This recipe for Sweet and Savory Coconut Rice is an old-school Our Best Bites classic that is pretty much my go-to side dish with any summery, tropical meal. It’s one of those recipes I just know by heart and always have the ingredients for in my pantry (if you love tropical rice, another delicious standby is our Lime-Cilantro Pineapple Rice!). It’s not much harder to make than white rice, making it a great alternative to plain rice.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Jasmine or Basmati rice – These long-grain rice varieties result in a light, fluffy texture with grains that are not overly sticky. Long-grain white rice should work as a replacement, but I would avoid short to medium grain rice, as it will not have the same texture and may become gummy. I do not recommend brown rice for this recipe, as it requires a different liquid to rice ratio and cooking time.
- Coconut milk – Full fat coconut milk works best here. Light coconut milk will work, although the flavor may not be as pronounced. Make sure you don’t grab coconut cream, as that’s just the rich, fatty part of the coconut milk. Coconut milk sold near the milk is not the same as what you’ll find in the can. You want 100% coconut milk, in the can. You can find it near Asian ingredients in your grocery store.
- Water
- Kosher salt
- White or rice wine vinegar – Vinegar brightens and balances the flavor of the coconut milk.
- Granulated sugar – This rice is not overly sweet. A little sprinkle of sugar simply enhances the coconut flavor and adds to that sweet and savory taste of the finished rice.
- Chopped green onions – These will be stirred in, but you can save a few for the top as garnish as well.
- Black pepper
How to Make Sweet and Savory Coconut Rice
- This recipe is just about as simple as regular rice! You’ll just combine your dry rice with water, coconut milk, salt, vinegar, and sugar and cook, covered, on the stove top until most of the liquid is absorbed.
- Add some chopped green onions as well as pepper and any additional salt to taste. Top with more green onions if desired, and enjoy!
Storing and Other Tips
- Store cooled rice in an airtight container and enjoy within 3-4 days for best results.
- Freeze portions in airtight containers of freezer bags for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop with a splash of water to restore moisture.
Frequently Asked Questions
Can I make this coconut rice ahead of time?
Yes. This rice reheats well. Feel free to make it a day ahead of time, cool, and store in the refrigerator in an airtight container. Add a splash of water when reheating if necessary.
Can I make this in a rice cooker?
Sure! This recipe should work well in the rice cooker!
Can I double this recipe?
Absolutely. Just be sure you are using a large enough pot.
Sweet and Savory Coconut Rice
This Sweet and Savory Coconut Rice pairs perfectly with anything summery or tropical!
Servings (3/4 cup) servings
Ingredients
- 2 cups Jasmine or Basmati rice
- 1 can coconut milk
- 2 cups water
- 1 teaspoon kosher salt
- 1 splash white or rice wine vinegar
- 1 tablespoon white sugar
- 1 handful chopped green onions plus chopped green onion tops for garnish
- black pepper to taste
Instructions
- Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary.
- Serve with any Asian or tropical-inspired food.
Notes
- Store cooled rice in an airtight container and enjoy within 3-4 days for best results.
- Freeze portions in airtight containers of freezer bags for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop with a splash of water to restore moisture.
Nutrition
Serving: 0.75cup, Calories: 290kcal, Carbohydrates: 41g, Protein: 4g, Fat: 12g, Saturated Fat: 11g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 303mg, Potassium: 185mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 1mg
Calories: 290kcal
Cost: $5
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Questions & Reviews
How come you haven't asked us to go vote for you under tastiest blog? http://www.socialluxelounge.com/blogluxe/
(Or have you and I am just not with it today?)
For the record, I voted for you 🙂
I have to try this because I love coconut…
Have you ever had the sticky coconut rice that many Thai serve as a dessert with fresh mango? The versions I've had are made with a rice that cooks up almost clear and the texture becomes almost gelatinous or gummy (in a good way!).
I will never use regular rice again after using Jasmine rice the last year or so. LOVE jasmine rice.
Sounds totally yummy…and welcome back Kate! We missed you around here!
This is my favorite type of rice. So creamy and flavorful. Love it!
Ahhh, Seattle. I love those pictures, little M is so cute.
Okay, I'm going to have to give this rice a second try now that you've provided me with the RIGHT recipe! lol It looks so good- and I love that cute little dish.
And Memoria- ditto Kate. Seriously just being cheeky with with the man food phrase!
I was at the store yesterday buying ingredients for the Orange Thai Beef Skewers and that coconut milk was calling out to me. I'm kicking myself now for not getting it now, that rice sounds so yummy!
Hope you enjoyed some of the marvelous weather we are enjoying here in the NorthWest!! Off to Seattle tomorrow for a Mariner's game. We eat lots of rice at our house so always looking for a new day to fix it – can't wait to try – thanks!
Those pictures sure make me miss Seattle, the rice looks yummy!
Ooh! This looks so good. I've made a coconut rice before and it was DELICIOUS. I'll have to try this one.