Coconut Rice

Coconut Rice


"This delicious, simple coconut rice adds an exotic touch to any meal! Especially great with fish such as salmon."


35 m servings 256 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a medium saucepan, combine rice, onion, coconut milk, water, ginger, curry powder, and salt. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
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Your rating



  1. 90 Ratings


The main problem with this recipe is that the liquid-to-rice measurements are off. I'm amazed that it got so many good reviews considering that there is either half as much liquid or twice as mu...

Good recipe, I followed it exactly the first time except I used basmati instead of long grain rice. The second time I made it I used 2 cups coconut milk and 1/4 c water and added a little more ...

My Husband and I enjoyed this very much! We added more water than the recipe called for, found the rice was not cooking quite right! Flavour was EXCELLENT!

I added cashews and peas to this recipe and garnished with toasted coconut when it was done.. it was a big hit!

Depending of the type of rice, the amounts of water and coconut milk have to be changed; anyhow, maintaining the proportion of 2 parts of coconut milk to 1 part of water, all in my family loved ...

I've made this recipe several times over the past few years, always serving it with the "Lamb Masala" recipe I found on this site. They go very well together, as they both include coconut milk a...

Bland, and liquid ration off for sure - so I tried to adjust - used much less water, more coconut milk (14 oz was in the can) and less rice to intensify the coconut flavor - also used ginger pas...

Wonderful but I omitted the ginger root. This was a great new way to make rice and it indeed gives any dish an exotic flavor. I served with a chicken dish named "pollo encebollado" and we thoug...

I adjusted the liquids ratio and cooking time to use brown rice, subbed chicken stock for water, added some garlic and sauteed my onion, garlic and ginger in a bit of oil before adding the liqu...