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Coconut-Cilantro Rice

Coconut-Cilantro Rice

  • Makes
    6 servings
  • Cook Time
    25 minutes
  • Rating

To make this colorful, highly aromatic rice, we stir a vibrant puree of cilantro, scallions and jalapeño into the cooked rice after it has had a chance to rest. For the best flavor and texture, make sure to use jasmine rice. If needed, dribble more water into the blender to help the ingredients puree easily, but add only as much as is needed or the rice will end up soggy. This is an excellent side to chicken or fish.

Ingredients
  • 1½

    cups jasmine rice, rinsed and drained

  • 14

    ounce can coconut milk

  • Kosher salt

  • 2

    cups lightly packed fresh cilantro leaves and tender stems, roughly chopped

  • 3

    scallions, roughly chopped

  • 1

    jalapeño chili, stemmed, seeded and quartered

  • 2

    tablespoons coconut oil

  • Optional garnish: Lime wedges OR toasted unsweetened shredded coconut OR both

In a medium saucepan, stir together the rice, coconut milk, ½ cup water and 1 teaspoon salt. Bring to a simmer, then cover, reduce to low and cook until the rice has absorbed the liquid, 12 to 14 minutes.

Remove the pan from the heat. Uncover, drape a kitchen towel across the top and replace the lid; let stand for 10 minutes. In a blender, puree the cilantro, scallions, jalapeño, coconut oil, ½ teaspoon salt and ¼ cup water. When the rice is done, use a fork to fluff the grains, then fold in the cilantro puree.