coconut rice

<p>Amazing, aromatic coconut flavours emanates from this perfect, easy coconut rice, making it the perfect side dish to almost all Thai and South Asian dishes.</p>

Easy Coconut Rice

jasmine rice

coconut milk

water

salt,

sugar,

fresh cilantro, chopped (optional for garnish)

In a medium sized pot, rinse the jasmine rice several times until the water runs clear. Drain any excess water and add the coconut milk, water, salt and sugar.

On high heat, allow the mixture to boil. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.

Uncover and continue to cook for 5 minutes. Fluff and serve. Garnish with some chopped cilantro.

Came out nutty, rich and lightly sweet with a good quality coconut milk. Surprised it was that good being so easy. This is my new rice hack.

This coconut rice recipe is a no-fail and delicious! After trying different recipes online, I found this to be the most flavorful and simplest way of making coconut rice. We pair it at home with coconut curry chicken and has become a weekly staple!

My mother is from Colombia and she makes it as listed in your recipe, when I was little she'd roast a real coconut on the stove and use the water and grind the coconut meat, my sis and I would snack on the pieces of the roasted coconut flesh . Now in her older years she uses canned coconut milk. She would serve the rice with black beans and plantains. So delicious!

Soon to be one of your go-to side dishes! It pairs perfectly with a tropical meal, a Thai main dish, or seafood. It&#x27;s super easy to make, it has a delicious and rich, natural coconut flavor and it compliments so many flavors. Plus kids and adults alike love it!

Coconut Rice

(14 oz) jasmine rice

(13.5 coconut milk

(355 milliliters) coconut water

Salt

Place jasmine rice in a fine mesh sieve and rinse under cold water until water runs clean. Drain well, it works best to tap base of sieve with your hand or against the sink.

Heat coconut milk and coconut water in a medium non-stick saucepan set over medium-high heat. Bring to a boil, season with salt (add to taste, I use about 1/2 - 3/4 tsp) add rice and bring to a simmer.

Reduce heat to low, cover and simmer until water has been absorbed (you may find there's a few small pools of liquid at the top and that's fine), about 17 - 20 minutes.

Remove from heat let rest covered 15 minutes. Uncover, fluff with a fork and serve warm.

Coconut Rice is easy to make and the perfect side dish for so many different styles of meals. It has a mild coconut flavor, but it's still delicious!

olive oil

white rice

salt

Heat olive oil in a medium-sized saucepan over medium high heat. Add in rice and toast, 2 to 3 minutes, stirring until rice begins to turn a light golden brown.

Pour in coconut milk, water, and salt. Bring to a boil.

Place a lid onto the saucepan and reduce the heat to low.

Simmer on low 15 minutes, until all liquid has been absorbed and rice is tender. Use a fork to fluff rice and serve hot.

Sticky-sweet pork, juicy pineapple, fresh herbs, jalapeño, and crispy onions all served over a bed of fluffy coconut rice. SO GOOD!

Pineapple Pork with Coconut Rice

teriyaki sauce (I like the SoyVay brand!)

pork

pineapple

can full fat coconut milk

cilantro

jalapeño

onions

Prep

Marinate the pork with 1/4 cup of the sauce for 2-3 hours, or a full day. This is low-key and low-stress. Just do it whenever you think of it.

Prep: Marinate the pork with 1/4 cup of the sauce for 2-3 hours, or a full day. This is low-key and low-stress. Just do it whenever you think of it.

Pineapple Pork with Coconut Rice Step 1

Rice

Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (just let it sit there). Release the steam, fluff with a fork, season with a little salt, and attempt not to eat the whole thing.

Rice: Add the rice ingredients to an instant pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (just let it sit there). Release the steam, fluff with a fork, season with a little salt, and attempt not to eat the whole thing.

Pineapple Pork with Coconut Rice Step 2

Pork

Heat a tablespoon of olive oil in a nonstick skillet or grill pan over medium high heat. Add *just* the pork, discarding the excess sauce &#8211; if you add all the sauce with it, it will steam the pork instead of caramelizing it. Leave the pork undisturbed in the hot pan for a few minutes at a time to get better caramelization. Throw the pineapple in there and let it get saucy and caramelized, too. Add a few additional tablespoons of sauce AFTER you&#8217;ve gotten it nice and brown.

Pork: Heat a tablespoon of olive oil in a nonstick skillet or grill pan over medium high heat. Add *just* the pork - if you add all the sauce with it, it will steam the pork instead of caramelizing it. Leave the pork undisturbed in the hot pan for a few minutes at a time to get better caramelization. Throw the pineapple in there and let it get saucy and caramelized, too. Add a few additional tablespoons of sauce AFTER you've gotten it nice and brown.

Pineapple Pork with Coconut Rice Step 3

Serve

Top your luscious rice with a scoop of the saucy pineapple pork and finish with lime zest, cilantro, crunchy onions, and little slices of jalapeño. 

Serve: Top your luscious rice with a scoop of the saucy pineapple pork and finish with lime zest, cilantro, crunchy onions, and little slices of jalapeño.

Pineapple Pork with Coconut Rice Step 4

I was looking for that item exactly. What are they?

I mean..WOW!  I haven't tried this but it looks already amazing!!!

I'm so excited about this series! This looks sooo good, I'm making it for dinner tomorrow! :)

Made this tonight. Absolutely delicious! Even my husband who swears he doesn’t like pork tenderloin loved this! Thanks, Lindsay!!   
Was out of SoyVay (my fave, too), so made homemade teriyaki. Super quick to do (under 5 min). Also, fried my own super thinly sliced onions earlier in the day til crispy, to avoid trip to the store for those beauties in a canister. They seem to be seasonal around here anyway.
Poured water, coconut milk in sauce pan (seriously, with my instant pot out already! Sheesh!), so continued by bringing liquids to a boil, added jasmine rice, stirred a minute till back to boil, placed lid on, lowered heat and let simmer for 15-20 min until liquid was absorbed. Otherwise, followed the recipe and so happy I did! 
All those flavors worked beautifully together! Yum!
Definitely a keeper😁

Delicious! I didn’t even marinate the meat (bc...well, three young kids and SOS), I used chicken breasts, and didn’t have jalapeño or crispy onions. Even so, it was still so flavorful. The coconut rice? MMM. I did like the lime juice and cilantro for a punch of freshness.

My whole family Loved this - Thank you, Pinch of Yum!

So quick and yummy! The pork tenderloin I bought from Aldi was already marinated in teriyaki, which made it even more simple :)

This was so easy and delicious! Will 100% be adding this to my weekly rotation. Thanks so much for doing this series!

I made this tonight and my normally picky son loved it!  We all did!

Made this tonight, and it was delicious!  Everyone voted to have this again!  The coconut rice was so good.

Just wanted to say this was awesome.  Made it for supper tonight and throughly enjoyed it.  Unfortunately we didn't have any of the toppings for the finishing touches but I will make sure I have some for the next time.  I missed not having any veggies with it but can see adding broccoli or snow peas to it easily.

https://content.jwplatform.com/videos/9xMx2O1c.mp4

A yummy, easy and super flavorful dinner meal! Grilled chicken bursting with salty, sweet, tangy flavors serve with grilled pineapple on a bed of coconut rice. Save well as leftovers and perfect for meal prep as well!

Hawaiian Chicken with Coconut Rice

~1 1/2 lbs chicken tenderloins (7-8 pieces)

pineapple juice

soy sauce

tbsp ketchup

brown sugar

garlic

canola oil

tbsp honey

basmati or jasmine rice

tbsp Fresh parsley (chopped)

In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.

Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!). 

Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.&nbsp;

Cook chicken until it reaches 165 degrees F. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.

Slice pineapple into 1/2-1 inch thick slices and grill on both sides.

Hawaiian Chicken

On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes (See Note 1). Remove from heat.

If using a rice cooker, follow rice cooker instruction. Use 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.

Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!

