Easy Coconut Rice

coconut rice
Prep Time:
15 mins
Total Time:
45 mins

Once the can of coconut milk is opened, transfer the coconut milk to an airtight container; refrigerate up to a week. Or freeze leftovers of this easy coconut rice an ice-cube tray until solid, pop cubes into a resealable bag, and freeze up to six months. To use, heat on low until liquefied.


  • 1 slice bacon, finely chopped

  • 2 garlic cloves, minced

  • 1 jalapeno chile, minced (ribs and seeds removed for less heat, if desired)

  • ¼ teaspoon dried thyme

  • Coarse salt

  • ¾ cup canned coconut milk

  • 1 can (15 ounces) red kidney beans, drained

  • 1 cup long-grain white rice

  • 2 scallions, minced


  1. In a medium saucepan, brown bacon over medium-low heat, stirring often, about 8 minutes. Pour off fat. Add garlic, jalapeno, thyme, and 1 teaspoon salt. Cook until fragrant, about 30 seconds.

  2. Add coconut milk and 1 1/4 cups water; bring to a boil. Stir in beans and rice. Cover; reduce heat, and simmer until rice is tender, about 20 minutes.

  3. Remove from heat; stir in scallions. Let sit, covered, until water is absorbed, 10 minutes.

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