Looking for an easy and delicious side dish to serve with your favorite Asian-inspired meals? Look no further than this recipe for coconut rice!
Made with fragrant Jasmine rice, creamy coconut milk, and a few flavorful aromatics like onion, garlic, and cilantro, this recipe perfectly complements stir-fries, curries, and more.
With just a few simple steps, you can make a rich and aromatic rice dish that will impress your family.
How to Make Coconut Rice
Note: The full instructions are provided in the recipe card below.
Melt the butter in a medium saucepan over high heat. Add the onion and garlic and cook until soft, about 2 minutes. Add the rice and stir to coat with grains in the butter and toast for 2 to 3 minutes.
Add the coconut milk, knorr chicken flavor bouillon, pepper, and water, and boil. Stir once, cover, reduce the heat to medium-low, and cook until tender and the liquid has been absorbed completely about 7 to 10 minutes.
Remove the pot from the heat and let it stand for 10 minutes, covered. Fluff with a fork and stir in the chopped cilantro. Enjoy! Pair with our Chicken Tikka Masala.
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📖 Recipe
Coconut Rice
Ingredients
- 4 tablespoons unsalted butter or extra virgin olive oil
- 1 yellow onion , finely chopped
- 3 garlic cloves , finely minced
- 2 cups Jasmine rice
- One (14-ounce) canned unsweetened coconut milk
- 1 cup of warm water
- 1 ½ teaspoons knorr chicken flavor bouillon
- ¼ teaspoon ground black pepper
- 1 small bunch of cilantro , chopped
Instructions
- Melt the butter in a medium saucepan over high heat. Add the onion and garlic and cook until soft, about 2 minutes. Add the rice and stir to coat with grains in the butter and toast for 2 to 3 minutes.
- Add the coconut milk, knorr chicken flavor bouillon, pepper, and water, and bring to a boil. Stir once, cover, reduce the heat to medium-low and cook until tender and liquid have been absorbed completely, about 7 to 10 minutes.
- Remove the pot from the heat and let stand 10 minutes, covered. Fluff with a fork and stir in the chopped cilantro. Enjoy! Pair with our Chicken Tikka Masala
Notes
- Prepare the coconut rice according to the recipe instructions, but stop after cooking it for 7-10 minutes. Do not stir in the cilantro.
- Let the rice cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for up to 2 days.
- When ready to serve, reheat the rice in the microwave or stovetop using the methods outlined in the "How to Store & Re-Heat" section above.
- Once the rice is heated, stir in the chopped cilantro and serve immediately.
- Allow the cooked coconut rice to cool to room temperature.
- Once the rice has cooled, transfer it to a freezer-safe container with an airtight lid or a resealable freezer bag. Remove as much air as possible before sealing the container or bag.
- Label the container or bag with the date and contents, then place it in the freezer.
- To thaw frozen coconut rice, transfer it to the refrigerator the night before you use it. Alternatively, you can thaw it in the microwave on the defrost setting or low power, occasionally stirring, until heated.
- Once the coconut rice is thawed, reheat it in the microwave or stovetop using the methods outlined in the "How to Store & Re-Heat" section above.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
