Why is my coconut rice mushy?

There are two main reason coconut rice gets mushy. First, if any rice is mushy, it's likely overcooked. It's important to steam the rice until just tender, then allow it to finish cooking with the lid on (off the heat) for about 10 minutes. Rice can also get mushy if there is too much liquid added. For coconut rice, I recommended a 1 part rice to 2 part liquid ratio. For regular long-grain white rice the ratio I use is 1 part rice to 1.5 parts liquid (the ratio is higher for coconut milk since it contains more solids than just water).

What is the best way to reheat coconut rice?

Microwaving leftover coconut rice (covered) is the fastest method but you can also reheat it in a saucepan with a bit of water (to avoid scorching) over medium heat. Just be sure to stir frequently.

What goes well with coconut cilantro rice?

Proteins, particularly shrimp, chicken and tofu, go very well with coconut cilantro rice. You can also use serve it with fritters, tacos and even a fruit salsa.

Coconut Cilantro Rice - The Real Recipes

Description

This Coconut Cilantro Rice recipe is a delicious and versatile side that’s packed with rich coconut flavor and bright fresh cilantro. Plus, there’s a simple addition to really increase the coconut flavor that is well worth the minimal extra step.

Ingredients

Units Scale

1 Tbsp. coconut oil
1/2 cup unsweetened shredded coconut
1 cup jasmine rice
1 pinch table salt
1 (13.5 oz.) can unsweetened coconut milk (see note)
1/4 cup water
1/2 cup chopped cilantro, plus more for garnish
lime wedges, for serving

Cook Mode Prevent your screen from going dark

Instructions

Heat coconut oil in a medium saucepan over medium until melted, then add the shredded coconut and cook, stirring frequently, until golden brown, 2-3 minutes. Remove from heat and use a slotted spoon to transfer the toasted coconut to a plate. Set aside. Leave as much coconut oil in the saucepan as possible (it’s okay if some shredded coconut is left in the saucepan).
Return the saucepan to medium heat and add the rice. Cook, stirring frequently, until it’s well coated in the oil and fragrant, 1-2 minutes. Sprinkle with salt then pour in coconut milk and water. Stir well and bring to a simmer.
Reduce heat to maintain a low simmer and cook, covered, until just tender, 15 minutes. Remove from heat but leave the lid on and allow the rice to continue steaming for another 10 minutes.
Fluff rice with a fork and stir in chopped cilantro. Serve rice topped with more cilantro, reserved toasted coconut and lime wedges.

Notes

You can also use lite coconut milk instead of full-fat. Just be sure it’s unsweetened.
In addition, if you don’t want a rich coconut rice, use 1 cup of the coconut milk and 1 cup of water. Be sure to stir the the can of coconut milk to incorporate the solids into the liquid.
Store leftovers in an airtight container for up to 4 days.
Reheat in a microwave or a saucepan with a bit of water to avoid scorching.
You can make this recipe with brown rice, just add another 1/4 cup of water and cook for 30 minutes. Be sure to leave the lid on for 10 minutes after cooking.
Serve the rice with our Spicy Chicken with Ginger, Citrus and Soy, Chili Lime Shrimp Tacos, Perfect Seared Shrimp with Garlic and Herbs or our Sweet and Sour Tofu.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Sides
Method: Steaming
Cuisine: American/Asian