Asian Coconut Rice

Asian Coconut Rice

426
SILVREZS 4

"I tried so many different ways to duplicate my favorite restaurant's coconut rice after they went out of business. This one is perfect! Garnish with toasted coconut and chopped cilantro if you like."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 453 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 61.4g
  • 20%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

Reviews

426
  1. 564 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 wh...

Most helpful critical review

I realize that this recipe is supposed to have a very subtle coconut flavor, but I was looking for a real bang for my buck since I was serving this with my Polynesian themed dinner, so for extra...

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 wh...

I'll admit, when I first tasted this I was disappointed - it was very bland. I think it smelled so good while it was cooking (honestly, it smelled like I was baking coconut cookies) that the mi...

I realize that this recipe is supposed to have a very subtle coconut flavor, but I was looking for a real bang for my buck since I was serving this with my Polynesian themed dinner, so for extra...

Rice Cooker! I mixed the 1 can coconut milk, 1/4 cup water, 1 teaspoon sugar, salt together, then put 2 cups of rice in my rice cooker, poored the coconut milk on top of the rice, mixed it in t...

Tasty, pretty and fragrant, this is a beautiful Asian method of preparing basic rice. It must just be that our taste buds are unfamiliar with this combination of flavors that made this unappeali...

I was curious about this recipe and decided to try it one night with some pineapple and apricot chicken. My family loved it! This is the only rice they want to eat now. We have a lot of stir ...

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 ...

I was surprised by this recipe...I was expecting a very strong coconut flavor and was a little disappointed to find out that it was so mild that it if someone else had made it, I would never hav...

Loved the aroma of the Jasmine and coconut combination. I doubled this recipe b/c I knew it wasn't going to be enough for our Sunday dinner/lunch next day menu... I will triple the recipe next t...