|

Coconut Cilantro Rice

Coconut Cilantro Rice

After looking online for different Asian rice recipes, I decided to make my own version of coconut cilantro rice. In this recipe, I used light coconut milk (because that’s what I had on hand) but if you want the rice to have a stronger coconut flavor and to be extra rich then you should definitely use regular coconut milk. I think the cilantro gave it an extra special flavor and it really paired perfectly with the Asian Salmon and the Garlic-Ginger Bok Choy Sauté.  It turned out really delicious and we all loved it, even my daughter, who usually doesn’t care for rice.

Coconut Cilantro Rice

How to Make Coconut Cilantro Rice

Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and coconut milk then season with sea salt and pepper, to taste. Bring to a boil then reduce heat to medium-low. Cover and let cook for 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped cilantro and mix until well combined. Taste & re-season if needed. Serve and enjoy.

Coconut Cilantro Rice

 

Coconut Cilantro Rice

Coconut Cilantro Rice

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: Asian
Servings: 4 -5

Equipment

Ingredients

  • 1 tsp olive oil
  • 1 clove of garlic
  • 1 cup basmati rice
  • 1 cup chicken broth
  • 1 cup coconut milk
  • ½ cup fresh cilantro chopped
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute.
  • Add the rice and cook, stirring often so the rice doesn't stick to the pan, for 3-4 minutes. Add the chicken broth and coconut milk then season with sea salt and pepper, to taste. Bring to a boil then reduce heat to medium-low. Cover and let cook for 20 minutes.
  • Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork.
  • Sprinkle with chopped cilantro and mix until well combined. Taste & re-season if needed. Serve and enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply to terry Cancel reply

Your email address will not be published.

Recipe Rating




22 Comments

  1. I tried making a coconut lime rice recently and it was sooooo incredibly good. I would love to have made it with cilantro, but Chris dislikes it so much he might have called off our wedding 🙂 lol