Reviewed: Nov. 7, 2009

It is even better if you add some freshly grated/chopped ginger root to it.

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Reviewed: Sep. 21, 2009

I served this with a coconut chicken curry recipe from this site. The flavors complemented eachother very well- it was a very tasty meal, the second time I made it. The first time I made the mistake of accidentally using unsweetened coconut milk and it was so SO awful that I almost didn't make this again. Luckily I tried again with the right ingredients- it was really good! Be Careful all you new cooks to make SURE it is sweetened.

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TheBrain

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Reviewed: Aug. 30, 2009

Yummy! Made as is and it was great! I used jasmine rice though since I did not have basmati on hand. Served it with shrimp and edamame for a nice Asian inspired meal.

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johnsonaj

Cooking Level: Expert

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Reviewed: Aug. 26, 2009

This did not turn out well at all. It could have been because I used brown basmati rice?!

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Ames

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Reviewed: Aug. 9, 2009

I really liked this! Was a nice change from the norm. Husband didn't like it though, he said it smelled like popcorn, too sweet.

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WENDYBELL

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Reviewed: Jul. 14, 2009

This recipe was delicious! I love coconut and in the rice, it makes it SOOO good!

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tealottalou

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Reviewed: Jun. 11, 2009

Yum! This was delish! Added a pinch of Tumeric powder for color!

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safa1684

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Reviewed: Jun. 4, 2009

it came out too sticky and I forgot my son dislikes coconut! It's okay but it was missing something...made more salt

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love to cook

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Reviewed: May 26, 2009

Use with raspberry chicken salad

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SparkleBliss

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Reviewed: Feb. 27, 2009

LOVE IT!!! My boyfriend and I fell in love with coconut rice at a restaurant and I decided to try it at home. I am only recently expanding my cooking skills and this recipe is perfect! Cheap and easy. I could only find light coconut milk but in my opinion turned out just as perfect as in the restaurant. I do suggest stirring the rice well just after adding to the milk and every 5 minutes afterwards to make sure the bottom does not burn and the liquid is coating evenly. My cooking time was just shy of 20min. The house smelled wonderful and the rice stayed sticky. I used a measuring cup to form the rice and to look great on the plate next to chicken simmered in Trader Joe's Thai Yellow Curry Sauce and some fresh green beans tossed with red pepper, basil and hot sauce. Hands down the easiest, quickest and best tasting meal to date!!

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Toot212

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Feb. 14, 2009

Yummy! I just had some amazing coconut rice at a restaurant, and this recipe re-creates it! It's definitely stickier than regular rice. And make sure to stir frequently so it doesn't clump or burn. I used light coconut milk instead of regular. Very easy.

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Jugi

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Reviewed: Feb. 13, 2009

I found this recipe to be too bland. It didn't have enough flaver as I thought it would and it came out to be very sticky.

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Golden_Butterfly11

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Reviewed: Dec. 30, 2008

I've had this at a friend's house and it was amazing! I did not have such luck. I let it cook for the 25 minutes as suggested but the rice was very sticky and still crunchy. I added another cup of water and let it simmer another 10 minutes but could not get it to cook all the way through. I ended up with a big pot of raw, sticky rice. Not sure what I did wrong.

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Kristi

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Reviewed: Nov. 4, 2008

This is my husband's favorite way to eat rice now. He loves it!!! I use light coconut milk from Trader Joes- it seems to be the tastiest, and it is lower in calories that the other brands.

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Shannon

Home Town: Los Angeles, California, USA

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Reviewed: Oct. 8, 2008

Perfect basic recipe. I added some curry powder and the flavor was just amazing. Thanks!

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F18NavyWife

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2008

This was good but I needed more salt and sugar.. it's not quite the recipe I thought I was looking for. It was a little bit bland.

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Cookin' Mama

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 22, 2008

I thought it was too oily and without much of a coconut flavor. However, I did like how the rice didn't stick together like it usually does, so next time I'll try using a mixture of coconut milk and water, adding shredded coconut and perhaps some cardamom or other spices, like another reviewer suggested.

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snarky_harpy

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2008

This was really great tasting had a bit of an odd texture though. Very sticky and gummy from all the coconut milk. I'd make it again though, great with stir-fry.

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stevesteve8383

Cooking Level: Intermediate

Living In: Plainfield, Illinois, USA

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Reviewed: Jun. 14, 2008

We changed the recipe up a bit and it turned out great - this is what we did: 2 Servings: 1 1/3cups Jasmine rice 2(14oz) can coconut milk 1 pinch salt 6 TBSP Sugar Coconut flakes to taste Makes 2 very large servings. We got 4 servings out of it.

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Emmy

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Reviewed: Apr. 12, 2008

I have tried this recipe before with basmati rice; however, today I didn't have any on hand so I had to use my parboiled rice instead. I used 1 (14 oz.) can of unsweetened coconut milk, 1 cup of rice, and a pinch of salt. I like how the rice separates and doesn't clump together. This dish was fabulous and with the basmati, it's even better!

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