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Coconut Rice with Corn Recipe

Southeast Asian · Side dish · 30 min total

A fragrant, creamy coconut rice studded with sweet corn kernels, perfect as a side dish or a light main.

Ingredients

• 1 cup jasmine or long-grain rice
• 1 cup canned coconut milk
• 1 cup water
• 1 cup fresh or frozen corn kernels
• 1/2 teaspoon salt
• 1 tablespoon coconut oil or vegetable oil
• 1/2 teaspoon turmeric (optional, for color)
• 1 fresh red chili, sliced (optional, for heat)

Instructions

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan, heat the oil over medium heat. Add the corn and sauté for 2 minutes.
3. Add the rice, coconut milk, water, salt, and turmeric (if using). Stir to combine.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender.
5. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork. Garnish with sliced chili if desired.

Tips

• For extra richness, use full-fat coconut milk.
• Leftover rice can be stored in the fridge for up to 3 days; reheat with a splash of water.
• Add a squeeze of lime juice before serving for brightness.

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