🥥🥥 Super easy, slightly sweet, and totally addictive. Toasted Coconut Rice is a side dish loved by everyone and perfect for your next Asian-inspired or tropical main dish.
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This recipe has become a staple side dish in our family. The rice is moist and tender with subtle undertones of natural coconut flavor. But the sweet, toasted coconut on top is what really blows it out of the water (and makes you want seconds and thirds). We were first inspired by Our Best Bites version. With that inspiration we created a version of our own, leaving out the vinegar and sugar, adding onion for more flavor, and topping the rice with toasted coconut (a truly worthy addition). We also adjusted the measurements and process once the Instant Pot came around, so now there are two great cooking options!
🌴 Why it's great
- It uses economical, staple pantry items. Who doesn’t need more easy, filling sides that don’t break the budget?
- It comes together very quickly, perfect for a last minute meal plan or an easy weeknight dinner.
- It can be frozen and reheated perfectly. I have done it this way many times before parties so that I can focus on cooking the main dish, and it always comes out great.
- Because it is cost-effective and can be frozen ahead of time, this rice makes an excellent crowd pleaser. Try it for your next summer party!
- The flavors are subtle, yet bright. It compliments almost any summertime, asian, or tropical dish, so you have a lot of serving options!
🥥 Ingredients
Shredded coconut: Sweetened coconut is a must, since it is the only source of sweet for this recipe.
Butter: Salted preferably.
Onion: Yellow or sweet.
White rice: Use long-grain rice since it is less starchy and sticky than short-grain.
Coconut milk (unsweetened): This is the key ingredient to the subtle coconut flavor.
Water: The main cooking liquid.
Salt: Kosher salt draws out the coconut flavor.
Green onions: These are optional as a topping, but add a refreshing, bright touch.
🍚 Instructions
This rice is super simple. Start by toasting the shredded coconut. Then saute the onion and butter in the Instant Pot or in a pot on the stove. Stir in the rice, then add the coconut milk, water, and salt. Cook the rice on the rice setting in the Instant Pot or for about 20 minutes on the stove. Then fluff the rice with a fork and top with the toasted coconut and green onions.
👨👩👧👦 For a crowd
Because this rice freezes and reheats so beautifully, it is a no-brainer side when you’re serving a crowd. Make as many batches as you need depending on the size of your crowd. Serve the day of making, or follow the freezing instructions below and reheat the day of serving.
**Note: The size of your Instant Pot or pot on the stove may only hold 1-2 recipes. My 6 quart Instant Pot can hold a double recipe. If you need more, make separate batches.
🙋 Questions & Answers
I have found that you can use regular or reduced fat/light coconut milk. Either way, it adds flavor and moistness to the rice. Definitely use the full can because it is also part of the cooking liquid.
This rice goes with anything that is tropical or Asian inspired. Two of my favorite main dishes to serve this with are Grilled Honey Chicken (un)Kabobs and Grilled Sweet and Savory Flank Steak. In fact, we serve Toasted Coconut Rice with those main dishes so often that we compiled a complete menu for you! Check out this Sunday Dinner: Tropical Grilling Edition for a full menu, shopping list, and prep guide to serve this to your family or a crowd.
Yes! Simply make the rice according to the directions, then fluff it out onto a baking sheet to cool thoroughly. Don’t skip this step! Letting it cool spread out on the pan prevents it from sticking and becoming one big clump of rice. Once it is cool, freeze it in a storage container or disposable pan. Reheat by baking it covered with tinfoil at 300°F for 30 minutes straight from frozen or, if you have allowed it to partially thaw, at 300°F for 20 minutes. Fluff it again and top with toasted coconut and fresh green onions.
📖 More great sides
- If you're loving the tropical flavors, you'll like this Pineapple Lime Rice. It uses fresh or canned pineapple and can be made in the Instant Pot or on the stove.
- Another family favorite rice recipe is this Brown Butter Rice Pilaf. It only requires a few simple ingredients, but has deep, delicious flavor every time.
- If you're looking for another asian side, try this Easy Asian Slaw Salad. A few simple ingredients and a 5 minute dressing is all you need!
👨🏼🍳 Tips & Tricks
- One secret for all rice recipes is to let the raw rice toast in the butter for about one minute before you add the liquid. Stir it very well at this point, making sure every granule is covered in butter. This helps prevent sticky or clumpy rice.
- Fluff the rice really well for an airy, fluffy texture. To fluff, use a fork and scratch the tines across the surface of the rice, starting shallow and moving deeper as you go.
- This is a very moist rice. If you don’t like it quite as moist or want to avoid clumpy rice, let the rice cool an extra ten minutes after fluffing it. This will let extra steam/moisture escape before serving.
👋 Connect with us!
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📋 Recipe
Toasted Coconut Rice - Instant Pot or Stovetop
Ingredients
- 1 cup sweetened shredded coconut
- 2 tbsp butter
- ¼ onion yellow or sweet, diced
- 2 cups long-grain white rice
- 1 13.5 oz can coconut milk unsweetened
- 1 ½ - 2 cups water depending on cooking method
- 1 tsp kosher salt
- chopped green onions optional topping
Instructions
- In a skillet over medium-low heat, cook the shredded coconut until lightly brown, about 5 minutes. Remove from heat and set aside.
Instant Pot Instructions
- Turn Instant Pot to saute. Melt butter and cook onion until soft and translucent, 3-5 minutes.
- Stir in rice for 30-60 seconds, coating each granule in butter. Add coconut milk, 1 ½ cups of water, and salt.
- Close the lid and turn the venting knob to "Sealing." Select the "Rice" function (will cook for ~20 minutes). After cooking, let pressure release naturally for 10 minutes (don't open the lid or move the venting knob). Move knob to "Venting" and open the lid once steam has escaped.
- Fluff the rice thoroughly with a fork. Top with toasted coconut and chopped green onions, if desired.
Stovetop Instructions
- In a medium sauce pan melt butter over medium heat. Add onion and cook until soft and translucent, 3-5 minutes.
- Stir in rice for 30-60 seconds, coating each granule in butter. Add coconut milk, 2 cups of water, and salt.
- Bring the rice to a simmer, then cover with a lid and reduce heat to low. Cook for 20 minutes (don't open the lid). Remove from the heat and allow to stand for 5-10 minutes with the lid on.
- Fluff the rice thoroughly with a fork. Top with toasted coconut and chopped green onions, if desired.
Notes
- One secret for all rice recipes is to let the raw rice toast in the butter for about one minute before you add the liquid. Stir it very well at this point, making sure every granule is covered in butter. This helps prevent sticky or clumpy rice.
- Fluff the rice really well for an airy, fluffy texture. To fluff, use a fork and scratch the tines across the surface of the rice, starting shallow and moving deeper as you go.
- This is a very moist rice. If you don’t like it quite as moist or want to avoid clumpy rice, let the rice cool an extra ten minutes after fluffing it. This will let extra steam/moisture escape before serving.
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Theresa says
This rice is so unbelievably good, the whole family couldn't stop eating it.
Borrowed Bites says
Love hearing that, Theresa! Thanks for sharing 😄
Sara says
Best rice I have ever eaten! I couldn’t stop!!😁
Misty says
So glad you liked it! You're not alone... I can't stop eating it either!
Jessica says
Honestly my favorite rice in the world 😋 I think I could pair it with anything and be happy. I made it in the Instant Pot following the exact directions. Came out perfect!
Misty says
Glad it turned out so well!
Patricia says
So good! I made this in the instant pot and used basmati rice since that’s what I had. I loved the toasted coconut on top. Will make again!