Cilantro Coconut Rice
Rice seasoned with cilantro, fresh ginger, jalapenos, scallions, and coconut. The perfect side dish to accompany a tropical meal.
There’s not much else to say about this rice recipe expect that it was so, so, so good! I’m not kidding – I really loved it. I used Jasmine rice instead of basmati. I love the sweetness of the coconut in this rice and the freshness of the ginger, jalapenos, cilantro, and scallions.
First, you soak the rice in water while you toast coconut in a pan. Ginger and jalapeno are sauteed, then the raw rice is added to this mixture with water to cook. You pulse oil, toasted coconut, cilantro, and scallions in the food processor to make a homemade dressing of sorts. This is tossed with the cooked rice. A simple side dish, yet so delicious.
Pair this with these Coconut Crusted Chicken Tenders and you’ve got a very coco-nutty meal 🙂
Suggested Serving with Cilantro Coconut Rice
This rice makes a great side dish for Huli Huli Hawaiian Chicken. I made it with Huli Huli Hawaiian Chicken when we had some friends over for dinner, and it was great pairing! (We also had these Red Velvet Brownies with Cheesecake Swirl for dessert!)
Gluten Free Option for Cilantro Coconut Rice
This side dish is naturally gluten free! Please check your rice and coconut packaging for cross contamination concerns.
Looking for more rice recipes?
Looking for more coconut recipes?
Check out these coconut recipes:
Coconut Crusted Chicken Tenders
Coconut Curry Chicken
Chilli Coconut Chicken Soup
Santa’s Whiskers Cookies
Coconut Butterscotch Chip Brownies
Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream
Samoa Bundt Cake
Key Lime Bars
Seven Layer Bars
Mexican Chocolate Black Bottom Cupcakes
Baby Bluebird Cupcakes
Toasted Coconut and Chocolate Covered Marshmallows
Toasted Coconut Chocolate Cracker Candy
Pumpkin Spice Magic Bar Minis
- 1 1/2 cups 10 ounces basmati or jasmine rice
- 1/2 cup sweetened flaked coconut
- 1 tablespoon finely chopped peeled fresh ginger
- 2 tablespoons finely chopped fresh jalapeno (including seeds)
- 2 tablespoons vegetable/Canola oil (divided)
- 2 cups water
- 1 teaspoon salt
- 1 cup packed fresh cilantro
- 3 scallions (chopped)
- Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes (or less if pressed for time), then drain well in a sieve.
- While rice is soaking, spread coconut in a skillet and toast over medium heat, stirring occasionally, until pale golden; watch carefully so it doesn't brown too much or burn. Cool completely.
- Cook ginger and jalapeno in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until jalapeno is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes.
- Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12-15 minutes.
- While rice cooks, pulse together coconut, cilantro, scallions, and remaining tablespoon oil and 1/2 teaspoon salt in a food processor until finely chopped.
- Remove rice from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
- Add cilantro mixture to cooked rice and stir gently until combined well.