Savory Coconut Rice

Savory Coconut Rice I love coconut rice, especially as a side for spicy grilled meats, but when I order it out, it’s usually too sweet for my tastes, and more closely resembles dessert than a side dish. So, I decided to create a more savory version at home, which I eventually did, after a few short decades of testing.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 22 mins

    TOTAL : 5 mins

    SERVING : 4

    YIELD : 4 servings

  • Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).

  • Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.

Per Serving: 535 calories; protein 7.6g; carbohydrates 67.1g; fat 27.7g; sodium 500mg. There are lots of things you can add, like herbs, fresh vegetables, and/or sliced spring onions–so personal adaptation is very much encouraged.