This Coconut Rice recipe is fluffy, easy to make with divine flavors of coconut milk and it better than your Asian takeout! Pairs amazingly well with any sides!
About the Recipe:
This Asian coconut rice recipe yields perfectly textured rice with just the right amount of coconut milk flavour. Once you’ve tried experimenting, you’ll always prefer to make it at home rather than ordering it from a restaurant.
It is an extremely versatile recipe that is simple to customise with a few seasoning changes to create a complete mix of flavours.
The ingredients are pantry-friendly and easy to prepare!
The mild flavours of coconut milk, lime zest, and lemongrass are exquisitely infused in coconut oil, which gives you the vibe that the coconut rice is bursting with aromas.
This Jasmine coconut rice goes well with almost anything, including seafood and grilled meat.
Reason to love:
- It’s quick, easy, hearty and comforting, and it’s just plain delicious. You might end up eating this rice right out of the pot.
- This is going to be your NEW favorite because of how enjoyable it is.
- It is adaptable! Make the best coconut rice by incorporating the flavors you want to use.
Ingredients & The Notes:
- Rice – Jasmine rice has a long grain and is grown primarily in Southeast Asia, specifically Thailand.
The rice is fluffy, airy, and slightly sticky in texture, making it ideal for cooking. You can substitute any long grain rice or basmati rice.
- Coconut oil- Coconut oil has a distinct flavour. Use virgin or refined coconut oil.
- Lime Zest: Lime zest is the coloured outside portion of a lime; grate a lime with a cheese grater; lime juice can easily be substituted.
- Lemongrass: Trim the top and bottom of the stalks, then peel off the outer layer of the lemongrass, reserving only the bottom 4’inches. You can add the lemongrass after lightly pounding it. It is preferable to use a fresh one. You can also use dried if you don’t have fresh.
- Coconut milk: I used homemade coconut milk, but you can use canned full-fat coconut milk instead.
How to make coconut rice:
- Heat coconut oil in the thick bottom saucepan, add lime zest &lemon grass. Stir fry for few seconds. ( Photo 1)
- Add rice, salt, and sugar. Stir fry the rice for a minute. (Photos 2 & 3)
- Add coconut milk and water. (Photo 4)
- Cover and cook in simmer for 8 to 9 minutes. Once the rice is cooked, Sprinkle toasted coconut flakes &Serve. (Photos 5&6)
- To achieve the desired texture of the rice, use both coconut milk and water.
- Toasting the rice in coconut oil for a few seconds before cooking helps to achieve fluffy coconut milk rice.
- Reduce the heat to LOW and cook the rice for 8 to 9 minutes to achieve fluffier rice.
- Use a nonstick pan to prevent the rice from sticking to the bottom of the pan.
- Allow the rice to rest for 5 to 7 minutes before fluffing it up with a fork.
- What is the water ratio for jasmine rice/basmati rice?
For Stovetop cooking, Every 1 cup of dry rice requires 1 1/2 cup of water. In Rice cooker, 1 cup of dry rice requires 1 cup of water.
- Can I make coconut rice in a rice cooker?
Yes! You can use the rice cooker to make coconut rice.
- How do you serve coconut rice recipe ?
- How to store ?
The leftover coconut rice can be stored in an airtight container and refrigerated for 3 days.
- Can I freeze ?
Yes! This coconut rice freezes beautifully if stored properly. Store the rice in a freezer-safe container or freezer bag. In a freezer bag, squeeze out as excess air as possible. Seal and Label, freeze for up to 2 months.
Thaw the rice overnight in the refrigerator before you use it.
- How to re-heat?
Microwave: Transfer the small portions of coconut rice to a microwave-safe bowl and warm it up for 1 minute at 20 seconds of regular interval.
Stovetop: Transfer the rice to a nonstick pan, splash some warm water. Cover and simmer for 6 to 7 minutes. Sprinkle some toasted coconuts and serve.
Other Recipes you may like to try:
This rice can be served with Stir Fried Sides or Grilled Meat,
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