Coconut Rice

By Tejal Rao

Published March 6, 2018

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
35 minutes
Rating
4(3,151)
Comments
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Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.

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Ingredients

Yield:3 to 4 servings

  • 1 cup long-grain white rice, such as jasmine

  • ¾ cup coconut milk

  • 1 scant tablespoon sugar

  • ½ teaspoon kosher salt, plus more to taste

  • ¾ cup water

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

4 grams carbs; 96 calories; 8 grams saturated fat; 9 grams fat; 243 milligrams sodium; 1 gram protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse the rice a few times, until the water that drains away runs almost completely clear.

  2. Step 2

    Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.

  3. Step 3

    Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.

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Ratings

4 out of 5
3,151 user ratings
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Comments

stephanie

toast one heaping cup of rice in 1-2T of butter/oil and any spices i want for 4mins then use the same measuring cup to add 2c of liquid. for coconut rice i use full fat coconut milk and just pour the can into the measuring cup, and whatever space is left in the second cup i fill with water or chicken stock. add salt, bring to boil, lower to simmer, cover and let go for 15mins. then turn off heat and let sit for 15mins more. fluff and add fresh herbs if you like. (i like cilantro and lime juice.)

james wallace

I made this as though it were a risotto, using arborio rice, gradually adding coconut cream from Trader Joe's as though it were wine. And I added some unsweetened shredded coconut as well. Loved it. I'll always make it this way henceforth!

Tim

White rice has a residue of powdered rice starch left on it in the polishing process when the husk is removed. If left on, it acts like a flour and can make a goopy texture. Rice is thoroughly rinsed to remove this starch and to give a better texture.

q

Very nice and easy. Made it with chicken breasts. Did not add so much miso (only 2 tbsp). Served with coconut rice.

Mariangela

Just made this recipe as written and it was perfect. Let’s try to read a recipe and decide whether to make it, then give it a chance as intended by the author.

Joel Snyder

To the author :"coconut milk" is one of the worst ingredients nowadays because there are so many variations (usually Calories from fat differ but some have sugar or gum added) all with exactly the same name. It would be helpful to give some general parameters of the milk that you are using. For example, the oft-mentioned Trader Joe's coconut milk is diluted down to about 170 Cal/100 ml, nothing added but water.

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