Recipe by Ally928
I had coconut rice at The Rum Jungle in Las Vegas a few years ago and I've been trying to duplicate it ever since. I still haven't gotten it quite like theirs, but I've made it enough times to figure out what works best. Most recipes use coconut milk, but I felt like it made the rice too sticky and heavy, so I use coconut water. You can usually find this with other exotic fruit juices such as guava and mango and it comes in a can with a pop top like soda. It also usually contains pulp (or "jelly"); this adds a nice flavor.
Top Review by margieshutak
I wanted to make coconut rice with the coconut water. This recipe worked except I would never again put in sugar! It was too sweet. You can also use 1 TSP fresh crushed ginger (comes in frozen cubes). Add 1/2 cup chopped fresh mango and 1/2 cup chopped pistachios to this for a great side, or the mango and chopped red pepper, and garnish with cilantro. The coconut water I used was with pulp and only 80 calories in the entire 2 cup can.
- 1 cup jasmine rice
- 1 1⁄2 cups coconut water
- 1⁄4 cup water
- 1 teaspoon powdered ginger (optional)
- 1 teaspoon sugar (optional)
Directions See How It's Made
- Boil water, coconut water, ginger and sugar in a saucepan and bring to a boil. More or less ginger and sugar can be used to taste.
- Stir in rice.
- Reduce heat and cover. Let simmer for about 15 minutes or until all the water is absorbed.
- *Check rice periodically. If rice isn't completely cooked but all the water has been absorbed, add 1/4 cup more water and cover.