Coconut Rice

Not entirely sweet or savory, flavorful coconut rice is versatile enough to do it all. Distinct from Thai-style mango sticky rice, this popular recipe is a delicious side option for a variety of mains. The subtle, slightly sweet coconut flavor makes it ideal served with saucy weeknight dinners, but with a few adjustments, it can also a deliciously simple dessert. Here’s how to make this sweet-savory rice:

How to make the best coconut rice:
Popular in many parts of the world, coconut rice uses a slightly different method than you would normally use to cook rice. Typically, you would bring the water to a boil first before adding the rice, but in this recipe, you bring the milk, water, and rice all to a boil together. Replacing half of the water with coconut milk makes the rice slightly sticky, richer, and much more flavorful. Make sure you are using canned coconut milk—coconut milk sold in cartons tends to be relatively watered down, lacking both the fat, fragrance, and natural sweetness we're looking for. Shake the can before opening to homogenize the cream, and use your 1 1/2 cup of cooking water to rinse out the can in order to get every last bit of goodness out.

The key to perfectly cooked rice? Letting it steam for 10 minutes after the heat is off, lidded. This will give the rice some time to "marinate" in the residual steam, giving every single grain a chance to be their best self. 

Serving ideas.
This coconut rice is fantastic as a side to some of our favorite mains, including pineapple baked salmon, tomatoes and eggs, and one-pan coconut-lime chicken. That said, it's also delicious enough to stand on its own with a little sprinkle of sesame seeds, or with honey and toasted nuts if you're looking for something more on the sweet side.

Storage.
To store leftovers, keep in an airtight container in the fridge for up to 5 days.

Is this your new favorite rice recipe? Let us know in the comments and don't forget to rate it!