Coconut Cilantro Rice
This Coconut Cilantro Rice is a simple and delicious side dish that pairs well with a number of different cuisines – Thai, Hawaiian, Caribbean, and more! The creamy coconut milk and the crunchy coriander seeds give this a unique flavor that you’ll love!
What’s the difference between Basmati and Jasmine?
There are so many different rices out there it can get really confusing. I’m not going to get into detailing all of them, so I will tackle to 2 I recommend for this recipe. I always have both of these in my pantry and use these the most.
Basmati Rice and Jasmine Rice are both long-grain rice varieties. They are both aromatic and are found in Middle Eastern and Asian dishes, like Thai and Indian.
Basmati rice is from India and is shorter than jasmine rice. It’s great because the grains don’t stick together when cooked. It is used in Indian and Middle Eastern cooking.
Jasmine rice, on the other hand, tends to be a bit more sticky and has a lovely nutty flavor. It from Thailand so it works best for Thai food. It’s also used in Caribbean cooking and it’s my goto with Hawaiian food, too.
So, not only is this a great guide in general when cooking plain rice, but it also helps you to choose which of the 2 rice varieties to use when making this recipe.
Coconut Cilantro Rice
My family and I love Hawaiian and Caribbean food! The tropical flavors are just amazing. Rice makes for an easy side dish. While plain rice is great, and for many meals that’s the best way to go. However, by adding some flavor it greatly enhances certain meals.
Adding coconut milk is a simple way to take a great dish to amazing! This rice dish works well with sweet meals. I have some suggestions below.
One lesson I learned with using coconut milk with my rice, is you need to salt the water. Otherwise, it comes out quite lackluster. I put in about 1/2 – 1 teaspoon of kosher salt when making this. The flavor with and without salt doesn’t even compare.
What Ingredients Are in Coconut Cilantro Rice?
- Long Grain Rice
- Sweetened Coconut Milk
- Water
- Fresh Cilantro
- Whole Coriander Seeds
- Kosher Salt
Ingredient Notes
Sweetened Coconut Milk – some people go for unsweetened coconut milk thinking it’s healthier. It’s not and it lacks flavor. But you can substitute it if you’d like.
Whole Coriander Seeds – I love this addition because of the crunch and flavor. However, my kids hate it. So you can leave it out if you want to.
Cooking Instructions
- In a 2-3 quart saucepan over high heat, add the water and coconut milk and bring to a boil.
- Add the rice, cilantro, coriander (optional) and salt. Return to a boil, cover, and reduce to a simmer.
- Simmer for 20 minutes or until the rice is fully cooked.
What Can I Do with Coconut Cilantro Rice Leftovers?
Leftover can be stored in the fridge for up to a week. They can also be frozen for up to 6 months.
Useful Kitchen Tools
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Other Amazing Recipes That You’ll Love!
Click on these links for other great recipes that work well with this Coconut Cilantro Rice! Or type in “Coconut”, “Hawaiian”, “Caribbean”, “Thai”, or “Indian” in the search bar to find even more recipes!
Grilled Hawaiian Chicken Thighs Recipe
Hawaiian Pork Tenderloin
Sweet Hawaiian Fish and Vegetables
Thai Yellow Curry Chicken and Vegetables
Caribbean Salmon with Pineapple Mango Salsa
Coconut Cilantro Rice
Ingredients
- 1 Cup Long Grain Rice, like Basmati or Jasmine
- 3/4 Cup Sweetened Coconut Milk
- 1 1/4 Cup Water
- 2 Tablespoons Fresh Cilantro, chopped
- 1/2 Tablespoon Whole Coriander Seeds (optional)
- 1/2 teaspoon Kosher Salt
Instructions
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In a 2-3 quart saucepan over high heat, add the water and coconut milk and bring to a boil.
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Add the rice, cilantro, coriander (optional) and salt. Return to a boil, cover, and reduce to a simmer.
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Simmer for 20 minutes or until the rice is fully cooked.
