Coconut rice is made worldwide and is prepared in many different ways. I enjoyed this dish in Hawaii and Mexico, served with tropical fruit and fish.
We served coconut rice along with Coconut Curry Chicken, Thai Coconut Soup, Teriyaki Chicken, and as a dessert with fresh mango and pineapple. This recipe is one of my family’s favorite recipes. It ends up on our menu several times a month.
Coconut Rice Recipe
To prepare your rice, you’ll first want to rinse rice with cool water until the water runs clear.
Next, combine the rice, coconut cream, honey, salt and 2 cups of filtered water in a medium pot. Bring the coconut rice to a boil, then cover and reduce heat to low and let it simmer.
Cook until the rice is tender and the liquid is absorbed, about 40 minutes.
Fluff and stir the rice with a fork and cover with a lid and let it cool for 10 minutes before serving. The coconut cream and honey will caramelize, leaving parts of the rice brown. Serve as a side dish and top with fresh cilantro and fresh lime juice.
Choose the right ingredients:
- Rice – I used Lundberg Jasmine Rice, which is eco-friendly and tested for arsenic. Basmati, long-grain rice, and white rice can be used in place of jasmine.
- Coconut Cream is the thick cream on top of canned full-fat coconut milk. It’s best to refrigerate the canned coconut milk overnight before removing the cream. You can also purchase coconut cream in cartons and cans. Learn more about coconut cream and coconut milk here. I don’t suggest using a different milk for this recipe. The coconut milk gives the coconut rice its coconut flavor.
- Honey/Date Sugar – This ingredient is optional but it gives this dish a delicious sweet flavor and goes well with Thai dishes and desserts. Organic cane sugar can be used in place of honey if you prefer.
Coconut Rice
Coconut rice is made all over the word and is prepared in many different ways. I enjoyed this dish in Hawaii and Mexico served with tropical fruit and fish.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
- Yield: 4 Servings 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups Jasmine Rice
- 1 cup Coconut Cream
- 1 Tablespoons Honey or Date Sugar (optional)
- 1 Teaspoon Sea Salt
Instructions
- Rinse the rice with cool water until the water runs clear.
- Combine the rice, coconut cream, honey, salt and 2 cups of filtered water in a medium saucepan.
- Bring the coconut rice to a boil, then cover and reduce heat to low.
- Cook until the rice is tender and the liquid is absorbed, about 40 minutes.
- Fluff the rice with a fork and cover and let it cool for 10 minutes before serving.
- This recipe can be made in a rice cooker. Just add all the ingredients to the cooker and follow the rice cooker instructions.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 456
- Fat: 13g
- Carbohydrates: 77g
- Fiber: 2g
- Protein: 6g
THANK YOU FOR YOUR PRECISE INSTRUCTIONS AND YOUR INSIGHT!
I’m of Latin descent and I have never been able to cook rice perfectly to save my life. It was a bit of a downer, given my heritage – but your easy step by step guide helped me make my first perfect rice in 20 years!
Thank you again!
do a Google, or whatever, search for Sushi Rice preparation. Follow the directions completely.
Guaranteed PERFECT rice EVERY TIME… no rocket science or magic wands involved!!
Is Cream of Coconut the same thing?
Actually I’m searching for something else, but this title has forced me to read the post. You’ve shared a very interesting recipe.
Can this be made with brown rice instead?
I love all your recipes. I am new to being Vegan and I absolutely love eating this way. I have lost 35 lbs. I tried for so many years to lose weight. I do not mix carbs & proteins together. Either carbs & veggies, or protein & veggies. Fruit I always eat alone. I have been a chef for so many years as well.