This rice recipe is absolutely delicious all on it's own - it's truly ASIAN coconut rice. It's not suppose to taste like a pina colada, it's meant to have the subtle flavour of coconut. The other reviews ensured I alternate plans, but when I tasted it, it was heavenly and perfect, just as is...real Asian, not American Chinese.

So Good!!!!

HELPFUL TIPS NOT MENTIONED: Being Asian, cooking rice is a skill I guess you're born with because I totally don't see why ANYONE had issues with burning the rice, it being uncooked, soggy, or whatever. I cook rice the same way each time, and it comes out perfect. In saucepan, combine rice, coconut milk, water, sugar & salt. Basically the liquids should reach the middle of the white semi-circle on your finger nail (but not reaching your cuticle). This is also assuming you've got the rice in the pot leveled, and the tip of your index finger is touching the top of the rice NOT the bottom of the pan. This is at least how I was raised to always know how much water to put in rice for it to always come out right. Bring to boil then simmer covered for 20 min. You cook until rice is tender. After 20 minutes, if there is still liquid or a bit soggy, I turn up the heat a tad, cover, and cook until absorbed and fluffy. Always works! Nothing difficult! Then mix in almonds accents (found in salad section, basically a bag of seasoned almonds to top salads) which adds the right amount of flavor to accompany the coconut taste.

Very Very Good. The only thing I did different was I used 6 TB Sweetened Condensed Milk instead of the sugar. I like the extra creaminess and sweetness it gives.

I've never had coconut rice in restaurants, but I didn't care for this one. I thought it was bland tasting. I added two cans of coconut milk as I was cooking brown basmati rice and that needed a longer cooking time. I couldn't taste the coconut really well. It tasted like slightly milky plain tasting rice. Sorry, but won't make this one again.

This rice was alright, but kind of bland.

This was the first time I had coconut rice, to be honest I wasn't too keen. My husband liked it though and I think that going by other people's descriptions it turned out pretty much as it should. It was just too heavy and sweet for my liking, but I do think that that is really just down to personal taste and not down to the recipe. Still...it was nice to try something different, so thanks for the recipe nevertheless.

This was a nice sweet rice.something different than your everyday normal rice. next time i think i would add rasins for something different.

This rice dish was excellent. The only thing I did different was to add the rice at the same time I combined the other ingrediants and to add a little bit of cilantro before serving. It turned out perfectly and cooked in the required amount of time. The flavour of the rice was light and the perfect side dish for our somewhat spicy grilled fish.

Delicious! I added about 5 tablespoons of shredded unsweetened coconut after cooking...although it's wonderful by itself!

Great went perfect with butter chicken and peas.

I didn't think this had much flavor. It took a long time to cook, way longer than the recipe called for. I also added milk because the whole thing was too dry while the rice was still uncooked. My husband thought it tasted good but he added sugar to it after it was done. I think to improve the recipe you would need to add more sugar while cooking, at least a 1 cup of milk and a tablespoon of coconut cream to the coconut milk.

Very subtle, tasty rice. It is missing something, though. Next time I think I will add a little more sugar and perhaps some coconut extract for a little extra flavor.

A lot of people said their rice didn't cook and I think it is water in their area, I noticed my rice recipes didn't work well in Washington, but always turned out in Arizona. Here's what I did to make this recipe:. Add one tsp. olive oil to a small pan with a tight fitting lid. Heat oil and then add the rice, stir often for two to three minutes then add the sugar,water and coconut milk (I reduced the water by 1/4 cup, the liquid should be about 1 inch above the rice) bring to a boil, reduce heat to low and cover for 20 minutes. Perfect rice every time!

Loved this. Was perfectly flavored. I served it with a lighter version of Indian Butter Chicken and it went awesome together. I used light coconut milk and added some chopped cilantro just before serving. So yummy!!!

This reminded me of the coconut rice from the Thia resteraunt I used to go to, it is delicious! Try it with a mango thinly sliced on top after the rice has cooled down. You will love it! The sweet and sour balance each other out and it makes a great dish to serve on a hot summer day.