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Rinse rice in a fine mesh strainer under cool running water until the liquid runs clear, about 1-2 minutes.
1 cup basmati rice
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Shake the can of coconut milk well to ensure it is thoroughly mixed. Pour milk into a medium-sized pot over high heat and bring to a boil.
13.5 oz. can full-fat coconut milk
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Once boiling, add the rinsed and drained rice along with the salt. Stir, then reduce the heat to medium-low, cover the pot with a lid, and cook for 18-20 minutes or until the rice is tender. Fluff with a fork before serving.
½ tsp. salt
While rice is best right after cooking, you can make it up to 1 to 2 days early.
Storage Directions:
Keep leftover coconut rice in an airtight container in the refrigerator, for up to 3-4 days. The coconut rice can be frozen in an airtight, freezer-safe container for up to 3-4 months. Allow it to defrost completely before reheating. Reheat by placing the rice to a skillet over medium-low heat with a little oil or some water. Stir frequently while cooking for 4-5 minutes until completely warm.
Calories: 175kcal, Carbohydrates: 37g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 242mg, Potassium: 61mg, Fiber: 1g, Sugar: 0.1g, Vitamin C: 0.04mg, Calcium: 14mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.