Are you looking for an easy side dish recipe? For a tasty treat, try this delicious coconut rice topped with toasted coconut flakes and green onions. It's easy to make in minutes and so flavorful!
![Coconut Rice on a brown wooden plate](https://www.kawalingpinoy.com/wp-content/uploads/2015/07/coconut-rice-5.jpg)
Coconut rice is one of the easiest ways to spruce up your next batch of rice. It's so easy; all it takes is replacing parts of the water with coconut milk and adding a teaspoon of salt.
I like to cook mine on the stovetop, but you can also use the handy dandy rice cooker. Either way, it's ready to enjoy in thirty minutes or less!
Ingredient notes
![Jasmine rice, coconut milk, shredded coconut, salt, green onions in bowls](https://www.kawalingpinoy.com/wp-content/uploads/2015/07/coconut-rice-1.jpg)
- Long-grain or Jasmine rice works best for this recipe as they're less starchy than short-grain.
- Coconut milk- do NOT use kakang gata or the first extraction, as it's too thick and may result in uneven texture.
- Water- dilutes the coconut milk for better absorption
- Salt- helps balance the rich flavors
![pouring coconut milk over rice in a pot](https://www.kawalingpinoy.com/wp-content/uploads/2015/07/coconut-rice-3.jpg)
Cooking tips
- Coconut milk is creamier and thicker than water, so rinse the rice well before cooking to remove the extra starch. Place in a fine-mesh sieve and rinse under cold running water until the water runs clear.
- After rinsing, drain the rice very well, as extra moisture can affect the texture.
- Use a pot with a tight-fitting lid that is big enough to allow space for the expanding rice.
- For optimum texture, let the rice rest after cooking for 10 minutes before fluffing.
![toasting shredded coconut flakes in a pan](https://www.kawalingpinoy.com/wp-content/uploads/2015/07/coconut-rice-2.jpg)
After the rice is cooked and rested and it's tender and pearly white, fluff it up with a fork and toss in a handful of chopped green onions for a touch of color and freshness and toasted coconut flakes for extra aroma and crunch. Check out the suggestions below on how to kick up the flavor.
Add-in suggestions
- Drop a knotted pandan leaf into the pot to infuse the rice with a sweet, floral scent and nutty taste during cooking. Remove the leaf when ready to serve.
- Replace the water with coconut juice for a more intense coconut flavor.
- Other than toasted coconut, you can also garnish the cooked rice with cashews, almond slivers, or crushed peanuts before serving.
- Spritz lemon juice over the rice for a refreshing touch of citrus.
- Toss in diced fresh pineapples to add a fruity sweetness.
- Stir in curry powder to add a warm, piquant flavor.
![coconut rice on a serving plate with fried fish on the side](https://www.kawalingpinoy.com/wp-content/uploads/2015/07/coconut-rice-4.jpg)
How to serve and store
- Coconut rice is the perfect side dish for your favorite South Asian, Caribbean, and Hawaiian entrees. It's great paired with rich curries and grilled meat, chicken, or seafood.
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 3 months.
- To reheat, place the rice on a microwave-safe plate, cover it with a wet paper towel, and heat on HIGH in the microwave at 1 to 2-minute intervals until thoroughly heated.
More rice dishes
Ingredients
- ¼ cup desiccated coconut, unsweetened
- 2 cups Jasmine rice
- 1 can (13.5 ounces) coconut milk
- 1 cup water
- 1 teaspoon salt
- green onions, chopped
Instructions
- In a pan over medium heat, add coconut flakes. Cook, stirring regularly, for about 3 to 5 minutes or until lightly browned and aromatic. Immediately remove from pan and set aside.
- Under running water, rinse the rice a few times until water runs clear. Drain well.
- In a pot with a tight-fitting lid, combine rice, coconut milk, water, and salt. Stir gently to disperse.
- Over medium heat, bring to a boil uncovered. Lower heat, cover, and continue to cook for about 15 to 20 minutes or until rice is tender.
- Let sit, uncovered, for about 10 minutes.
- With a fork, gently fluff rice and transfer to a serving platter. Top with green onions and toasted coconut. Serve hot.
Notes
- Coconut milk is creamier and thicker than water, so rinse the rice well before cooking to remove the extra starch. Place in a fine-mesh sieve and rinse under cold running water until the water runs clear.
- After rinsing, drain the rice very well, as extra moisture can affect the texture.
- Use a pot with a tight-fitting lid that is big enough to allow space for the expanding rice.
- For optimum texture, let the rice rest after cooking for 10 minutes before fluffing.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Neel M says
I make this recipe regularly with chicken adobo. It comes out perfect every time and scales well. Thank you very much for sharing 🙂
Cyrus Chui says
Okay thanks for the info
Jennie says
I made this dish last night and it came out perfectly! Thank you so much! I had tried another coconut rice recipe I found online with horrible results, but this was creamy, coconutty, and delicious. My very picky daughter ate 3 helpings! Can't wait to try other dishes.