This sweet, fluffy rice is an excellent side dish for any Asian style meal. It is a flavorful change of pace from plain rice and is easy to make in the oven!
Coconut Rice Ingredients
For this rice recipe, you will need one can of full-fat coconut milk for the best flavor. In addition, jasmine or basmati rice, water, a dash of salt, and a bit of sugar are required. I like to add sliced scallions for visual appeal before serving, as well.
How to Make this Coconut Rice
If I know I am making this dish, I start ahead of time by first rinsing 1 cup of jasmine or basmati rice in a sieve until the water runs clean.
Then, I soak it in a measuring cup or bowl of water for 40 minutes to 1 hour.
After it has soaked, pour it back into the sieve to drain for a few minutes.
While the rice is draining, preheat the oven to 400°F. Then, in a small saucepan, heat a 13.5-ounce (one can full) coconut milk, ¼ cup water, ½ teaspoon sugar, and a dash of salt until it boils and the salt and sugar are dissolved.
While the coconut milk mixture is heating, pour the drained rice into a small baking dish (8X8 will suffice). I like to use my small Staub baking dish. Once the saucepan ingredients boil, quickly pour the mixture over the rice in the dish. Stir it a bit so that the liquid spreads evenly among the rice. Then, quickly cover the dish with foil and seal tightly.
Bake this in the oven for 40 minutes, covered with foil. Then remove it from the oven and check that the liquid has been absorbed. Then, seal the pan once again with foil and allow it to rest 10-15 minutes, covered.
While the rice is resting, wash and slice scallions. Then, uncover the rice, fluff it a bit with a serving spoon or fork. Add scallions to the top and serve.
Coconut Rice Tips and Suggestions
- You can substitute the full-fat coconut milk with low-fat, but there will be less coconut flavor.
- We love this rice with either this Coconut Cream Chicken or Weeknight Chicken Curry.
- This recipe also works well with grilled salmon or chicken.
Coconut Rice
- Total Time: 1 hour 50 minutes
- Yield: 5-6 1x
Description
This sweet, fluffy rice is an excellent side dish for any Asian style meal. It is a flavorful change of pace from plain rice and is easy to make in the oven!
Ingredients
- One can (13.5 oz) of full-fat coconut milk
- 1 cup jasmine or basmati rice
- 1/4 cup water
- a dash of salt,
- 1/2 tsp white granulated sugar
- Optional: sliced scallions for garnish
Instructions
- If I know I am making this dish, I start ahead of time, by first rinsing 1 cup of jasmine or basmati rice in a sieve until the water runs clean.
- Then, I soak it in a measuring cup or bowl of water for 40 minutes to 1 hour.
- After it has soaked, pour it back into the sieve to drain for a few minutes.
- While the rice is draining, preheat the oven to 400°F.
- Then, in a small saucepan, heat a 13.5-ounce (one can full) coconut milk, ¼ cup water, ½ teaspoon sugar, and a dash of salt until it boils and the salt and sugar are dissolved.
- While the coconut milk mixture is heating, pour the drained rice into a small baking dish (8X8 will suffice). I like to use my small Staub baking dish.
- Once the saucepan ingredients boil, quickly pour the mixture over the rice in the dish. Stir it a bit so that the liquid spreads evenly among the rice. Then, quickly cover the dish with foil and seal tightly.
- Bake this in the oven for 40 minutes, covered with foil. Then remove it from the oven and check that the liquid has been absorbed. Then, seal the pan once again with foil and allow it to rest 10-15 minutes, covered.
- While the rice is resting, wash and slice scallions. Then, uncover the rice, fluff it a bit with a serving spoon or fork. Add scallions to the top and serve.
Notes
- You can substitute the full-fat coconut milk with low-fat, but there will be less coconut flavor.
- We love this rice with either this Coconut Cream Chicken or Weeknight Chicken Curry.
- This recipe also works well with grilled salmon or chicken.
- Prep Time: 60 min
- Cook Time: 50 min
- Category: sides
- Method: oven
- Cuisine: Asian
Nutrition
- Serving Size: 1 scoop
- Calories: 116
- Sugar: 0.3 g
- Fat: 8.1 g
- Carbohydrates: 10.3 g
- Protein: 1.5 g
