Rice is one of those perfect sides that can elevate any dish it’s paired with. Adding coconut shreds and light coconut milk gives this dish the right amount of flavor and texture to take your meal to the next level. Better yet: it can go with any number of dishes. I love it with Cuban black beans, plantains, and avocados.
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First, rinse the rice thoroughly by placing in a sieve and rinsing with cold water. Rinse until the water becomes clear. (You can also do this by placing the rice in a bowl, filling with water, and rinsing until the water is clear.) Set aside for later.
Place two tablespoons of avocado oil in a medium-sized saute pan over medium heat. Once smoking, add the onion and garlic, and sprinkle with some salt. Cook until the onion has softened (about 5 minutes).
Add the rice and coconut shreds. Stir so that everything is mixed. Toast in the pan until some of the coconut shreds start to brown slightly (about 5 - 8 minutes).
Add the coconut milk and 2 cups of water, making sure all the rice is evenly covered. Add a tsp and a half of kosher salt, or until the liquid tastes like a salty coconut sea. Cover, and reduce the temperature to low. Keep covered for 15 minutes, or until the rice has soaked in all the liquid.
When done, take off the heat. Serve and enjoy!
As I was developing this recipe, I tried using both coconut flakes and shredded coconut. To be honest, I liked it both ways, but shredded coconut isn’t as chewy and is slightly easier to toast.
I much prefer light coconut milk, as it’s not as rich and fatty as regular coconut milk. You can also use vegetable stock instead of water to make this richer.
With any rice dish, the sky is the limit in terms of whatever else you decide to add. For instance, adding some cilantro will make for a picturesque dish sprinkled with green.
How do I make coconut rice using brown rice instead of long-grain rice?
You can definitely use brown rice to make coconut rice! Just keep in mind that brown rice typically requires a longer cooking time and more liquid. For every cup of brown rice, use 2.5 cups of liquid. Follow the same steps as the recipe, but adjust the cooking time to about 40-45 minutes on low heat after adding the coconut milk and water.
What are some good dishes to pair with coconut rice?
Coconut rice pairs beautifully with a variety of dishes! Some great options include Cuban black beans, grilled plantains, and fresh avocado slices. You can also serve it alongside spicy curries, grilled chicken, or seafood for a tropical twist.
Can I store leftover coconut rice, and how should I reheat it?
Yes, you can store leftover coconut rice in an airtight container in the refrigerator for up to 4 days. To reheat, simply add a splash of water to the rice and microwave it for a minute or two, or heat it in a pan over low heat, stirring occasionally until warmed through.
What can I substitute for avocado oil in this coconut rice recipe?
If you don't have avocado oil, you can easily substitute it with olive oil or coconut oil. Both options will complement the coconut flavor of the rice nicely. Just use the same amount as specified in the recipe.
Is this coconut rice recipe suitable for a vegan diet?
Yes, this coconut rice recipe is completely vegan! It uses plant-based ingredients like rice, coconut milk, and vegetables, making it a perfect side dish for anyone following a vegan lifestyle.
I'm a plant-based eater and food writer dedicated to making cooking and plant-based eating approachable and fun! I'm the creator of Samosas and Mimosas and regularly write on Medium about all things food.
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