We’re continuing the Asian-inspired theme for one more day with this delicious recipe for Coconut Rice!
This easy Coconut Rice is actually one of the dishes we ate for dinner ourselves, along with those fantastic Asian Barbecue Chicken Wings we shared yesterday.
This recipe couldn’t be easier to make – and the flavors of the rice infused with coconut milk and cilantro is out of this world!
We start out by first lightly toasting some slivered almonds in a dry frying pan. Then we add the toasted almonds to a pot with basmati rice, coconut milk, lime juice and lime zest, scallions and fresh cilantro – plus water and kosher salt.
Simmer the rice until cooked – then fluff it with a fork and serve this coconut rice with an additional sprinkle of chopped cilantro.
This simple side dish is great with those Asian barbecue wings, as well as other dishes such as our Gooey Ginger Chicken, Basil Chicken in Coconut Curry Sauce, or our Coconut Shrimp. And the flavors in this dish are versatile enough that it would be delicious with some Mexican-themed dinners as well!
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PinIngredients
- ¼ cup slivered almonds
- 1 cup basmati rice
- 1 13.5-ounce can coconut milk
- Zest from one lime
- 1 tablespoon lime juice
- ½ teaspoon kosher salt
- ¼ cup water
- 2 tablespoons chopped scallions
- ¼ cup cilantro chopped, plus more for garnish when serving
Instructions
- In a dry pan, toast almonds until golden brown. Set aside.
- In a medium pan with a tight fitting lid, place all ingredients including the toasted almonds and bring to a boil. Cover and simmer on low for 15 minutes. Remove from heat and let sit five minutes then fluff.
- Serve with additional chopped cilantro.
You may also like:
Basil Chicken in Coconut Curry Sauce
Made your coconut rice recipe yesterday it was a big hit with everyone. The only adjustment I made was a bit more salt I am a taste as you go type of cook and it was a bit bland so a little extra salt Was needed. Thanks
Thanks for taking the time to write to us! So glad you enjoyed it and we’re glad you we able to season the rice to your tastes!
I made a double batch of this last night and it was fantastic!!!
Thank you Danielle – So glad you liked the recipe!
OMG! This rice is fabulous!
Thanks so much Liz!
I’ve made this rice several times now, and I love it each time more and more! I love to make a double batch so that I can have a bowl of this to scoop into for a couple of days. Pairs up beautifully with a spicy salmon! Thank you for sharing this amazing recipe!
You’re very welcome Geena! So glad you are enjoying the recipe! (Thanks for taking the time to write to us too!)
I followed the directions exactly (or so I thought?), but the rice ended up crunchy/undercooked. I love the flavors, so I really want to try this again and get it right… any ideas as to what I did wrong?
★★★★
Hi Augustina – It’s always so hard to troubleshoot without being in the kitchen with you! It’s possible that your rice simmered at a higher temp and the liquid boiled off rather than being absorbed into the rice, or the lid of the pot allowed more steam to escape? Regardless – undercooked rice can (usually) be easily fixed by adding a little extra liquid (water or stock) at the end of the cooking time if still crunchy, then just cook it for a little longer. Hope that helps!
Thanks so much for your feedback! I’m still new at cooking on a gas stove, so that very well may have been what happened… too much heat. However, after re-reading the directions, I realized that I didn’t rinse the rice before cooking… could the starch residue have caused the over-drying?
Hi – Rinsing the rice might start to soften it a bit, but the reason to do it is really to remove the excess starch before cooking. (I’ve forgotten to rinse rice before cooking it and I wouldn’t say it made the rice crunchier.) I really do think a lower simmer or more water if the rice has already absorbed all of the water before it is tender. Good luck!