Savory Coconut Rice Recipe

by Pamela

Savory Coconut Rice Recipe

Coconut rice is so easy to make and is the perfect side dish to many Asian dishes. But it’s also a perfect way to jazz up plain ol’ chicken.

I love to eat coconut rice and I don’t make it nearly enough. I suppose it’s because we generally eat a lot of chicken salads so I’m not hunting around trying to figure out what to make to go with that chicken I just grilled. But sometimes change is a good thing…and tonight we’re having coconut rice with our chicken instead of salad. Woo look at me go!

I called this a savory coconut rice because I didn’t want to get it confused with the mango sticky rice that’s a dessert. This is not sweet. If you make it for dessert you will be very disappointed.

Savory Coconut Rice

This rice can be served with a curry as a more traditional side dish. You can fry it up to get nice crispy bits and have it as a snack or serve it with whole grilled fish or even chicken. It’s really pretty versatile. Don’t be so set on it being just for Asian food.

The coconut cream in this recipe makes the rice a bit sticky and have a faint flavor of coconut. It’s not super coconutty (now I’m just making up words). I wouldn’t serve this to someone that doesn’t like coconut though because to them, it will really taste like coconut. The flavor is definitely in there, it’s just subtle.

I like to top my coconut rice off with a bit of toasted, unsweetened coconut. It gives the rice a bit of crunch and a little more of the coconut flavor. You could also add a touch of lime zest to give it a brighter flavor. I like to do that when I’m serving this rice with a curry.

Change up your boring rice and make up a pot of this savory coconut rice. Your dishes will thank you.

Savory Coconut Rice Recipe
Prep time
Cook time
Total time
Coconut rice is so easy to make and is the perfect side dish to many Asian dishes. But it's also a perfect way to jazz up plain ol' chicken.
Recipe type: Side Dish
Cuisine: Asian
Serves: 4
  • 2 cups medium grain rice (or you can use Jasmine rice)
  • 2 cups water
  • 1 cup coconut cream (not the stuff you get in the liquor aisle)
  • ½ teaspoon kosher salt
  1. Rinse rice in a colander until the water runs clear and make sure that the rice is completely drained.
  2. Combine the water, coconut cream and salt into a 4 quart saucepan and heat over medium heat until it comes to a boil.
  3. Add rice, cover, and reduce heat to low.
  4. Simmer for 30-40 minutes until the rice is tender and all of the liquid has been absorbed.
  5. Fluff with a fork.
  6. Serve.
You can top this rice with toasted, unsweetened coconut or lime zest.


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John/Kitchen Riffs April 26, 2017 at 8:27 am

What a nifty idea! Have not had this. Heck, don’t think I’ve heard of this! But I like it, a lot. Thanks!

Pamela April 26, 2017 at 9:25 am

Hi John, it’s good stuff…I think it would go great with some of your recipes.

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