I’ll let you in on a secret. Sometimes, after a long week of testing fiery stews and complex soups, my soul craves something simpler. Something that whispers instead of shouts. That’s when I turn to this pot of Coconut Rice. It’s the dish my mother would make on Sundays when the pantry was looking a little bare, but she still wanted to create something special. While Jollof is the life of the party, Coconut Rice is the warm, comforting hug you come home to. The secret isn’t a long list of ingredients; it’s in the toasting of the rice and the slow, gentle simmer in rich coconut milk. It’s a blank canvas, really. You can keep it pure and simple, or dress it up with shrimp and vegetables for a full meal. This is the recipe I make when I need a little peace, a little quiet, and a whole lot of comfort.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 15 mins | 35 mins | 50 mins | 4-6 people | Easy |
Why You’ll Love This Recipe
- It’s incredibly fragrant and comforting. The aroma of coconut and spices filling your kitchen is pure therapy.
- It’s naturally dairy-free and can easily be made vegan. A fantastic crowd-pleaser for diverse diets.
- It’s a versatile side dish or a main course. It stands proudly next to any stew or can be loaded with proteins.
- It’s deceptively simple. The method is straightforward, but the result tastes complex and elegant.
Grab These
For the Aromatic Base:
- 2 cups long-grain parboiled rice (like Uncle Ben’s original), rinsed until water runs clear
- 1 large red onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp coconut oil or neutral oil
- 1 tsp curry powder
- ½ tsp turmeric (for that beautiful golden hue)
- 1-2 bay leaves
For the Cooking Liquid:
- 1 (13.5 oz) can full-fat coconut milk
- 1 ½ cups chicken or vegetable stock
- 1 stock cube, crushed (optional, but adds depth)
- Salt and white pepper to taste
For the Add-Ins (Optional but glorious):
- 1 cup large shrimp, peeled and deveined
- ½ cup green beans, chopped
- ½ cup carrots, diced
- ½ cup frozen green peas
- Sliced scallions and fresh cilantro for garnish
Let’s Make It
First, we must prepare the rice for its coconut bath. Rinsing the rice is non-negotiable. Place it in a fine-mesh sieve and run cold water over it, swishing with your hand, until the water runs almost clear. This removes excess starch and is the first step to achieving fluffy, separate grains instead of a gummy mess. Let it drain thoroughly.
Now, let’s build our flavor foundation. In a medium-sized pot with a tight-fitting lid, heat the coconut oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 4-5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant. Don’t let the garlic brown!
This next step is my secret for an extra-nutty flavor: toast the rice. Add the drained rice to the pot, along with the curry powder and turmeric. Stir constantly for 2-3 minutes. You’ll hear a faint crackling sound and the rice will turn a little opaque. Toasting the rice in the oil and spices seals the grains and gives the final dish a wonderful, deep flavor base.
Now, for the liquid. Pour in the coconut milk and stock. Add the bay leaf and crushed stock cube, if using. Give everything one good stir to combine. Season with a good pinch of salt and a few grinds of white pepper. Bring the pot to a rolling boil.
As soon as it boils, immediately reduce the heat to the lowest possible setting. Cover the pot with the lid and do not peek. Let it simmer gently for 18-20 minutes. This is where the magic happens. The rice is absorbing all that creamy, spiced liquid.
After 20 minutes, turn off the heat. Keep the lid on and let the pot sit, undisturbed, for another 10 minutes. This final resting period is crucial. It allows the rice to steam itself to perfection, ensuring every grain is tender and fluffy.