Combine

https://embed.mediavine.com/videos/e1hwnksftftfigfxlf5h

Grilled chicken bursting with salty, sweet, tangy flavors serve with grilled pineapple on a bed of coconut rice. An easy and delicious summer dinner meal!

Coconut rice is so easy to make and the perfect side dish to all your Asian-influenced recipes. This recipe is a sugar-free version of your favorite Thai restaurant rice.

coconut milk (can be light)

sea salt

Add the rice to a small pot and fill it halfway with water. Pour the water out (don&#8217;t let the rice out of the pot!) then repeat 3-4 more times. 

Pour the can of coconut milk into a 2-cup measuring cup. Add enough water to make 2 cups. Pour the coconut milk and salt into the pot and stir. 

Bring the pot to a simmer over medium-high heat, stirring several times while the coconut milk is warming to prevent the rice from sticking to the bottom of the pot. 

When the pot starts to simmer, reduce the heat to low and cover the pot. Cook for 12 minutes then remove the pot from the heat and set it aside for 8 minutes. 

https://content.jwplatform.com/videos/6anP5bRz.mp4

This easy to make peanut curry is bursting with delicious Thai flavors. Sweet potatoes, carrots, red pepper, and kale are cooked in a creamy broth made of red Thai curry paste, coconut milk, and peanut butter. You will LOVE it!

Thai Peanut Curry 

This is a recipe for exceptionally fluffy, coconut rice! No gluggy coconut milk scum left on the surface, each grain is clean and fluffy. Make it Asian-restaurant style by adding pandam leaves OR kaffir lime leaves. Or finish with a sprinkle of toasted coconuts. Serve with: tropical, Caribbean, Indian and Asian foods. See recipe card below for COCONUT POWDER version (no rice rinse, no soak).

Restaurant Style Coconut Rice (Coconut Milk)

(360 grams) jasmin

400 ml / 14 oz coconut milk (, full fat

(125 milliliters) water

tbsp white sugar ((Note 3))

tsp salt

pandam leaves (, knotted)

kaffir lime leaves

tbsp desiccated coconut (, toasted, to garnish)

Rinse rice in water until the water runs pretty clear. (Note 1)&nbsp;

Drain rice then soak in water for 15 minutes. Then drain.

Add rice, coconut milk, water, sugar and salt into a small pot or large saucepan over medium high heat. Add pandam or kaffir lime leaf if making Asian restaurant style option.

Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place lid on and immediately turn heat down to LOW.

Leave for 14 minutes.

Remove from heat, and rest, undisturbed, for 10 minutes.

Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve.

My absolute favorite, creamy coconut rice made with three simple ingredients for the best side dish! This easy coconut rice recipe is ready in just under 30 minutes and is delicious paired with your favorite meals like salmon, stir frys, curries and more.

How to Make My Favorite Coconut Rice

jasmine white rice

(15 ounce) cans full fat coconut milk

Combine rice, coconut milk, water and salt in a medium pot, and bring to a boil.

Once boiling, cover with a tight-fitting lid, reduce heat to low and simmer rice for 15 minutes. After 15 minutes, remove from heat (keep the lid on -- DO NOT OPEN), and allow rice to steam for another 10 minutes, then fluff rice with a fork. Serve with your favorite meal such as salmon, stir fry, etc.

It's as easy as adding (rinsed) rice, coconut milk, water and salt into a rice cooker and pressing start. Prep is minimal and you get to set it and forget it for just under a half hour. This coconut rice is fluffy, fragrant and delicious!

Rice Cooker Coconut Rice

basmati rice*

can) full fat coconut milk

kosher salt

unsweetened flaked coconut (optional)

Measure rice into a fine mesh strainer and...

Measure rice into a fine mesh strainer and rinse under cool water for a few minutes, until the water runs clear.

Place rice into the rice cooker along with...

Place rice into the rice cooker along with coconut milk and salt. Fill the pot with water up to the 4 cup waterline.

Close the lid, and depending on your brand...

Close the lid, and depending on your brand of rice cooker, press the start or "white rice" button.

