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Homemade Coconut Rice recipe photo

Coconut Rice

This Coconut Rice is an easy, creamy side dish that adds tropical flair to any meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Tropical
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup uncooked long grain jasmine rice rinsed
  • 1 can full-fat coconut milk 14-ounce
  • 1/2 teaspoon sea salt
  • 1 unit lime juice and zest
  • 1/2 cup chopped cilantro
  • to taste chopped cashews for garnish

Equipment

  • Medium Saucepan
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Zester and juicer
  • Serving bowl

Method
 

Instructions
  1. Start by rinsing the jasmine rice under cold water until the water runs clear. This step removes excess starch, preventing the rice from becoming overly sticky.
  2. In a medium saucepan, combine the rinsed rice, coconut milk, sea salt, and lime juice. Stir gently to mix all the ingredients evenly.
  3. Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Keep an eye on it to avoid overflowing.
  4. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes. This allows the rice to absorb the creamy coconut milk and flavors.
  5. After the cooking time, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Then, fluff the rice with a fork and stir in the lime zest and chopped cilantro for a burst of freshness.
  6. Transfer the coconut rice to a serving bowl and sprinkle with chopped cashews for added crunch and flavor. Serve warm as an accompaniment to your favorite dishes.

Notes

  • You can cook the rice ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
  • For a lower-calorie version, use light coconut milk instead of full-fat.
  • Feel free to experiment with spices like cardamom or cinnamon for extra flavor.