Creamy Coconut Rice​

Coconut Rice is bound to be your new favorite side dish! It's rich and creamy with the goodness of coconut milk, and it's so easy to make!
Source: Flavor the Moments
Course: Side Dishes

Servings: 8 servings

Calories: 263kcal

Ingredients​

• 2 cups jasmine rice sub with long grain white rice
• 13.5 ounces (382.72 grams) full fat canned coconut milk full fat yields the creamiest results
• 1 1/2 cups water
• 1 teaspoon kosher salt use 1 teaspoon if using regular table salt
• freshly chopped cilantro, for garnish optional

Instructions​

• Rinse the rice and drain well. Place the rice in a medium sauce pan along with the coconut milk, water and salt and stir well.
  2 cups jasmine rice, 382.72 full fat canned coconut milk,1 1/2 cups water,1 teaspoon kosher salt
• Place the pan on the stove top and bring to a boil over high heat. Cover, reduce the heat to low and cook for 20 minutes longer or until all of the liquid has been absorbed. Remove from heat and fluff the rice with a fork, then cover once more and allow the rice to steam in the pot for 10 more minutes.
• Serve garnished with freshly chopped cilantro, if desired, and enjoy!
  freshly chopped cilantro, for garnish

Notes​

• 
  
• Pro tip: Use full fat canned coconut milk for a richer, creamier texture.
• 
  
• Brown rice may be substituted for jasmine rice, but cooking times and the amount of liquid used will vary. Be sure to follow package instructions.
• 
  
• Canned light coconut milk may be used to decrease the amount of fat, but it won't yield the same rich and creamy texture.
• 
  
• Coconut rice will keep in the refrigerator for up to 3 days.

 

[Marilynne]

I often cooked my rice this way especially if I have cooked a curry - okay it is just an excuse to cook with coconut milk or cream. Yum

 

[Irene Anthony]

Never tried this recipe before - will give it a go

 

[Veggiepatch]

Can somebody please explain what the difference between kosher and regular salt is? I will make sure I am sitting down in case I collapse with laughter!

 

[Irene Anthony]

I looked it up on the internet so here is what it says -

'Kosher salt is mined just like all other types of salt. The difference is that the mining processing and packaging happens under strict Jewish guidelines ie no additives or chemical elements are added to the salt that may go against the Jewish kosher traditions.'

 

[Catherines]

Before cooking your coconut rice to the above recipe, in some oil, and on medium heat, lightly fry about 6 slightly bruised cardamom pods (try not to allow the cardamom seeds to get loose into the spice & rice mix), 6 cloves, 2 medium bay leaves and 1/2 stick of cinnamon for about 3 to 5 minutes. Then add the raw long grain rice and fry once more for another 2 minutes. This frying of the rice helps it not to stick to the pan and separates the grains of rice better at the end. Then follow the recipe above but use 1 and a 1/2 cups of liquid for every cup of rice. If you like coconut then use your own quantity together with the balance 1 1/2 cups of liquid made up with water. Don’t forget the salt as well. AND no need for the Kosher salt. Ordinary table salt is fine.

At the frying stage of rice you could also add 1/2 to 3/4 LEVEL teaspoon of turmeric. Don’t overdo the turmeric as your rice will become bitter - just enough to colour the rice a nice (but not bright) yellow colour.

Just a bit of trivia - my middle child, a son of 53, calls the spices in rice by the word BITS!! And I always have to count how many ‘bits’ I’m putting in and how many ‘bits’ I take out once cooked and before serving.

 

[Babybird]

I often cooked my rice this way especially if I have cooked a curry - okay it is just an excuse to cook with coconut milk or cream. Yum

Actually coconut milk or cream or oil are very healthy for you

 

[Babybird]

I often cooked my rice this way especially if I have cooked a curry - okay it is just an excuse to cook with coconut milk or cream. Yum

Actually coconut milk or cream or oil are very healthy for and add little sweetness to rice

 

[Veggiepatch]

Can somebody please explain what the difference between kosher and regular salt is? I will make sure I am sitting down in case I collapse with laughter!

I looked it up on the internet so here is what it says -

'Kosher salt is mined just like all other types of salt. The difference is that the mining processing and packaging happens under strict Jewish guidelines ie no additives or chemical elements are added to the salt that may go against the Jewish kosher traditions.'

I found my laugh on a healthline.com webpage on kosher salt. It states:-

Kosher salt is a type of salt with large, coarse grains. It’s mined from salt deposits.

It’s called kosher salt because its large grain size makes it suitable for the koshering process, which involves removing the blood from meat or poultry prior to preparation.

So they mine the salt and remove animal matter from it straight from the ground? Or can't I read?

 

[Marilynne]

I found my laugh on a healthline.com webpage on kosher salt. It states:-

Kosher salt is a type of salt with large, coarse grains. It’s mined from salt deposits.

It’s called kosher salt because its large grain size makes it suitable for the koshering process, which involves removing the blood from meat or poultry prior to preparation.

So they mine the salt and remove animal matter from it straight from the ground? Or can't I read?

Don't know - I am totally confused

 

[Marilynne]

Actually coconut milk or cream or oil are very healthy for and add little sweetness to rice

I have been using coconut milk etc. for many years, as a kid I loved it when coconuts given to us anything with coconut, and I am there

 

[Babybird]

I have been using coconut milk etc. for many years, as a kid I loved it when coconuts given to us anything with coconut, and I am there

So good for you, look up benifits of coconut water, milk, cream and oil

 

[Babybird]

I found my laugh on a healthline.com webpage on kosher salt. It states:-

Kosher salt is a type of salt with large, coarse grains. It’s mined from salt deposits.

It’s called kosher salt because its large grain size makes it suitable for the koshering process, which involves removing the blood from meat or poultry prior to preparation.

So they mine the salt and remove animal matter from it straight from the ground? Or can't I read?

Just use ordinary otherwise you are pa money for something that might not be kosher.

 

[Babybird]

Don't know - I am totally confused

Use plain salt

 

[Mermaid@sea]

Just use ordinary otherwise you are pa money for something that might not be kosher.

Celtic salt is another healthy alternative as it has more trace minerals not as processed as table salt and also tastes much nicer.

 

[BeautifulMousey]

Nice. You've got some really delicious recipes Baby bird

 

[Babybird]

Nice. You've got some really delicious recipes Baby bird

Thanks

 

[Veggiepatch]

Celtic salt is another healthy alternative as it has more trace minerals not as processed as table salt and also tastes much nicer.

Another overpriced joke masquerading as healthy. I know what miniscule amounts of "trace minerals" are in these falsely advertised snake oils.

The amount of Celtic or Himalayan salt one would have to consume for these "trace minerals" to have any benefit would require a potentially lethal amount of sodium chloride.

Sorry, but you have been dudded by a clever marketing ploy!

 

[BeautifulMousey]

Thanks

You're welcome

 

[BeautifulMousey]

Thanks

You're welcome