Coconut Rice • Secrets to Fluffy and Rich Coconut Rice {Video} • Two Purple Figs

by

Coconut Rice when made right is super fluffy and tasty, it makes a perfect side dish in minutes. We’ve tested baking the rice, stove top, coconut milk combined with stock or on its own, and much more! So today we can say, this is the ultimate delicious fluffy and fool proof coconut rice recipe!

A spoon holding off some coconut rice close up showing how fluffy and well cooked it is with some toasted cashews

I had coconut rice the first time when my sister in law’s twin made it for us. It was her speciality, and wow was it SO GOOD! The rice was so tasty and rich cooked entirely in coconut milk with some cashews. I asked her for the recipe and then began testing other ways to make coconut rice at home.

The coconut makes coconut rice tastes subtle, has an ultra creamy texture and a slightly sweet taste. Even coconut haters LOVE this recipe–we have seen this! So TRY it and you’ll be hooked like us!

While baking the coconut rice also creates a good recipe, we have found that sticking to the stove top is best. There are just a few tricks and tips to get the perfect fluffy, not mushy or gluey rice. And we’re sharing them all below with you! Special thanks to Lama for her delicious recipe!

 

Why You’ll Love Coconut Rice

  • It’s a super rich tasting rice recipe. I mean for someone who thinks rice is bland, this recipe COMPLETELY changes our mind!
  • The rice is super fluffy, tender, and tasty! Not bland, not mushy or gluey..This is what rice should be!
  • It takes only 20 minutes to cook, just like any other rice recipe. 
  • There’s nothing fancy about it, it’s ALL about using exact proportions and sautéing. 
  • The flavor of coconut will pleasantly surprise you-even coconut haters love this recipe! It’s mild, sweet and just creamy rich rather than bold.
  • While coconut flavor is a classic across Thai dishes, we find this coconut rice recipe pairs SO WELL with many non Thai dishes too!

Ingredients You’ll Need

Ingredients to make coconut rice on a cutting board including rinsed long grain rice in strainer, some butter in a bowl, a bowl of spices, some sliced onions and a jar of coconut milk

  • Rice. Jasmine rice is the ideal choice for this recipe, however we have tested it with basmati long grain rice and it worked great as well. 
  • Butter. We love the flavor of butter and the richness it has to compliment the rice.
  • Onion. The original recipe has one onion, thinly sliced and it adds SO much flavor and depth to the rice. Don’t skip it, but make sure you cook it well in the butter before proceeding.
  • Seasoning. Chicken bouillon powder, garlic powder, a pinch of paprika and cinnamon, and salt is how the recipe was made. And we wouldn’t change a THING! It’s perfect this way.
  • Coconut Milk. You can use low fat milk, however we have loved the full fat canned coconut milk for this recipe. Use organic when possible. 
  • Cashews. They add lots of crunch, more richness and flavor the rice!

How to Cook Coconut Rice

Rinse the Rice

long grain basmati rice rinsed and drained in a colander

  1. You’ll start by rinsing the rice first, this is essential to remove excess starch. By doing so, you’ll avoid mushy and sticky rice. Simply run some cold water over the rice in a strainer. Watch until the water doesn’t look cloudy anymore, and it’s ready. 

Sautéing Step

Onion and butter sautéing in the pan to cook the rice

  1. Another KEY to fluffy and airy rice is sautéing FIRST all ingredients , including the rice! So start by melting the butter over medium high heat and sauté the onion slices. 
  2. Make sure the onions are very soft and slightly golden before proceeding with the recipe. This ensures you’ll have a sweet taste rather a strong astringent onion flavor. 
    Cashews are added to the rice pan with onion and butter when the onions have softened
  3. Add in the cashews to the onions and butter. Sauté them for just a minute if they’re previously toasted or roasted. Add 2 more minutes if using raw cashews. 
    The rinsed rice added to the pan to be sautéed with the remaining ingredients very well before proceeding
  4. Now add in the rice. YES. The rice needs to be sautéed well in butter and each piece coated in butter. Cook the rice for a 2 minutes over medium heat, tossing continuously.
    A hand holding a small plate of seasoning to add in to the rice
  5. Season the rice. Mix in the bouillon, salt, garlic powder, paprika and toss it over the rice, and mix well for 30 seconds. 

Cooking the Coconut Rice

The coconut milk is added to the pot of rice

  1. This is the KEY to fluffy rice as well: measuring the correct amount of coconut milk. For every cup of rice, use 1.5 cups of coconut milk. No more no less. This is how rice pilaffs are made fluffy.
  2. This measurement however doesn’t apply to the boiling method of cooking rice, which we absolutely despise. Sautéed rice and aromatics (or plain) and then cooked in liquid over low heat is the way to flavorful and fluffy rice.
  3. Once the coconut milk is added, you have two options here. Either boil the coconut milk before adding, or wait until the milk boils in the pot. 
    The rice pot is fully covered and the coconut rice cooks over low heat
  4. Once it boils, you’re going to cover the pot and drop the heat to the LOWEST setting. 
    right after cooking, the pot is uncovered and the coconut rice is perfectly cooked
  5. It’s best not to touch the pot for 20 minutes. Then you can uncover and fluff the rice around, cover again and wait 5 minutes. This time is optimal for any condensation of liquid to be absorbed into the rice.
    A spoon showing close up of the cooked fluffy coconut rice
  6. Now fluff the rice and toss around. It will be tender, fluffy and perfectly cooked coconut rice.

How to Serve Coconut Rice

Coconut rice served with fresh cilantro leaves on top and extra cashews

We love garnishing the coconut rice recipe with fresh cilantro leaves and extra toasted cashews on top. The cilantro adds a bright freshness, which you can substitute with parsley too. And the cashews are the perfect crunch and texture contrast. 

How to Make Coconut Rice in a Rice Cooker

If you have an instant pot or rice cooker, you can make this recipe just as easily. If you have an instant pot, follow the process of sautéing the onions, rice and cashews. Then add the  coconut milk and switch to rice cooking mode. 

If your rice cooker doesn’t have a sauté mode, it’s best to do so in a separate skillet. Prepare everything in a skillet, then add all ingredients in to the rice cooker along with coconut milk. Set the cooking as per the machine and it’s ready.

  1. Choose Jasmine or long grain Basmati rice for this recipe. Avoid short grain or heavily starchy rices. 
  2. Make sure to rinse the rice before cooking it. Rinsing the rice removes any excess starch which is KEY to fluffy rice. Especially when cooking the rice in milk, not water or stock.
  3. You can use butter or avocado oil to sauté the onions for the recipe. Butter will infuse the rice with a buttery taste.
  4. The onions add a sweetness that compliments the rice so well, but you need to make sure you cook it well. Avoid undercooking the onions as they become overpowering.
  5. Sautéing the rice before adding in the liquid is KEY to fluffy rice. You just need 1 – 1.5 minutes of mixing in the rice with the butter/oil continuously. 
  6. Measuring your coconut milk is KEY. For every cup of rice, add 1.5 cups of coconut milk. Don’t add more, or else the rice will be mushy and gooey.
  7. For perfectly fluffy rice, bring the coconut milk to a boil and then drop the heat to the absolute LOWEST setting. Cover the post and let the rice cook on super low for 18 minutes untouched. At that point you can take off the lid, fluff the rice, cover and let it cook for another 3-5 minutes covered.
  8. The seasoning blend we used here were based on the original owner of the recipe and we haven’t changed a thing! We have tried removing the seasoning, and found it more bland. 
  9. You can use peanuts if you don’t have cashews for this recipe. Likewise you can use parsley instead of cilantro. 

How to store Leftovers, Freeze and Reheat Coconut Rice?

  • Store leftovers of coconut rice in an airtight container in the fridge for up to 5 days. 
  • To freeze the leftovers, place them in a ziploc bag removing excess air. Freeze it for up to 3 months.
  • If you have frozen rice, thaw it first before reheating.
  • To reheat the rice, you can microwave it for the quickest solution. Otherwise you can add the rice in a pot with 1-2 tablespoons of water, low heat, cover the pot and reheat for 10-12 minutes.

