Coconut Cilantro Rice

"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."
photo by cookiedog photo by cookiedog
photo by cookiedog
Ready In:




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

Questions & Replies

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  1. 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!
  2. 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!
  3. This was delicious! I accidentally bought sweetened coconut, but decided to use it rather than going back to the store to get the unsweetened. It was still absolutely tasty. Next time I'll make sure to buy the right coconut though. The addition of the cilantro really spiffed this recipe up. I would definitely suggest using it. Thanks for a new keeper!
  4. I loved the flavor, but like other reviewers, I had problems with the rice getting fully cooked. I did use brown rice, so that may be an issue. The flavor was fantastic, and I love the creaminess. I served it with chicken barbecued with my sweet and spicy pineapple mustard and acorn squash. It was fantastic with the chicken!
  5. This dish is wonderfully delicious! Because I used organic brown jasmine and a rice cooker, I had to nearly double the amount of coconut milk and stir frequently to prevent it from scorching. My vegan son added raisins to his serving. It was so rich and creamy with the subtle taste of coconut. We will definitely make this again, although I would double it! Thanks for posting :)


  1. I used coconut cream instead of milk which was probably the wrong thing to do, because it kept evaporating when simmering, causing the rice to stick to the bottom of the pan. In order to prevent it from burning, I added water which resulted in perhaps a slightly gluggy consistency (but only very slight). Other than that, it was quite nice and was well-received by those that I served it to. I served it with Snapper fillet and buttery beans. I'll definitely make it again, but with the addition of palm sugar.
  2. Thank you Beckas for posting this lovely recipe. We enjoyed this so much. I doubled the recipe and used chicken stock instead of water and sauted a sweet vidalli onion which I added to the dish. Very fragrant and tasty. What a lovely surprise the cilantro was it gave the dish just the kick it needed for extra flavour. Highly recommended to everyone for there cookbook


I love Recipezaar! I have found many great recipes on this site! Since I've found zaar, I've been spending more time making recipes from zaar than I have from my dozens of cookbooks. What can I say....zaar members post darn good recipes! I wish that I could spend more time cooking but I tend to keep meals simple because I work full time as an Microsoft Exchange E-mail Administrator and I spend the rest of my time taking care of my three year old toddler. He demands so much of my time that I don't have as much time to cook as I used to. My favorite hobbies are collecting recipes and photography. I am an amateur photographer and I take pictures at almost every chance that I get. The picture that is posted on this page is a self portrait.
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