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Brown Coconut Rice Recipe

User Rating 4.5 Star Rating (6 Reviews)

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Coconut Brown Rice, topped with shredded coconut

Delicious Thai Brown Coconut Rice!

Copyright Darlene A. Schmidt, 12/22/09
If you're looking for a delicious way to cook brown rice, try this wonderful Thai Brown Coconut Rice! Coconut rice is a favorite side dish that works well with a number of different mains, including Thai and Indian as well as Western dishes. Normally brown rice tastes a bit too "grainy" for some people, and my husband used to be one of them until he tried this recipe. I hope you like it as much as we do!

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Ingredients:

  • SERVES 3-4 as a Side Dish
  • 1+1/2 cups brown jasmine or basmati rice (I like Lundberg Organic Brown Jasmine rice)
  • 2 cups good-quality coconut milk (preferably regular, not 'lite')
  • 2 cups water
  • 1/2 tsp. salt
  • 2+1/2 Tbsp. dry shredded coconut (baking type)
  • 1 Tbsp. coconut oil, or other vegetable oil

Preparation:

  1. Rub the oil over the bottom of a regular-sized pot (you will also need a tight-fitting lid).
  2. Add the rice, coconut milk, water, salt, and shredded coconut. Stir and set over high heat. Bring to a bubbling (but not rolling) boil.
  3. Immediately reduce heat to low (just above minimum - around #2 on your dial) and cover tightly with a lid.
  4. Allow to cook for 1 hour, or until the coconut-water has been absorbed by the rice.
  5. When all (or nearly all) of the coconut-water is gone, turn off the heat, but leave the pot on the burner (covered). Allow the rice to sit for another 5-10 minutes, or until you're ready to eat. Your coconut rice will stay warm in this way for 1 hour or more (a great make-ahead tip if you're expecting company!).
  6. Fluff the rice with chopsticks or a fork, and serve with your choice of entree(s). If desired, coconut rice can be topped with a sprinkling of toasted coconut (simply 'dry-fry' 1-2 Tbsp. shredded coconut in a dry frying pan until toasted), OR top with a sprinkling of sweetened shredded coconut (as pictured here). ENJOY!
User Reviews

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 5 out of 5
very yummy, Member Mimosabudz

Years ago I made the switch to brown rice, so when I saw this recipe, I knew I had to try it. I was not disappointed! I used brown jasmine and it turned out great, especially paired along with one of your delicious curry recipes!

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