Jasmine rice is simmered in coconut milk to make perfectly fluffy rice with a light coconut flavor.
Coconut Rice Essentials
Rice: This recipe uses jasmine rice, which is both fragrant and flavorful. You can use other varieties of long-grain white rice—adjust the liquid levels as needed. Coconut Milk: Use canned full-fat coconut milk for the best flavor, lite coconut milk tends to be a bit thinner. Sugar: It’s optional in this recipe but recommended.
Variations
Basmati rice is the closest comparison to jasmine if a substitute is necessary. A little bit of lime juice and lime zest will brighten the rich coconut flavors, especially if you want to serve coconut rice cold in a rice bowl with fresh veggies and chunks of mango or pineapple. Try topping with toasted coconut flakes. Add a squeeze of fresh lime juice or top with thinly sliced green onion or a sprinkle of cilantro.
How to Make Coconut Rice
Storing Leftovers
Keep leftover coconut rice in an airtight container in the refrigerator for up to 4 days and freeze portions in zippered bags for up to 3 months. Reheat coconut rice in the microwave or on the stovetop on medium heat with a little water or coconut milk mixed in.
This rice pairs well with spicy dishes like bang bang shrimp or sriracha grilled shrimp. Did your family love this Coconut Rice recipe? Leave a rating and a comment below. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
