rice with coconut milk recipe

Written ByJenny Smyth Posted on
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The Best rice with coconut milk recipe

I’ve been making this rice with coconut milk recipe for years, and it’s still a staple in our household. The dish originated from Southeast Asian cuisine, where coconut milk is a common ingredient in many dishes.

The addition of coconut milk to rice gives it a rich and creamy texture that’s simply irresistible. I love how the flavors of the coconut milk and the rice blend together to create a unique taste experience that’s both familiar and exotic at the same time.

As a busy mom, I appreciate how easy it is to make this recipe. All you need is some uncooked rice, coconut milk, and a few spices, and you’re good to go.

The key to this recipe is to use a combination of sautéing and steaming to cook the rice, which gives it a tender and fluffy texture that’s hard to achieve with other cooking methods. One of the things I love about this recipe is how versatile it is.

You can serve it as a side dish, or use it as a base for other meals like curries or stews. It’s also a great way to add some variety to your meal routine without having to spend too much time in the kitchen.

I’ve tried making this recipe with different types of rice, but I find that jasmine rice works best. It has a delicate flavor that complements the coconut milk perfectly, and it’s also relatively easy to find in most grocery stores.

Coconut Milk Rice

4.8 from 1205 votes

Creamy and fragrant, this coconut milk rice is a delightful side dish. It pairs well with curries, stir-fries, or grilled meats.

Prep Time5 mins
Cook Time20 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 cups jasmine rice
2 cups coconut milk
2 cups water
1 tsp salt
1 tbsp vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp grated ginger
1 tsp turmeric
1 tsp curry powder
1/2 cup chopped cilantro

👨‍🍳Directions

1In a medium saucepan, heat vegetable oil over medium heat.
2Add onion, garlic, and ginger.
3Sauté until the onion is translucent and the garlic is fragrant, about 3 minutes.
4Add turmeric and curry powder, stir to combine and cook until fragrant, about 1 minute.
5Be careful, as the spices can burn quickly.
6Rinse the rice under cold water until the water runs clear.
7Add the rice to the saucepan and stir to coat in the spice mixture.
8Pour in the coconut milk and water.
9Stir gently to combine.
10Bring the mixture to a boil over high heat.
11Once boiling, reduce the heat to low, cover the saucepan, and let it simmer gently.
12Cook for 15-20 minutes, or until the rice has absorbed all the liquid and is tender.
13Remove from heat and let the rice sit, covered, for an additional 10 minutes.
14This allows the rice to steam and become even more tender.
15Fluff the rice with a fork, garnish with chopped cilantro, and serve hot.
16The rice should be creamy and fragrant, with a slight yellow hue from the turmeric.

🔧Equipment

Medium saucepan
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 12g❤️Cholesterol: 0mg🧂Sodium: 700mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 5g

📝Notes

Tips: For a spicier version, add a pinch of cayenne pepper. You can also use light coconut milk for a less rich version.

Watch Video Of How Coconut Milk Rice Works

This rice with coconut milk recipe is perfect for any occasion – whether you’re hosting a family gathering or just need a comforting meal after a long day. It’s also incredibly versatile – you can serve it as a side dish or use it as a base for other meals like curries or stews.

One thing I love about this recipe is how easily it reheats – just pop it in the microwave or oven when you’re ready to eat. Storage-wise, you can refrigerate cooked rice with coconut milk for up to three days or freeze it for up to two months.

❓ Frequently Asked Questions About Coconut Milk Rice

Q: What type of rice should I use for this recipe?

For this recipe, I recommend using jasmine rice. It has a delicate flavor that complements the coconut milk perfectly, and it’s also relatively easy to find in most grocery stores.

Q: Can I use low-fat coconut milk instead of regular coconut milk?

While you can use low-fat coconut milk as a substitute, keep in mind that it may affect the flavor and texture of the dish. Coconut milk adds richness and creaminess to the dish, so using low-fat coconut milk may result in a slightly lighter version.

Q: How long does it take to cook this recipe?

The cooking time for this recipe is relatively quick – about 20-25 minutes. However, if you’re using an Instant Pot or other pressure cooker, you can cook the rice much faster – about 5-7 minutes.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by cooking the rice and then refrigerating or freezing it until you’re ready to serve.

Q: Is this recipe suitable for vegetarians/vegans?

This recipe is vegetarian-friendly but not vegan-friendly due to the presence of dairy from the coconut milk.

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