Coconut Brown Rice

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Author Grandma Barb5


  • 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
  • 3 T dry shredded coconut baking type
  • 1 T 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

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.