Let’s learn how to make a sweet and savory rice dish – COCONUT RICE! It’s slightly sweet, perfectly salted, and has a hint of coconut that pairs well for a chicken and rice dinner. Plus the rice turns out super fluffy every single time!
The first time I had coconut rice was at a Burmese restaurant in Oakland, CA called Burma Superstar. It was so unique and I was obsessed with it so of course I needed to learn how to make it at home. It’s absolutely delicious when paired with chicken or seafood, especially when Asian or Caribbean flavors are incorporated.
How to Make Coconut Rice
The process is super simple and takes about 30 minutes from start to end! The rice of choice for this recipe is jasmine and is highly recommended.
To incorporate the coconut flavor, we’ll be using both coconut oil and and coconut milk. If you don’t have coconut oil, it is not completely necessary. Just add more butter in its place. But the coconut milk is not replaceable. It makes this rice so tropical, nutty, and rich. Buy a 13.5 ounce can of coconut milk for this recipe. Do not confuse the coconut milk for coconut cream and make the sure the milk is unsweetened. In addition to the coconut milk, water is also added to thin out the coconut milk since it can be very fatty.
Start off by sautéing some freshly minced garlic in a combination of coconut oil and butter. Then add the coconut milk, water, salt, and sugar. Once boiling, add rinsed jasmine rice. Bring to a boil again and then drop to simmer and cover for 15 minutes. After 15 minutes, turn off the heat and leave it covered for 10 minutes. Finally, take off the lid, fluff the rice, and enjoy!
Tips for Making Perfect Rice
Make sure to rinse the jasmine rice really well if you want your rice to be fluffy. Use a fine mesh sieve and shake it around while rinsing with cold water. You’ll notice the water will look a bit murky and that’s the excess starch washing off. Once the water runs clear, it’s ready to go.
Do not add too much liquid. If you end up with mushy rice, it’s probably because your water to rice ratio is off. Too much liquid means the rice has to absorb more which means it will have to cook longer and lead to overcooked rice. This ratio in this recipe will lead to perfect rice!
Avoid overcooking rice! This recipe only needs 15 minutes covered over heat. After that, I like to turn off the heat and let it finish cooking with the steam trapped in the pot. I always do this with every rice recipe I make and it makes all the difference.
Other Rice Recipes to Try
- Chipotle Cilantro Lime Rice
- Rice Pilaf with Carrots and Raisins
- Rainbow Rice with Steak and Peppers
- Halal Cart Chicken and Rice
- Peri Peri Style Chicken and Rice
- 2 cups Jasmine rice rinsed well
- 1/2 tablespoon coconut oil
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1 13.5 ounce can coconut milk
- 1 1/3 cup water
- 2 teaspoons salt
- 2 tablespoons sugar
- To a pot over medium heat, add the coconut oil, butter, and garlic. Sauce for one minute.
- Add the coconut milk, water, salt, and sugar. Mix well and bring to a boil.
- Once it is bubbling, add the rinsed Jasmine rice.
- Bring to a boil again and then drop the heat to low, cover, and simmer for 15 minutes. After 15 minutes, turn off the heat but leave it covered for 10 more minutes.
- After 10 minutes, remove the lid and fluff the rice with a fork. Enjoy warm!
- To make vegan, swap the butter for more coconut oil!