An Edible Mosaic™

Everyday Fare With Extraordinary Flair

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • about
    • contact
    • accessibility
    • privacy policy
    • terms and conditions
  • cookbooks
  • recipes
  • explore world cuisine
    • arabic and middle eastern
    • asian
    • british
    • buffalo foods
    • czech
    • dutch
    • ethiopian
    • french
    • german
    • greek
    • indian
    • irish
    • italian
    • jamaican
    • jewish
    • latin
    • polish
    • russian and ukrainian
    • tex mex
    • thai
  • web stories
  • my other blog

Home » Type » Side Dishes » Coconut-Sesame Rice

Coconut-Sesame Rice

September 19, 2013 by Faith 14 Comments

Coconut-Sesame Rice is savory, subtly sweet, and full of nutty flavor.

Coconut-Sesame Rice 1

Would you believe I absolutely hated rice as a kid?

I attribute this to the fact that my mom served what she called “Mushroom and Wine Rice” to my sister and I the first time we remember ever having rice. Although I think it sounds delicious now, this is not something your average five-year-old will generally devour; needless to say, I grew up thinking I hated rice.

Coconut-Sesame Rice 2

Later I learned that rice can be eaten plain or flavored with anything you like, it’s super versatile (think about a creamy risotto, rice pudding, or fluffy pilaf), and it isn’t scary at all to make once you get the hang of it. Let me stress that last point once again – you too can master making the perfect pot of rice! Don’t let it intimidate you.

I’ve found that almost everyone has their own way of making rice. In my rice cooking method, I first soak the rice, drain it, and then toast the rice along with spices until it’s fragrantly nutty. To accentuate the nutty flavor, to this recipe I add toasted sesame seeds and toasted coconut, which is a fun twist on a classic pot of rice.

Coconut-Sesame Rice 3

You’re probably wondering what would go well with this rice. I’m glad you asked…

  • Chicken Kebabs and Nectarine Salsa from Cooking Light
  • Honey-Soy Glazed Salmon from Dashing Dish
  • Coconut Curry Chicken from Can You Stay for Dinner?
  • Sweet-Spicy Chicken and Vegetable Stir Fry from Cooking Light
  • Thai Peanut Coconut Curry Chicken from Jeanette’s Healthy Living
  • Kung Pao Chicken from Cooking Light
  • Honey, Lime, & Sriracha Chicken Skewers from Once Upon a Chef
  • Slowcooker Sesame Chicken from What’s Marinating?
  • Jerk-Style Chicken from Cooking Light
  • Cabbage, Carrot, & Chicken Stir-Fry from An Edible Mosaic

Coconut-Sesame Rice 4

Print
Coconut-Sesame Rice
Prep time:  5 mins
Cook time:  25 mins
Total time:  30 mins
Yield: 6 to 8 servings
 
Ingredients
  • 2 cups (200 g) basmati rice
  • 2½ tablespoons ghee (clarified butter), divided (or you can use a mix of butter and canola oil)
  • 4 tablespoons (35 g) sesame seeds
  • ½ cup (50 g) shredded, unsweetened coconut
  • 1 small-medium onion, diced
  • 1 bay leaf
  • 2 pods cardamom, cracked open
  • 2 whole cloves
  • 2 teaspoons coarse salt (use less if you’re using fine salt)
  • 2 cups (475 ml) boiling water
Instructions
  1. Soak the rice in tepid water for 15 minutes; drain.
  2. While the rice is soaking, heat 2 tablespoons ghee in a medium saucepan over medium heat. Add the sesame seeds and toast 2 minutes, stirring frequently, then add the coconut and toast until light golden brown and fragrant, about 30 seconds more, stirring constantly. Once toasted, immediately transfer the sesame seed/coconut mixture to a bowl so it stops cooking.
  3. Put half a kettle of water on to boil.
  4. Add the remaining ½ tablespoon ghee in the same saucepan over medium heat. Add the onion and cook until softened and just starting to brown in places, about 3 to 5 minutes, stirring frequently.
  5. Add the bay leaf, cardamom pods, cloves, and drained rice and cook until fragrant, about 2 to 3 minutes, stirring frequently.
  6. Stir in the salt and boiling water and let it come up to a rolling boil over high heat.
  7. Give the rice a stir, cover the saucepan, turn heat down to very low, and cook until the rice is tender and the water is absorbed, about 10 to 12 minutes. Try not to open the lid during this time, but you can open it to add a splash of water as necessary if the rice is too dry (the weather plays a big part in cooking rice).
  8. Once cooked, turn off the heat and let the rice sit (covered) for 15 minutes before fluffing with a fork.
  9. Once fluffed, toss in the toasted sesame seed/coconut mixture and serve.
3.5.3251

