This creamy, tender, Coconut Rice recipe is super delicious and ready in under 20 minutes! I simply love this rice because not only is it good on its own, but it goes perfectly with pork, jerk chicken, or lamb chops.
About This Recipe
Many cultures have their own coconut rice recipe. This includes India, Thailand, and Africa. They're all delicious in their own way. Some add onions, garlic, and raisins. While others mix in tomato paste, for a totally different taste.
Puerto Ricans win the prize as far as I'm concerned. They serve it as a dessert, sweetened with sugar, shredded coconut, vanilla, and rum. Can you say YUM?
What You Need to Make This Recipe
How to Make This Recipe
Rinse rice and add to a medium-sized saucepan. Add water and the remaining spices.
Microwave solidified coconut milk for 30 seconds, for easier blending. Add to the rice.
Stir the contents of the saucepan as you bring them to a boil. I added a few chilis, feel free to leave them out if you don't like your food extra spicy.
Reduce the heat to low, cover, and simmer for ten minutes. After ten minutes, remove the lid and stir the rice. Cover and cook for 10 additional minutes.
Meanwhile, toast almonds or peanuts in a hot pan. If using raisins, toast them along with the nuts.
Fluff rice with a fork before serving. Don't forget to remove those cardamom pods if you used them!
Serve coconut rice topped with nuts, raisins (if using), and chopped cilantro.
Expert Tips
- To add a Middle Eastern twist, I've included some of my favorite spices like cardamom, cinnamon, and ginger.
- I prefer to use jasmine rice in this recipe, it just seems to turn out perfectly every time.
- I'm also partial to recipes that intertwine both sweet and spicy flavors. To accomplish this, I cook the rice with a few spicy chilis mixed in and top it with sweet raisins.
- If you want to take it to the next level, add toasted nuts along with the raisins.
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📖 Recipe
Coconut Rice
Ingredients
- 1 cup jasmine rice
- 1 13.5 oz canned coconut milk
- â…“ cup water
- ¾ tsp. salt
- 1 tsp. crushed red pepper (optional)
- ¼ tsp. turmeric
- ½ tsp. ginger
- ¼ tsp. cardamom
- ¼ cup sliced almonds (or shelled peanuts)
- ¼ cup raisins (optional)
- 2 T. chopped cilantro (optional)
Instructions
- Rinse rice and add to a medium-sized saucepan. Add water, and the remaining spices.
- Microwave solidified coconut milk for 30 seconds, for easier blending. Add to the rice.
- Stir the contents of the saucepan as you bring them to a boil. I added a few chilis, feel free to leave them out if you don't like your food extra spicy.
- Reduce the heat to low, cover, and simmer for ten minutes. After ten minutes, remove the lid and stir the rice. Cover and cook for 10 additional minutes.
- Meanwhile, toast almonds or peanuts in a hot pan. If using raisins, toast them along with the nuts.
- Fluff rice with a fork before serving. Don't forget to remove those cardamom pods if you used them!
- Serve coconut rice topped with nuts, raisins (if using), and chopped cilantro.
Notes
- To add a Middle Eastern twist, I’ve included some of my favorite spices like cardamom, cinnamon, and ginger.
- I prefer to use jasmine rice in this recipe, it just seems to turn out perfectly every time.
- I’m also partial to recipes that intertwine both sweet and spicy flavors. To accomplish this, I cook the rice with a few spicy chilis mixed in and top it with sweet raisins.
- If you want to take it to the next level, add toasted nuts along with the raisins.
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