Coconut Rice
Coconut Rice is a creamy and lightly sweet side dish made with jasmine rice and coconut milk. The perfect balance for spicy chicken, shrimp or dinner bowls.
Servings: 6
Calories: 484kcal
Ingredients
- 1 ½ cups jasmine rice
- 1 tablespoon olive oil or coconut oil
- 1 cup water
- 1 can coconut milk
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- cilantro optional for garnish
Instructions
- Rinse the rice in cold water until the water runs clear, then drain well.
- Heat olive oil in a saucepan over medium heat. Add the rice and stir to coat, toasting lightly for 1–2 minutes.
- Add water, coconut milk, sugar and salt. The coconut milk will probably have a solid chunk of the coconut milk, this is normal and just whisk it until smooth.
- Bring to a boil.
- Reduce heat to low, cover and simmer for about 15 minutes, or until the liquid is absorbed and rice is tender.
- Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork.
- Garnish with chopped cilantro before serving.
Notes
- Substitute basmati rice if jasmine isn’t available.
- For a sweeter version, add a splash of coconut cream or sprinkle with toasted coconut.
- Make it savory with lime zest and green onions stirred in before serving.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat in a pan with a splash of water or coconut milk.
Nutrition
Calories: 484kcal | Carbohydrates: 61g | Protein: 7g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 600mg | Potassium: 290mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 39mg | Iron: 4mg
