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  • stephvandyke

Crazy for Coconut Rice

Coconut Rice

This recipe is buttery love - without the butter. It stands up alongside just about any protein side you choose.


  • 1 cup jasmine rice

  • 1½ cups low fat coconut of milk*

  • ½ cup water

  • 1 tbsp soy sauce

  • 1 tbsp unseasoned rice vinegar

  • 5 whole scallions, sliced thinly

  • 2 Tbsp. pickled peppers, minced

  • 2.5 tbsp cilantro, chopped

  • One small bell pepper or a couple of mini bells, finely chopped

  • Sesame seeds or Furikake


  1. Combine coconut milk, water, soy sauce, and rice vinegar in a sauce pan. Whisk together.

  2. Add the green onions and bell peppers

  3. Cover and bring to a boil.

  4. Add the rice and stir, then reduce heat to a simmer and cover.

  5. Simmer for 15 minutes or until liquid is absorbed and rice is done.

  6. Remove from heat and stir in pickled peppers and 2 tbsp cilantro (½ tbsp reserved for garnish).

  7. When the dish is plated, top with few fresh cilantro leaves reserved for garnish and sprinkle generously with Furikake.*


The dish turns out very differently with low fat coconut milk vs. full fat. For a lighter dish, go with the low fat (my preference). But if you crave buttery rich rice, the full fat content has its place too - it really does taste as though your rice has been drenched in butter, which is not a bad thing.

If you don’t have Furikake handy, you can top with sesame seeds and/or salt to taste.

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