From the Vault: Baked Coconut Rice


I thought I’d post up some of my recipes from my old food blog, so that new readers can enjoy them too.  This is one of my favorite rice recipes. It is very versatile and consistently good. Serve as prepared below with fish. Add fresh cilantro after baking to serve with Indian food (like curries or bean dishes) or add mint for the last few minutes of cooking to serve with Mexican/Southwestern cuisine.  I’m working on a curry coconut brown rice, so look for that in a future post. 

Baked Coconut Rice (Serves 4)

2 T oil (e.g. Canola)
1 cup coconut milk
1 1/2 cups water
1 teaspoon salt 1/2 teaspoon salt

3/4 teaspoon sugar

1 cup long grain white rice

Preheat the oven to 350 degrees F. In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Wash rice. Lightly brown the rice in oil in a 1-quart, ovenproof saucepan. Bring the other ingredients to a boil and pour over the rice, take caution because this can create a lot of hot steam. Bake covered for 30 to 40 minutes, until rice is tender and fluffy.


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