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Coconut Rice

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Time: 5-10 minutes of prep time and 70 minutes of cook time

Serves: 8

Inspired by: My love for Asian flavors. There is a restaurant in Truckee called Dragonfly that I love going to when I’m up in Tahoe to ski. They prepare fabulous Asian-flavored dishes. I had a meal there once that was served with coconut rice and remember coming home to try to replicate the entire dish. It was no where near what I had at Dragonfly because they also also prepare beautiful sauces on their fish that perfectly compliment the rice (or vice versa), but at least my coconut rice turned out well!


  • 2 cups uncooked rice (Basmati rice is the most flavorful and aromatic)
  • 2 cups coconut milk (or do 1 full can of coconut milk and make up the balance with water)
  • 1 cup water
  • 2-4 tablespoons sugar (depends on how sweet you like this)
  • 1-2 teaspoons freshly minced ginger (optional – if you like ginger this adds a beautiful flavor)

Preparation: In a 5 x 9 x 2 ½ inch glass baking dish, combine all ingredients; mix well. Seal pan snuggly with aluminum foil. Bake at 350 degrees for 70 minutes. However, you can count on the rice staying hot in the dish covered with foil for about 45 minutes and warm for about 2 hours if you are trying to prepare it in advance for a party.

Notes: I like this rice with a seared Ahi salad because Michelle’s 18 spice and Spice it Up …by Karen™ combined with the papaya are great flavor combinations with the coconut.

Wine Suggestions: The sweetness of this dish will best go best an off-dry or sweet wine such as a Kabinett level German Riesling or similar.

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