Toasted Coconut Rice - Instant Pot or Stovetop
This Coconut Rice Recipe is super easy and loaded with extra flavor, plus a yummy crunch from toasted coconut flakes. You’ll love how the onion and coconut milk really layer in the flavors. For that perfect fluffy (not gluey!) texture, we toast the rice before cooking it in coconut milk. It’s a simple, hassle-free side dish—perfect for a quick weeknight dinner or when you want to impress your guests without a lot of effort!
Servings: 8
Calories: 244kcal
Equipment
Ingredients
- 1 cup shredded coconut flakes sweetened or unsweetened (see note)
- 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
Instructions
- In a skillet over medium-low heat, cook the shredded coconut until lightly brown, about 5 minutes. Remove from heat and set aside.1 cup shredded coconut flakes
Instant Pot Instructions
- Turn Instant Pot to saute. Melt butter and cook onion until soft and translucent, 3-5 minutes.2 tablespoon butter, ¼ onion
- Stir in rice for 30-60 seconds, coating each granule in butter.2 cups long-grain white rice
- Add coconut milk, 1 ½ cups of water, and salt.1 13.5 oz can coconut milk, 1 ½ - 2 cups water, 1 teaspoon kosher 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.chopped green onions
Stovetop Instructions
- In a medium sauce pan melt butter over medium heat. Add onion and cook until soft and translucent, 3-5 minutes.2 tablespoon butter, ¼ onion
- Stir in rice for 30-60 seconds, coating each granule in butter.2 cups long-grain white rice
- Add coconut milk, 2 cups of water, and salt.1 13.5 oz can coconut milk, 1 ½ - 2 cups water, 1 teaspoon kosher 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.chopped green onions
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.
Nutrition
Calories: 244kcal | Carbohydrates: 43g | Protein: 4g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 348mg | Potassium: 98mg | Fiber: 2g | Sugar: 4g | Vitamin A: 88IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1mg
