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.

We served coconut rice along with Thai Coconut Soup, Teriyaki Chicken and as a dessert with fresh mango. This recipe is one of my families favorite recipes. It ends up on our menu several times a month.

How To Make Coconut Rice

To prepare your rice, you’ll first want to rinse it with cool water until the water runs clear. Next you’re going to 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. The coconut cream and honey will caramelize, leaving parts of the rice brown.

Choose the right ingredients:

• Rice – I used Lundberg Jasmine Rice, which is eco-friendly and tested for arsenic.
• Coconut Cream is the thick cream on top of canned 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 (like this one).
• 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.