• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Work With Me
    • Contact
  • Healthy Home

EverydayMaven™

Whole Food, Half the Time

  • Facebook
  • Instagram
  • Pinterest
  • Recipe Index
  • Gluten Free
  • Dairy Free
  • Whole30
  • 30 Minute Meals
  • Thanksgiving
You are here: Home / By Diet / Dairy Free / Spiced Coconut Rice

Published March 24, 2012. Last Updated April 18, 2019 By Alyssa Brantley 14 Comments

Spiced Coconut Rice

  • Pin
  • Share
  • Yum
  • Tweet
  • Email
Jump to Recipe Print Recipe

Rice is so unbelievably versatile, you could make a new dish with it every time and it wouldn’t let you down. This simple side dish features Brown Jasmine Rice and is something I make in big batches (I usually double this recipe) and freeze for future dinners.

Brown rice takes almost an hour to cook and sometimes when I am trying to put dinner on the table, especially on a weeknight, I just don’t have an hour to wait around for it to cook. Particularly when my two-year old is hungry. Have you ever tried to explain to a two-year old that rice takes an hour to cook? Yeah, don’t. Make this and freeze it and save yourself from that dinner time stress episode.

The flavors in this dish pair especially well with Thai and Indian food. This is not spicy at all so if you like heat, add a chile pepper to the water while cooking or 1/4 to 1/2 teaspoon of crushed red pepper flakes.

Have a great weekend!

Did you make this recipe? Please give it a star rating below!

Spiced Coconut Rice
Prep Time: 5 mins
Cook Time: 50 mins
Total Time: 55 mins
 

Spiced Coconut Rice

Course: Sides
Cuisine: Thai
Keyword: Spiced Coconut Rice
Servings: 8 servings
Calories: 114 kcal
Author: Alyssa Brantley
5 from 1 vote
Print
Ingredients
  • 2 teaspoons canola oil or coconut oil
  • 1 cup brown jasmine rice rinsed
  • 1 teaspoon ginger root grated
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon ground cumin
  • 1 cup organic light coconut milk
  • 1 cup water
Instructions
To Prepare:
  1. Rinse rice. Grate ginger. Measure spices, combine with ginger and set aside. Measure coconut milk and water.

To Cook:
  1. Heat saucepan over medium heat. Once hot, add oil. Add rice, spices and ginger. Cook 30 to 45 seconds, stirring constantly.

  2. Slowly add water and coconut milk.

  3. Bring to a boil. Cover, lower to a simmer. Cook 50 to 55 minutes, until all liquid is absorbed.

  4. Remove from heat, let sit covered for 10 minutes. fluff with a fork. Serve and Enjoy!

Nutrition Facts
Spiced Coconut Rice
Amount Per Serving (0.5 cups)
Calories 114 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 241mg10%
Potassium 26mg1%
Carbohydrates 19g6%
Protein 1g2%
Calcium 6mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Filed Under: Dairy Free, Freezer Meals, Gluten Free, Kid Friendly, Rice, Sides, Uncategorized, Vegan, Vegetarian

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. Tasha says

    April 23, 2019 at 11:32 pm

    I just tried this with a few changes, and it turned out amazing! I had to omit a few of the ingredients (coconut milk, coriander, and grated ginger root) because I didn’t have them on hand. But I replaced them with a couple of other ingredients, and it turned out fantastic.

    I used white Basmati rice, instead of the jasmine and cooked the rice in chicken broth instead of plain water. I added a tbsp of garlic powder and onion powder and a tbsp of coconut oil to the broth.

    In a small dish, I mixed 1 tsp ground ginger, 1 tsp kosher salt, 1 tsp curry powder, 1/2 tsp turmeric, and 1 tsp ground cumin and used that to coat two chicken breasts that I cut into small chunks and marinated them for ten mins.

    I fried the chicken chunks in a tbsp of coconut oil in a frying pan until cooked and decided to cook up 2 cups of frozen mixed veggies. (Carrots, peas, and corn). Once everything was prepared, I mixed the rice, vegetables, and chicken together in one pot. Boy was it ever good. Hubby went back for seconds and said “Honey, you can make that again. It was delicious!” Thanks so much Alyssa for the inspiration! 😀

    Reply
    • Alyssa Brantley says

      May 2, 2019 at 10:28 am

      Hi Tasha, So happy that it worked with your changes and you all loved it!

