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Home » Side Dish Recipes » Creamy Coconut Rice Recipe

Creamy Coconut Rice Recipe

Published: Feb 11, 2019 · Modified: Oct 26, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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This creamy Coconut Rice is a great side dish to serve alongside your favorite Caribbean recipes like Jamaican Jerk Chicken.

A serving of creamy coconut rice garnished with green onion and black beans.

Creamy Coconut Rice is delicious. Long grain white rice is cooked in coconut milk and will absorb the flavors of coconut milk and delight the taste buds.

It is a creamy rice side dish that will balance the flavors of your favorite spicy Caribbean or Jamaican recipes like jerk chicken.

Coconut Rice will cool the fires of a spicy jerk chicken recipe.

How To Make Perfect White Rice

If you have never been able to make perfect white rice and are wondering if you should even attempt to make Coconut Rice. I can help you.

Take a look at how I make perfect white rice every time.

I shared all of my tips and tricks when I shared my Crock Pot Stuffed Bell Peppers recipe.

It took me many rice fails before I figured out how to make perfect white rice.

But once you master making perfect white rice you will never have to serve undercooked or overcooked white rice again.

Making Coconut Rice is the same as making plain long grain white rice.

You can practice with a pot or two of plain white rice if you need to master making perfect white rice first.

What Goes Well With Coconut Rice?

Coconut Rice is delicious served with many of your favorite Indian, Caribbean, and Indonesian recipes.

But you don't have to limit yourself to exotic recipes if you don't normally eat them. You can serve Coconut Rice with many of your favorite chicken recipes.

Crock Pot Pineapple Chicken would be delicious served over a bed of Coconut Rice.

Or my favorite Crock Pot Jamaican Jerk Chicken. 

How To Make Creamy Coconut Rice

Ingredients

  • 1 cup long grain rice, rinsed well
  • 1 ½ cups water
  • ½ cup coconut milk
  • 1 can black beans, rinsed well (optional)

Directions

  1. Place the long grain white rice in a fine mesh strainer. Rinse the white rice well under cold water until water runs clear.
  2. In a medium saucepan bring 1 ½ cups of water to a boil.
  3. Add the rinsed long grain white rice to the boiling water and stir once with a spoon to break the rice up. Return to a rapid boil then cover the saucepan with a tightfitting lid.
  4. Reduce the heat to low and simmer until water is almost completely evaporated.
  5. Once the water has almost evaporated add the ½ cup of coconut milk to the saucepan, replace the lid and continue to simmer until the rice is tender.
  6. Once the coconut rice is done remove the saucepan from the heat and add 1 cup of black beans to the rice.
  7. Stir the beans into the rice and replace the lid, place the saucepan back onto the hot burner and heat until the beans are warmed.
  8. Heat remaining black beans in a separate pot and serve alongside Crock Pot Jamaican Jerk Chicken.

More recipes you'll love

  • Crock Pot Jamaican Jerk Chicken
  • Crock Pot Jamaican Jerk Chicken Soup
  • Instant Pot Cajun 15 Bean Soup
  • Chicken Tortellini White Bean Soup

Print the Coconut Rice Recipe below

A serving of creamy coconut rice garnished with green onion and black beans.

Coconut Rice Recipe

Arlene Mobley - Flour On My Face
Creamy Coconut Rice is the perfect side dish for Jamaican Jerk Chicken. You won't believe the flavor on this one!
5 from 2 votes
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine Jamaican
Servings 6 servings
Calories 214 kcal

Ingredients  

  • 1 cup long grain rice (rinsed well)
  • 1 ½ cups water
  • ½ cup coconut milk
  • 1 can black beans (rinsed and divided)
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Instructions 

  • Place the long grain white rice in a fine mesh strainer. Rinse the white rice well under cold water until water runs clear.
  • In a medium saucepan bring 1 ½ cups of water to a boil.
  • Add the rinsed long grain white rice to the boiling water and stir once with a spoon to break the rice up. Return to a rapid boil then cover the saucepan with a tightfitting lid.
  • Reduce the heat to low and simmer until water is almost completely evaporated.
  • Once the water has almost evaporated add the ½ cup of coconut milk to the saucepan, replace the lid and continue to simmer until the rice is tender.
  • Once the coconut rice is done remove the saucepan from the heat and add 1 cup of black beans to the rice.
  • Stir the beans into the rice and replace the lid, place the saucepan back onto the hot burner and heat until the beans are warmed.
  • Heat remaining black beans in a separate pot and serve alongside Crock Pot Jamaican Jerk Chicken.

Nutrition

Serving: 1Serving | Calories: 214kcal | Carbohydrates: 37g | Protein: 7g | Fat: 4g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 279mg | Potassium: 295mg | Fiber: 5g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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