Easy Coconut Rice
Learn how to make creamy, aromatic coconut rice at home with this easy recipe using coconut milk, jasmine rice, and fresh aromatics.
Ingredients
- 2 cups jasmine rice, rinsed
- 1 can (14 oz) full-fat coconut milk
- 1.5 cups vegetable broth
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp coconut oil
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 tsp turmeric powder
- 2 fresh green onions, sliced thin
- 2 tbsp fresh lime juice
- 1 tbsp unsweetened shredded coconut, toasted
- 1 bay leaf
- 0.25 tsp white pepper
Instructions
- 1
Rinse the jasmine rice under cold running water for about 1 minute until the water runs clear, then set aside to drain completely.
- 2
Heat the coconut oil in a medium saucepan over medium-high heat until shimmering, about 1 minute.
- 3
Sauté the diced onion in the hot oil for 3-4 minutes, stirring occasionally, until it becomes translucent and softens.
- 4
Add the minced garlic and grated ginger to the pan, stirring constantly for about 1 minute until fragrant and golden.
- 5
Pour the drained rice into the pan and stir continuously for 2-3 minutes, toasting the grains until they become slightly golden and fragrant.
- 6
Pour in the coconut milk and vegetable broth, then add the bay leaf, turmeric powder, salt, black pepper, and white pepper, stirring well to combine all ingredients.
- 7
Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low and cover with a tight-fitting lid.
- 8
Simmer without lifting the lid for 15-18 minutes until the rice is tender and has absorbed all the liquid.
- 9
Remove from heat and let stand, covered, for 5 minutes to allow the rice to finish steaming and become fluffy.
- 10
Fluff the rice gently with a fork, removing the bay leaf, then stir in the fresh lime juice.
- 11
Transfer to a serving bowl and garnish generously with sliced green onions and toasted shredded coconut just before serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Full-fat coconut milk | Light coconut milk or coconut milk blend | Reduces saturated fat and overall calories while maintaining coconut flavor through the concentrated first pressing |
| Jasmine rice | Brown jasmine rice or short-grain brown rice | Increases fiber content, slows glucose absorption, and provides more micronutrients including magnesium and B vitamins |
| Coconut oil | Extra-virgin olive oil or avocado oil | Provides monounsaturated fats with anti-inflammatory properties instead of saturated fats; supports heart health |
| Vegetable broth | Low-sodium vegetable broth or homemade bone broth | Reduces sodium intake from commercial broths; bone broth adds collagen for gut lining support and joint health |
| White sugar (if added separately) | Omit entirely or use a touch of maple syrup | The natural sweetness from coconut milk and onions caramelizing is sufficient; maple syrup has a lower glycemic index |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 310 |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 0mg |
| Sodium | 420mg |
| Carbohydrates | 48g |
| Fiber | 3g |
| Sugar | 2g |
| Protein | 7g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
