Are you looking for a flavorful and aromatic twist on traditional rice dishes? Look no further! Coconut rice is a popular and versatile option that can be enjoyed in many different ways. From sweet and creamy puddings to savory and spicy sides, there’s a coconut rice recipe out there for everyone. In this article, we’ll be exploring 18 delicious and creative recipes that showcase the rich flavors of coconut paired with tropical ingredients like mango, lime, and lemongrass.
Whether you’re in the mood for something comforting and familiar or adventurous and exotic, these creamy coconut rice recipes are sure to satisfy your cravings. From classic Thai dishes to modern fusion creations, we’ll be diving into the world of coconut rice and exploring all its possibilities. So grab a spoon and get ready to indulge in some seriously delicious cooking!
Thai Coconut Sticky Rice with Mango
This classic Thai dessert combines creamy coconut sticky rice with sweet and juicy mango, creating a delightful harmony of flavors. This simple recipe is perfect for warm weather or any occasion where you want to impress your guests.
Ingredients:
– 1 cup glutinous (sticky) rice
– 1 cup coconut milk
– 1/4 cup water
– 2 tablespoons vegetable oil
– 1 ripe mango, sliced
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the sticky rice and soak it in water for at least 4 hours or overnight. Drain the water and cook the rice according to package instructions.
2. In a medium saucepan, combine coconut milk, water, and vegetable oil. Bring to a boil, then reduce heat to low and simmer for 10-12 minutes or until the mixture thickens slightly.
3. Serve the sticky rice warm with sliced mango on top. Sprinkle with salt to balance the sweetness. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Coconut Jasmine Rice with Lime Zest
This recipe combines the creamy richness of coconut milk with the delicate aroma of jasmine rice, finished with a burst of citrus from lime zest. Perfect as a side dish or base for your favorite stir-fries.
Ingredients:
– 1 cup jasmine rice
– 1 cup water
– 1/2 cup coconut milk
– 2 tablespoons unsalted butter
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon grated lime zest
– Salt, to taste
Instructions:
1. Rinse the jasmine rice in a fine-mesh sieve until the water runs clear. Drain and set aside.
2. In a medium saucepan, combine the rice, water, coconut milk, and butter. Bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is cooked.
4. Remove from heat and stir in the lime juice and zest. Season with salt to taste.
5. Let it rest for 5 minutes before serving.
Cooking Time: 20 minutes
Spicy Coconut Rice with Black Beans
Elevate your meal game with this flavorful and nutritious dish that combines the comfort of coconut rice with the protein-packed goodness of black beans. This recipe is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 cup uncooked white rice
– 1 cup coconut milk
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 can black beans, drained and rinsed
Instructions:
1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
4. Add the coconut milk, water, and rice to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
5. Fluff the rice with a fork and stir in the black beans.
Cooking Time: 25-30 minutes
Coconut Turmeric Rice with Cashews
This aromatic rice dish is a perfect accompaniment to your favorite curries, stews, or as a standalone meal. The combination of coconut, turmeric, and cashews adds depth and texture to this simple yet flavorful recipe.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup shredded coconut
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground turmeric
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter
– 1/4 cup chopped cashews
Instructions:
1. Rinse the rice and combine with water in a medium saucepan.
2. Add shredded coconut, grated ginger, turmeric, and salt.
3. Bring to a boil, then reduce heat to low and cover for 15-20 minutes or until water is absorbed and rice is cooked.
4. Fluff the rice with a fork and stir in butter until melted.
5. Top with chopped cashews and serve warm.
Cooking Time: 20-25 minutes
Pineapple Coconut Fried Rice
Pineapple Coconut Fried Rice Recipe
A sweet and savory twist on traditional fried rice, this Pineapple Coconut Fried Rice is a perfect combination of tropical flavors.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup diced fresh pineapple
– 1/4 cup shredded coconut
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– 2 green onions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the cooked rice to the skillet, breaking up any clumps with a spatula. Cook for about 5 minutes, stirring frequently.
5. Stir in the diced pineapple, shredded coconut, soy sauce, salt, and pepper.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Coconut Rice Pudding with Cardamom
This creamy pudding is a popular dessert in Indian cuisine, infused with the warm, aromatic flavor of cardamom and the richness of coconut. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup full-fat coconut milk
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1 tablespoon unsweetened shredded coconut (optional)
Instructions:
1. In a medium saucepan, combine cooked rice, coconut milk, sugar, cardamom, and salt.
2. Cook over low heat, stirring constantly, until the mixture thickens and the flavors meld together (about 10-12 minutes).
