This Garlic Coconut Rice has an elegant simplicity that I absolutely love. Its subtle sweetness from the coconut with light savory notes from the garlic make this the perfect side dish to pair with tofu, curries, and grilled veggies.
Coconut rice originates from from Southeast Asia, India, and Latin America. Each region has a unique take on the recipe. They add different herbs, spices, nuts, and fruits.
This recipe is just a basic base of long-grain jasmine rice and coconut milk. I also decided to add some ingredients I had laying around the house that complement the flavor of the garlic coconut rice.
This recipe can complement many dishes including my Sriracha Tofu and Maple and Pepper Tofu.
How to Make Garlic Coconut Rice
You are going to want to rinse your rice very well for this recipe. This process removes the excess starch and helps prevent the rice from clumping. Put your rice in a fine-mesh sieve and rinse in tap water until the rice runs clear.
Next, you’ll want to carefully sauté your chopped garlic in some coconut oil. Heat a pot over medium-low to medium heat. Add some coconut oil and the garlic and stir for about 1 minute until the garlic is golden brown. Remove the pot from the heat if it is cooking too fast, you don’t want your garlic to burn.
This step infuses the oil with a lovely garlic flavor that will permeate throughout the rice.
Now just add the coconut milk, rinsed rice, sugar, and salt and give it a stir.
Bring the coconut milk to a boil, then simmer for 15 minutes. Remove it from the heat and allow it to steam for 10 more minutes.
While the rice is cooking, you can prep the other ingredients you want to put in the rice. Roast a hefty 1/4 cup of cashews on a pan over medium heat until golden brown, then set aside. Repeat with the coconut flakes.
Finally mix everything together: the creamy garlic coconut rice, the roasted cashews and coconut flakes, the chopped cilantro, and the lime juice. I topped mine with some mango as well.
This dish is so easy to make and can be prepared in less than 35 mins!
Ingredients For Garlic Coconut Rice
Coconut oil: This oil adds a subtle tropical aroma and richness to the rice, complementing the coconut milk perfectly.
Garlic: Minced garlic brings a savory warmth and pungency, adding depth of flavor that balances the sweetness of the coconut milk.
Long-grain jasmine rice: Known for its fragrant aroma and slightly sticky texture when cooked, jasmine rice is ideal for absorbing the rich flavors of the coconut milk and garlic.
Full-fat coconut milk: This creamy, tropical ingredient infuses the rice with a subtle sweetness and a luxurious texture, making each grain incredibly soft and flavorful.
Sugar: Just a touch of sugar enhances the natural sweetness of the coconut milk and creates a balanced flavor profile.
Salt: Enhances the overall taste and brings all the flavors together.
Optional Add-ins:
- Roasted cashews: These offer a satisfying crunch and a touch of nutty flavor that complements the creamy rice. You can sub this with a nut of your choice. Peanuts would be delicious!
- Toasted coconut flakes: Provide additional texture and a deeper coconut flavor, adding a delightful complexity.
- Cilantro: Fresh cilantro brings a bright, herbaceous note that cuts through the richness of the coconut milk.
- Lime juice: A squeeze of lime adds a refreshing acidity that balances the sweetness and enhances the overall flavor profile.
What You'll Love About Garlic Coconut Rice
Amazing taste and aroma: The combination of fragrant jasmine rice, creamy coconut milk, and savory garlic creates a simple yet irresistible flavor profile that’s both comforting and exotic.
- Easy & Quick: With minimal prep and just a few pantry staples, this dish comes together in under 35 minutes, making it perfect for a weeknight side or a last-minute addition to any meal.
- Versatility: This rice is a blank canvas for flavor! It pairs beautifully with a wide range of dishes, from curries and stir-fries to grilled proteins and even fruit salads.
- Texture: The coconut milk creates a wonderfully creamy and fluffy texture, while the optional add-ins like cashews and toasted coconut offer a satisfying crunch.
- Dietary Friendly: This recipe is naturally gluten-free and vegan, making it suitable for various dietary needs and preferences.
FAQ's
Yes, you can substitute other long-grain rice varieties like basmati or even brown rice. Just keep in mind that cooking times may vary. You’ll want to use the appropriate amount of coconut milk according to the amount of cooking liquid needed for the type of rice. Brown rice typically uses more water and takes longer to cook, so adjust based on the instructions on the package.
Absolutely! Light coconut milk will result in a less rich and creamy rice, but it’s still delicious.
Store leftover rice in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of water.
Definitely! Get creative! You could add a pinch of turmeric for color, a bit of ginger for extra zing, a sprinkle of chili flakes for some heat, or even some raisins and cinnamon for a sweet rice treat.
This rice is incredibly versatile! It’s delicious with curries, stir-fries, grilled vegetables or protein, and even tropical fruit salads.
Try pairing this with my Sriracha Tofu and Maple and Pepper Tofu for a delicious and satisfying meal!
Garlic Coconut Rice
Equipment
- 1 fine mesh sieve
- 1 medium pot
Ingredients
Garlic Coconut Rice
- 1 tbsp coconut oil
- 2 cloves of garlic minced
- 1 cup long grain jasmine rice
- 1 can of coconut milk
- 1 teaspoon sugar
- ½ teaspoon salt
Optional add-ins
- roasted cashews a hefty 1/4 cup
- roasted coconut flakes about 1/4 cup
- cilantro about 1/4 cup
- lime juice from one lime
- mangos or pineapples
Instructions
- Start by measuring out 1 cup of long-grain jasmine rice. Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and helps prevent the rice from clumping.
- Heat a medium pot over medium-low to medium heat and add 1 tablespoon of coconut oil. Once hot, add 2 minced garlic cloves and cook for about 1 minute until fragrant and golden brown. Be careful not to burn the garlic.
- Add the rinsed rice, 1 can of coconut milk, 1 teaspoon of sugar, and ½ teaspoon of salt to the pot. Stir to combine.
- Increase the heat to high and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and simmer for 15 minutes.
- Remove the pot from heat and let it sit, covered, for 10 minutes. After resting, fluff the rice gently with a fork.
- Optional: while the rice is cooking, heat a pan over medium heat and roast your cashews until golden brown. Remove the roasted cashews and add the coconut flakes and remove them from the pan when they are golden brown. Stir the roasted cashews, toasted coconut flakes, and chopped cilantro. Finish with a squeeze of fresh lime juice, mango or pineapples if you have some.
Did you try this recipe?
If you made this Garlic Coconut Rice recipe, I would really appreciate it if you could comment and leave a rating below. You can also share a photo and tag me on Instagram @thesunshinevegankitchen. I would love to hear all about your experience. Thank you so much!
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