Coconut Rice Recipe
This fragrant and fluffy coconut rice recipe has deliciously subtle coconut flavor. Simple to prepare on the stove top or in a rice cooker!
Servings: 6
Calories: 267kcal
Ingredients
- 1 ½ cups basmati rice note 1
- 13.5 oz coconut milk 400 mL; full fat
- 1 tablespoon coconut sugar or brown sugar
- ½ teaspoon salt
- 2 ¼ cups water
Instructions
- Before cooking, rinse the rice in a colander under the tap, or by covering with water, swirling, and carefully decanting (repeat 2-3 times until water becomes clear).
Stove Top
- In a medium pot, combine the rinsed basmati rice and all other ingredients.
- Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
- Remove from heat and let sit for another 10 minutes (no peeking) before fluffing up with a fork.
Rice Cooker
- Combine the rinsed basmati rice and all other ingredients.
- Cook using the 'white rice' function (or regular function if there is not a white rice option).
- Once the cook time is up, fluff with a fork and enjoy!
Notes
1- you can swap for any long grain white rice, but check the water requirements and cook time on the package; you may need to reduce the water for jasmine or other types of rice.
Storage
Get rice into the fridge within 2 hours of cooking it and do not let it sit for extended periods at room temperature
- store in an air tight container in the fridge for up to 4 days
- reheat in the microwave until steaming hot
- do not reheat more than once
- freeze for up to 3 months in a meal prep container or freezer bag
Nutrition
Serving: 1/6 of batch | Calories: 267kcal | Carbohydrates: 40g | Protein: 5g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 218mg | Potassium: 158mg | Fiber: 1g | Sugar: 3g