Coconut rice makes a terrific accompaniment to many Thai and Indian dishes, but it's equally wonderful with nearly any Western-style entree. Quick and easy to make, this coconut rice recipe will come in handy for those times when you want to make dinner extra special without a lot of extra work.
Thai jasmine-scented white rice is used in this recipe. You can find it in most grocery stores in the rice section. If not, check at a local Asian or international market.
This recipe uses the stovetop method for cooking rice. You don't need any fancy equipment, just a pot with a tight-fitting lid and a heating element. If you have a rice cooker, see these instructions.
- 2 cups Thai jasmine-scented white rice (for brown coconut rice, see link below)
- 2 cups good-quality coconut milk
- 1 3/4 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon coconut oil, or vegetable oil
- Rub the oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
- Place the rice, coconut milk, water, 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.
- Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low or medium-low so the water simmers.
- Cover tightly with a lid and let simmer 15 to 20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull the rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
- Turn off the heat, but leave the covered pot on the burner another five to 10 minutes, or until you're ready to eat.
- Tip: Your Coconut Rice will stay warm this way for up to one hour or more -- perfect for the spouse who's running late.
- When you're ready to serve the rice, 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.