Normally on a weeknight I don’t have the energy to make both a main course and a complicated side. If there is a side at all it’s usually plain steamed rice cooked in the rice cooker or a simple salad of three vegetables with olive oil and a splash of balsamic. I’ll happily keep dinner uncomplicated.
If I come across a side I’m eager to try, the main will be something equally simple—pan-fried steak or broiled fish. In short, I won’t follow two recipes in one night unless one of them is so effortless it barely feels like cooking. Enter: coconut cilantro rice.
When my friend Nadja told me about the coconut rice she grew up eating in Jamaica, I obsessed over the idea for weeks. At first I assumed it was a specialty that required fresh tropical ingredients, but then I discovered that the pantry staples I already had would do the job.
It’s essentially as simple as steaming rice in water—only here you replace part of the water with coconut milk. A little salt seasons the grains, and stirring in fresh cilantro at the end adds brightness and color. If you like a bit of crunch, top it with toasted sliced almonds; that step is optional but delicious.
This rice comes out fluffy, fragrant, and—most importantly—easy. It pairs beautifully with grilled pork chops, roasted chicken thighs, broiled fish, or almost any simple weeknight main. You could make it tonight with minimal effort.
Serving bowl by Olen Hsu
Coconut Cilantro Rice Recipe {Dairy Free, Gluten Free}
6 servings
Ingredients
- 2 1/2 cups long grain rice (preferably Jasmine rice)
- 1 (13 1/2-ounce) can full-fat coconut milk
- 1 1/4 cups water
- 1 1/2 teaspoons salt
- 1/2 cup chopped cilantro
- 1/2 cup toasted, sliced almonds (optional)
Instructions
- Rinse the rice in a fine-mesh sieve under cold water until the water runs clear.
- Transfer the rice to a rice cooker or large saucepan. Add the coconut milk, water, and salt, and stir to combine. If using a rice cooker, follow the manufacturer’s instructions and cook until done.
- If using a saucepan, bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and cook undisturbed until the rice is tender, about 20 minutes.
- Fluff the rice with a fork, stir in the chopped cilantro, transfer to a serving dish, and top with toasted almonds if desired. Serve warm.
Did you make this recipe?
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