Reviewed: Nov. 24, 2009

This was OK, pretty boring but I'm trying to think of it as subtle. Maybe if I had just added a little more salt and sugar the coconut flavor would be stronger.

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MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 9, 2009

This rice went perfectly with the szechwan shrimp I made. Not a strong coconut taste but still very satisfying.

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I cook when I should study

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Reviewed: Oct. 31, 2009

I DONT LIKE AT ALL MY FAMILY EITHER! NO TASTY NEED MORE SALT! I DONT MAKE AGAIN!

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BarbiePRUSA

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 22, 2009

I liked this rice very much. It does create a quite subtle coconut flavor. With regard to proportions, you basically should do what works for you. I used 1 and 1/2 cups rice (washed), one 14 ounce can of light coconut milk, one cup of water, a pinch of salt and 1/2 teaspoon of sugar. It came out perfect. Next time I will top it with toasted coconut like the last reviewer recommended. I paired it with a stir-fry dish.

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Gwen on the West Coast

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Reviewed: Oct. 22, 2009

SOOO good!! We topped the rice with toasted coconut - it was like a side dish AND a dessert :)

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jkincolorado

Cooking Level: Expert

Home Town: Canon City, Colorado, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 11, 2009

The recipe may be good but I just learned that I am NOT a fan of coconut rice. Made it with marinated swordfish and steamed veggies. Looked beautiful but apparently I really do hate anything related to coconut. The husband "liked" it but I doubt that I'll be making it again. Sorry! I'll stick with scented jasmine rice. :)

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KelliKupcakes

Cooking Level: Intermediate

Home Town: Boelus, Nebraska, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 10, 2009

I suppose there's so many different reviews on this recipe because a majority of people don't know what the proper additions are to coconut rice. If you think you'll get the answer in this review, you are terribly mistaken. I find how you make the coconut rice itself will dictate what should be served with it. If you want to omit the salt and rice I'd suggest eating it with chicken or another meat. If you'd like to try this as a dessert then keep the sugar (maybe even add more to your liking) and top it off with sliced almonds, ripe mangos, kiwis, mandarin oranges and pineapple. I like making almost a casserole with these latter ingredients and serving while luke warm(with a dash more sugar to give it a more dessert-like flavor). But really this recipe is the perfect one to play around with because the outcomes are endless!

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Ms. Anglophile

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Sep. 20, 2009

Love it! Simple and delicious.

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Kellibris

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Reviewed: Sep. 18, 2009

This is the 2nd time making this rice. It turned out perfect both times. My family loved it!

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JBM

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Reviewed: Sep. 8, 2009

I have made this recipe many times since I first found it. I like it with spicy dishes like jerk chicken. I make it exactly as the recipe is written and it comes out perfectly every time. The coconut flavor is subtle, but it's meant to be. I highly recommend this recipe. It's a staple in my house and everybody loves it.

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CherylM

Cooking Level: Expert

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Reviewed: Aug. 28, 2009

Has a very subtle flavor, but because it is a side dish, I like how light and refreshing the taste is. It made a nice, sticky rice. If only it had a tad more coconut flavor, then I could give it five stars. But, still, a good recipe and definetly recomended.

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Jill

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Reviewed: Aug. 26, 2009

I quite liked this recipe! I did find that I liked about a tablespoon of sugar as opposed to a teaspoon - and 20 minutes was the perfect cooking time. I will definitely make this again.

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Jessica D

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Reviewed: Aug. 10, 2009

This was simple and good. Not too overwhelming in coconut taste. I served with grilled ham and pineapple skewers.

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Aug. 6, 2009

I made the recipe as suggested and I have to say i found it really bland, but it was okay.

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tiapia

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 15, 2009

Nice easy dish to make. Quite subtle flavour-I used light coconut milk. Yummy!

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Lisa C.

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 28, 2009

A very nice and easy side dish. I found it good with lots of toasted coconut on it. My husband loved it with and without the coconut. Will most likely make again.

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Rach3000

Cooking Level: Intermediate

Living In: Kelowna, British Columbia, Canada

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Reviewed: Jun. 10, 2009

My family loved this recipe. Even my hubby who doesn't really care for rice said he loved it and went back for seconds. The texture is different from normal rice but it's supposed to be. I did omit the sugar and felt it was great w/o it. Thanks!

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amyavalyn

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Reviewed: May 29, 2009

The coconut taste is very subtle, but excellent. My family absolutely loved it; it definitely goes well with a spicy dish. I've made it over and over again since trying it about a month ago.

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KNIGHT0246

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Reviewed: May 26, 2009

I made this rice to go with the Ham and Pineapple Kabobs recipe on this site. The rice was good, but kind of bland. I ended up putting the marinade from the Ham and Pineapple Kabobs recipe on it, which really helped.

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mtgrl27

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Reviewed: May 13, 2009

I thought this recipe was delicious and that there was tons of flavour. It was exactly what I was looking for and so easy.

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Alyssa W

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Asian Coconut Rice

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