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    Home » Recipes » Side Dishes

    Published: Apr 13, 2020 · Modified: Jul 22, 2020 by Misty · This post may contain affiliate links. For more information, see our privacy policy.

    Toasted Coconut Rice - Instant Pot or Stovetop

    Jump to Recipe Pin Recipe
    Two bowls of Coconut Rice on blue plate with text overlay
    Overhead of two bowls of toasted coconut rice with text overlay

    🥥🥥 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.

    Bowls of Instant Pot Toasted Coconut Rice on blue plates this recipe
    Toasted Coconut Rice is a simple, slightly sweet rice that can be made in the Instant Pot, rice cooker, or stovetop.
    Skip to:
    • 🌴 Why it's great
    • 🥥 Ingredients
    • 🍚 Instructions
    • 👨‍👩‍👧‍👦  For a crowd
    • 🙋 Questions & Answers
    • 📖  More great sides
    • 👨🏼‍🍳 Tips & Tricks
    • 👋 Connect with us! 
    • 📋 Recipe
    • 💬 Comments

    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!

    We have plenty more Instant Pot Rice Pilaf Side Dish ideas if you want to add to your repertoire.

    🌴 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. Here are my tips on how to freeze cooked rice.
    • 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

    Ingredients for rice on white counter
    Coconut rice gets most of its flavor from coconut milk, shredded coconut, and sautéed onion.

    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.

    Overhead of bowls of Instant Pot Toasted Coconut Rice on blue plates
    Toasted Coconut Rice freezes and reheats well, making it great for serving a crowd.

    👨‍👩‍👧‍👦  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

    Should I use regular or reduced fat coconut milk?

    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.

    What do I serve with coconut rice?

    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 Flank Steak in Pineapple Steak Marinade. 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.

    Can I freeze coconut rice?

    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.

    How do I reheat frozen rice?

    I have a full guide on how to reheat frozen rice, but here are the steps. 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.

    Close up of one bowl of rice
    Serve with tropical or Asian-inspired dishes for a complete meal.

    📖  More great sides

    • If you're loving the tropical flavors, you'll like this Pineapple 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 or this easy Orange Rice. Both are simple to make and super flavorful.
    • 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! 

    If you try this recipe, please leave a comment and star rating below to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food! To get our new recipes straight to your email, subscribe to our newsletter.

    📋 Recipe

    Bowl of Toasted Coconut Rice on blue plate

    Toasted Coconut Rice - Instant Pot or Stovetop

    🥥🥥 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.
    5 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Tropical
    Prep Time: 8 minutes
    Cook Time: 35 minutes
    Total Time: 43 minutes
    Servings: 8
    Calories: 252kcal
    Author: Borrowed Bites

    Ingredients

    • 1 cup sweetened shredded coconut
    • 2 tablespoon 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 teaspoon kosher salt
    • chopped green onions optional topping
    Prevent your screen from going dark

    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

    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.
     
    Freeze and Reheat Instructions
    Make rice according to directions. Fluff onto a baking sheet and allow to cool fully. Freeze in storage container or disposable pan. Reheat covered at 300°F for 30 minutes straight from frozen or 20 minutes if partially thawed. Fluff again and top with toasted coconut and chopped green onions. 

    Nutrition

    Calories: 252kcal | Carbohydrates: 43g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 353mg | Potassium: 96mg | Fiber: 1g | Sugar: 5g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!
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    Comments

    1. Patricia says

      November 26, 2020 at 7:18 pm

      5 stars
      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!

      Reply
    2. Jessica says

      July 22, 2020 at 3:34 pm

      5 stars
      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!

      Reply
      • Misty says

        July 22, 2020 at 3:35 pm

        Glad it turned out so well!

        Reply
    3. Sara says

      June 11, 2020 at 3:59 pm

      5 stars
      Best rice I have ever eaten! I couldn’t stop!!😁

      Reply
      • Misty says

        June 11, 2020 at 10:03 pm

        So glad you liked it! You're not alone... I can't stop eating it either!

        Reply
    4. Theresa says

      May 09, 2020 at 6:48 pm

      5 stars
      This rice is so unbelievably good, the whole family couldn't stop eating it.

      Reply
      • Borrowed Bites says

        May 11, 2020 at 9:11 am

        Love hearing that, Theresa! Thanks for sharing 😄

        Reply

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