This simple coconut rice recipe cooks rice in real coconut milk and your favorite broth. Added hints of fresh lime and ginger make it a flavorful side dish to any meal!
Table of Contents
You might think of coconut rice as only served alongside Asian meals, but it actually goes well with American favorites too, like crispy chicken or flank steak. My kids enjoy it with just fresh fruit during the summertime.
I’ve often made recipes from the vintage Kitchens of Camp Denali cookbook from Alaska. The most recent was their cream cheese muffins, the best we’ve ever had! Today, I’m sharing an altered version of their coconut rice. You should also check out my instant pot rice recipe.
Why I Love This Recipe
- Quick: This recipe is a time-saver. It takes just 5 minutes to prep and 22 minutes to cook, giving you more time to focus on other dishes.
- Delicious: You may think coconut rice is best served with Asian dishes, but it works beautifully with American favorites like crispy chicken and flank steak too!
- Inexpensive: I’m always looking for new side dishes that taste great and are easy on the wallet too! And this healthy new side dish ticks all the boxes.
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Key Ingredients
- Olive Oil: This will be used to sauté the rice, giving it a rich, savory flavor.
- Butter: Along with the olive oil, butter will add a delicious, creamy richness to the rice.
- Long-Grain White Rice: The star of the dish, the rice will absorb all the flavors of the other ingredients and the coconut cream, resulting in a fluffy and aromatic side dish.
- Coconut Cream (Unsweetened): This will give the rice a distinct coconut flavor and a creamy texture. Be sure to use unsweetened coconut cream for this recipe to avoid making the dish too sweet.
- Chicken Stock or Vegetable Stock: You can use either of these to add depth of flavor to the rice. If you want to keep the dish vegetarian, go for the vegetable stock.
- Grated Ginger: This will add a subtle, warm heat and a fresh, zesty flavor to the rice.
- Lime Juice: It will bring a tangy, citrusy flavor that cuts through the richness of the coconut, balancing the dish perfectly.
- Salt: Salt is important to bring out all the other flavors in the dish, so don’t skip it!
- Unsweetened Toasted Coconut (Optional): If you choose to add this, it will give the dish a delicious, nutty crunch and an extra hint of coconut flavor.
Equipment
- Stockpot – This is essential for cooking the rice and combining all the ingredients. Make sure it’s large enough to accommodate the rice and the liquid.
- Can Opener – This is essential for opening your can of coconut cream or coconut milk.
How to Make Coconut Rice Recipe
Preparation
To start, open a can of coconut cream or coconut milk. You’ll need to add some water to make 2 cups in total. This will be the base for your coconut rice.
Step 1 – Sauté the Rice
In a large stockpot, heat olive oil and butter. Once hot, add the dry rice. Stir and cook for 3 minutes. This will give the rice a slightly nutty flavor.
Step 2 – Add the Coconut Mixture
Next, add the 2 cups of coconut cream or milk to the pot. Then, add all the remaining ingredients, except for the shredded coconut. Stir everything together and bring it to a boil.
Step 3 – Simmer the Rice
Once the mixture is boiling, reduce the heat to low and cover the pot. Let the rice simmer for 22 minutes. This will allow the rice to absorb the coconut flavor and become tender.
Step 4 – Add the Final Touch
After 22 minutes, stir in the toasted shredded coconut. This will add a subtle crunch and even more coconut flavor to the rice. You can also add any other mix-ins you like at this point.
Step 5 – Serve
Your coconut rice is ready to serve. It’s a perfect side dish for a variety of meals, and it pairs especially well with seafood or spicy dishes. Enjoy!
Expert Tip
Toasting the coconut adds a delicious nutty flavor to the rice. To toast the coconut, simply place it in a dry skillet over medium heat and stir frequently until it turns golden brown. Be careful as it can burn quickly, so keep an eye on it.
Recipe Variations
- Add Mix-Ins: After cooking, stir in some fresh chopped mango, diced peppers, and spring onions for a tropical twist.
- More Asian Flavors: For a more Asian-inspired dish, add a splash of soy sauce during the cooking process.
- Make It Spicy: If you like a bit of heat, add a diced chili or a sprinkle of red pepper flakes to the rice before simmering it.
What to Serve With
- Enjoy this healthy new side dish with your favorite American dishes such as crispy chicken or flank steak.
- Like my kids, you can also enjoy it with fresh fruit during the summertime. It’s perfectly tropical and delicious.
- And, of course, you can also enjoy this delicious side with Asian dishes such as stir-fries like orange chicken or mango chicken stir fry.
Recipe FAQs
For this recipe, it’s best to use long-grain white rice. The long grains remain separate and fluffy after cooking, which is perfect for a dish like coconut rice.
Yes, you can use coconut milk as a substitute for coconut cream in this recipe. Just make sure to use the full-fat variety to get a creamy and rich texture.
Toasting the shredded coconut is optional, but it adds a nice crunch and extra coconut flavor to the dish. You can also add other mix-ins like chopped nuts or dried fruit.
Storing and Reheating
- Storing: You can store any leftovers in the fridge for up to 4 days. Make sure to let the rice cool down to room temperature before transferring it to an airtight container.
- Freezing: This coconut rice can be frozen for up to 2 months. Just place it in a freezer-safe container and pop it in the freezer.
- Thaw: When you’re ready to enjoy your frozen coconut rice, let it thaw in the fridge overnight.
- Reheat: Reheat the thawed rice in a microwave-safe dish or on the stovetop. A splash of coconut milk or water can help bring back its original texture if it’s a bit dry.
More Side Dishes You’ll Enjoy
Serving Size
- What to Expect: This coconut rice recipe yields about 6 servings of deliciously fragrant and flavorful rice.
- How to Scale: If you’re planning to serve more than 6 people, you can easily double the recipe and follow the instructions as directed. Just make sure to use a larger pot to accommodate the increased quantity.
Simple Coconut Rice
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 2 Cups long-grain white rice
- 14 oz. coconut cream unsweetened
- 2 Cups chicken stock or vegetable stock
- 1 teaspoon grated ginger fresh
- 1 Tablespoon lime juice
- 3/4 teaspoon salt
- 1/2 Cup unsweetened toasted coconut optional
Instructions
- Rinse your rice under cool water until the water runs clear.
- Open a can of coconut cream or coconut milk and add just enough water to make 2 cups. In a large stockpot, heat together the olive oil and butter over medium-high heat.
- Add the dry rice and sauté for 3 minutes, stirring occasionally. Add the 2 cups of coconut cream or milk and all other remaining ingredients to the pot (except for the shredded coconut) and bring it all to a boil.
- Once it boils, reduce the heat to low and cover. Simmer the rice for 22 minutes.
- Stir in the toasted coconut, or add in other desired mix-ins!