Do I need to Rinse the Rice?

YES! It’s crucial to rinse the rice here to avoid mushy coconut rice. When rinsing the rice, use a fine mesh strainer and wait until the water runs clear. This way you’ll know that there’s no more starch. We do this because we’re using ONLY coconut milk to cook the rice, which is heavy and rich compared to water. 

Can I season it differently?

You can use JUST salt for this recipe and it will taste SO GOOD! We loved the splash of cinnamon, garlic powder and bouillon as this is how we tried it first time. We tested the recipe without and found that adding seasoning is much better!

A hand fluffing up the cooked coconut rice close up showing how every rice is so fluffy and the cashews are studded within the coconut rice

What to Serve with Coconut Rice

SO MANY Asian and non asian dishes! Our Miso Cod would be phenomenal with this! This Sweet Chili Salmon and Seared Ahi Tuna would be so good with coconut rice! 

Our Salmon Bowl, Crab Claws, Orange Chicken and Chili Lime Shrimp would make perfect dinners in less than 30 mins too 🙂

Some Mediterranean recipes pair beautifully here too, especially heavily spiced ones. Rack of Lamb, Lamb With Moroccan Spice, Juicy Spicy Turkish Meatballs, or Lemon Chicken are great. 

Coconut Rice

Coconut Rice when made right is super fluffy and tasty, it makes a perfect side dish in minutes. We’ve tested baking the rice, stove top, coconut milk combined with stock or on its own, and much more! So today we can say, this is the ultimate delicious fluffy and fool proof coconut rice recipe!

Ingredients

  • 2
    Tablespoons
    Butter
  • 1
    onion
    thinly sliced, small or medium size sweet white onion
  • 1/4
    cup
    cashews
    toasted or raw
  • 1
    cup
    long grain rice
    jasmine or basmati rice
  • 1/4
    teaspoons
    salt
  • 1/2
    teaspoon
    bouillon
    chicken or veggies
  • 1/8
    teaspoon
    cinnamon
  • 1/2
    teaspoon
    garlic powder
  • 1/4
    teaspoon
    paprika
  • 1 1/2
    cups
    coconut milk
    low fat or regular
  • 1/4
    cup
    cashews
    toasted for garnish
  • 2
    tablespoons
    cilantro leaves

Instructions

  1. You’ll start by rinsing the rice first. Run some cold water over the rice in a strainer. Watch until the water doesn’t look cloudy anymore, and it’s ready.

  2. Start by melting the butter over medium high heat and sauté the onion slices.

  3. Make sure the onions are very soft and slightly golden before proceeding with the recipe. This ensures you’ll have a sweet taste rather a strong astringent onion flavor.

  4. Add in the cashews to the onions and butter. Sauté them for just a minute if they’re previously toasted or roasted. Add 2 more minutes if using raw cashews.

  5. Now add in the rice. The rice needs to be sautéed well in butter and each piece coated in butter. Cook the rice for 1-1.5 minutes over medium heat, tossing continuously.

  6. Season the rice. Mix in the bouillon, salt, garlic powder, paprika and toss it over the rice, and mix well for 30 seconds.

  7. For every cup of rice, use 1.5 cups of coconut milk. No more no less. Now add in the coconut milk.

  8. Once the coconut milk is added, you have two options here. Either boil the coconut milk before adding, or wait until the milk boils in the pot.

  9. Once it boils, you’re going to cover the pot and drop the heat to the LOWEST setting.

  10. It’s best not to touch the pot for 18 minutes. Then you can uncover and fluff the rice around, cover again and wait 5 minutes. This time is optimal for any condensation of liquid to be absorbed into the rice.

  11. Now fluff the rice and toss around. It will be tender, fluffy and perfectly cooked coconut rice.

  12. Garnish the coconut rice recipe with fresh cilantro leaves and extra toasted cashews on top.

  13. If you have an instant pot or rice cooker, you can make this recipe just as easily. If you have an instant pot, follow the process of sautéing the onions, rice and cashews. Then add the  coconut milk and switch to rice cooking mode.

