Coconut Rice

Ann Dunaway Teh & Lesley Baradel

Coconut Rice

Using a can of lite coconut milk gives a boost of flavor to otherwise boring plain white rice.
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Prep Time 5 mins
Cook Time 15 mins
Resting Time 10 mins
Total Time 30 mins
Course Side Dishes
Cuisine Asian
Servings 4
Calories 266 kcal


  • 1 cup jasmine rice
  • 1 cup water
  • 1 14-oz can unsweetened lite coconut milk
  • 1/4 tsp kosher salt


  • Rinse and drain rice in cold running water. In a saucepan, bring rice with water, coconut milk, and salt to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes or until most of the liquid is absorbed.
  • Remove the pot from the heat and let stand covered 10 minutes. Fluff with fork and serve.


Chef’s Note: A rice cooker makes cooking rice a breeze! Use one and never worry about burning rice again!


Calories: 266kcalCarbohydrates: 49gProtein: 4gFat: 5gSaturated Fat: 4gSodium: 176mgSugar: 1g
Keyword coconut milk, rice
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Ann Dunaway Teh & Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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