Creamy Coconut Rice
Creamy Coconut Rice is an easy coconut rice recipe that’s made with rich and creamy coconut milk! This is a delicious gluten-free and vegan side dish that everyone will love!
I’m crazy for coconut, which I’m pretty sure you already know. I’ve presented coconut to you in a number of sweet recipes, but here’s a little something new.
This coconut rice is a wonderful, savory way to enjoy coconut.
I can’t make this coconut milk rice often enough, and my family never seems to mind. 🙂
Coconut Rice
If you’ve never had coconut rice before, you’re missing out. The coconut milk makes the rice rich and creamy, giving it a silky mouthfeel.
The coconut flavor is very subtle, and even people that don’t like coconut won’t dislike this rice!
Creamy Coconut Rice is great served with Thai curry dishes, teriyaki, or any simple grilled meat, fish, or stir-fry.
If you’re lucky enough to have leftovers, just eat a bowl of it all on it’s own. 🙂
How to make coconut rice
- Add the rice, shredded coconut, coconut milk, water and salt to a medium pan. Bring to a boil over medium heat. Cover, reduce heat slightly, and simmer for 15-20 minutes until all of the liquid has been absorbed.
- Fluff the rice gently with a fork, then keep covered and let stand 10 minutes.
- Serve the rice garnished with scallions and toasted coconut flakes, if desired.
Recipe tips and substitutions
- Jasmine or brown rice may be substituted for the long grain white rice, but cooking times and the amount of liquid used will vary. Be sure to follow package instructions.
- To toast coconut flakes, place in a large skillet over medium low heat until lightly golden, about 3 minutes. Keep a close eye on them as they burn easily.
- You may substitute full fat coconut milk for the light version but the nutrition information will change.
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Creamy Coconut Rice
Ingredients
- 13.5 ounces canned coconut milk full fat yields the creamiest results
- 1 1/3 cups water
- 2 cups long grain white or jasmine rice
- 2 teaspoons kosher salt use 1 teaspoon if using regular table salt
- cilantro or toasted coconut, for garnish optional
Instructions
- Rinse the rice and drain.2 cups long grain white or jasmine rice
- Add the coconut milk, water and salt to a large sauce pan and bring to a boil over medium heat. Stir in the rice, reduce heat to low and cover. Simmer for 15-20 minutes until all of the liquid has been absorbed.13.5 ounces canned coconut milk, 1 1/3 cups water, 2 teaspoons kosher salt
- Remove from heat and let stand 10 minutes covered to steam, then fluff with a fork. Serve with the optional garnishes if desired and enjoy!cilantro or toasted coconut, for garnish
Notes
- Jasmine or brown rice may be substituted for the long grain white rice, but cooking times and the amount of liquid used will vary. Be sure to follow package instructions.
- To toast coconut flakes, place in a large skillet over medium low heat until lightly golden, about 3 minutes. Keep a close eye on them as they burn easily.
- You may substitute full fat coconut milk for the light version but the nutrition information will change.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
4 Comments on “Creamy Coconut Rice”
Loved this! A little tricky to find unsweetened coconut but found it in the health food section of our larger grocery store. It was so good roasted as a topping! My very picky eater (13 years old) loved this rice.
I’m so glad to hear it was a success! Sorry the coconut was hard for you to find…I should have mentioned that!
I love this! I’m pretty sure my kids and hubs are going to love it too!
I hope you enjoy it!