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–+ servings
Coconut Rice topped with toasted coconut. Also called Arroz con Coco

Coconut Rice

Course: Side Dish, Vegetarian
Cuisine: Thai
Keyword: coconut rice, coconut rice recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6 servings
Calories: 356kcal
Author: Colleen Kennedy
Flavorful and it goes with so many things, Coconut Rice topped with toasted coconut is a delicious addition to any meal. Coconut rice recipe also known as Arroz Con Coco.
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Equipment

  • rice cooker optional

Ingredients

  • 1 ½ cups water
  • 1 can full fat coconut milk (a can is usually about 14 oz)
  • pinch of salt
  • 2 teaspoons sugar optional, I like mine on the sweeter side so I add 3 teaspoons of sugar.
  • 2 cups jasmine rice or basmati rice or long grain white rice
  • Optional Toasted Coconut (see notes)

Instructions

  • First, rinse your rice either in a pot or bowl swishing it around in water changing the water a few times until its mostly clear OR by rinsing it in a mesh strainer under running water.
  • Combine, water, coconut milk, sugar and salt in a medium sized pot and heat over med-high heat.
  • Stir to dissolve sugar, as soon as bubbles appear, add in your rice and stir. As soon as bubbles reappear, stir, scraping the bottom of the pot and LOWER the temperature to low heat.
  • Place a lid on it and cook for about 13-16 minutes, until the water has evaporated and your rice is done. BE CAREFUL towards the end so you don't burn the rice.
  • Cook time will vary by size of pot used (surface area) as well as gas vs electric. Just keep an eye on it and be sure its on low after rice has been added.
  • Fluff just a bit with a fork and serve. Top with Toasted Coconut, scallions or chives or enjoy as is.

Notes

To make Toasted Coconut, line a baking sheet with parchment paper. 
Preheat oven to 300 degrees.
Spread 1 cup sweetened coconut flakes out on your parchment paper lined baking sheet, and bake for 3 minutes, pull it out and move it around vigorously with a spoon, fork or spatula. Bake an additional 3 minutes, moving it around again. Being careful to not burn (I can happen QUICK).
As soon as coconut is golden brown or a little darker, take it out and cool completely.
Can be stored in a mason jar for a couple of weeks.

Nutrition

Serving: 6servings | Calories: 356kcal | Carbohydrates: 52g | Protein: 6g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 31mg | Iron: 3mg