Coconut Rice with Coriander is one of my favorite ways to prepare rice. It’s quick, easy, and absolutely delicious. The coconut is not overpowering—it just adds an amazing flavor to your rice.
The best part of this recipe is that it uses pantry staples you most likely already have on hand. All you need is rice, coconut milk, salt and pepper, ginger, and coriander. I like to add in fresh lemon and chives or green onion, but that is optional. Simply cook it like you would regular rice, just use coconut milk instead of water.
It’s also healthier than plain rice. Coconut milk is a natural immunity booster and is high in healthy fats. For more information about the benefits of coconut milk in your diet, check out the article 5 Health Benefits of Coconut Milk and How to Use It.
FAQs
It seems like a silly step, but it’s actually important to achieve great tasting rice with the perfect texture. Rinsing well removes excess starch from the rice and helps prevents it from getting gummy and sticking together.
I prefer the flavor of jasmine rice in this dish, but you can also use basmati. If you use a different grain or type of rice, make sure to consult the liquid to rice ratio on the package before cooking. Simply substitute the coconut milk for the water in the directions.
You will need:
HOW TO PREPARE COCONUT RICE WITH CORIANDER:
- Start by thoroughly rinsing your rice in a mesh sieve until the water runs clear.
- Bring the coconut milk to a low boil in a medium sauce pan over medium high heat. Add the rice, and bring back to a low boil. Once the rice begins to boil, stir in the salt, pepper, coriander, and ginger. Place a lid on the sauce pan, and turn the heat down to low. Stir occasionally.
- While the rice is simmering, chop the chives, and zest the lemon. When the rice is finished cooking, add the chives, zest, and a squeeze of lemon juice. Stir everything together well. Leave the sauce pan covered, and let the rice rest about 10 minutes.
- Fluff with a fork before serving, and taste for seasoning. Depending on your palate, you may want to add a bit more salt or pepper.
SERVING SUGGESTIONS FOR COCONUT RICE:
- Use this rice as a base for a delicious rice bowl or curry.
- Coconut rice is a delicious pairing for nearly any protein. Try it with Teriyaki Salmon or Grilled Miso Ginger Salmon.
- Stir in black beans and/or cooked veggies for an easy one pot vegetarian meal.
- If you want to add a spicy kick, add a few dashes of Dirty Bird’s Swett Sauce. No, I’m not an affiliate. It’s just the best hot sauce I’ve ever had, in my humble opinion.
More Asian-inspired Recipes:
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RECIPE NOTES:
- I used garlic chives since they grow in my courtyard, but you can also use regular chives. Green onions would be a fantastic substitute if you prefer them or have them on hand.
- You can definitely use lime in place of the lemon in coconut rice. Just use the juice from the entire lime instead of half.
- This recipe serves four as a side dish, or two as the base of a bowl.
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OTHER EASY SIDE DISHES YOU MIGHT LIKE:
Coconut Rice with Coriander
Coconut Rice is quick, easy, and absolutely delicious. Cook it like you would regular rice, just use coconut milk instead of water.
Ingredients
- 1 cup jasmine rice
- 1 ½ cups coconut milk (A little less than a 13.5 ounce can.)
- ¼ teaspoon pink Himalayan salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground coriander
- ¼ teaspoon ground ginger
- 2 tablespoons fresh chopped chives
- zest of one lemon
- juice of ½ lemon
Instructions
- Start by thoroughly rinsing your rice in a mesh sieve until the water runs clear.
- Bring the coconut milk to a low boil in a medium sauce pan over medium high heat. Add the rice, and bring back to a low boil. Once the rice begins to boil, stir in the salt, pepper, coriander, and ginger. Place a lid on the sauce pan, and turn the heat down to low. Stir occasionally. Cook for about 20 minutes until rice is tender. Follow the directions on your rice packaging to ensure proper cooking.
- While the rice is simmering, chop the chives, and zest the lemon. When the rice is finished cooking, add the chives, zest, and a squeeze of lemon juice. Stir everything together well. Leave the sauce pan covered, and let the rice rest about 10 minutes.
- Fluff with a fork before serving, and taste for seasoning. Depending on your palate, you may want to add a bit more salt or pepper.
Notes
- I used garlic chives since they grow in my courtyard, but you can also use regular chives. Green onions would be a fantastic substitute if you prefer them or have them on hand.
- You can definitely use lime in place of the lemon in coconut rice. Just use the juice from the entire lime instead of half.
- This recipe serves four as a side dish, or two as the base of a bowl recipe.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 261Total Fat 18gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 145mgCarbohydrates 25gFiber 1gSugar 8gProtein 3g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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