Coconut Rice

Coconut Rice

  • Prep: 10 min
  • Cook Time: 40 min
  • Total: 50 min
  • Serving: 8
Plain rice may never again have a place on your table after this recipe. Coconut milk adds a creamy tenderness to the nutlike basmati rice.


  • 1 cup lite coconut milk
  • 1 ½ cups water (or chicken broth for a richer flavor)
  • Pinch salt
  • 1 cup long-grain brown basmati rice, rinsed, drained
  • ¼ cup cilantro, finely chopped
  • ½ cup chopped green onions (white and green parts)
  • ½ cup crushed pineapple
  • ⅓ cup currants
  • ¼ cup fresh shredded coconut (sweetened or unsweetened)
  • Juice of half of a lemon (about 1 ½ tablespoons)
  • ½ teaspoon white pepper


  1. In a saucepan, combine the coconut milk, water, and salt.
  2. Bring to a boil and stir in the rice.
  3. Reduce the heat to medium-low, cover and simmer until the liquid is absorbed, about 30 to 40 minutes.
  4. Remove from heat and let sit for 10 minutes then fluff with a fork.
  5. Pour rice into a large serving bowl and add remaining ingredients.
  6. Combine well and serve hot.


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