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Savory Coconut Rice

Chef John

"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

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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). Watch Now
  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. Watch Now

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 9
  1. 15 Ratings

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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 !

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.

Superb Coconut Rice! I made the recipe as shown with only two additions. I added 2 to 3 Tablespoons of shredded coconut, in order to increase the coconut flavor as well as add a bit of sweetn...

This rice is delicious! I recommend, great flavor yet combines well with many things. I’ve made it a few times already with different toppings.

Very nice, though I found it needed more water than was called for.

Did this with brown rice (used 1c rice, and more like 1.5c water), and still was delicious! Unique for me, and hubby liked it too. Will definitely make again.

It was a good side.