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coconut rice
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Coconut rice recipe

Coconut rice is a great addition to any Asian dish. It tastes lightly coconutty, is simple to make and elevates any meal that is served along with it.
Course Side Dish
Cuisine Asian, Caribbean
Prep Time 5 minutes
Cook Time 10 minutes
resting time 10 minutes
Total Time 25 minutes
Servings 2 cups rice (about 3 servings)
Calories 445kcal
Author Aleksandra

Ingredients

  • 1/2 tablespoon coconut oil or butter
  • 1 cup Jasmine rice 7 oz/200g
  • 3/4 cup coconut milk 180ml, from a can
  • 3/4 cup water or better coconut water, 180ml, or veg./chicken broth
  • salt to taste, about 1/2 teaspoon
  • 1 tablespoon shredded unsweetened coconut to sprinkle, optional

Instructions

ON THE STOVE:

  • Rinse the rice: Place the rice in a fine-mesh strainer and rinse it thoroughly under cool water for about 1-2 minutes. The water should be almost clear (but it won't be perfectly clear).
  • Toast the rice: Heat the oil in a medium pot over medium heat, add the rice, cook, stirring, for about 1 minute.
  • Cook the rice: Shake the coconut milk can before opening it. Measure out the coconut milk (small lumps are ok) and water and add to the pot, season with salt to taste, stir with the rice. Cover, bring to a boil and cook over very low heat for 15 minutes.
  • Let it rest: Take the pot off the heat (leave the lid on), leave to rest for 10 minutes.
  • Fluff the rice with the fork.
  • Optionally, toast the shredded coconut: add shredded unsweetened coconut to a pan and toast over low heat, stirring from time to time, until fragrant and lightly browned. Take immediately off the pan, so it won't burn.
  • Sprinkle the rice with toasted shredded coconut and serve.
  • Enjoy!

IN THE PRESSURE COOKER:

  • Rinse the rice: Place the rice in a fine-mesh strainer and rinse it thoroughly under cool water for about 1-2 minutes. The water should be almost clear (but it won't be perfectly clear).
  • Toast the rice: Press the saute button, heat the coconut oil in the pressure cooker pot, when hot add the rice, cook, stirring, for about 1 minute.
  • Cook the rice: Shake the coconut milk can before opening it. Measure out the coconut milk (small lumps are ok) and water and add to the pot, season with salt to taste, stir with the rice. Cover the pot with the lid, lock it into its position. Make sure the steam release valve is in the 'sealing' position. Set the high pressure for 4 minutes. Wait for the natural pressure release (until pin drops, don't touch the sealing valve). This will take about 10 minutes (for 1 cup of rice, if you added more rice it may take a little longer).
  • Open the pot and fluff the rice with a spatula, remove the rice immediately from the pot.
  • Optionally, toast the shredded coconut: add shredded unsweetened coconut to a pan and toast over low heat, stirring from time to time, until fragrant and lightly browned. Take immediately off the pan, so it won't burn.
  • Sprinkle the rice with toasted shredded coconut and serve.
  • Enjoy!

Notes

  • Rice to liquid ratio is 1 cup of Jasmine rice : 1.5 cups of liquid. This yields soft and fluffy rice. If you like al dente rice (rice that has more bite to it) - add 1 cup of Jasmine rice and 1 and 1/4 cups liquid.
  • Coconut milk: use full-fat (my preference) or low-fat coconut milk from a can. Don't use coconut cream or sweetened coconut milk from a carton.
  • If you prefer sweeter coconut rice, like sometimes served in Thai restaurants - add 1 teaspoon sugar to the recipe.
  • Pressure cooker: The rice to liquid ratio is the same. This recipe was tested in 6L / 6 qt Instant Pot Duo.

Nutrition

Calories: 445kcal