      Reply
  2. Heather says

    May 14, 2018 at 7:26 am

    Could this be done in a rice cooker?

    Reply
    • EverydayMaven says

      May 14, 2018 at 1:15 pm

      Yes!

      Reply
  3. Tintin says

    October 25, 2016 at 9:29 pm

    Excited to try this….but can I use black rice instead?

    Reply
    • EverydayMaven says

      October 26, 2016 at 8:58 am

      The cook time and texture are totally different so I’m not sure how it will come out but if you try it, come back and let me know!

      Reply
  4. Beatriz says

    April 16, 2012 at 7:55 am

    Hi!
    Do you think this would work of I substituted quinoa for the brown jasmine rice?
    Sounds do yummy!!

    Reply
    • EverydayMaven says

      April 16, 2012 at 12:33 pm

      Yes, that sounds delicious and definitely worth trying. If you remember, let me know how it comes out!

      Reply
  5. Cindy @ Once Upon a Loaf says

    March 24, 2012 at 4:56 pm

    I love rice! This looks delicious and I’ve never made anything like it. I’ll pick up some brown jasmine tomorrow and make some while I’m making chicken (will freeze it). 🙂 Thanks for this!

    Reply
    • EverydayMaven says

      March 24, 2012 at 7:44 pm

      You’re welcome Cindy!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Notify me of followup comments via e-mail. You can also subscribe without commenting.

Primary Sidebar

Welcome!

Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.

More About Alyssa...

  • 30 minmeal
  • Dairy free
  • Egg free
  • Gluten free
  • Grain free
  • Nut free
  • Low carb
  • Nut free
  • Paleo
  • Primal
  • Primal
  • Shellfish
  • Vegan
  • Vegetarian
  • Whole 30

Warming Soup, Stew, and Chili

close up of turkey black bean chili in a bowl topped with avocado, white onion and cilantro

Turkey Black Bean Chili

rustic bowl filled with creamy garlic soup topped with watercress leaves. on wooden table with fresh thyme, whole heads of garlic and a red and white linen

Garlic Soup with Beef Bone Broth

large soup pot with easy turkey soup with cabbage and turmeric with wood ladle and beige linen

Easy Turkey Soup with Cabbage

dutch oven filled with beef noodle soup sitting on a kitchen towel with a large wooden spoon

Beef Noodle Soup

light blue bowl of soup with floral linen and wood spoon

Roasted Vegetable Soup with Cabbage

Indian Chicken Stew (with Instant Pot option) from www.EverydayMaven.com

Indian Chicken Stew (with Instant Pot option)

Reader Favorites

jar of ghee with a blue and yellow linen on a wood cutting board

How to Make Ghee

cooked cabbage steaks on a baking sheet

Garlic Rubbed Roasted Cabbage Steaks

wood bowl of hummus topped with spices and olive oil in front of tray of vegetables

Instant Pot Hummus

white dinner plate with cooked cube steak topped with fried onions and parsley

How To Cook Cube Steak

close up overhead shot of cooked old bay shrimp topped with extra old bay seasoning with wood bowl filled with cocktail sauce

Old Bay Shrimp

whole smoked ham on a large serving platter with stack of plates in background

How To Cook A Smoked Ham

Philly Cheese steak Sandwich cut in half and stacked on top of eachother

Authentic Philly Cheese Steak Recipe

Buffalo Chicken Salad from www.EverydayMaven.com

Buffalo Chicken Salad

platter of cooked wild salmon with red curry sauce, lime and sliced scallions

5 Ingredient Red Curry Salmon

close up of white serving bowl with arugula salad

Arugula Salad with Lemon Balsamic Dressing

Categories

Healthy 30 Minute Meals

Lightened Up Desserts

Healthy Snacks for Kids

Footer

About Everyday Maven

Welcome!

Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.

More About Alyssa...

Easy Instant Pot Recipes

wood bowl of hummus topped with spices and olive oil in front of tray of vegetables
bowl of cooked instant pot rice with star anise on top in front of instant pot
white plate with bed of mixed greens, cooked salmon topped with sliced lemon and ball of white rice topped with spinach seasoning. balsamic dressing drizzled on top of salmon and salad

Stay Connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2019 EverydayMaven™ | LEGAL