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coconut rice recipe card

Coconut Rice

  • Author: Funky Asian Kitchen
  • Prep Time: 5 minutes (+30 minutes soaking time)
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: serves 4
  • Category: rice
  • Cuisine: Pan-Asian

Ingredients

Scale
  • 2 cups jasmine or long grain white rice
  • ¾ cup coconut cream
  • 2 cups water
  • 1 Tablespoon sugar
  • ½ teaspoon sea salt

Garnish:

  • 2 tablespoon shredded coconut
  • 1 tablespoon chopped scallions

Instructions

  1. Preheat the oven to 275. Place the coconut on a small baking sheet and spread it out so you have an even layer. Bake it for about 3-5 minutes until it is a nice golden color. 
  2. Set the coconut aside to cool.
  3. Put the rice in a bowl and rinse it a couple of times with water to remove any excess starch. Put the rice in a heavy duty saucepan with a tight fitting lid. Add the water, sugar, and salt. Stir the rice to dissolve the sugar.
  4. If you have time, let the rice sit for 15-30 mins to let it start absorbing the water, which will help it cook more evenly. 
  5. Bring the pot to a simmer over medium high heat (it takes about 3 minutes), stirring once or twice with a spatula or wooden spoon, to keep the rice from scorching at the bottom. Lower the heat to medium low, stir the rice once more, cover with a lid, and cook for 12 mins.
  6. Check the rice. At this point the rice will be al dente, cooked but still firm. The rice grains should look shiny and will have lost their chalky dull look. If you’re not sure, take a fork and try a small taste. If it still has a bit of a core, add 2-3 more tablespoons of water and cook, covered, on medium low for 5 extra mins. 
  7. Then add the coconut cream, stir the rice once more, cover the pot again, lower the heat to low, and cook the rice for another 5 mins.
  8. Turn off the heat and let the rice sit covered in the pan for another 5 mins. 
  9. Scoop the rice onto a platter. Top the rice with scallions and coconut and serve. 

Keywords: coconut rice, coconut, asian sides