Coconut Rice

This is a nice recipe for a rice side dish or to use in other recipes, such as stuffed peppers. While it calls for a jalapeno pepper, don’t freak out; if you remove the stem, vein, and seeds, the pepper is not all that hot.


  • 2 cups Long-grain rice
  • 14 oz Sweetened coconut milk
  • 14 oz Water
  • 2 TBL Olive oil
  • 4 Garlic cloves – minced
  • 1 Jalapeno pepper – seeded and diced
  • 0.5 Shallot – diced
  • 1.5 tsp Kosher salt


  1. Mise en Place – measure and prepare your ingredients prior to starting.
  2. Heat med sized pot on med-high heat.
  3. Add oil and let warm.
  4. Add shallot and rice and cook until rice is toasted (~2 mins).
  5. Add coconut milk, water, jalapeno and salt.
  6. Bring to a boil and then reduce heat to low.
  7. Simmer covered for ~17 mins or until liquid is absorbed.
  8. Remove from heat and let set for ~5 mins.
  9. Fluff with a fork


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