Easy Coconut Infused Rice
This recipe is simple and results in a rich and almost sticky coconut rice that elevates any dish it's paired with.
Servings: 6
Calories: 562kcal
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.
Nutrition
Calories: 562kcal | Carbohydrates: 52g | Protein: 8g | Fat: 38g | Saturated Fat: 32g | Sodium: 414mg | Potassium: 510mg | Fiber: 2g | Sugar: 1g | Vitamin C: 2mg | Calcium: 45mg | Iron: 7mg