Creamy Coconut Rice

I love coconut anything.

So last night I decided to make some Creamy Coconut Rice for the very first time.

This is a quick fix recipe and my son, Brennan gave it the BIG thumbs up.

I typically use brown rice in my recipes.  I buy the Trader Joe’s frozen pre-cooked rice and use when in a rush to get a meal on the table.  {hmmm…seems like I am often in a rush…. 🙁 }

To add a bit of variety I chose to cook up some Jasmine rice.

I added a 1 cup of rice to 1 1/2 cups water and 1 cup of lite coconut milk.

You can freeze any extra coconut milk in an ice cube tray and perhaps whip up some coconut milk ice cream!  Here’s a post on coconut milk ice cream.  It’s really yummy and low in #FODMAPs.

Here’s is the ‘creamy’ mixture simmering away…

I topped the cooked rice with just a little unsweetened coconut shreds.

Simple, creamy rice with a very slight hint of coconut.  This fits my criteria for comfort food.

Since I didn’t eat all of my caramelized butternut squash….I tossed some of the squash with the rice. I added some chopped cilantro because Russ and I like cilantro with just about everything! 🙂

Nice combo! This is a great way to add some butternut squash to your diet if you are following the low FODMAP diet which only allows a 1/2 cup serving of butternut squash per meal.  

Creamy Coconut Rice


  • 1 1/2 cups water
  • 1 cup canned lite coconut milk (FODMAP followers be sure to check ingredients)
  • 1 cup jasmine rice
  • 1-2 TB unsweetened shredded coconut if desired for garnish and hint of flavor.
  • Salt and pepper to taste.


  1. Bring water and coconut milk to boil in small-medium size saucepan over high heat.
  2. Add rice, stir and reduce heat to low and cover saucepan.
  3. Let simmer for about 15 minutes--stirring occasionally.
  4. Top with a dusting of unsweetened shredded coconut if desired.
  5. Add salt and pepper to taste.

Enjoy the rest of the week ahead!  We are gearing up for some rain… Boo! 🙁