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Coconut Rice
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- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1cup long-grain white rice, such as jasmine
- ¾cup coconut milk
- 1scant tablespoon sugar
- ½teaspoon kosher salt, plus more to taste
- ¾cup water
Preparation
- Step 1
Rinse the rice a few times, until the water that drains away runs almost completely clear.
- 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.
- 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.
Private Notes
Cooking Notes
Why do you have a tablespoon of sugar in this recipe? And also in the pate brisée recipe? There's no need for sugar in either. Seems to be an American thing. I always cut the sugar in any American recipe by a third to suit my European taste, and I've met Asians who cut it by half.
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!
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.)
This is true. I make Caribbean style coconut rice with pigeon peas and never once have I added sugar. Also, in American cooking, sweet potatoes are always sweetened with sugar. Sweet potatoes are already sweet. They taste so much more balanced when cooked in a savory style, as opposed to adding more sweetness.
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.
Nice recipe, though it must be a typo not to mention the 3/4 cp water up front. I made it in a Instant Pot: everything goes into the pot at high pressure for 4 mins, 10 mins stay warm, then release pressure and fluff.
I made this in a rice cooker with the same exact proportions. Tasted great!
Trader Joe’s coconut milk is the best. Much better than most of the brands in Asian stores.
Before adding the milk, melt some coconut oil in the pot and stir in the rice to coat it for a less sticky rice.
It is the conceit of recipe writers that water is not to be listed as an ingredient. There are a few writers who include it lately, but go through cookbook after cookbook and recipe after recipe and you will find that water, even when added in copious quantities, is not listed. The most hilarious example, of course, are soup recipes, where everything is listed except that 8 cups of water you need to make it a soup.
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.)
Served with quick pickled red Thai chillies and radishes, as well as a grilled tofu marinated overnight in lime juice, cilantro, lime leaves, lemongrass, basil, garlic, chillies, and green onions.
Has anyone tried making this without the sugar? Does it still taste okay? When possible, I avoid adding sugar to my recipes.
Anyone tried making it in a rice cooker?
1. Do not rinse rice. 2. Add more water. 3. Cook longer than it says. 4. Try adding coconut milk near the end. It is delicious, but takes longer to cook.
Followed the recipe as written aside from reducing the sugar to 1 teaspoon. Delicious, silky, and elegant. Was perfect with the spiced chicken stir fry we made and looking forward to trying it with many other dishes.
Toasted the rice in abit of Seychelles coconut oil and butter beforehand. Used entire can of unsweetened coconut milk and topped off liquid measurement with water, about 1/8 cup more. No sugar. Creamy and perfect! Pairing with jerk chicken, cucumber salad, and a cucumber agua fresca w gin.
I didn't have Coconut milk at home, but used coconut water instead. It's sweet enough naturally, and worked out well with the rice, which was so light and fluffy in the end. Will do it again with that difference.
Add pigeon peas
Yeah, skipped the sugar. I did t notice if others mentioned it but to amp up the coconut fry the rice in coconut oil first.
I love leftover coconut rice, so I always use 1-1/2 cups of rice, rinsed, and one whole can of coconut milk, plus 1 cup of water, 1 tsp salt, and 1 tsp white sugar. I bring it to a simmer for 10 minutes, cover, and turn the heat down to the lowest possible setting for another 10 minutes, then let it rest for 10 more. Turns out perfect every time.
The recipe does not state when to add the rice. Do you add it with the other ingredients upfront, or only when the liquid comes to a boil?
Uh, "put in a medium heavy-bottomed pot", Step 2.
Add the zest of a lime and microplane a clove of garlic in, too.
Made as directed, but added some dried jalapeño flakes for a bit of heat. Delicious and easy.
I made this as written, only adjusting the amount of total liquid to my rice cooker's directions. I, too, thought it odd to add sugar but I did and didn't notice any extra sweetness because of it. Anyway, it is tasty rice, as easy to make as plain, white rice. Maybe I'll omit the sugar the next time and see how it affects the taste.
What are the garnishes shown in the picture?
looks like sliced serranos, toasted coconut, and either scallion greens or lemon grass?
I wouldn't put sugar in coconut rice. I love Steve Raichlen's much more savory recipe, which calls for sautéeing fresh garlic and ginger in a little butter before adding the rice, coconut milk, water and salt. It's amazing with the ginger and garlic adding to the coconut flavor suffused throughout the rice.
good rice but not what i envisioned as coconut rice
Love this recipe. I serve this with NY Times Cooking recipe for Pernil style chicken thighs. It is delightful. Also, I always use the whole can of coconut milk, stirring in the remainder right at the end.
Great with jerk chicken, it’s a nice compliment to the spice. I used the prescribed amount of sugar and everyone loved it. I made this with brown rice in the pressure cooker.
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