Coconut Rice

Coconut milk in the water is the secret to this flavorful rice.

Coconut Rice
Photo: Carson Downing
Hands On Time:
20 mins
Total Time:
50 mins
3 1/3 cups


  • 1 cup basmati or long grain white rice

  • ½ cup unsweetened flaked coconut*

  • 4 green onions

  • 1 13.5-14 ounce can unsweetened coconut milk


  1. Place rice in a sieve. Rinse with cold running water until water runs clear. Place rice in a medium saucepan. Add cold water to cover. Let stand 30 minutes.

  2. Meanwhile, prepare grill for direct heat. Place coconut on a 12x9-inch piece of double-thickness foil. Bring up long sides and seal with a double fold. Fold in ends to enclose. Grill foil packet and green onions, covered, directly over medium heat. Grill foil packet 5 minutes, turning once. Grill onions 4 to 5 minutes or until tender and charred, turning once. Let cool slightly; carefully open foil packet to cool completely. Chop green onions.

  3. Drain rice. Return to saucepan. Stir in coconut milk,1/2 cup water, and 1/2 teaspoon kosher salt. Bring to boiling; reduce heat to medium. Cook, covered, 10 minutes. Reduce heat to low. Cook 5 minutes more or until tender and liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. Fluff rice with fork. Stir in onions and half of the coconut. Top with remaining coconut. Serves 6.


If you can't find unsweetened coconut, use sweetened flaked coconut.

Nutrition Facts (per serving)

250 Calories
14g Fat
27g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 250
% Daily Value *
Total Fat 14g 18%
Saturated Fat 13g 65%
Sodium 230mg 10%
Total Carbohydrate 27g 10%
Total Sugars 1g
Protein 3g
Vitamin C 1.9mg 10%
Calcium 8mg 1%
Iron 1.3mg 7%
Potassium 28mg 1%
Folate, total 6.4mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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