Coconut Rice

Total Time
10 mins
20 mins

This rice has a mild coconut flavor. I served it with Macadamia Nut Chicken Breasts #30291 and a Thai red curry sauce. It was a perfect combination.

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  1. Bring the coconut milk to a boil in a medium sized pot.
  2. Add the rice, ginger and salt.
  3. Stir and bring to a boil.
  4. Reduce heat to low and then cover and simmer for 20 minutes.
  5. While waiting, heat the shredded coconut in a skillet, toasting it lightly.
  6. Remove from heat and set aside.
  7. When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
  8. Toss with toasted coconut.
  9. Garnish with chopped cilantro just before serving.
Most Helpful

5 5

This was AWESOME!! Loved this special side dish, coconut milky flavor, the toasted coconut made this recipe outstanding. Served this with grilled fresh pineapple and grilled ham steaks. A meal to remember. Thank You!

4 5

This is a nice, unique side dish and very easy to prepare. I think next time (there will definitely be a next time!) I may use half coconut milk and half water as the flavor stood out a bit more than I had anticipated, even with light coconut milk. I tossed some golden raisins in at the end for added color and texture. My 2 yr old, in particular, really liked it. I would like to try it with some curried chicken but was needing a vegetarian dinner tonite so paired it with Sue L's "I Can't Wait for Chole" and it worked well. Will be making it again. Thanks!