Coconut Rice

Yes, coconut rice refrigerates well for up to 3 days in an airtight container. To reheat, add 2 tbsp water or broth, cover, and warm in a 325°F oven for 10 minutes or microwave in 1-minute intervals. It doesn't freeze well due to the creamy texture becoming grainy.

Use full-fat canned coconut milk (sweetened varieties will make the rice too sweet). If you only have lite coconut milk, reduce broth to 3/4 cup to maintain the coconut-to-liquid ratio.

Coconut milk is thicker than broth, so too much of it causes gluiness. Use exactly 1 can coconut milk plus 1 cup broth for the 1.5 cups rice ratio. Don't uncover the pot during cooking, and use a timer—18–20 minutes is precise.

Yes, fresh coconut milk works beautifully. Use 1 cup fresh coconut milk plus 1 cup broth for the same ratio. Be aware that fresh coconut milk can vary in thickness, so you may need to adjust broth slightly if rice seems too wet at the 15-minute mark.

Coconut rice complements Thai curries, Southeast Asian grilled fish, coconut-based soups, stir-fries, or any Caribbean or Asian dish with bold spices.

Coconut rice is naturally dairy-free. To make it nut-free, skip the coconut garnish and use regular white rice with vegetable broth instead of coconut milk (though this becomes regular white rice, not coconut rice).