Once rice is fully cooked, keep it on...

Once rice is fully cooked, keep it on the warm setting while you quickly toast coconut in a dry skillet.

Serve coconut rice in a large bowl and...

Serve coconut rice in a large bowl and top with the toasted coconut.

Serve this Balinese accompaniment with flavoursome spicy dishes.

Nasi kuning (yellow rice)

peanut oil

brown onion, finely chopped

(2 cups) medium-grain rice, rinsed

turmeric

cinnamon

cardamom pods, bruised

cloves

bay leaves

lemon grass stem,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770881724001&=domain=taste

5348771529001-5770881724001

This slightly sticky basmati coconut rice is an excellent side dish to any meal! Savory, easy to make and packed with flavor from lime zest, coconut milk and green onion, it’s a family favorite. Dairy free, gluten free and vegan.

Basmati Coconut Rice

(14 ounce) can light coconut milk, well shaken

white basmati rice

fine sea salt

lime zest

green onion

cilantro leaves

Measure out 1 ½ cups of the canned...

Measure out 1 ½ cups of the canned coconut milk and add to a medium saucepan (reserving the remaining coconut milk for later).

To the saucepan, add the water, rice and...

To the saucepan, add the water, rice and salt. Mix to combine. Bring the mixture to a boil, then cover, turn down the heat and simmer for about 15 to 20 minutes, until the liquid is absorbed and the rice is tender.*

Turn off the heat, then let stand covered...

Turn off the heat, then let stand covered for 5 to 10 minutes untouched.

Fluff the rice with a fork, then gently...

Fluff the rice with a fork, then gently stir in the lime zest, green onion, cilantro and remaining coconut milk. Let the rice stand uncovered for another 5 minutes, then serve!

My fluffy, creamy and zesty Coconut Lime Rice with toasted coconut and cilantro is an easy side dish that is quick to make and will jazz up any meal!

Coconut Lime Rice

/ 1½ cups long-grain white rice (, Jasmine

400 mls / 13.5 oz canned coconut milk (, light or full fat)

limes (, zest and juice)

/ ⅓ cup unsweetened shredded or flaked coconut

cilantro (, OPTIONAL)

Rinse the rice well in a sieve until the water runs clear. Be sure to let it drain really well and shake out any excess water.

Add the rice to a medium saucepan. Pour in the canned coconut milk, water and salt. Zest the limes and add it to the pan. Set the limes aside to juice later.

Stir then set the heat to medium-high. As soon as it starts to bubble, just before it reaxhes a boil, turn the heat to low and cover with a tight fitting lid. Cook for 10 minutes then turn off the heat and leave it alone for another 10 minutes. Do not open the lid at all during this time.

While you are waiting put the shredded coconut in a small pan (just dry, no need for any oil) and toast it over medium low heat. Keep it moving and remove from the heat as soon as it&#039;s starting to turn golden brown. It will only take a couple of minutes. Don&#039;t leave it alone during this time as it can burn very quickly.

Remove the lid from the rice. Squeeze over the juice from the 2 limes and fluff it up with a fork. Then add the optional cilantro and give it a quick stir through with the fork.

Sprinkle some of the toasted coconut over each serving of rice.

It&#39;s as easy as adding (rinsed) rice, coconut milk, water and salt into a rice cooker and pressing start. Prep is minimal and you get to set it and forget it for just under a half hour. This coconut rice is fluffy, fragrant and delicious! Serves 12 (1/3 cup) portions.

basmati rice (see notes)

(15 ounce) can full fat coconut milk

coconut (optional)

Close the lid, and depending on your brand of rice cooker, press the start or &quot;white rice&quot; button.

How to make easy, healthy coconut rice every time, with a foolproof stovetop recipe.

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The most viewed coconut rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Coconut Rice

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Easy Coconut Rice

Pineapple Pork with Coconut Rice

Hawaiian Chicken with Coconut Rice

Coconut Rice

Coconut Rice

Restaurant Style Coconut Rice (Coco...

How to Make My Favorite Coconut Ric...

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