Sunday, February 12, 2012

Coconut Rice

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes
Yield: SERVES 4

  • 2 cups white basmati rice 
  • 2 cups good-quality, full fat coconut milk
  • 1 3/4 cups water
  • 2 heaping Tbsp. dry shredded unsweetened coconut (baking type)
  • 1/2 tsp. salt
  • 1/2 tsp. coconut oil
  • Optional: 1-2 Tbsp. toasted coconut for garnish (see instructions below recipe)
  1. Rub coconut oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
  2. Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
  3. Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
  4. Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you're expecting company!
  5. When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or transfer to a serving bowl. This rice is excellent served with a variety of both Thai and Indian dishes--and even just by itself! If desired, top your rice with a sprinkling of toasted coconut and ENJOY!


  1. I made a version of this the other night with wild rice. It was yummy!

  2. Yum! Post that recipe, that sounds good! Wild rice is the only rice you can soak and sprout and eat raw because it's not really rice, it's grasses.