Rating: 4.5 stars 4.4
59 Ratings
  • 5 star values: 43
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2

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.

Recipe Summary

prep:
10 mins
cook:
22 mins
additional:
5 mins
total:
37 mins
Servings:
4
Yield:
4 servings
Advertisement

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).

    Advertisement
  • 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 calories; protein 7.6g; carbohydrates 67.1g; fat 27.7g; sodium 500mg. Full Nutrition
Advertisement