Coconut Rice Recipe

Original Post: https://www.evolvingtable.com/coconut-rice/

Simply cook rice in coconut milk then top with toasted coconut and basil for a delicious side.

5 from 3 votes

Coconut Rice is an easy side dish that's ready in under 30 minutes. All you need to do is cook Basmati rice with water and coconut milk, then sprinkle some basil and toasted coconut on top just before serving.

Prep Time5

Cook Time20

Total Time25

Servings: servings

Author: Jennifer Deppa

Ingredients

1 ½ cups rice basmati or other long-grain rice
1 ½ cups water
1 cup coconut milk full-fat
1 ¾ tsp. salt to taste
⅓ cup coconut toasted, optional
Basil chiffonade, optional

Instructions

Add rice to a fine mesh strainer and rinse under cool running water for 1-2 minutes, or until the water runs clear. Let drain and dry completely.
Pour water and coconut milk into a medium-sized pot and bring to a boil. Once boiling add salt and rinsed and drained rice.
Bring the ingredients back to a boil and then reduce heat to low, cover, and simmer for 20-25 minutes. Check on the rice after 20 minutes to see if it is done.
Once cooked, turn off heat and stir in the toasted coconut flakes, if desired. Serve immediately as is or with a sprinkle of basil chiffonade. Enjoy!

Notes

Meal Prep and Storage

How to prep ahead of time: While rice is best right after cooking, you can make it up to 1 to 2 days early.

How to store: Keep leftover coconut rice in an airtight container in the refrigerator, for up to 3-4 days.

How to freeze: The coconut rice can be frozen in an airtight, freezer-safe container for up to 3-4 months. Allow it to defrost completely before reheating.

How to reheat: Place the rice to a skillet over medium-low heat with a little oil or some water. Stir frequently while cooking for 4-5 minutes until completely warm.

Nutrition