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Coconut-Cilantro Rice

6 Servings

25 minutes

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To make this colorful, highly aromatic rice, we stir a vibrant puree of cilantro, scallions and jalapeño into the cooked rice after it has had a chance to rest. For the best flavor and texture, make sure to use jasmine rice. If needed, dribble more water into the blender to help the ingredients puree easily, but add only as much as is needed or the rice will end up soggy. This is an excellent side to chicken or fish.



25 minutes


  • cups jasmine rice, rinsed and drained

  • 14

    ounce can coconut milk

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John M.
January 2, 2023
My New Favorite Rice Recipe!
I made this as written and it was the best rice dish ever! I'll be making in many more times in the future. In answer to Thomas M. below, I liquified the coconut oil before using and everything blended together nicely. Thanks, Ms. Richmond and Milk Street team!
Jonathan M.
July 28, 2022
Awesome and easy
I love this recipe. It's so flavorful and easy! I make it at least once a month
Thomas M.
July 24, 2022
Amazing flavors. Have questions.
I made this this evening and the result although not as the recipe suggested was still very delicious. I ran into problems making the purée. The coconut oil just flung the vegetables to the wall of the blender and it became unable to purée the ingredients. Question, was the coconut oil suppose to be in liquid form? Mine was in the more solid form we commonly find in the store. I tried to Microwave it for a few seconds to liquify the oil in the Ingredients but still the blender would not purée it. I put the finely chopped up mix in the rice and the result was still fantastic! Please pass along your thoughts on how to do the purée correctly! Love your site,,
Julie Y.

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