Coconut Rice Recipe
This coconut rice recipe is fragrant, fluffy, and full of coconut flavor. Made with jasmine rice, full-fat canned coconut milk, and a touch of cinnamon, it's the easiest and most delicious side dish.
Servings 6
Calories 227kcal
Ingredients
- 2 cups jasmine rice rinsed until water runs clear
- 1 13.5-oz can full-fat coconut milk, shaken and stirred
- 1 cup water
- 2½ teaspoons kosher salt
- 1 bay leaf
- 1 cinnamon stick
- 1 squeeze fresh lime juice optional
Instructions
- Rinse the jasmine rice thoroughly under cold water until the water runs clear.
- Add the rinsed rice, kosher salt, coconut milk, and water to a medium-sized pot. Stir to combine.
- Place the bay leaf and cinnamon stick on top of the rice mixture.
- Bring the mixture to a gentle boil over medium-high heat.
- Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes.
- Remove the pot from the heat and let it sit, covered, for an additional 5 minutes.
- Discard the bay leaf and cinnamon stick. Fluff the rice with a fork and squeeze fresh lime juice over the top before serving.
Notes
- If using table salt instead of kosher salt, reduce the amount to about 2 teaspoons.
- This coconut rice can also be made in a rice cooker using the white rice setting.
- Leftover cooked rice stores well in the fridge for up to 4 days and freezes for up to 2 months.
- Full-fat coconut milk without thickeners or stabilizers may leave a thin film on top after steaming. Simply fluff the rice to bring it back together.
Nutrition
Calories: 227kcal | Carbohydrates: 50g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 974mg | Potassium: 74mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg
