About this recipe
This recipe for coconut rice is a great way to add some variety to your usual white or brown rice. It’s vegan, creamy, and delicious, packed with flavor and nutrition. It’s perfect as a side dish or as a standalone meal.
I adore coconut! I enjoy eating it fresh with chili and lime or dehydrated as a topping for granola or oatmeal. Whether it’s in savory or sweet dishes, coconut never disappoints! Coconut milk is a great addition to soups and curries, and I enjoy sprinkling some coconut chips on top for added crunch.
INGREDIENTS for THE vegan COCONUT rice
Rice should be white or jasmine. Add a cup of coconut milk, salt, frozen peas (optional), peanuts or cashews, and chopped cilantro.
HOW TO MAKE coconut rice
- In a pot, add the rice, water, and coconut milk to cook. When you notice that the rice is almost done (you will probably still see a little liquid), add the peas and salt.
- At this moment, taste the rice, and if you feel that it is still a little uncooked, add 1/4 cup of hot water. The amount of liquid in a can of coconut milk can vary; that is why it is important to check the rice at this point.
- To serve, toast the cashews or peanuts and add the chopped cilantro.
Easy Coconut Rice Recipe with Cashews & Cilantro
This easy coconut rice recipe uses creamy coconut milk for a tropical twist, and is topped with crunchy cashews and fresh cilantro for added texture and flavor. It's a delicious and effortless way to add some excitement to your meal.
Equipment
- 1 Skillet with lid
Ingredients
- 2 Cups Rice
- 3 cups of water
- 1 Cup of coconut milk see the notes
- Salt
- 1 Cup of peas I use frozen
- 1/3 cup Cashews or peanuts
- 1/4 cilantro
Instructions
- To cook the rice, combine it with water and coconut milk in a pot. When you see that the rice is almost cooked, and there is still a little liquid left, add the peas and salt. Taste the rice, and if you feel that it is still undercooked, add 1/4 cup of hot water. The amount of liquid in a can of coconut milk can vary, so it is essential to check the rice at this point.
- For serving, toast the cashews or peanuts and add the chopped cilantro on top.
Notes
Best types of rice:
- Jasmine Rice: This is a popular choice because it has a slightly sweet flavor and a soft, sticky texture that pairs well with the creaminess of coconut milk.
- Basmati Rice: Basmati has a fragrant aroma and a light, fluffy texture when cooked, which makes it another excellent choice for coconut rice.
- Long Grain White Rice: This type of rice is also suitable because it cooks up fluffy and doesn’t stick together as much, allowing the coconut flavor to shine through.
- I always use canned coconut milk for this recipe.
- The coconut milk has to be WITHOUT sugar. I use a brand called Native Forest or the Whole Foods 365; both are organic. Sometimes I use full fat and other times the “Light” version that is a little less dense than the other one. I like using the light version for this rice.
Nutrition
Serving: 1servingCalories: 363kcalCarbohydrates: 55gProtein: 8gFat: 13gSaturated Fat: 8gSodium: 16mgPotassium: 359mgFiber: 4gSugar: 2gVitamin A: 185IUVitamin C: 10mgCalcium: 40mgIron: 3mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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