Coconut Rice with Toasted Coconut
This simple coconut rice is made with white rice, canned coconut milk, water, and salt. It’s soft, lightly creamy, and perfect with fish, shrimp, chicken, and tropical-style dinners.
Ingredients
- 1 cup jasmine rice
- ¾ cup unsweetened full-fat coconut milk, shaken well
- ½ cup water
- ½ teaspoon kosher salt
- 1 tablespoon sugar
- zest of 1 lime
- 1 tablespoon fresh lime juice, from about ½ to 1 lime
- ⅓ cup unsweetened shredded coconut (see notes below for using sweetened coconut)
Instructions
- Rinse the jasmine rice in a fine mesh strainer until the water runs mostly clear. This removes excess starch and helps the rice cook up light and fluffy instead of sticky.
- Add the rinsed rice, coconut milk, water, salt, and sugar to a small saucepan. Stir well.
- Bring to a gentle boil over medium heat. Stir once, then reduce the heat to low.
- Cover and cook for 15 minutes, or until the liquid is absorbed.
- Turn off the heat and let the rice sit, covered, for 10 minutes.
- Fluff the rice with a fork. Stir in the lime zest and lime juice.
- Heat a dry skillet over medium-low heat. Add the shredded coconut and toast for 2 to 3 minutes, stirring often, until lightly golden. Transfer to a plate to cool.
- Spoon the rice into a serving bowl and top with toasted coconut. Serve warm.
Notes
For The Toasted Coconut:
If you use sweetened shredded coconut, it takes a little longer to toast because it needs time to dry out first. Keep the pan over medium-low heat and stir often. It may take about 5 minutes to dry out, then another 2 minutes or so to turn golden. Don’t walk away. Once the sugar starts to brown, it can burn quickly.
Storage and Reheating
Store leftover coconut rice in an airtight container in the refrigerator for up to 4 days.
Reheat it in the microwave with a splash of water or coconut milk. Fluff with a fork before serving.
Nutrition
Calories: 315.9kcalCarbohydrates: 43.3gProtein: 4.7gTotal Fat: 14.4gSaturated Fat: 12.5gSodium: 303mgPotassium: 193mgFiber: 1.9gSugar: 3.7g
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