Coconut Brown Rice


Serves 3-4

Coconut Brown Rice

5 minPrep Time

1 hrCook Time

1 hr, 5 Total Time

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  • 1+1/2 cups brown jasmine or basmati rice (Lundberg Organic Brown)
  • 2 cups good-quality coconut milk (preferably regular, not 'lite')
  • 2 cups water
  • 1/2 t salt
  • 3T dry shredded coconut (baking type)
  • 1T coconut oil


  1. Rub oil over bottom of regular-sized pot (needs a tight-fitting lid)
  2. Add rice, coconut milk, water, salt, shredded coconut. Stir and set over high heat. Bring to low boil.
  3. Immediately reduce heat to low (around #2 on your dial) and cover tightly with lid.
  4. Allow to cook 1 hour, or until coconut-water has been absorbed by rice.
  5. When all (or nearly all) coconut-water is gone, turn off heat, but leave covered on burner. Allow rice to sit another 5-10 mins, or until ready to eat. Rice stays warm for 1 hour or more
  6. Fluff rice with a fork, and serve. If desired top with toasted coconut
  7. To Toast Coconut:
    Place desired amount of dry shredded coconut in frying pan over med-high heat and stir ("dry fry") until light golden brown.
697 cal
37 g
82 g
11 g

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