  14. If your rice cooker doesn’t have a sauté mode, it’s best to do so in a separate skillet. Prepare everything in a skillet, then add all ingredients in to the rice cooker along with coconut milk. Set the cooking as per the machine and it’s ready.

Recipe Notes

Coconut Rice Recipe Tips

  1. Choose Jasmine or long grain Basmati rice for this recipe. Avoid short grain or heavily starchy rices. 
  2. Make sure to rinse the rice before cooking it. Rinsing the rice removes any excess starch which is KEY to fluffy rice. Especially when cooking the rice in milk, not water or stock.
  3. You can use butter or avocado oil to sauté the onions for the recipe. Butter will infuse the rice with a buttery taste.
  4. The onions add a sweetness that compliments the rice so well, but you need to make sure you cook it well. Avoid undercooking the onions as they become overpowering.
  5. Sautéing the rice before adding in the liquid is KEY to fluffy rice. You just need 1 – 1.5 minutes of mixing in the rice with the butter/oil continuously. 
  6. Measuring your coconut milk is KEY. For every cup of rice, add 1.5 cups of coconut milk. Don’t add more, or else the rice will be mushy and gooey.
  7. For perfectly fluffy rice, bring the coconut milk to a boil and then drop the heat to the absolute LOWEST setting. Cover the post and let the rice cook on super low for 18 minutes untouched. At that point you can take off the lid, fluff the rice, cover and let it cook for another 3-5 minutes covered.
  8. The seasoning blend we used here were based on the original owner of the recipe and we haven’t changed a thing! We have tried removing the seasoning, and found it more bland. 
  9. You can use peanuts if you don’t have cashews for this recipe. Likewise you can use parsley instead of cilantro. 

How to store Leftovers, Freeze and Reheat Coconut Rice?

  • Store leftovers of coconut rice in an airtight container in the fridge for up to 5 days. 
  • To freeze the leftovers, place them in a ziploc bag removing excess air. Freeze it for up to 3 months.
  • If you have frozen rice, thaw it first before reheating.
  • To reheat the rice, you can microwave it for the quickest solution. Otherwise you can add the rice in a pot with 1-2 tablespoons of water, low heat, cover the post and reheat for 10-12 minutes.

Do I need to Rinse the Rice?

YES! It’s crucial to rinse the rice here to avoid mushy coconut rice. When rinsing the rice, use a fine mesh strainer and wait until the water runs clear. This way you’ll know that there’s no more starch. We do this because we’re using ONLY coconut milk to cook the rice, which is heavy and rich compared to water. 

Can I season it differently?

You can use JUST salt for this recipe and it will taste SO GOOD! We loved the splash of cinnamon, garlic powder and bouillon as this is how we tried it first time. We tested the recipe without and found that adding seasoning is much better!

How to Make Coconut Rice in a Rice Cooker

If you have an instant pot or rice cooker, you can make this recipe just as easily. If you have an instant pot, follow the process of sautéing the onions, rice and cashews. Then add the  coconut milk and switch to rice cooking mode. 

If your rice cooker doesn’t have a sauté mode, it’s best to do so in a separate skillet. Prepare everything in a skillet, then add all ingredients in to the rice cooker along with coconut milk. Set the cooking as per the machine and it’s ready.

What to Serve with Coconut Rice

SO MANY Asian and non asian dishes! Our Miso Cod would be phenomenal with this! This Sweet Chili Salmon and Seared Ahi Tuna would be so good with coconut rice! 

Our Salmon Bowl, Crab Claws, Orange Chicken and Chili Lime Shrimp would make perfect dinners in less than 30 mins too 🙂

Some Mediterranean recipes pair beautifully here too, especially heavily spiced ones. Rack of Lamb, Lamb With Moroccan Spice, Juicy Spicy Turkish Meatballs, or Lemon Chicken are great. 

Nutrition Facts

Coconut Rice

Amount Per Serving

Calories 488
Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 21g131%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 15mg5%

Sodium 209mg9%

Potassium 397mg11%

Carbohydrates 47g16%

Fiber 2g8%

Sugar 2g2%

Protein 8g16%

Vitamin A 251IU5%

Vitamin C 3mg4%

Calcium 44mg4%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Source link