A few weeks ago, Lo and I put on a Sweet 16 Luau Party for Berkeley and Lexi (see deets here and here). One of the side dishes I made to go along with the roasted pig was coconut rice. It was a super easy recipe that I found on Half Baked Harvest. It was a huge hit and I just made it again the other night as a side for barbecued chicken. You don’t often think of serving rice in the summer, but with the addition of coconut, it tastes tropical and fresh. It’s a great side dish for barbecued meats, Thai dishes and stir fries. It would also be pair perfectly with any dishes that have mango salsa, like chicken or salmon.
- 1 cup uncooked jasmine rice, rinsed
- 1¼ cup canned coconut milk
- ¾ cup coconut water
- ½ teaspoon Kosher salt
- 3 Tablespoons unsweetened, flaked coconut
- 1 Tablespoon coconut oil
- Rinse the jasmine rice.
- In a medium pot, combine coconut milk and coconut water and bring to a low boil.
- Add rice, salt, unsweetened coconut, and coconut oil and stir.
- Place lid on pot and turn heat to lowest setting.
- Allow rice to cook for 10 minutes.
- Turn heat off completely and let rice sit on stove another 20 minutes. Keep covered and do not peek!
- Remove lid and fluff rice with a fork.
Yes, the recipe has a lot of different coconut ingredients, but trust me, it’s not overkill. It is really has a nice, light flavor. If you are hosting a larger crowd, it totally works to triple the recipe. If you need much more than that, I would make it in two separate pots.