This easy coconut rice recipe is a reminder of my childhood memories. My grandma would cook up a batch of coconut rice whenever a coconut fell from the tree in our backyard. It is such a fond memory because I don’t remember a lot from my childhood, but this one sticks with me like gum.
In fact, I remember how I would watch her break the coconut ever so gently so that she could maintain its integrity – the coconut water. She would shell the coconut and use its water as a starting point for her Tapioca recipes.
She saved the flesh for her spicy coconut rice and candied coconuts. Oh, how I wish I could figure out how she made all her delicious recipes. Everything that woman touched was destined for greatness, and I relish every moment I spent with her. Fortunately, I learned very few of her recipes such as this Baked Ratatouille recipe and now I try several different methods to replicate her dishes.
I have not always liked cooking coconut rice. It took some time for me to get the recipe right. I made several mistakes and threw out several cups of rice to get to this point. The good news is that you don’t have to be like me. I have since perfected this easy coconut rice recipe that even the worst cook can manage to pull off.
You can save some time by buying canned coconut milk and using a rice cooker in lieu of a pan. If you do choose to use a pan, there is a simple rule: use a heavy bottom pan. Do keep in mind though that this coconut rice recipe requires precision and patients. Do not open the pot unnecessarily or stir the rice willy-nilly.
Easy Coconut Rice Recipe
This recipe uses long grain rice but you can use brown rice or jasmine rice.
- 2 cups long grain rice
- 1 cup water
- 2 cups coconut milk
- 1/2 tsp salt
- 2 tbsp granulated sugar
- Fresh shredded coconut to garnish
Wash the rice in cold water until it runs clear. Place the water, coconut milk, salt and sugar in a heavy pan or flameproof casserole.
Add the rice, cover and bring to a boil.
Reduce the heat to low and simmer for hour 15-20 minutes or until the rice is tender to the bite and cooked through.
Turn off the heat and allow the rice to rest in the pan for a further 5-10 minutes.
Coconut milk is available in cans, but if you cannot find it, use creamed coconut mixed with water according to the packet instructions.
Substitute jasmine rice for a Thai version of this recipe.
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Hey, I'm Neema. A mom, wife and self-proclaimed foodie. Lately, I've seen such a HUGE upward trend in blogging. Without hesitation, I decided to pack all my knowledge of parenting, recipes and more in this tiny little site.Learn more
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