Quick & Easy

Coconut rice

Cook your rice with coconut milk for a deliciously fragrant side dish.
Benito Martin

Coconut rice is an authentic Asian-style side dish. A simple way to add flavour to your favourite curries or stir fries is to serve them up with this fragrant side dish. Why serve with plain white rice when you can easily add flavour with this simple side.

Cooking your rice in coconut milk and ginger impart a delightful flavour that is perfect for serving with curries and stir fries.

Looking for more rice dishes?

Absorption method

By using an exact quantity of water, cooking rice using the absorption method (also sometimes called steaming) retains the flavour of the rice. Rinse rice in a sieve under cold running water, running your fingers through the rice to help dislodge the surface starch until the water runs clear. For 1½ cups (300g) uncooked white or brown rice, bring 3 cups (750ml) water for white rice or 3½ cups (875ml) for brown rice to the boil. Add a pinch of salt, then the rice. Return to the boil; cover with a lid. Reduce heat to very low. Cook white rice for 10 minutes and brown rice for 30 minutes. Remove from heat; stand covered for 10 minutes. Fluff with a fork. The pan must have a tight-fitting lid for this method to work. If the lid is loose, seal the saucepan with foil or wrap the lid in a tea towel to prevent the steam from escaping.

Types of rice

All rice is long-grain, medium-grain or short-grain. Within these three types, there are many variations – brown rice, white, red, black, fragrant, sticky, creamed rice, firm-cooking and more – that all take slightly different times to cook.

Long-grain rice

Cooks to give separate, fluffy grains ideal for pilafs, biryani, salads and most savoury dishes.


Slightly more clingy than long-grained when cooked. Ideal for croquettes, arancini and for eating with chopsticks. Special varieties, such as arborio, are used for risotto and other dishes.

Short-grain rice

Cooks to soft, moist grains that cling together, perfect for rice puddings and sushi.



1.Place 1½ cups (300g) jasmine rice, 270ml canned coconut milk, ⅔ cup water and 2 teaspoons finely grated fresh ginger in a heavy-based saucepan, season with salt; stir well to combine.
2.Cover pan with a lid; bring to the boil over medium heat. Reduce heat to low; cook for 10 minutes.
3.Turn off heat; stand, covered, for a further 5 minutes.

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