Coconut Rice

Savory Coconut Rice is simple yet flavorful rice with coconut milk. So aromatic, coconutty and tasty rice. Makes a perfect pair for any dish!

Makes about 4 cups

Course Sides

Cuisine African

Prep Time 45

Cook Time 15

Total Time 1

Servings

Calories 443kcal

Author Imma

Hit the middle of a coconut hard with the blunt side of a cleaver or hammer, just enough to crack it. Rotate the coconut, continuing to hit it at the center with the hammer or cleaver until it splits in two.
Bake it in the oven for about 10 minutes at 375℉ (190℃) to make removing the flesh from the shell easier. Let it cool, then remove the coconut from the shell with a spoon.
Blend coconut in a blender (Blendtec or Vitamix gets the most milk out of a coconut) on high until it reaches a fine puree.
Strain the coconut mixture with cheesecloth. Squeeze tightly to extract all the milk.

Place rice in a saucepan with water. Rinse well and strain.
Add coconut milk, water, and salt. Place the saucepan over high heat and bring to a boil. Stir, lower the heat to a simmer, and then cover the saucepan tightly with the lid. Continue cooking for 15-18 minutes.
Take the saucepan off the heat and let it rest for about 10 minutes, covered. Fluff the rice with a fork and serve.

To easily remove the flesh of the coconut, heat the cracked coconut in an oven for 15-20 minutes. That shrinks the coconut meat slightly, making separating it from the shell easier.
Rinse the rice well in cold water before cooking for fluffier rice. The extra starch won't kill you, but it makes the rice stickier.
The water-to-rice ratio is 2 cups liquid to 1 cup rice. But you can adjust it with a little less for chewier rice or more for softer rice.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.