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Coconut Brown Rice


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  • 1 +1/2 cups brown jasmine or basmati rice (I like Lundberg Organic Brown Jasmine rice)
  • 2 cups good-quality coconut milk (preferably regular, not 'lite')
  • 2 cups water
  • 1/2 tsp. salt
  • 2 +1/2 Tbsp. dry shredded coconut (baking type)
  • 1 Tbsp. coconut oil, or other vegetable oil


Servings 3
Preparation time 60mins


Step 1

Rub the oil over the bottom of a regular-sized pot (you will also need a tight-fitting lid).
Add the rice, coconut milk, water, salt, and shredded coconut.
Stir and set over high heat and bring to a bubbling (but not rolling) boil.
Immediately reduce heat to low (just above minimum - around #2 on your dial) and cover tightly with a lid.
Allow to cook for 1 hour, or until the coconut-water has been absorbed by the rice.
When all (or nearly all) of the coconut-water is gone, turn off the heat, but leave the pot on the burner (covered).
Allow the rice to sit for another 5-10 minutes, or until you're ready to eat. Your coconut rice will stay warm in this way for 1 hour or more (a great make-ahead tip if you're expecting company!).
Fluff the rice with chopsticks or a fork, and serve with your choice of entree(s).
If desired, coconut rice can be topped with a sprinkling of toasted coconut (simply 'dry-fry' 1-2 Tbsp. shredded coconut in a dry frying pan until toasted), OR top with a sprinkling of sweetened shredded coconut


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