3. Remove from heat and stir in unsweetened shredded coconut, if using.
4. Let cool to room temperature, then refrigerate for at least 30 minutes or overnight.
5. Serve chilled, garnished with toasted nuts or a sprinkle of cardamom powder, if desired.
Cooking Time: 10-12 minutes
Coconut Basmati Rice with Cilantro
Elevate your meal with this flavorful and aromatic side dish, perfect for pairing with grilled meats or as a base for Indian-inspired bowls. This Coconut Basmati Rice with Cilantro recipe is a simple and delicious way to add some tropical flair to your plate.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/4 cup shredded coconut
– 1 tablespoon unsalted butter
– 1/4 cup chopped fresh cilantro
– Salt, to taste
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
3. Fluff the cooked rice with a fork and stir in the shredded coconut, butter, and chopped cilantro.
4. Season with salt to taste.
5. Serve hot.
Cooking Time: 20-25 minutes
Savory Coconut Rice with Chickpeas
Elevate your mealtime with this flavorful and nutritious dish, perfect for a quick weeknight dinner or a satisfying lunch. This Savory Coconut Rice with Chickpeas combines the warmth of Indian spices with the creaminess of coconut milk.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a large skillet, heat oil over medium-high. Add onion and cook until translucent, about 3-4 minutes.
3. Stir in cumin, smoked paprika, and coconut. Cook for an additional minute.
4. Add chickpeas and stir to combine with the spice mixture. Season with salt to taste.
5. Once rice is cooked, fluff it with a fork and add it to the skillet with the chickpea mixture. Stir until well combined.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Coconut Rice and Peas (Jamaican Style)
A classic Caribbean side dish that pairs perfectly with jerk chicken or pork, this coconut rice and peas is a flavorful and aromatic accompaniment to any meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen peas
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons grated fresh coconut (optional)
Instructions:
1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the rice and stir to coat with oil and mix with onion mixture.
4. Add water, unsweetened shredded coconut, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 15-20 minutes or until liquid is absorbed and rice is tender.
6. Stir in frozen peas and cook until thawed.
7. Serve hot, garnished with grated fresh coconut if desired.
Cooking Time: 20-25 minutes
Coconut Lemongrass Rice Bowls
Discover the perfect blend of Asian-inspired flavors with these Coconut Lemongrass Rice Bowls. Aromatic lemongrass and creamy coconut milk elevate a simple rice dish to a new level, making it a great side or main course.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup unsweetened shredded coconut
– 1 stalk lemongrass, bruised and chopped (about 2 tablespoons)
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a small saucepan, combine coconut milk, chopped lemongrass, and vegetable oil. Bring to a simmer over medium heat.
3. Add sliced onion to the saucepan and cook until softened, about 5 minutes.
4. Stir in unsweetened shredded coconut and cook for an additional minute.
5. Fluff cooked rice with a fork and stir in the lemongrass-coconut mixture.
6. Season with salt to taste.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Coconut Rice with Toasted Coconut Flakes
Coconut Rice with Toasted Coconut Flakes Recipe
Elevate your meal with this simple yet flavorful coconut rice dish, featuring toasted coconut flakes that add a delightful crunch and aroma.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup shredded coconut
– 2 tablespoons unsweetened shredded coconut (toasted)
– 1 tablespoon vegetable oil
– Salt to taste
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
3. Heat the oil in a small skillet over medium heat. Add the unsweetened shredded coconut and cook, stirring frequently, until golden brown and fragrant (about 5 minutes).
4. Fluff the cooked rice with a fork. Stir in toasted coconut flakes and salt to taste.
Cooking Time: 25-30 minutes
Garlic Butter Coconut Rice with Shrimp
Elevate your seafood game with this flavorful and aromatic rice dish that combines the richness of coconut milk, pungency of garlic butter, and succulence of shrimp.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup coconut milk
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1 teaspoon grated fresh ginger
– 1 pound large shrimp, peeled and deveined
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a small saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
3. Stir in coconut milk, grated ginger, salt, and pepper. Bring mixture to a simmer.
4. Add cooked shrimp to the saucepan and stir to coat with the garlic butter coconut mixture.
5. Serve warm, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Coconut Rice with Mango Chutney
This flavorful side dish combines the creamy richness of coconut rice with the sweet and tangy flavors of mango chutney. Perfect for pairing with grilled meats, seafood, or as a vegan main course.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup shredded dried coconut
– 1 tablespoon coconut oil
– 1/4 teaspoon salt
– 1 cup mango chutney (homemade or store-bought)
– Fresh cilantro leaves for garnish
Instructions:
1. Rinse rice and combine with water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes or until the liquid is absorbed.
2. In a separate pan, heat coconut oil over medium heat. Add shredded coconut and cook, stirring frequently, until lightly toasted (about 3-4 minutes).
