Coconut Rice – A simple yet flavorful rice with milk from grated coconut. So aromatic, coconutty and tasty rice. Makes a perfect pair for any dish!
Coconut is a very big part of African and Caribbean Cooking and most of the recipes are made with fresh hard coconuts.
There might be a couple of standout brands for store-bought coconut milk, but nothing beats the freshly squeezed coconut milk. It is aromatic, naturally sweet and delightfully nutty- a far cry from its canned counterparts.
Getting the flesh out is quite daunting. Some come out so easy; others are a pain to get out. What helps is heating the cracked coconut in an oven for about 15-20 minutes. This causes the coconut meat to shrink, making it easy to remove from the shell.
Buying fresh coconut can be a challenge here in the United States. Here are some tips that might help in selecting a fresh coconut.
- Double check your coconuts for any molds or cracks. Air and mold entering the coconut will make the coconut meat spoil quickly which produces a rancid coconut.
- Shake and feel the coconut, it should be heavy – I usually get the heaviest – Indicating that they contain plenty of liquid, which keeps the flesh from drying out.
- To be on the safe side I always buy more than I need and save the receipt for returns whenever possible.
This is a simple savory coconut side dish that we often make at home by using the milk of a grated coconut. It is then used for savory and sweet meals.
I used a blender to grate the coconuts instead of a grater. This saves me time, energy and most of all my precious fingers.
Serve it with this Amazing Chicken Stew. Recipe featured here.
Enjoy!
How To Make Coconut Rice
Hit hard the middle of a coconut with a blunt side of a cleaver or hammer, just enough to crack it. Rotate the coconut, continuing to hit it at the center with the hammer or cleaver. It will split in two eventually at the center or wrap coconut. Place it in the oven for about 10 minutes at 375 degrees F to facilitate removal of the flesh from the shell. Let it cool. Use a spoon to remove the coconut from the shell.
Blend coconut in a blender (blendtec or vitamix preferably) on high into a fine consistency. Sieve the coconut mixture using cheesecloth.
Squeeze really tight to extract all the milk.
Place rice in a saucepan with water, rinse and sieve out water.
Add coconut milk, water and salt. Place the saucepan over high heat and, bring to a boil. Stir saucepan then bring to a simmer- heat level should be very low – cover the saucepan tightly with the lid. Continue cooking for about 15-18 minutes.
Remove sauce pan from the heat and let it cool, covered. Fluff with fork and serve.
Watch How To Make It
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Coconut Rice
Ingredients
Fresh Coconut Milk
- 1 mature coconut
Coconut Rice
- 2 cups rice, I used Basmati
- 2 cups fresh coconut milk, or a 14-ounce can coconut milk
- 2 cups water
- 1-1½ teaspoon salt
Instructions
Fresh Coconut Milk
- Hit hard the middle of a coconut with a blunt side of a cleaver or hammer, just enough to crack it. Rotate the coconut, continuing to hit it at the center with the hammer or cleaver. It will split in two eventually at the center or wrap coconut.
- Place it in the oven for about 10 minutes at 375 degrees F to facilitate removal of the flesh from the shell. Let it cool. Use a spoon to remove the coconut from the shell.
- Blend coconut in a blender (Blentec or Vitamix preferably) on high into a fine consistency.
- Sieve the coconut mixture using cheesecloth. Squeeze really tight to extract all the milk.
Coconut Rice
- Place rice in a saucepan with water, rinse and sieve out water. Add coconut milk, water and salt. Place the saucepan over high heat and, bring to a boil.
- Stir saucepan then bring to a simmer- heat level should be very low - cover the saucepan tightly with the lid. Continue cooking for about 15-18 minutes.
- Remove sauce pan from the heat and let it cool, covered. Fluff with fork and serve.
Tips & Notes:
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Wisdom says
Wow amazing
Imma says
Thank you for trying this recipe and sharing your feedback. Stay tuned to have more amazing recipe 🙂
teyminah minodi says
best dish i ever tasted try this recipe you wont regret
Imma says
Thank you so much for sharing your feedback. Much Love!
Talia says
Hello! I want to make this today, but I’m a bit confused with the directions for blending the coconut. So it says to remove the flesh and blend it, then squeeze out milk with cheesecloth. In your video, you add water to the blender, but I don’t see anything in the directions about adding water to the blender. I don’t want to add water to the blender, and then also to the rice- or am I supposed to? If so then how much should go into the blender with the coconut flesh? Thank you!!
ImmaculateBites says
Hi Talia!
When blending the coconut milk – use 2 cups water . Check out the coconut milk video here https://www.africanbites.com/homemade-coconut-flour-and-milk/. You only add coconut milk to the rice when cooking- no water . So in total 4 cups coconut milk .
Hope this helps.
Jessica says
This rice is amazing, especially paired with your Steak Tips recipe. I cooked the rice in my rice cooker using 1 can coconut milk and 1 cup water. It came out perfectly. If I can find a fresh coconut, next time will be using that!
ImmaculateBites says
Yay! Thanks so much.
Bette Jane Geraghty says
Do you leave the brown ‘skin’ on the coconut?
Your recipes are wonderful. I love all the tastes of the many spices used.
ImmaculateBites says
I Have made it with both brown and white skin and they both work. Enjoy
Kesha says
Can I used regular long grain rice,if I don’t have basmatic rice? Due to the fact I never really cool with this type of rice.
ImmaculateBites says
Hi Kesha! Yes, you can.
Urban @ urbanskitchen.com says
Nice. Coconut with anything is a winner, especially rice. You should also try making the dish again with some vanilla bean added.
MAURECHI says
Nice but there’s some spices I couldn’t get the names
Chinedu says
Do i let the liquid dry up after putting in my rice or i just wait till the rice is cooked and sieve the rice out. i am a little bit confused at that point. Please help me out.
ImmaculateBites says
Yes! you let the liquid dry out . Make sure you cook on low.
Shola says
I prepared the coconut rice and I was so pleased to see that my dish came out exactly like the original recipe.
Thank you Imma for sharing your recipe for the coconut rice. I will be trying more of your dishes too.
Tasted delicious and authentic.
ImmaculateBites says
Awesome!!! Thanks for the feedback!
Malikah says
Greetings! We love it! Thanks…..I used Jasmine Rice, instead it is still great!
Dadeerbo says
Thanks for sharing this recipe, I had a very nice dinner with this smooth and tasty rice.
ImmaculateBites says
Thanks for the feedback!
Juliet Anthony says
Pls can I use Thailand Parboiled rice,I don’t have Basmati rice? Thanks though u are really God’s sent.
ImmaculateBites says
Yes, you can . However, you have to adjust the cooking time.So check frequently to test for readiness.
ImmaculateBites says
Thanks Charlene.
Charlene @ that Girl Cooks Healthy says
I love coconut rice, the pictures are so appetising.
Bibs @ Tasteometer says
I do love coconut rice, most often with a curry but I’ve never attempted it with a fresh coconut. Maybe it’s time to give it a try. Love the coconut pieces on top too.
ImmaculateBites says
Bibs,you should try it , I bet you will never go back to can coconut milk. Thanks for taking the time to comment.