Soft, slightly sweet rice, infused with the flavor of coconut. The perfect accompaniment to any curry. It is also delicious all by itself, topped with a bit of crunchy toasted coconut. Add a bit of butter and cream, and you have a scrumptious dessert.
This recipe is hardly more difficult than cooking regular rice. It simply has a few more steps and ingredients:
Here’s what you’ll need to make coconut rice: medium-grain rice, a can of coconut milk (Please use full fat. Thank you!), coconut oil, maple syrup (or sweetener of choice), Kosher salt, and large flaked coconut (optional but very good).
Open the can of coconut milk and dump the contents into a measuring cup.
Add enough water to make 4 cups total liquid.
Melt the coconut oil over medium heat.
Add 2 cups rice and cook, stirring occasionally, for about 2 minutes. This will give the rice some nice flavor.
Add the coconut milk …
And maple syrup or sweetener of choice. You could also add a bit of coconut flavoring if desired.
Bring to a boil, reduce heat, and place the lid askew on the pot to allow some of the steam to escape. Please don’t mind the water spots on my lid. Thank you!
Cook until the rice has absorbed all (or nearly all) of the coconut milk/water, about 15-20 minutes.
Turn off the heat. Cover the pot tightly and allow to rest for about 5-10 minutes.
When you’re ready to serve, fluff the rice with a fork.
If desired, toast up a bit of coconut flakes.
Serve the rice warm, topped with toasted coconut.
This recipe turns an old curry standby into a special meal. It’s wonderful as a side dish for an Asian-themed meal as well. My sisters and I also enjoy it with a bit of extra maple syrup and butter as an after-dinner treat.
Coconut flavored rice, the perfect accompaniment to curry.
1. In a large, deep-sided pot, melt the coconut oil over medium heat. Add the rice and cook, stirring occasionally, for about 2 minutes.
2. Add the coconut milk, water, salt, sweetener, and flavoring if using. Stir well. Bring the rice to a boil, stirring occasionally to prevent the rice from burning.
3. When it comes to a boil, reduce the heat to medium-low. Place the lid askew on the pot, allowing some of the steam to escape. Cook for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.
4. Turn off the heat. Cover the pot tightly with the lid and allow to rest for 5-10 minutes, or until you are ready to serve. When you are ready to serve, fluff the rice with a fork or chopsticks. Top with toasted coconut if desired.
- 2 cups Medium Grain Rice
- 2 cups Regular Coconut Milk
- 2 cups Water
- ½ teaspoons Kosher Or Sea Salt
- 1 Tablespoon Coconut Oil
- 2 Tablespoons Maple Syrup, Sucanat, Brown Sugar, Or Sweetener Of Choice
- ½ teaspoons Coconut Flavoring (optional)
- 2 Tablespoons Tasted Coconut, Optional
Erica Berge shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.