Sweet and Savory Coconut Rice

CATEGORIES: Asian and Thai, Kate, Rice

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.

sweet and savory coconut rice from our best bites

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!)

I originally posted this recipe over 10 years ago when my 12-year-old looked like this:

and my 14-year-old had little feet like this:


And my 7 year old wasn’t even a twinkle in my eye, as my dad would say.

So now that we all feel really old, let’s eat carbs!

You’re going to need 2 cups of Jasmine or Basmati rice, a can of coconut milk, some water, green onions, a splash of vinegar, a little bit of sugar, and some salt and pepper.
ingredients for sweet and savory coconut rice from our best bites

Combine rice, water,

adding water to sweet and savory coconut rice from our best bites

coconut milk,

adding coconut milk to sweet and savory coconut rice from our best bites

salt, sugar,

adding salt and sugar to sweet and savory coconut rice from our best bites

and vinegar, 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.

sweet and savory coconut rice from our best bites

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sweet and savory coconut rice from our best bites

Sweet and Savory Coconut Rice


Description

This Sweet and Savory Coconut Rice pairs perfectly with anything summery or tropical!


Ingredients

2 cups Jasmine or Basmati rice
1 can coconut milk
2 cups water
1 teaspoon kosher salt
Splash of white or rice wine vinegar
1 tablespoon white sugar
Handful of 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.


Serve with any Asian or tropical-inspired food, like…

55 comments

  1. 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!).

  2. 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!

  3. 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!

  4. 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!

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