3. Fluff cooked rice with a fork and stir in toasted coconut, salt, and mango chutney.
4. Serve warm or at room temperature, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Coconut Rice Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of bell peppers with the creaminess of coconut and rice.
Ingredients:
– 4 large bell peppers, any color
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup unsweetened shredded coconut
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 can (14 oz) diced tomatoes, drained
– 1 teaspoon ground cumin
Instructions:
1. Preheat oven to 375°F.
2. Cook rice according to package instructions using 2 cups of water. Fluff with a fork and stir in unsweetened shredded coconut, chopped cilantro, salt, and pepper.
3. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
4. Stuff each bell pepper with the coconut rice mixture.
5. Drizzle the tops with olive oil and sprinkle with cumin.
6. Bake for 30-35 minutes or until the bell peppers are tender.
Cooking Time: 30-35 minutes
Coconut Rice with Curry Leaves and Mustard Seeds
This aromatic side dish is a flavorful twist on traditional coconut rice, infused with the warm, earthy flavors of curry leaves and mustard seeds. Perfect for accompanying spicy curries or as a base for a variety of toppings.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup unsweetened shredded coconut
– 1/2 teaspoon curry leaves, crushed
– 1/2 teaspoon mustard seeds
– Salt, to taste
– Vegetable oil, for greasing
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Drain the rice and combine with coconut, curry leaves, mustard seeds, and salt in a medium saucepan.
3. Add 2 cups of fresh water and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
5. Fluff the rice with a fork and garnish with chopped curry leaves, if desired.
Cooking Time: 15-20 minutes
Sweet Coconut Rice with Pandan Extract
Sweet Coconut Rice with Pandan Extract: A flavorful and aromatic side dish that pairs perfectly with Southeast Asian-inspired dishes.
Ingredients:
– 1 cup uncooked white or brown rice
– 1 cup coconut milk
– 1/4 cup water
– 1 tsp pandan extract
– 2 tbsp granulated sugar
– Salt to taste
– Fresh pandan leaves for garnish (optional)
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine the coconut milk, water, pandan extract, and sugar. Bring to a boil over high heat, then reduce the heat to low and simmer for 5 minutes.
3. Add the rinsed rice to the saucepan and stir to coat with the coconut mixture.
4. Cover the saucepan with a tight-fitting lid and cook over low heat for 18-20 minutes or until the liquid has been absorbed and the rice is tender.
5. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
Cooking Time: 23-25 minutes
Coconut Rice Noodle Stir-Fry
A flavorful and aromatic twist on traditional stir-fries, this Coconut Rice Noodle Stir-Fry combines the warmth of coconut milk with the nutty taste of rice noodles. Perfect as a quick weeknight dinner or a special occasion meal.
Ingredients:
– 8 oz rice noodles
– 1 cup mixed vegetables (bell peppers, carrots, broccoli)
– 2 cloves garlic, minced
– 1/4 cup grated fresh ginger
– 1/2 cup coconut milk
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
3. Add mixed vegetables, garlic, and ginger; stir-fry until tender.
4. Pour in coconut milk, soy sauce, salt, and pepper; stir-fry for an additional minute.
5. Combine cooked noodles with the vegetable mixture; stir-fry until noodles are well coated.
6. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 15-20 minutes
Coconut Rice with Grilled Pineapple Salsa
This sweet and savory side dish combines the creamy richness of coconut rice with the caramelized sweetness of grilled pineapple salsa. Perfect for a tropical-inspired dinner party or a quick weeknight meal.
Ingredients:
– 1 cup uncooked white rice
– 1 cup coconut milk
– 1/2 cup water
– 1 tablespoon coconut oil
– Salt to taste
– For the Grilled Pineapple Salsa:
+ 1 ripe pineapple, cut into wedges
+ 1 jalapeño pepper, seeded and chopped
+ 1/4 cup red onion, chopped
+ 2 tablespoons lime juice
+ 1 teaspoon honey
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook rice according to package instructions using coconut milk, water, and coconut oil.
3. Grill pineapple wedges until caramelized, about 2-3 minutes per side.
4. In a bowl, combine grilled pineapple, jalapeño pepper, red onion, lime juice, and honey. Mix well.
5. Serve warm coconut rice alongside the Grilled Pineapple Salsa.
Cooking Time: 25-30 minutes
Summary
Indulge in the creamy and exotic flavors of coconut rice with these 18 mouth-watering recipes. From classic Thai sticky rice with mango to spicy black bean rice, and from savory chickpea rice to sweet rice pudding with cardamom, each dish combines the rich taste of coconut with tropical notes. Discover how to add a touch of paradise to your meals with recipes like pineapple fried rice, coconut basmati rice with cilantro, and many more.