Vegan Coconut Rice
Vegan Coconut Rice is a fragrant and creamy rice dish that is a popular side in many Southeast Asian and South Indian cuisines. It’s made by cooking rice with coconut milk, shredded coconut, and a blend of aromatic spices. The result is a flavorful and slightly sweet rice that pairs wonderfully with a variety of vegan curries, stir-fries, or grilled vegetables. Whether served as part of a main course or on its own, this dish offers a comforting taste of tropical goodness.
INGREDIENTS
- 1 cup jasmine or basmati rice
- 1 1/2 cups water
- 1 cup coconut milk (canned or homemade)
- 1/2 cup unsweetened shredded coconut
- 1 tablespoon vegetable oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 green chili, minced (adjust to your spice preference)
- 1/2 teaspoon turmeric powder
- Salt to taste
- Fresh cilantro leaves, chopped, for garnish
- Lime wedges for serving (optional)
INSTRUCTIONS
Rinse the jasmine or basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
In a medium-sized saucepan, heat the vegetable oil or coconut oil over medium heat.
Add the finely chopped onion and sauté until it becomes translucent, about 2-3 minutes.
Stir in the minced garlic, minced ginger, and minced green chili. Sauté for an additional 1-2 minutes until they become fragrant.
Add the turmeric powder and salt to the onion mixture. Stir well to combine.
Add the rinsed rice to the saucepan and gently stir to coat the rice with the spices and oil.
Pour in the water and coconut milk, and add the unsweetened shredded coconut. Stir to combine all the ingredients.
Bring the mixture to a boil over medium-high heat.
Once it boils, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for about 15-20 minutes, or until the rice is cooked and all the liquid has been absorbed. Avoid stirring the rice while it’s cooking to prevent it from becoming sticky.
Once the rice is cooked, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. This allows the rice to steam and become fluffy.
Fluff the coconut rice gently with a fork to separate the grains.
Garnish with freshly chopped cilantro leaves and serve hot.
Optionally, serve with lime wedges for squeezing over the rice just before eating for added flavor.
TIPS
- You can add vegetables like peas, carrots, or bell peppers to the rice for extra flavor and nutrition. Simply sauté them with the onions and follow the same recipe.
- Adjust the level of spiciness by increasing or decreasing the amount of green chili.
- Use full-fat canned coconut milk for a creamier texture, or use light coconut milk for a lighter version.
- Leftover coconut rice can be stored in an airtight container in the refrigerator for a day or two and reheated when needed.
NUTRITION VALUE
- Calories: 300-350 (approximate values)
- Carbohydrates: 40-45g
- Protein: 4-5g
- Fat: 14-16g
- Fiber: 2-3g
- Vitamins and Minerals: Rich in carbohydrates, a good source of energy, and provides coconut’s healthy fats.
