Coconut Rice

Coconut Rice

101
Emma Maher 0

"Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor."

Ingredients 30 m {{adjustedServings}} servings 535 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
  2. Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.
Tips & Tricks
Spanish Rice II

This Spanish rice has lots of rich flavor, and is very easy to prepare.

Indian Saffron Rice

Spice up your rice side dish with a smidge of saffron.

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Reviews 101

  1. 140 Ratings

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yum-me
10/29/2007

I've been making a version of this for years to serve with any curry-type dish. I use one cup of rice, 1 14 oz. can of lite coconut milk and 1/4 cup of water. Boil water and milk, add rice, reduce heat to simmer uncovered for 20-30 minutes until rice is tender and all liquid is absorbed. No salt because usually the main dish has enough. I love it!

RebeccaStMartin.com
11/22/2005

With some minor alterations, this recipe is fabulous. Because I'm the only one who eats this at my house, I cut the recipe in fourths. Here's what I did: 1 can (14 oz) of coconut milk 3/4 cup of Basmati rice 1 pinch salt 3 heaping tbls of sugar The rice almost soft once the rice absorbed all the coconut milk. Next time, I'd cut my rice down to 2/3 cup. Jasmine rice might work well also since it's a sweet rice. My brother introduced me to Coconut Rice when he brought home dessert leftovers from Sawatdee. They add a slice of mango to top it off. YUM!

Taylor Henry
4/16/2003

Very easy and very tasty. I couldn't find coconut milk so I used the can of the cream of coconut that I found in the juice isle. It came out great. I used 1 can (15 oz.) with 6 servings of rice. Any white rice can be used with this recipe. Great, and VERY easy.