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1+1/2 cups brown jasmine or basmati rice

2 cups organic, whole coconut milk

2 cups water

1/2 tsp. salt

2 1/2 Tbsp. unsweetened shredded coconut

1 Tbsp. coconut oil


  1. Rub coconut oil over the bottom of pot (you will also need a tight-fitting lid).
  2. Add the rice, coconut milk, water, salt, and shredded coconut. Stir and set over high heat. Bring to a bubbling boil.
  3. Reduce heat to low and cover tightly with a lid.
  4. Allow to cook for 1 hour or until the liquid has been absorbed by the rice.
  5. Turn off the heat and leave pot covere). Allow the rice to sit for another 5-10 minutes, or until ready to eat.
  6. Fluff the rice with chopsticks or a fork. If desired, coconut rice can be topped with a sprinkling of toasted coconut by placing rice in bowl, topping with more shredded coconut and placing under broiler for 1 minute.