchen—like a mini vacation.
• Easy to scale up for dinner parties or meal prep.
• Perfect side dish for Asian cuisine, BBQs, or picnics.
• Customizable with lime zest, herbs, or toasted coconut.
H2 Ingredients
• 1½ cups jasmine rice, rinsed until water runs clear (removes excess starch for fluffy grains)
• 1 can (13.5 oz) full-fat coconut milk (for richest flavor; use light coconut milk for fewer calories)
• 1 cup water or low-sodium vegetable broth (broth adds a savory depth)
• ½ teaspoon fine sea salt (adjust to taste)
• 1 tablespoon granulated sugar (balances natural acidity in coconut milk; skip if you prefer savory)
• Zest of 1 lime (adds fresh citrus aroma; can swap for lemon zest)
• 2 tablespoons unsweetened shredded coconut, toasted (garnish for texture)
• Fresh cilantro leaves, roughly chopped (for garnish; can use parsley or Thai basil)
H2 Directions
- Prep and rinse the rice. In a fine-mesh strainer, rinse jasmine rice under cold running water until it runs nearly clear—this step prevents gummy rice.
- Combine liquids and seasonings. In a medium saucepan, pour in coconut milk, water (or broth), sea salt, and sugar; stir gently until the salt dissolves.
- Add rice and lime zest. Stir in the rinsed rice and lime zest, giving everything a quick mix so the grains are coated evenly.
- Bring to a simmer. Heat over medium-high until you see tiny bubbles around the edge—then reduce heat to low, cover, and let it cook.
- Steam gently. Let the rice steam for 18–20 minutes without lifting the lid (resist the urge—trapping steam is key). After the timer goes off, turn off heat and let it rest, tightly covered, for 5–10 minutes.
- Fluff and garnish. Remove the lid, fluff rice gently with a fork, then sprinkle toasted coconut and cilantro on top. Taste and adjust salt if needed. Serve warm.
H2 Servings & Timing
Yield: Serves 4 as a side dish
Prep Time: 5 minutes (plus 2 minutes rinsing rice)
Cook Time: 18–20 minutes simmering, 5–10 minutes resting
Total Time: 25–30 minutes from start to finish
H2 Variations
• Pineapple Coconut Rice: Stir in ½ cup diced fresh pineapple and a pinch of chili flakes for a sweet-spicy twist.
• Cilantro-Lime Spin: Fold in chopped cilantro and extra lime juice right before serving for zingy brightness.
• Turmeric Coconut Rice: Add ½ teaspoon ground turmeric at step 2 for golden color and mild Earthy notes.
• Coconut Pea Rice: Toss in ¾ cup thawed frozen peas in the last 2 minutes of cooking for color and protein.
• Cashew Crunch Coconut Rice: Top with toasted cashews instead of shredded coconut for extra crunch.
• Vegan “Butter” Rice: Stir in 1 tablespoon vegan butter or coconut oil after cooking for an ultra-rich finish.
H2 Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days—perfect for lunch bowls. To freeze, portion into freezer-safe bags, remove excess air, and freeze up to 3 months. Reheat in the microwave or on the stovetop with a splash of water or extra coconut milk to revive creaminess. Make-ahead tip: cook rice a day early, then reheat gently right before serving to maintain that fluffy texture.
H2 Notes
I learned during testing that using full-fat coconut milk yields a silkier texture—light versions can come off slightly thin. Also, don’t skip the rice-rinsing step; I tried skipping it once and ended up with clumpy grains. For a fluffier result, let the rice rest under the closed lid; it finishes steaming in its own heat. Feel free to tweak the salt and sugar ratio—your pantry coconut milk brand might vary in sweetness.
H2 FAQs
Q: Can I use basmati instead of jasmine rice?
A: Absolutely—basmati works well and gives you a nuttier flavor, though cooking times may vary by a minute or two.
Q: Is this recipe vegan and dairy-free?
A: Yes, it’s naturally free of animal products—just double-check your coconut milk label for any additives.
Q: My rice came out too wet—what happened?
A: Likely too much liquid or the heat was too high; next time, reduce water by 1–2 tablespoons and keep the flame low after simmering.
Q: Can I cook this in a rice cooker?
A: You sure can—just add all ingredients to the cooker, select the “white rice” setting, and fluff when done.
Q: How do I make this nut-free?
A: Omit toasted coconut garnish and use sunflower seeds or sesame seeds for crunch instead.
Q: Can I add spices like cardamom or cinnamon?
A: Yes—1 crushed cardamom pod or a small cinnamon stick added at step 2 brings warm, aromatic notes.
Q: What’s the best way to reheat leftovers?
A: Microwave with a damp paper towel cover or reheat in a pot over low heat with a splash of water to keep it moist.
Q: Is there a low-fat version?
A: Use light coconut milk and swap half the liquid for water—texture will be a bit lighter but still tasty.
H2 Conclusion
This coconut rice recipe is a simple way to elevate any meal, offering creamy, fragrant grains that pair beautifully with Asian cuisine or BBQ favorites. Give it a whirl this week, and let me know in the comments how you customized it—whether you added pineapple, turmeric, or extra lime zest. If you love this, you might also enjoy my Thai Green Curry or Mango Sticky Rice—just click through for more tropical inspiration!
Coconut Rice Recipe
Ingredients
- 1½ cups jasmine rice rinsed until water runs clear
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup water or low-sodium vegetable broth
- ½ teaspoon fine sea salt adjust to taste
- 1 tablespoon granulated sugar skip if you prefer savory
- Zest of 1 lime lime can swap for lemon zest
- 2 tablespoons unsweetened shredded coconut, toasted garnish for texture
- fresh cilantro leaves, roughly chopped for garnish; can use parsley or Thai basil
Instructions
- In a fine-mesh strainer, rinse jasmine rice under cold running water until it runs nearly clear—this step prevents gummy rice.
- In a medium saucepan, pour in coconut milk, water (or broth), sea salt, and sugar; stir gently until the salt dissolves.
- Stir in the rinsed rice and lime zest, giving everything a quick mix so the grains are coated evenly.
- Heat over medium-high until you see tiny bubbles around the edge—then reduce heat to low, cover, and let it cook.
- Let the rice steam for 18–20 minutes without lifting the lid (resist the urge—trapping steam is key). After the timer goes off, turn off heat and let it rest, tightly covered, for 5–10 minutes.
- Remove the lid, fluff rice gently with a fork, then sprinkle toasted coconut and cilantro on top. Taste and adjust salt if needed. Serve warm.