Now, if you’re using the optional add-ins like shrimp or vegetables, here’s the time. After the 10-minute rest, remove the lid. The rice should be perfect. Gently fluff it with a fork. If adding shrimp or quick-cooking veggies like peas, scatter them over the top of the hot rice, replace the lid, and let the residual heat cook them through—about 5-7 minutes for shrimp to turn pink.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 380 kcal |
| Protein | 8g |
| Carbohydrates | 60g |
| Fat | 12g |
| Fiber | 3g |
| Sugar | 4g |
| *Note: | Values are estimates |
Health Benefits
- Medium-Chain Triglycerides (MCTs): Coconut milk contains MCTs, a type of fat that is more easily converted into energy by your body compared to other fats, providing a quick source of fuel.
- Antioxidant & Anti-inflammatory Power: Turmeric, with its active compound curcumin, and ginger are both renowned for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
- Digestive Aid: Ginger is a classic digestive soothe, which can help ease discomfort and nausea, making this a comforting meal for a sensitive stomach.
Alternatives
- For Coconut Milk: If you’re out of canned coconut milk, blend 1 cup of unsweetened shredded coconut with 2 cups of hot water, let it steep for 10 minutes, then strain through a cheesecloth for a quick homemade version.
- For Parboiled Rice: Basmati rice can be used for a more fragrant result. Reduce the cooking liquid by ¼ cup and check for doneness at the 15-minute mark, as it cooks faster.
- For a Different Flavor Profile: Swap the curry powder and turmeric for a Nigerian-style scent with 1 tbsp of ground ehuru (calabash nutmeg) for a uniquely West African aroma.
Variations & Add-Ins
- The “Coconut Jollof” Twist: Add 2 tbsp of tomato paste to the onions and fry it for a minute before adding the rice for a hybrid flavor.
- Pineapple Sunshine: Stir in ½ cup of fresh pineapple chunks along with the green peas for a sweet and savory kick.
- Herbaceous & Nutty: Finish the cooked rice with a handful of chopped fresh basil and a sprinkle of toasted coconut flakes.
Pitfalls to Watch Out For
- The Gummy Pot: Using the wrong type of rice (like jasmine or sushi rice) or forgetting to rinse it will release too much starch, resulting in a sticky, clumpy mess instead of fluffy grains.
- The Burnt Bottom: Heat that’s too high during the simmering stage will scorch the bottom of the pot, imparting a bitter taste to the entire dish. Low and slow is the only way to go.
- The Soggy Outcome: Peeking under the lid during cooking releases essential steam and drops the temperature, leading to unevenly cooked, wet rice. Trust the timer!
Serving Ideas
This rice is a dream partner for grilled chicken or fish, especially when brushed with a little extra coconut milk and spices. It’s also spectacular with a simple Moi Moi on the side. For a quick meal, I fry an egg and place it right on top of a bowl of this rice—the runny yolk mixing with the coconut grains is a little piece of heaven.
Storage & Reheating
Leftovers will keep in an airtight container in the fridge for up to 4 days. Reheat gently in a microwave with a splash of water to reintroduce moisture, or in a covered skillet over low heat. It does not freeze well as the coconut rice can become grainy upon thawing.
My Two Cents
Resist the urge to lift the lid while the rice is cooking. I know it’s tempting. You want to check, to stir, to see if it’s working. But every time you lift that lid, you release precious steam and drop the temperature inside the pot, which can lead to unevenly cooked rice. Trust the process. Set a timer and walk away. Your patience will be rewarded with a perfectly steamed pot.
You Asked, I’m Answering
“My rice is still wet/mushy after cooking!”
This means there was either too much liquid or the heat was too low to absorb it all. Next time, reduce the liquid by ¼ cup. If it’s already cooked, you can spread it on a baking sheet and pop it in a low oven for 5-10 minutes to dry out slightly.
“It’s not coconutty enough for me!”
Use two cans of coconut milk and reduce the stock accordingly for an intensely rich and creamy result. You can also stir in a tablespoon of coconut cream at the end.
“Can I use jasmine or basmati rice?”
You can, but the cooking time and liquid ratio will be different. Parboiled long-grain rice is more forgiving and holds its structure better against the rich coconut milk, which is why I strongly prefer it for this dish.