Easy Light Coconut Rice

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Dress up your regular rice with coconut milk to make a delicious side dish for your favorite Asian or Island dishes.Without further ado, here is the delicious LIGHT Coconut Rice we enjoy with many of our dishes. With anything from Asian recipes to Island favorites like Jerk Chicken, this rice is a delicious departure from our normal Perfect Brown Rice or Toasted Mexican Rice. Another reason this recipe got bumped to Monday was because I wanted to go light on the cooking with this easy side dish to introduce you to some of the new things happening with our blog design and the introduction of a few new sections of the site later in this post.

It takes no extra time at all to swap out the water/broth for the ingredients and the extra flavor adds a great depth to the meal. I use a light coconut milk (even though regular coconut milk in this recipe is AMAZING) because of the nutritional difference. In one cup of regular coconut milk there is 45 grams of fat. In the same amount of light coconut milk, there is 12 grams! Most of that is saturated fat too, so when serving this with pork shoulder with crispy pork skin it seemed like insult upon injury to pair it with a heavy handed starch on the side.

Look, I am not going to lie, if I were making something SUPER healthy, low fat, low sugar… I would TOTALLY make this with regular coconut milk. It makes it creamier, stickier, much more indulgent and hey if you are eating a light meal I think you’ve earned it. 🙂

Okay onto to our Easy Light Coconut Rice!

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Combine the coconut milk, water, sugar and salt in a saucepan with a cover. Dress up your regular rice with coconut milk to make a delicious side dish for your favorite Asian or Island dishes.


Mix to combine the salt and the sugar. Add in the rice and stir to combine. Dress up your regular rice with coconut milk to make a delicious side dish for your favorite Asian or Island dishes.
Bring the mixture to a boil. Cover and simmer on low heat for 18 minutes. Turn off the burner and let it sit untouched for five more minutes. Remove cover and using a large spoon scrape the layers gently until the rice is all fluffed. Top with sesame seeds, optional. Dress up your regular rice with coconut milk to make a delicious side dish for your favorite Asian or Island dishes.

Recipe

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Easy Light Coconut Rice

5 from 6 votes
  • Yield: 6 servings
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Total Time: 23 minutes
  • Course: Starch Side
  • Cuisine: Asian
  • Author: Dinner, then Dessert
Dress up your regular rice with coconut milk to make a delicious side dish for your favorite Asian or Island dishes.

Ingredients

  • 1 (13 ounce) can light coconut milk (regular works fine too, it is just more creamy and sweet)
  • 1 1/4 cups water
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups uncooked jasmine rice
  • 1 teaspoon sesame seeds , optional

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Combine the coconut milk, water, sugar and salt in a saucepan with a cover.
  2. Mix to combine the salt and the sugar.
  3. Add in the rice and stir to combine.
  4. Bring the mixture to a boil.
  5. Cover and simmer on low heat for 18 minutes.

  6. Turn off the burner and let it sit untouched for five minutes.

  7. Remove cover and using a large spoon scrape the layers gently until the rice is all fluffed.
  8. Top with sesame seeds, optional.

Nutrition Information

Yield: 6 servings, Amount per serving: 176 calories, Calories: 176g, Carbohydrates: 38g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 102mg, Potassium: 53mg, Fiber: 1g, Sugar: 1g, Calcium: 16g, Iron: 1g

All images and text © for Dinner, then Dessert.

Keyword: Easy Light Coconut Rice
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In case you are wondering what you are spying in the background, that is some Hawaiian Luau Slow Cooker Pork that I re-made this weekend after a friend asked me about crispy pork skin. My original recipe didn’t have a layer of skin on top, but I bought a pork shoulder arm which has the actual skin on instead of just fat and with a combination slow cooker/oven method I made crispy shatteringly thin pork skin that my husband melted over. Don’t worry it is in a post coming soon (this week!).Dress up your regular rice with coconut milk to make a delicious side dish for your favorite Asian or Island dishes.

Dress up your regular rice with coconut milk to make a delicious side dish for your favorite Asian or Island dishes.

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Dinner Recipes Recipe Rice Sides Vegetarian Worldly Foods

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Comments

  1. I don’t think we should be seeing your Traffic and Income Reports superimposed over the small recipe icons at the bottom of your page. You might want to fix this.

    Great recipes!

    1. Ah, yeah, because there is a hint of talking about blogs in this recipe, my “suggested recipe” robot decided you would want to see about more blogging articles! Over-riding it on this post, thanks for the heads up. 🙂 I normally only see them as suggested in other Income Reports.

      1. Actually, looking over it again, it seems silly to leave the blog news in there so I cleaned up the post. Thanks for your comment, I really appreciate it.

        Also, glad you like the recipes!

  2. Coconut rice sounds so good and easy too!

    Congrats on building your blog. It is great you are sharing your knowledge with others.

  3. This looks delicious, and the flavor must be amazing. We are going to have to start making some real changes at our house when it comes to nutrition. This would be an easy swap.

    1. Yes! And it adds a ton of flavor. If you think about it, the added fat is equivalent to one tablespoon of butter, but flavor pay off is great! You can also swap it out with brown rice, but it will take much longer to cook.

  4. The changes all sound awesome (as does that rice!). I can see great things coming for you in the future, and I love that I get to follow along.

  5. I’m not a huge coconut fan, but I’ll admit I could use some sort of change up with rice. I don’t eat potatoes so with my dinners I have rice as a replacement and I need a change. This looks great.

    1. The coconut flavor is pretty mild with the light coconut milk. You could use cashew or almond milk as a subsitute too! PS how you can not eat potatoes is amazing to me. I live for a nice starchy side!

  6. Awesome. Loving the changes and sharing information and reports. I always like to read how others earn from their blogs.

    Coconut rice so super yummy and quite often a side item here.

  7. I have never tried coconut rice before, is the flavor profile anything similar to basmati rice? Thanks for sharing the recipe!

    1. Yes, I use either basmati or long grain (either works great) but this version of it is a light coconut flavor. It won’t feel coated, it will just be more like the texture of normal rice, just a bit more moist. If you use the regular coconut milk it will be halfway between a pilaf and a risotto, you can taste and see the coating on the rice.

  8. This look so delicious. I have never made coconut rice before. I will have to try this recipe on the weekend.

    1. Thanks Candy!! That was a whole weekend of working in the coding! It was exhausting but so exciting to see it actually work and not go across the middle of the page! (You should’ve seen the crazy versions of it while we were testing it).

  9. A new way to make rice… sounds like a good change to me. We like rice with a lot of our chicken dishes but I am getting bored… this will help had a bit more variety.

  10. This recipe sounds delicious. I’m going to try it with light coconut milk, but I must say your version with regular coconut milk sounds really appealing.

    1. The thing is, you would probably love the light version if you’ve never had the full fat version. But if you try the regular coconut milk version first the light will feel like the difference between an angel food cake and a pound cake, haha. Both can be delicious, but c’mon…poundcake, haha.

  11. That sounds delicious! I love the idea of infusing flavors into rice. I cook mine with chick broth all the time.

    1. Thanks! I love making rice with broth, we almost never make plain rice anymore unless I have a craving for white rice with some copycat takeout chinese food recipe I am making.

  12. That sounds so delicious! I love to cook rice in different broths, so I’m definitely giving this coconut variation a try.