This coconut infused rice is honestly as easy as making regular rice. It was almost to the point where I questioned if I should make this a post or not, but truthfully it’s delicious and because of that I decided I simply had to share it with you.
This coconut-infused rice is honestly very mild in flavor (see the recipe notes for how to amp the coconut flavor up) but pairs so well and complements whatever it’s served with especially spicy sides and curries!
To make it you’ll need some Coconut Milk (or if you’ve made some Whipped Coconut Cream you can use the leftover liquid in place of the milk) mixed with water, (washed) brown rice of your choosing (short, long, or even jasmine), and salt.
Simply add it all together into a pot and bring to a boil before reducing to a simmer for 20 minutes or until all the liquid is absorbed. If using a rice cooker, simply cook as directed. Once done, fluff the rice and cover, allowing it to steam for another 15 minutes before serving.
I’m going to be honest though, in making rice I sort of just * know * how to make it without having precise measurements so this was an interesting recipe to write up. Essentially though I usually wash the rice and then fill the pot with enough liquid so that it just hits the first joint line on my index finger when my finger touches the top of the rice (not the bottom of the pot). In my experience this method never fails!
The end result is a fragrant almost sticky coconut infused rice whose flavor doesn’t overpower or overwhelm. This rice pairs well with pretty much anything such as sauces and curries. I love serving mine with either a spicy Red Thai Curry, or a milder Green Thai Curry, an Asian-inspired Glazed Salmon, or even a Caribbean Style Stew Chicken.
Easy Coconut Infused Rice
Ingredients
- 2 cups brown parboiled rice (or brown rice)
- 1½ cups coconut milk (full fat) (Canned or Make your own)
- 3 cups water
- 1 tsp Himalayan salt
Instructions
To make in a saucepan:
- Combine the rice, coconut milk, and salt in a medium saucepan and stir to dissolve the salt. Bring the rice to a boil. Cover and reduce heat to low and simmer until rice is tender and all the liquid is absorbed, 20-25 minutes. Fluff rice with a fork; cover and let sit for 15 minutes to fully steam through.
To make in a rice cooker:
- Combine the rice, coconut milk, and salt in a medium saucepan and stir to dissolve the salt. Let soak for 5-10 minutes before covering and turning the cooker on. Once all liquid is absorbed, fluff the rice and turn off the cooker. Cover and let sit for 20 minutes to fully steam through.
- Serve with any side of your choice such as a Spicy Red Thai Curry or a milder Green Thai curry and store any leftovers in the refrigerator for up to 5 days.
Notes
- The coconut flavor of this dish is subtle but if you want to really amp up the coconut flavor add 1 tbsp of coconut oil and/or 1/4 cup of unsweetened shredded coconut.
