Coconut Cilantro Rice

Coconut Cilantro Rice is almost too good to be true! Cooked in coconut water, the rice is subtly sweet with the fresh flavor of cilantro throughout. And the pairing possibilities are endless, as it's delicious with just about everything.

Cooking rice in coconut water is magical, and it's the "secret" key to this amazing recipe.

I love experimenting with different cooking liquids when making rice. The technique typically stays just as it would if you were using water, and it's such a fantastic way to change the flavor completely.

I've cooked rice in everything from orange juice and pineapple juice to shrimp stock and milk. (Check out this Arroz Con Leche with Anise.) Rice cooked in coconut water is definitely one of the tastiest combinations.

Coconut Cilantro Rice is easy and SO delicious. Often when I serve it, it's everyone's favorite dish of a meal. I think you'll be making it all the time!

Jump to:

• The Ingredients
• Substitutions and Variations
• Recipe Tips
• Serving Suggestions
• Making it Ahead
• Other Amazing Rice Recipes
• How to Make it
• Coconut Cilantro Rice Recipe

The Ingredients

• coconut oil - This just keeps it coconut-y, but you can use any neutral oil or olive oil, too.
• onion - The onions are super finely chopped and add beautifully to the texture of the rice. Try to choose onions that are firm, heavy for their size and without bruises.
• ground cumin - For a subtle earthy flavor that compliments the cilantro.
• Kosher salt - If you use table salt, use half the amount.
• long grain rice - Examples of long grain rices are Basmati and Jasmine.
• coconut water - I use Vita Coco, though there are many brands and you'll see them in most major grocery stores, and Trader Joe's almost always has it in stock. Coconut water is the clear liquid found inside young coconuts, not the liquid made from the flesh -- that's coconut milk.
• fresh cilantro - Always try to choose bunches of fresh herbs that are perky and a deep green color.

(See recipe card below for quantities.)

Substitutions and Variations

• If you're someone who doesn't like cilantro, and I know you're out there, my second choice is fresh basil.
• Make it a meal. You can add in all sorts of things to turn coconut cilantro rice into a meal. Shrimp, chicken, tofu, edamame, carrots, pineapple chunks, peppers, or any combination thereof, would all be delicious.

Recipe Tips

• The overall texture of the rice is best when the onions are chopped super finely and only cooked until they're just becoming soft. (This is a great guide to various knife cuts so you can see exactly what a "fine chop" should look like.)
• Cilantro stems are fairly soft, so it's okay if some of them are finely chopped with the leaves. That said, leaves from thicker stems should be removed.
• The cilantro should be washed and very finely chopped before it's measured. When measuring, the ¼ cup measure should be packed.
• When you lift the lid after the rice has cooked, all the onions will likely be on top. This is normal -- when you add the cilantro, everything will mix together nicely.

Serving Suggestions

• You can seriously serve this with just about anything. I love it with fish and shellfish and chicken. Coconut Mango Baked Chicken is my absolute favorite thing to serve it with. It's like they were made for each other! 😉
• Spicy Cilantro Shrimp, Rockfish Fillets with Lemon, and Cilantro Chimichurri Salmon are also all fantastic choices to serve with it.

Making it Ahead

• Though I think it's at its best the day it's made, you can make Coconut Cilantro Rice up to two days ahead. Be sure it's stored in an airtight container in the refrigerator. You can reheat it in the microwave, the oven, or in a sauté pan.

Other Amazing Rice Recipes

• Miso Fried Rice
• Cranberry Wild Rice
• Poblano Rice Pilaf
• Kimchi Fried Rice with Bacon
• Basmati Rice with Saffron and Dill

How to Make it

- Coat the bottom of a small medium-sized sauce pot with the coconut oil and place it over medium heat. Add the onions and cook until they're translucent and soft, about 5 minutes.



- Add rice and cumin to the onions. Stir to be sure all the grains are well-coated with the oil, and then sauté for about 2 minutes, stirring almost constantly.



- Add the coconut water and salt, and bring to a boil.

- Reduce the heat to the lowest setting, cover the pot, and cook until all of the liquid has been absorbed, 15 to 20 minutes.



- Stir in the cilantro, a few turns of freshly ground black pepper, and serve!



You might want to make a double batch. Just sayin.'

Enjoy every last grain!

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