Recipes Ingredients Meat & Poultry Pork Recipes Easy Coconut Rice 3.2 (39) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 26, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 6 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. Ingredients 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 Directions 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. 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. Remove from heat; stir in scallions. Let sit, covered, until water is absorbed, 10 minutes. Rate it Print