No ImageSavory Coconut Rice

Did you make it? Rate it!

  1. Usnea

    Followed to a T and it was bomb!


  2. Mattie

    I made this, and it was delicious. I made my own “coconut water” with one cup of flaked coconut and three cups of hot water in the blender, then strained it, so it was more like milk (I used 1/2 cup of the coconut I strained out as the coconut in the recipe). I was worried because I’ve used coconut milk in the past, and the rice didn’t absorb it. I did have to let it simmer about five minutes longer, but it worked.The spices were subtle, but there and a great compliment to my roasted chicken and veggies. I have plenty of leftover and can’t wait to eat it!


  3. Lori Erokan

    Elise, where can I find “grated, unsweetened coconut”? Do I need to go to a specialty grocery? Thanks!

    Show Replies (1)
  4. Nancy Marsden

    The coconut water was a great addition, instead of the canned coconut milk I have used in the past, which was a bit too greasy. Since I was serving this with a Thai style salmon, I substituted chopped cilantro and green onion instead of the Indian spices. Since I had so many other dishes to cook, I made it easier, cooked it in the rice cooker. Slightly different proportions…for 2 cups white basmati, 2 cups of unsweetened coconut water and just under a cup of plain water. While It was cooking, sautéed the garlic, cilantro and green onions lightly in the butter and stirred the mixture into the fluffed rice at the end. Everyone loved it! Thank you for inspiring me!

  5. Yelena

    Is 1 to 1 proprtion of liquid and rice enough? I’m worried it may be undercooked since regular rice is cooked with 1 part rice and 2 parts liquid..

    Show Replies (1)
View More