Coconut Rice

Coconut Rice

Arroz con Coco
6 Servings
Pati Jinich
Course: Side Dish
Cuisine: Mexican
Keyword: coconut, pati's mexican table, rice
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Coconut Rice from Pati’s Mexican Table Season 7, Episode 7 "La Paz: The Heart of Baja Sur"


  • 3 tablespoons vegetable oil
  • 2 cups Mahatma® Rice jasmine white rice, or extra long white rice
  • 1/2 cup white onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 cups chicken broth
  • 1 cup cream of coconut
  • 1 teaspoon kosher or sea salt, or to taste
  • Salted and toasted coconut flakes to garnish

To Prepare

  • Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until it becomes milky white, crackles and feels heavier as you stir it, about 3 minutes. Make room in the center of the pan, add the onion and garlic and cook for 2 to 3 minutes, stirring and mixing with the rice, until the onion begins to soften.
  • Add the chicken broth, cream of coconut and salt and stir well. Raise the heat to high, bring to a rolling boil, stir, cover and reduce the heat to the lowest setting. Simmer 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not, but all the liquid has been absorbed, add 2 tablespoons of water, cover again, and cook for a couple more minutes.
  • Remove from the heat and let the rice rest, covered, for 5 minutes. Fluff the rice with a fork, garnish with salted and toasted coconut flakes, and serve.

16 comments on “Coconut Rice

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  1. The coconut rice was delicious! I didn’t expect it to be sweet. Does the cream of coconut you use have sugar added to it?
    My husband and I really enjoyed you episode from the Todos Santos area. We try to travel there every couple of years. Great community and amazing food! We hope to make it to La Paz one day.

  2. This has been my go to rice for the past 6 months i think. I couldn’t get my kids (7 and 4) to eat rice before this recipe, but now they love it! And I’ve been asked by both sets of parents for the recipe so it must be good!

  3. Dear Pati,
    I just made this coconut rice and it is heavenly! I was a bit skeptical about the combination of coconut, garlic and onion but it all comes together in the culinary sweet-spot. I’ll top it with an easy orange chicken (different source) for a potluck, but really I’d love to just eat it out of the pan with a spoon. Many thanks.

  4. Hola! I have a question about toasting the rice before adding liquids. If you toast it too long can it make it too toasted/hard so that it may not cook all the way through?

    Anytime I toast rice for Mexican rice dishes I worry about this if the rice turns out a little hard/undercooked. Unfortunately, this happened to me when I made this recipe. I also didn’t read the recipe closely enough and I accidentally dumped the entire can of crema de coco in. Hombre, was this coconut rice sweet!! Love your show, recipes and you Pati! Saludos!

    1. That must have been some very sweet coconut rice 😄. Toasting the rice before gives the rice a nice depth of flavor and it will still cook all the way through. When toasting the rice, you want to stir it occasionally, until the rice achieves a milky white color. The rice should feel and sound heavier when you move it. Then you want to cook it until tender, and if all the liquid is gone before the rice gets tender, you can add a few tablespoons of water.

  5. Hi Pati…that sounds awesome….we’re definitely going to try that as a side dish when we have our salmon. Thank you.
    Love your show.

  6. Hi Pati! I love your show and the great recipes you prepare and share. Is the coconut ingredient the sweetened version like used in pina coladas, or coconut milk often used in Thai recipes? Thank you for the clarification!