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!
Combine the coconut milk, water, sugar and salt in a saucepan with a cover.
Mix to combine the salt and the sugar. Add in the rice and stir to combine.
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.
Easy Light Coconut Rice
- Yield: 6 servings
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Course: Starch Side
- Cuisine: Asian
- Author: Sabrina Snyder
- 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
Note: click on times in the instructions to start a kitchen timer while cooking.
- Combine the coconut milk, water, sugar and salt in a saucepan with a cover.
- Mix to combine the salt and the sugar.
- Add in the rice and stir to combine.
- 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 minutes.
- Remove cover and using a large spoon scrape the layers gently until the rice is all fluffed.
- Top with sesame seeds, optional.
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.
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!).