Easy Coconut Rice

This light, fluffy, and Easy Coconut Rice recipe made with creamy coconut milk, water, and a subtle touch of cinnamon. A perfect side dish to go along side many cuisines.

It is no secret around here that we are big fans of rice. I’ve shared some of my favorites from Mexican and Spanish, to Pilaf, and Cilantro lime. Rice is an easy no-fuss side dish and it makes great leftovers for soups, casseroles, and many other recipes.

Today I’m sharing this Easy Coconut Rice. A popular dish that originated in Thailand, Indonesia, and Southeast Asia. What I love about coconut rice is the mildly sweet coconut flavor. It is simple enough to go with just about anything, specifically Asian and Mexican cuisines, along with stir-frys and curry.

Is the Coconut Flavor Strong?

Canned coconut milk is very mild in flavor. It’s semi sweet and really just adds a lusciousness to the rice. So even if you are not a fan of coconut, I think you’ll be pleasantly surprised when you try coconut rice.

Cinnamon and Coconut:

One ingredient I love adding to my coconut rice is cinnamon. Cinnamon is a great spice for sweet and savory dishes and pairs well with coconut. This is definitely optional but it gives the dish a unique flavor and a touch of warmth.

Ingredients For Easy Coconut Rice:

• Long grain white rice
• Canned coconut milk
• Water
• Avocado or olive oil
• Salt
• Cinnamon stick (optional)

Which is the Best Rice To Use For Coconut Rice?

You’ll want to use a long grain white rice such as Basmati or Jasmine. Long-grain rice has much less starch than short-grain so the rice stays fluffier and wont stick together. e great for coconut rice. Long-grain rice has less starch than short-grain rice. less starchy than short-grain so it turns out fluffy and looseThis is due to it’s The rice turns out fluffy and loose not mushy or sticky.

Canned Coconut Milk vs The Carton Kind:

The biggest difference between the two is the amount of water present in the milk. Coconut milk found in a carton is diluted with more water than the kind you find in a can. Canned coconut milk is thick and creamy and ideal for coconut rice.

Step by Step How to make Easy Coconut Rice:

Step 1. Rinse rice in a fine strainer under cold water until the water runs mostly clear.

Step 2. Add the rice, coconut milk, water, salt, oil, and cinnamon stick to a medium size pot with a fitted lid. Stir to combine.

Step 3. Bring to boil over medium high heat. Turn the heat down to low, place the lid on, and simmer until the liquid has absorbed into the rice, about 12-15 minutes.

Step 4. Let the rice stand for 5-minutes with the lid on. Remove the cinnamon stick and fluff the rice with a fork. Serve warm.

Pro Tips:

• Rinsing rice– This is recommended for all rice before cooking to remove the excess starch. It will prevent the rice from becoming mushy and gummy.
• Rest rice– Allow at least 5-minutes after the cooking time to ensure all the moisture has evaporated. The consistency of the rice will be fluffier and looser.
• Fresh herbs– Cilantro and parsley work great with coconut rice. Add just before fluffing the rice to give it a bright and fresh flavor.

Other Rice Recipes you Might like:

• Buttered Rice
• 15-Minute Fried Rice
• Mexican Rice
• Cilantro Lime Rice
• Rice Pilaf

Rate The Recipe⭐⭐⭐⭐⭐

I appreciate your comments and reviews! Be sure to leave a comment or rating below for suggestions, questions, or if you make the recipe. I’d love to know how it turned out for you!

Let’s Eat!🤍

Easy Coconut Rice

This light, fluffy, and Easy Coconut Rice recipe made with creamy coconut milk, water, and a subtle touch of cinnamon. A perfect side dish for many cuisines.

Print Pin Rate

Course: Side Dish

Cuisine: Asian

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Resting time: 5 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 people

Calories: 361kcal

Ingredients

• 2 cups long grain white rice basmati and jasmine rice work well
• 1 (13.5) oz canned light or full-fat coconut milk
• 1 1/2 cups water
• 1 tsp kosher salt
• 1 tbsp avocado or olive oil
• 1 cinnamon stick optional

Instructions

• Rinse rice in a fine strainer until the water runs mostly clear. This takes about 3-4 minutes. The water will still be a little cloudy.
• To medium size pot with a fitted lid and the rice and the rest of the ingredients. Stir to combine.
• Bring rice and liquid to a boil over medium high heat. Give it another stir to make sure it's not sticking to the bottom of the pan. Place the lid on and turn the heat down to a low simmer. Cook for 12-15 minutes or until all the liquid is absorbed and the rice is tender.
• Remove from the heat and let set for 5-minutes with the lid on. Remove the cinnamon stick, fluff with a fork, and serve warm.

Notes

Tips:

• Rinsing rice– This is recommended for all rice before cooking to remove the excess starch. It will prevent the rice from becoming mushy and gummy.
• Rest rice– Allow at least 5-minutes after the cooking time to ensure all the moisture has evaporated. The consistency of the rice will be fluffier and looser.
• Fresh herbs– Cilantro and parsley work great with coconut rice. Add just before fluffing the rice to give it a bright and fresh flavor.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

 

Nutrition Facts
Servings: 4
Amount per serving
Calories	361
% Daily Value*
Total Fat 2.6g	3%
Saturated Fat 1.4g	7%
Cholesterol 0mg	0%
Sodium 14mg	1%
Total Carbohydrate 75.7g	28%
Dietary Fiber 1.4g	5%
Total Sugars 0.9g
Protein 6.6g
Vitamin D 0mcg	0%
Calcium 26mg	2%
Iron 4mg	22%
Potassium 117mg	2%

Nutrition

Calories: 361kcal

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