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Papua New Guinean Coconut Rice



  • Serves 4
  • Cooks in 25 mins (5m prep + 20m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Papua new guinea dish |

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and salt.
  2. 2.Bring the mixture to a boil over medium heat, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
  3. 3.Simmer the rice for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
  4. 4.Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes.
  5. 5.Fluff the rice with a fork and garnish with chopped fresh cilantro, if desired.
  6. 6.Serve the coconut rice as a side dish with your favorite main course.

lightbulb_outline Tips

  • chevron_rightFor a richer flavor, you can substitute coconut cream for some or all of the coconut milk.
  • chevron_rightIf you prefer a milder coconut flavor, you can use light coconut milk instead of full-fat.
  • chevron_rightTo make the rice more aromatic, you can add a pandan leaf or a few drops of pandan extract to the cooking liquid.
  • chevron_rightLeftover coconut rice can be refrigerated and reheated in the microwave or on the stovetop.
  • chevron_rightFeel free to customize this recipe by adding your favorite spices or herbs, such as turmeric, ginger, or lemongrass.