Filed Under: Gluten Free, Side Dishes Tagged: Coconut, Cooking Light, How to make fluffy rice, How to make perfect rice, Recipes, Rice, Sesame, Side Dishes, Tricks to making perfect rice

Comments

  1. Jean says

    September 28, 2013 at 9:57 am

    I can eat rice all day long but mostly prepare it steamed. Your coconut-sesame variation would be a treat!

    Reply
  2. Kim - Liv Life says

    September 27, 2013 at 10:00 am

    My kids adore rice, and now that they have embraced flavor, they are really enjoying rice beyond the plain white. I can see this one as a staple in our future!!! This could go on to be an all time favorite recipe!!

    Reply
  3. Heavenly says

    September 23, 2013 at 9:16 am

    Hey there Faith Daaahling,
    Its me, Heavenly. I’m back to blogging again and looking up some of my favorite bloggers (and of course you are one). Beautiful rice dish. Coconut and sesame are two of my favorite flavours, but I never would hve though to pair them. I love the ingredients you’ve used here. I know this has got to be good.
    *kisses* Heavenly

    Reply
  4. Alyssa (Everyday Maven) says

    September 21, 2013 at 1:19 pm

    Oh my, this rice sounds incredible Faith!

    Reply
  5. [email protected] says

    September 21, 2013 at 7:43 am

    Any thing would go well with that rice it looks so good

    Reply
  6. Ash-foodfashionparty says

    September 20, 2013 at 9:52 am

    I love coconut rice, this looks really good. I know how good it must be.
    It was a staple growing up, loved it then in biryanis and love it now any way.

    Reply
  7. jehanne says

    September 19, 2013 at 11:09 pm

    love the flavours ocmbination here, I must admit I usually cook rice the plain and boring way, and this flavour is enticing!

    Reply
  8. Laura (Tutti Dolci) says

    September 19, 2013 at 2:37 pm

    I love coconut rice, this looks so good!

    Reply
  9. dixya| food, pleasure, and health says

    September 19, 2013 at 11:05 am

    delicioussssss – while growing up,I hated rice because thats all we ate but now I really like, esp the Basmati kind :)

    Reply
  10. Erica says

    September 19, 2013 at 9:55 am

    Crazy how your tastes change over time. I used to hate beans and peas and now I LOVE both. This rice sounds delicious

    Reply
  11. Jeanette says

    September 19, 2013 at 9:08 am

    As a Chinese American, of course we ate lots of rice growing up and I still make rice several times a week for my own family. Love how you toasted the rice with spices – your coconut sesame rice sounds fantastic!

    Reply
  12. Victoria says

    September 19, 2013 at 8:17 am

    This looks lovely! I bet the coconut and sesame in here is fabulous!

    Reply
  13. Joanne says

    September 19, 2013 at 6:36 am

    A certain boyfriend of mine THINKS he doesn’t like rice but I think that’s because his mom always prepared it with little to no flavor! I love the coconut and sesame infusion here!

    Reply
  14. Rosa says

    September 19, 2013 at 4:48 am

    Lipsmackingly good, I’m sure! This rice is awesome.

    Cheers,

    Rosa

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

Affiliate Disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

an edible mosaic cookbook

affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

Home | About | Accessibility | Privacy Policy | Terms and Conditions | Contact

Copyright © 2023 | Faith Gorsky, An Edible Mosaic™ | All Rights Reserved