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Savory Coconut Rice

Rated as 4.22 out of 5 Stars
59k

"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
Original recipe yields 4 servings

Directions

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  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 67.1 7.6 0 500 Full nutrition

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Reviews

Read all reviews 17
  1. 27 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 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.

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...

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...

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 !

This was pretty yummy. I love jasmine rice and I love coconut so this was a no brained for me. I would like it a little more saucy, but the flavor is good and I even toasted some shredded coconu...

I'm giving this a three because the cooking time didn't work for me. He specifically said not to open the pot and to let it cook for 18minutes then cool for 5. I did that only to find water at ...

My family loves Thai and Indian food, so I thought this recipe, which has elements of both, would be good. I was so wrong. The coconut was overbearing and extremely greasy, and the rice was just...

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...