Coconut Rice
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cans unsweetened coconut milk, 3 to 4 cups
- 1½cups rice, preferably jasmine
- Salt to taste
Nutritional analysis per serving (4 servings)
418 calories; 45 grams fat; 40 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 699 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine coconut milk and rice in a saucepan, and bring to a boil over medium heat, stirring occasionally. Add some salt, reduce heat to low, and cover. Cook for 10 minutes, stirring occasionally to make sure the rice does not stick or burn.
- Step 2
Uncover, and continue to cook, stirring, over low heat until rice is tender and mixture is creamy. If liquid evaporates before rice is done, stir in water, about ½ cup at a time, and cook until done.
Private Notes
Comments
I found that one can to a cup of rice was a better ratio. You do need to pay attention to ensure that the rice doesn't scorch. I stirred in some fresh sliced scallions before serving. Delicious!
It did stick together, but with stirring a lot wasn't just a lump. Sprinkled on sweetened coconut flakes at the end, had it at a side with guests, was terrific!
Gummy. Disappointing.
Roast grated coconut in a pan and then add to the rice, with a bit extra on top.
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