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Savory Coconut Rice

Rated as 4.45 out of 5 Stars

"I love coconut rice, especially as a side for spicy grilled meats, but when I order it out, it's usually too sweet for my tastes, and more closely resembles dessert than a side dish. So, I decided to create a more savory version at home, which I eventually did, after a few short decades of testing."
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Ingredients

37 m servings 535 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
  2. Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.

Footnotes

  • Chef's Note:
  • There are lots of things you can add, like herbs, fresh vegetables, and/or sliced spring onions--so personal adaptation is very much encouraged.

Nutrition Facts


Per Serving: 535 calories; 27.7 g fat; 67.1 g carbohydrates; 7.6 g protein; 0 mg cholesterol; 500 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 22 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Loved it! Turned out perfectly cooked and the subtle flavor was on point.

Most helpful critical review

A little bland for my taste. Added pinch turmeric, then curry powder, then cumin - nothing seemed to help. Did cook in indicated time, though; no burning. I cut the salt by about 1/8 or 1/4 teas...

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Loved it! Turned out perfectly cooked and the subtle flavor was on point.

A little bland for my taste. Added pinch turmeric, then curry powder, then cumin - nothing seemed to help. Did cook in indicated time, though; no burning. I cut the salt by about 1/8 or 1/4 teas...

so easy and delicious !

Love this side dish. I wanted it to be more savory than sweet so increased the turmeric and pepper flakes a bit. Also added a handful of chopped green onions before cooking. I will definitely ma...

Absolutely delicious. Instructions were perfect. I used 1 cup of Jasmine rice and 1/2 cup basmati rice. It was fabulous as is but when it was done I added in 1/4 cup each of chopped green oni...

It was ok. Not quite what I expected. Probably would have been good to me if I wasn’t looking for a specific flavor.

Very Good. I have made this 3 times now and will make again . Paired it with Crab-stuffed sole from this site. Used cayenne in place if chili flakes and a little extra water. Thanks Chef Joh...

Incredible. I added about 1/4 basamati to the total ratio of jasmine. I also added a tiny bit more liquid and chicken stock in place of water. Turned out perfect. I served it with shrimp. I will...

Our family did not care for this at all. Very bland and had an almost chalky taste. This is the first time I have cooked with coconut milk, and that could be it.