Easy Coconut Rice recipe

Overhead photo of easy coconut rice garnished with toasted coconut flakes and fresh lime zest in a white bowl with a serving spoon inserted into the rice and ramekins of lime zest and coconut flakes next to the bowl.

This Easy Coconut Rice recipe is so simple to make and absolutely delicious! It's the perfect recipe for when you want to add something special to the dinner table without any extra effort or fuss! Tired of boring and bland sides? Look no further than this craveworthy rice!

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Author: Cheyanne Holzworth

Total Time: 35

Prep Time: 5

Cook Time: 15

Inactive Time: 15

Servings:

Equipment

Fine-Mesh Strainer
Medium Bowl
Medium Saucepan (3-quart)

Ingredients

2 Cups Jasmine Rice (or Basmati) – uncooked
1 (13.5 ounce) can Coconut Milk – shaken or stirred well (Full Fat or Light)
2/3 Cup Chicken or Vegetable Broth (or Water)
3 TBS Dried Unsweetened Coconut Flakes – finely chopped
1 clove Garlic – smashed & peeled
¼- inch Fresh Ginger - peeled
2 ½ tsp Granulated Sugar
1 tsp Kosher Salt
Optional Garnish: Toasted Finely Chopped Coconut (SEE NOTES), Lime Zest, Lime Wedges, Cilantro or Scallions, Crushed Red Pepper Flakes

Instructions

Rinse, soak and drain rice: Rinse the rice in a fine-mesh strainer with cold water until the water runs clear. Transfer the rice to a small bowl and soak in cool water for 10-15 minutes. Drain rice again.
Combine all ingredients: In a small Dutch oven or medium (3-quart) saucepan, combine the drained rice, coconut milk, broth (or water), coconut flakes, garlic, ginger, sugar and salt. Stir well to thoroughly combine.
Bring to a simmer: Place the pan over medium high heat and bring contents to a rapid simmer without stirring. Once simmering, stir ONCE to combine.
Cover and cook: Cover the pan with a tight-fitting lid and reduce heat to low. Gently simmer (no peeking!) for 15 minutes.
Rest: Remove the pan from the heat (with the lid still on) and let the rice sit and steam for 10 minutes.
Adjust seasoning: Remove the lid and use a fork to fluff the rice. Remove garlic and ginger and discard.
Serve: Season to taste with toasted coconut, lime zest and fresh herbs if desired. (SEE NOTES)
Storage: Store leftover rice in an airtight container in the refrigerator for up to 5 days.

Video

Notes

To toast coconut flakes: Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with aluminum foil. Spread unsweetened coconut flakes out in a single, thin layer on prepared baking sheet. Bake, removing the pan from oven and stirring every 1 ½-2 minutes, for a total of 4-6 minutes or until coconut flakes are golden brown and toasted.
For the most flavorful rice: I highly suggest topping your rice with at least toasted coconut flakes and fresh lime zest! Those two additions will really take your rice to the next level of yum!

Nutritional information is an approximation based upon 6 servings. Exact nutritional information will depend upon the brands used and precise measurements.

Nutrition

Calories: 118kcal Carbohydrates: 60g Protein: 1g Fat: 3g Saturated Fat: 2g Sodium: 13mg Fiber: 1g Sugar: 1g