Coconut Milk Rice

My coconut milk rice is super fluffy and flavorful and makes the best side dish. My family loves to enjoy it on its own. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Cook Time 20

Total Time 20

Servings servings

Calories 295kcal

Author Arman Liew

Ingredients

1 cup basmati rice white or brown
1 cup coconut milk
1/2 cup water
1 teaspoon sugar
1/2 teaspoon salt

Instructions

Lightly rinse the rice for 30 seconds to one minute.
In a saucepan, add the coconut milk, water, sugar, and salt, and give it a stir. Add the rice.
Place the saucepan over medium heat. Once bubbles start to appear around the sides, reduce the heat to low and cover the pan. Let everything simmer for 15 minutes.
Take the saucepan off the heat. Let it sit for 10 minutes before fluffing the rice with a fork.

Notes

TO STORE: Place the leftovers in an airtight container (lid off) and let cool completely in the fridge. Once cool, put the lid on and store for 3-4 days.

TO FREEZE: Place the cooled rice in a freezer-safe container and freeze for up to 3 months.

TO REHEAT: Reheat the rice in a pot with a splash of water or coconut milk over medium heat, or microwave it with a splash of water in 20-second intervals until warm.

Variations

Cilantro lime rice. Fold in ¼ cup of chopped cilantro, fresh lime juice, and lime zest.

Curry. Add 1 tablespoon of curry powder.

Garnish. Serve the rice with toasted coconut flakes for a stronger coconut flavor.

Add veggies. Fold in cooked onions, bell peppers, or spinach for extra flavor.

Nutrition