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If I allowed them to, my kids could probably eat brown rice for three meals a day. It’s one of those foods the both of them have loved since they first started eating solids and, lucky for me, it’s as nutritious as it is tasty. But as easy as plain old steamed rice is to make, I wanted to try making something a little bit different that’s still simple to prepare.
I’ve used coconut milk before as an ingredient in my kids’ baby food purees like Sweet Potato Coconut Puree, but I never thought of adding it to rice until recently. The milk gives it a subtle coconut flavor and an almost creamy consistency that totally livens up the every day rice that we’re used to.
And if you find that you have some left over from dinner, you can try what I did with mine. Just add some vanilla rice milk and a touch of cinnamon and you’ve got a unique breakfast treat or a special spin on rice pudding for dessert! My guys ate it as both! When a recipe is as easy to make as this one is AND everyone is happy eating it no matter when I serve it, I realize that I better keep it stocked in the fridge at all times!
Coconut Rice
Ingredients
- 1 14 oz Can Coconut Milk, unsweetened (low fat or regular)
- 1/4 Cup water
- 1/4 Tsp kosher salt
- 1 Cup Brown Jasmine Rice
Instructions
- Place the coconut milk, water and salt in a medium size pot and bring to a boil.
- Add the rice, stir until combine, bring back to a boil, cover and reduce to a simmer.
- Cook for 30 minutes, turn heat off and let sit covered for 10 minutes.
- Serve.
I think she’s referring to the Coconut milk that’s a substitute milk product while the recipe is referring to the cooking ingredient coconut milk. There might be a change in the consistency and less of a coconut taste, because the substitute milk product tastes less than coconut.
I don’t see why not 🙂 as long as the measurements come out the same
Sorry , another question: can the coconut milk in the carton be used or must it be the canned type?
I have not tested this recipe with regular basmati, I assume the cooking time would be less than brown basmati. But regular basmati will work 🙂 Here is another recipe that would work just to give you an idea 🙂 http://www.foodnetwork.com/recipes/semi-homemade-cooking-with-sandra-lee/coconut-rice-recipe/index.html
Hi Carma. I make this style (Coconut Rice) all the time for my family. It is a very traditional style rice dish in India, where we are from. We always use Basmati for making it. Tastes wonderful!
Brown JASIMINE is hard to find at my local market, will BASMATI work?
I use it for almost all rice dishes.
I was also wondering what else you had on the plate (in the picture above).
yes you can!
I wonder if I could make this in my rice cooker?
This sounds tasty. I love just about anything made with coconut milk.
This is a great recipe! Catherine, I love your recipes and style of simple, yet flavorful, healthy cooking! I’m a vegan vegetarian, an I try new recipes all the time. Life is all about variety! And I like that about your creativeness in the kitchen.
This recipe is similar to what I do. I like to take med grain brown rice and put it in the rice cooker with some water, coconut milk, a tsp of salt, an onion cut in half, and a bell pepper chopped. 40 minutes later, it’s meal time!
Shrimp teriyaki 🙂
Funny, I was thinking that it looks like Plaintains. If it is, please blog the recipe. My daughter and I love sweet plaintains. I am unsure of how to make them, so I just stay away! We venture forth to caribbean joints when we have to have our “fix”!
Looks like shrimp
Yes, what else is on that plate, looks tasty?!
sounds yummy!!!!!!!!! what did your kids eat the rice with? before you made it into breakfast?