Coconut Rice

This stuff is AMAZING and will fill any sweet and salty craving. From my fave cookbook, Cravings.

Time: 45 minutes (10 min prep)

Type: Side


  • 1/2 cup unsweetened shredded coconut
  • 1 1/2 cups jasmine rice
  • 1 14-oz can coconut milk (full-fat)
  • 1/4 cup sugar
  • 1 1/2 tsp kosher salt


  1. In a dry skillet, toast the coconut over medium low heat, stirring until lightly browned and fragrant (4-5 min). Remove shredded coconut and place on a plate to cool (if you leave it in the skillet it might burn).
  2. In a medium saucepan, combine the rice, coconut milk, 1 3/4 cups water, sugar, and salt and bring to a boil over high heat.
  3. Reduce the heat to a barely bubbling simmer, cover, and simmer until rice is cooked and the liquid is absorbed, about 20 minutes. There may be a bubbly layer of coconut cream on top of the cooked rice, so poke through it to make sure the rice is cooked.
  4. Remove from the heat and fluff with a fork, re-cover the saucepan, and let stand for 5 minutes.
  5. Transfer to a serving bowl and top with the toasted coconut.

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