Coconut Rice

This easy Coconut Rice is rich, fluffy, and infused with creamy coconut milk for the perfect side dish. Serve it classic or finish it with toasted coconut, roasted peanuts, and fresh cilantro for my favorite loaded variation that pairs beautifully with Asian-inspired dinners.

Course Side Dish

Cuisine Asian

Keyword Coconut Rice

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 1396kcal

Author kathleen

Ingredients

Coconut Rice

1 (14 ounce) can coconut milk
3/4 cup water
1 cup jasmine rice
1 teaspoon salt
1 teaspoon sugar

Optional Loaded Coconut Rice

1/2 cup roasted peanuts, chopped
1/2 cup cilantro leaves roughly chopped
1/2 cup shredded coconut toasted

Instructions

Rinse the Rice: Place the jasmine rice in a fine-mesh sieve and rinse under cold running water until the water runs mostly clear. Drain well.
Cook the Rice: In a medium saucepan, combine the coconut milk, water, salt, and sugar. Heat over medium heat until the mixture is hot and just beginning to simmer. Stir in the rice, reduce the heat to low, cover, and cook for 15–18 minutes, or until the liquid is absorbed.
Simmer: Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the liquid has been absorbed.
Rest: Remove the saucepan from the heat and let the rice rest, covered, for 10 minutes.
Fluff: Fluff the rice gently with a fork.
Serve: Serve as a classic coconut rice, or transfer to a serving bowl and top with the toasted coconut, chopped peanuts, and cilantro. Gently fold the toppings into the rice or leave them on top for everyone to add as they like. Serve with lime wedges, if desired.

Nutrition