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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

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

535.1 calories; 7.6 g protein; 67.1 g carbohydrates; 0 mg cholesterol; 500 mg sodium. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/17/2018
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 sweetness. I also added about 1/4 cup of frozen baby peas. Then I cooked as instructed. I did not add the coconut as garnish since it had already been stirred into the rice itself. This turned out better than any coconut rice I have had in the past. Yum! Read More
(6)

Most helpful critical review

Rating: 3 stars
09/01/2017
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 teaspoon - I find many recipes benefit from less salt. Could that have been the problem? What about using more coconut milk, rather than the 1 C of water? Would mixture be too thick, and more prone to burning? Would a tiny bit of sugar, maybe 1/2 tsp, help. I think this has possibilities but I'm going to tweak it. I was hoping to serve it with very spicy shrimp or chicken. Read More
(4)
53 Ratings
  • 5 star values: 38
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
03/17/2018
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 sweetness. I also added about 1/4 cup of frozen baby peas. Then I cooked as instructed. I did not add the coconut as garnish since it had already been stirred into the rice itself. This turned out better than any coconut rice I have had in the past. Yum! Read More
(6)
Rating: 5 stars
03/17/2018
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 sweetness. I also added about 1/4 cup of frozen baby peas. Then I cooked as instructed. I did not add the coconut as garnish since it had already been stirred into the rice itself. This turned out better than any coconut rice I have had in the past. Yum! Read More
(6)
Rating: 3 stars
09/01/2017
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 teaspoon - I find many recipes benefit from less salt. Could that have been the problem? What about using more coconut milk, rather than the 1 C of water? Would mixture be too thick, and more prone to burning? Would a tiny bit of sugar, maybe 1/2 tsp, help. I think this has possibilities but I'm going to tweak it. I was hoping to serve it with very spicy shrimp or chicken. Read More
(4)
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Rating: 5 stars
06/13/2017
Loved it! Turned out perfectly cooked and the subtle flavor was on point. Read More
(3)
Rating: 5 stars
01/06/2019
I couldn't taste a bit of coconut in this rice. That said, I still think it's delicious! Like an easy version of saffron rice. My tumeric turned the rice bright yellow. The coconut milk made it super creamy and delicious. I was really worried about not stirring or checking the rice, per Chef John's advice, because my stove tends to run really hot, but I followed the directions and it came out perfect. Read More
(2)
Rating: 5 stars
03/11/2019
Delicious! A new favorite for us Read More
(2)
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Rating: 5 stars
06/27/2019
I had coconut rice in Jamaica more than a decade ago. I have been longing for the taste of it again. This recipe was perfect. I did sub the turmeric for Jamaican curry powder. I also added a lemongrass stalk. Amazing! Read More
(2)
Rating: 3 stars
02/17/2020
I just made it forgot the salt? It tasted bland. I guess I'll try it with the salt? Although I can't imagine not putting salt would make this taste bland. A little disappointed. It looks very pretty with the spices added as well. Read More
(2)
Rating: 5 stars
06/07/2017
so easy and delicious! Read More
(2)
Rating: 5 stars
04/21/2018
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 be making this again. Read More
(1)