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Coconut-Cilantro Rice

Erica Reid's Ginger Salmon + Coconut Rice
Erica Reid's Ginger Salmon + Coconut RiceNathan Congleton/TODAY

Chef notes

I love this recipe because it gives me a carb fix without making me feel weighed down. If I am going to eat rice, I like to doctor it up a bit by adding something gentle and yummy to it, so it is not so plain or boring. Flavorful coconut milk and fresh cilantro make this dish interesting without adding excess fat and calories.

Technique tip: I like to rinse rice before cooking it. It helps remove excess starch and any residue from its packaging.

Swap options: You can use whatever variety of rice you prefer. Feel free to add other spices or squeeze lime on top for an extra kick.


  • 1 cup brown jasmine rice
  • 1 cup light coconut milk
  • 1 cup water
  • 1/2 teaspoon sea salt
  • 2 tablespoons cilantro, minced


Add the brown rice to a strainer and rinse under cold water. Drain and then pour into a medium pot set over medium heat; add the coconut milk, water and sea salt. Bring the mixture to a boil and immediately reduce the heat to low and cover. Cook for about 20 minutes, until the rice is tender and the liquid has completely absorbed.

Turn off the heat and allow the mixture to stand, covered, for an additional 5 minutes. Uncover the pot and mix in the minced cilantro. Give it a taste and adjust the salt according to your preference.