Looking to team your curry with something a little more fancy than plain rice? My coconut rice is almost as quick and simple to make as plain rice, but adds a more delectable touch.

I made this coconut rice and shared it with you all on social media, and lots of you asked how to make it. I thought I’d add it to the blog so you can all enjoy it too! It really is such an easy and interesting dish to make, and tastes (and smells!) amazing when teamed with lots of Asian inspired dishes.

You can make this dish in a saucepan on the stove, or if you have a rice cooker with the function to sear and brown meat, you can use that too. I made my coconut rice in my rice cooker, and used the brown meat function to heat up the bowl and dissolve the sugar, then once that was dissolved I turned it onto rice cook mode.

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Coconut Rice

  • Author: Katrina Springer
  • Prep Time: 2 mins
  • Cook Time: 15 mins
  • Total Time: 17 mins
  • Yield: 5

Ingredients

Scale
  • 400ml coconut milk
  • 1 1/4 cups water
  • 1 teaspoon sugar
  • pinch salt
  • 1 1/2 cups jasmine rice

Instructions

  1. In a saucepan, over medium-high heat combine coconut milk, water, sugar, and salt.
  2. Stir until sugar is dissolved.
  3. Add in rice, stir to coat.
  4. Bring to a boil over medium heat.
  5. Cover, reduce heat, and simmer 18 to 20 minutes until rice is tender.

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Spice up your curries with my quick and easy to prepare coconut rice recipe. It's tasty, smells delicious, and will definitely have the kids coming back for seconds!

WHAT’S YOUR FAVOURITE CURRY?

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2 comments

Masturah June 7, 2021 - 8:26 AM

Hi Kat, saw your coconut rice recipe, ?.
I am a malay, muslim from Singapore and this dish is called Nasi Lemak. We eat this for breakfast! It usually served with sambal ikan bilis (dried anchovies in cili sweet cili paste). Here I share with you my recipe (shared by my late Grandma).

Coconut Milk Steamed Rice
Ingredient
2 cups rice
200ml coconut milk
250ml water
2 slices ginger, lightly crushed*
2 shallots, thinly sliced*
1 clove garlic, thinly sliced*
2 cardamon*
3 pcs of Pandan leaf knotted (i think it is called screwpine leaf?)
salt to taste

Cook in rice cooker

*serve hot with anchovies in cili paste, sliced cucumber, scrambled egg, fried fish or fried chicken wings. Yummy.

Reply
Katrina - The Organised Housewife June 7, 2021 - 9:49 AM

Thank you so much for sharing your Grandma’s recipe! Old family recipes are very special. Kat x

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