new recipe: Coconut Rice Even My Picky Cousin Will Eat
Let Me Tell You About Coconut Rice (And Why I Keep Making It)
Alright, so, coconut rice is one of those things I was weirdly obsessed with long before I even knew it had an official name. I think the first time I tried it was at this little Thai spot tucked away behind a laundromat (of all places!) when my brother insisted “you have to try this, trust me.” Honestly, I was skeptical, but the mix of creamy coconut and fluffy rice won me over. Now, I make it at home—especially when I want something comforting that isn’t just plain old rice again. Oh, and once, I forgot to rinse the rice, and my cousin (the picky one) said it was the best I’d ever made. Go figure.
Why You’ll Love This (Or At Least Not Regret Trying)
I make this when I want dinner to feel a little fancy, but I don’t want to mess with, you know, fifteen different pots. My family goes nuts for it, especially if there’s some grilled chicken or curry on the side (sometimes they just eat it straight from the pot—I’m not even mad). And honestly, it’s the only rice my dad doesn’t drown in soy sauce—so that’s saying something. If you’re like me and always lose the coconut milk can opener, a butter knife will do in a pinch (just don’t tell my mom).
The Ingredients You’ll Need (Plus My Usual Swaps)
- 2 cups jasmine rice (I’ve used basmati in a pinch—works fine, though grandma would be horrified)
- 1 can (about 13.5 oz) coconut milk (full-fat is best for flavor, but I’ve done it with “lite” before—it’s ok, just less creamy)
- 1 cup water (sometimes I use chicken broth if I’m feeling fancy)
- 1/2 tsp salt (I never actually measure this, but that’s my best guess)
- 1-2 tsp sugar (optional, but my nephew swears it makes it taste “like dessert rice”)
- Handful of toasted coconut flakes (optional, and honestly, I only bother when I’m showing off)
How To Make Coconut Rice (The Messy, Real-Life Way)
- Rinse your rice. Actually, I find it works better if you rinse it a couple times until the water runs sorta clear-ish. Skipping this step is how I get super sticky rice, which is fine if that’s what you want!
- In a medium saucepan, toss in the rinsed rice, coconut milk, water, salt, and sugar. Give it a good stir. This is where I usually sneak a taste of the coconut milk. If it tastes bland, I add a teensy bit more salt.
- Bring the whole thing to a gentle simmer over medium heat. Don’t wander too far—this stuff bubbles over fast. Ask me how I know. (Cleaning coconut milk off the stove is not fun, mate.)
- Once it’s simmering, turn the heat down low, cover with a lid (I use a mismatched one – it still works), and let it cook for about 15 minutes. Don’t peek! Well, maybe a quick peek halfway through, but not too much.
- Turn off the heat and let it sit for 10 more minutes. This is the hardest part, especially if you’re hungry. But trust me, the texture gets way better.
- Fluff with a fork. Top with coconut flakes if you remembered to toast them (I rarely do, so no judgment), and serve warm.
Some Notes I Learned the Hard Way
- If you use brown rice, add more water and more time… but it gets a bit chewy (some people like that, I don’t, honestly).
- Don’t skip the salt—even just a pinch brings out that coconutty flavor.
- Once, I tried doubling the recipe without doubling the pot size. Big mistake. Rice volcano. Just use a bigger pot if you scale up.
- Leftover coconut milk? I chuck it in smoothies or make coconut pancakes the next day. Zero waste!
Variations to Try (Or Maybe Not)
So sometimes I add a little lime zest and chopped cilantro for a fresh kick—gives serious “tropical holiday” vibes. I’ve tried using cauliflower rice once… didn’t love it, tasted kinda sad, but hey, maybe you’ll have better luck. Oh, and pineapple bits make it extra summery, though my partner thinks that’s “just wrong” for dinner. To each their own.
The Gear I Actually Use (And What to Do If You Don’t Have It)
- Medium saucepan with a lid. If yours doesn’t have a lid, I once used a dinner plate to cover it. Not perfect, but it does the job.
- Fine mesh strainer for rinsing rice (I lost mine once and just used my hands in a mixing bowl—bit messier, but it works).
- Fork for fluffing. Or a spoon, if that’s what’s clean.
Storing Coconut Rice (If You Somehow Have Leftovers…)
Let it cool, then pop it in an airtight container in the fridge. Good for about 3 days, though honestly, in my house it never lasts more than a day! You can reheat it in the microwave with a splash of water to perk it up. Or just eat it cold out of the fridge—I won’t judge.
How I Like to Serve It (And a Family Oddball Tradition)
This rice is killer with Thai curries (like this one I use), grilled fish, or in poke bowls. My uncle puts it under a fried egg and calls it breakfast—works for him! And sometimes I just eat it with extra coconut flakes and a drizzle of honey. Don’t knock it till you try it.
Pro Tips (Learned the Silly Way)
- I once tried rushing the simmer step and ended up with crunchy rice. Nope. Give it the full time, even if it’s annoying.
- Stirring too much at the start makes it gummy. Trust the process—less is more here.
- If you’re out of jasmine rice, any long-grain white rice works. Short grain? Tends to get gluey (unless that’s your thing).
FAQ (Yes, People Actually Ask Me These Things)
- Can I make coconut rice in a rice cooker? Yep! Just toss it all in, push the button, and let the machine work its magic. Honestly, it’s almost too easy.
- Does it freeze well? Ehh… it does, but the texture gets a bit off. I’m not a fan, but if you must, freeze in single portions and reheat with a splash of coconut milk.
- Can I use light coconut milk? Sure can, it just won’t be as creamy. Sometimes, I mix half regular and half light to split the difference.
- What if I want it sweeter? Add more sugar, or even a splash of condensed milk if you’re in a wild mood. Maybe don’t serve it with curry then, though.
- How do I stop it sticking to the pot? Just make sure you grease the bottom or use a heavy-bottomed saucepan. Actually, stirring gently right at the start helps, too.
Alright, that’s more than you probably wanted to know about coconut rice. But honestly, if you try it, let me know how it goes—unless you hated it, in which case, tell me anyway so I can blame the coconut milk brand (kidding, sort of). If you want more coconut recipe inspo, I’ve been eyeing this collection on Serious Eats. Happy cooking!
