Basic coconut rice

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

If you want to use up the can of coconut milk from the recipe above, use ½ (13.5-ounce) can coconut milk and 1 full can water instead of the other way around; it’ll be a lighter dish but won’t leave you with an opened can.


  • 2 cups (390 g) medium-grain rice, such as Calrose rice
  • 1 (13.5-ounce/400-ml) can coconut milk
  • Salt



Put the rice in a sieve and rinse very well under running water. Dump into a 2-quart (2-L) saucepan and add the coconut milk, ½ can (200 ml) of water, and a good pinch of salt. Bring to a boil over high heat, stir once to unstick any grains from the bottom of the pan, then cover and cook over the lowest heat for 14 minutes, or until most the liquid is absorbed and the rice is tender. Let stand, covered, for 5 minutes, then fluff with a fork or spatula and serve.