Coconut Rice
This coconut rice recipe is made with creamy coconut milk, fragrant ginger, and unsweetened coconut for an easy and delicious side dish.
Servings 6
Calories 226kcal
Ingredients
- 1 ½ cups long grain white rice
- 1 tablespoon canola oil
- 1 tablespoon minced ginger
- 1 15- ounce can coconut milk
- 1 cup water
- ⅓ cup unsweetened coconut flakes
- big pinch kosher salt
- 1 lime if desired
- 1 green onion thinly sliced
Instructions
- Rinse the rice in a bowl of cool water then drain. Repeat three times or until the water is no longer cloudy.
- In a large pot, heat the oil on medium-high. Add the ginger and cook for 1-2 minutes, stirring occasionally. Add the rinsed rice, 1 cup water, a big pinch of kosher salt, the coconut milk (shaking the can before opening), and the coconut flakes. Bring to a boil then reduce to low and cover with a lid. Simmer for 20 minutes then turn off the heat and let the rice sit with the lid on for 10 minutes. Fluff the finished rice with a fork. Add a squeeze of lime juice if desired and sprinkle with the green onion.
Notes
Omit the ginger and lime if desired.
Light coconut milk can be used instead of whole. Just make sure it’s a good brand so the coconut milk isn’t watery.
Light coconut milk can be used instead of whole. Just make sure it’s a good brand so the coconut milk isn’t watery.