Coconut milk, brown rice, toasted coconut flakes, fresh ginger and cilantro come together in this simple, fragrant side dish that complements Thai and Southeast Asian meals. The coconut flavor is gentle and enhances grilled or roasted proteins, seafood in coconut curry, or fruit-based salsas.
Brown Coconut Rice with Cilantro
This recipe is written for brown rice for extra fiber and a slightly nutty texture, but you can make a version with white rice if you prefer a lighter, quicker-cooking grain. Brown jasmine rice works particularly well for its aromatic character; if you use a different variety, adjust the liquid and cooking time accordingly. The flaked coconut adds a subtle sweetness and texture, while grated fresh ginger and a touch of garlic provide balance. Finish with fresh cilantro for brightness.
Why you’ll love it
- Hands-off, one-pot cooking—add ingredients, simmer, and let the pot finish the work.
- Versatile: pairs beautifully with Thai curries, grilled meats, fish, or fruit-based salsas.
- Adaptable: use light coconut milk for fewer calories, or full-fat for a richer result.
Ingredients
- 1 cup uncooked brown rice (brown jasmine, basmati, or short grain work well)
- 1 cup lite coconut milk
- 1 1/4 cups water
- 1 tsp grated fresh ginger
- 1 garlic clove, crushed or minced
- 1/4 tsp salt, or to taste
- 2 tbsp sweetened grated coconut or unsweetened toasted coconut flakes (optional)
- 3 tbsp fresh cilantro, chopped
Instructions
- In a medium, heavy-bottomed pot, combine the coconut milk, uncooked brown rice, water, grated ginger, crushed garlic, salt, and grated or flaked coconut. Stir to distribute the ingredients evenly.
- Bring the mixture to a gentle boil over medium heat.
- Once boiling, reduce the heat to low. Cover the pot and simmer until the liquid has been absorbed and the rice is tender, about 40–45 minutes. Avoid lifting the lid frequently so the rice steams evenly.
- Remove the pot from the heat and keep it covered for 10 minutes to allow the grains to finish steaming and to settle.
- Uncover and fluff the rice gently with a fork. Stir in the chopped cilantro just before serving to preserve its fresh flavor and color.
Cook and yield
Cook time: 45 minutes. Total time: 55 minutes. Yield: 4 servings (about 1/4 of the recipe per serving).
Nutrition (per 1/4 serving)
Calories: 206 kcal • Carbohydrates: 35.1 g • Protein: 3.1 g • Fat: 5.4 g • Saturated Fat: 3.2 g • Sodium: 154.3 mg • Fiber: 1.8 g • Sugar: 1.3 g
Tips and variations
- If using white rice, reduce the water to 1 cup and shorten the cooking time—check package instructions and begin checking tenderness earlier.
- For a richer rice, swap lite coconut milk for regular canned coconut milk and expect a creamier texture and higher fat content.
- To add a subtle toasty note, dry-toast the coconut flakes in a small skillet over medium heat until golden before stirring them into the cooked rice or using them as a garnish.
- A splash of sesame oil (about 1/2 tsp) stirred in at the end brings a pleasant aroma and depth.
- For extra brightness, add a squeeze of lime juice and a few lime zest strips right before serving.
Serving suggestions
Serve this coconut rice alongside grilled pork or chicken, Thai green curry shrimp, broiled fish with coconut curry sauce, or as a bed for a fruit salsa-topped pork tenderloin. It also pairs well with steamed or stir-fried vegetables for a vegetarian option.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a saucepan with a splash of water or coconut milk to restore moisture, or warm in the microwave covered for 1–2 minutes, stirring halfway through.
Notes
The recipe is intentionally simple so the coconut flavor can gently complement other dishes without overpowering them. Adjust the salt and ginger to your taste. Adding fresh cilantro at the end keeps its flavor bright and avoids wilting in the heat.
Feedback
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