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Coconut Rice
Coconut Rice is a fluffy, lightly sweetened side dish that can easily be made in your rice cooker or on the stovetop to pair with any protein.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
American, Asian
Servings:
6
servings
Author:
Kristin Maxwell
Ingredients
2
cups
jasmine rice
13.5
ounce
can coconut milk
1.5
cups
water
1
teaspoon
salt
or to taste
1
teaspoon
granulated sugar
or to taste
1
tablespoon
fresh cilantro or parsley
chopped (optional for garnish)
2
tablespoons
shredded coconut
optional
Instructions
Rice Cooker method:
Rinse jasmine rice using a fine mesh sieve until water runs clear.
Place all ingredients except cilantro in a rice cooker and select “white rice.”
When the cycle is finished, fluff rice with a fork and stir in fresh chopped cilantro or parsley if desired.
Stovetop method:
Rinse jasmine rice using a fine mesh sieve until water runs clear.
In a 3 quart pot or saute pan, bring rice, coconut milk, water, salt and sugar to a boil.
Reduce heat to low, cover and cook for 20 minutes. Do not remove the lid during this time.
When water is fully absorbed, fluff rice with a fork and stir in fresh chopped cilantro or parsley if desired.
Nutrition
Calories:
387
kcal
|
Carbohydrates:
55
g
|
Protein:
6
g
|
Fat:
16
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
410
mg
|
Potassium:
248
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
4
IU
|
Vitamin C:
2
mg
|
Calcium:
30
mg
|
Iron:
2
mg
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