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Natalie Morales' Coconut Rice
Nathan Congleton / TODAY
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Everyone will go coco-nuts for this rice! Its fruity, tropical flavor compliments a variety of dishes and its exceptionally simple to make.

Technique tip: Be sure to use a pot with a nonstick bottom that's about 6 quarts and a tight-fitting lid. Coat the rice grains with the coconut oil keeps the grains from getting too sticky when cooked (you want your rice to be lighter and fluffier).


    • 2 tablespoons coconut oil
    • 2 cups long-grain white rice, preferably jasmine rice
    • 1 cup unsweetened coconut milk
    • 1 teaspoon salt
    • 3 tablespoons unsweetened coconut flakes
    • 1 tablespoon chopped fresh cilantro or scallions (optional)


1. In a rice pot or saucepan, heat the coconut oil over medium heat. Add the rice and stir until all the grains are coated with oil.

2. Add 1½ cups water, the coconut milk and salt. Stir, then cover and reduce the heat to low. Simmer for about 15 minutes, checking periodically to make sure the liquids haven't cooked off entirely and that the rice isn't burning on the bottom. It will likely be a little al dente. If the water has been fully absorbed, add another 1/2 cup and cook, covered, until tender and fluffy and the water has been fully absorbed, 5 to 10 minutes more.

3. Stir in the coconut flakes and fluff the rice with a fork. Remove from the heat and let sit, covered, for 5 minutes.

4. Serve garnished with cilantro or scallions, if desired.

Excerpted from At Home with Natalie: Simple Recipes for Healthy Living from My Family's Kitchen to Yours © 2018 by Natalie Morales. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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