Coconut Brown Rice, a soaked and parboiled method.

Delicious, nutritious Coconut Brown Rice! The side dish that is so easy to make, and the perfect one to enjoy with everything! Including spicy or not! And meat or not! 

Note: We are a brown rice eating family! When I began noticing and reading about arsenic in rice, I knew I would have to update my cooking methods to offer the most delicious and healthiest rice possible for my family. This added step to parboil the rice is quite easy to accommodate. Especially since we batch cook brown rice for storage in the freezer. Thank you for revisiting this post for the added information and instructions.  

Coconut rice seems to be everywhere! 

And I certainly understand why, it is creamy and delicious. But I couldn't help but noticed that most recipes are not made with brown rice...so I set out to change that! Being a whole grain and (mostly) whole food family, my goal is to take those recipes that look delicious and make a whole grain version that is just as good, or better. And that is how we came to enjoy this delicious side dish of Coconut Brown Rice!

This is a soaked rice method, but don't let that stop you! 

All it really means is that you take the rice, some water, and a splash of apple cider vinegar and stir them together the night before. Just let that bowl rest overnight and you will be ready to turn four basic ingredients into a delicious bowl of Coconut Brown Rice for dinner. Personally, I also like to make up a batch and divide it into two cartons for the freezer. I can't wait to try this with Three Ingredient Pineapple Thai Chicken or Sweet Lime and Curry Chicken Thighs...

Coconut Brown Rice is cooked quickly in your Instant Pot, with no scorching or uncooked grains of rice. 

And did I mention this is only four simple ingredients and one of them is water! I did learn a good kitchen tip here the other day, turn your can of organic coconut milk upside down before opening. That way you will not lose any of the coconut water when you spoon out the top layer. 

I must confess, more than once I have opened the can right side up and while spooning out the solid coconut cream, I have created a gusher...but no more! I have to say this recipe is so simple, with very few instructions needed. Leaving me plenty of room to share this tip on how to open the coconut milk, without a big mess to clean up! And because this recipe is so easy to make, Coconut Brown Rice is perfect to make with your favorite cook's helper...

Some thoughts on this recipe:

I like to make this up and divide it into 4-cup containers and freeze it. It is so convenient to pull a carton from the freezer for dinner!

If you have a large Instant Pot double the recipe and freeze packages of Coconut Rice to save time on future meals. 

By the way, Coconut Brown Rice also makes delicious rice pudding...just substitute the cooked Coconut Brown Rice cup for cup with the rice called for in your favorite recipe.

And remember to keep the NPR time on time! Going past the NPR time will result in soggy overcooked rice. 

And finally this! Like most appliances, I have discovered that my Instant Pot cooks slightly different, from the many recipes I have tried, indicate. My current model seems to need an additional minute or two. Adjust the cooking time listed in the recipe if needed for your particular model.

FINAL NOTE: All brown rice recipes have been updated for new cooking methods, regarding possible high arsenic levels. 

Ingredients needed for this recipe:

• full fat coconut milk
• brown rice
• salt
• apple cider vinegar

You will also need the following:

• measuring cups
• measuring spoons
• large mixing bowl
• fine mesh strainer
• silicone spatula
• Instant Pot or electric pressure cooker

Now we are ready to begin!

Coconut Brown Rice

by the seat of my pants!

UPDATED: 09.07.2024

2 c long-grain brown rice

apple cider vinegar

1 can full-fat organic coconut milk

1 1/4 t salt

1 1/4 c water

The day or evening before, soak the rice. 

Place the 2 cups of long-grain brown rice into a large mixing bowl. Add a cap of apple cider vinegar. Add enough cool water to cover the rice by 2 inches. Cover with a kitchen towel and let rest overnight. 

When Ready to Cook the Rice: 

This process now includes parboiling with final cooking in your Pressure Cooker. 

Drain the rice in a wire mesh strainer, rinse well, then let the rice drain.  

To parboil the rice, place 5 cups of water for each cup of rice into a large stockpot and bring to a boil. Add the drained rice and when the water returns to a boil, boil for two minutes. Use a timer, and drain the rice as soon as the timer signals. 

Let the parboiled rice drain until no drips are coming off the bottom of the strainer.  You are now ready to cook the drained rice.

If however, the day gets busy and I can not cook the soaked rice as planned, it can be stored (up to 3 days) in a covered container in the refrigerator until cooked.  Pretty simple, right?

Cooking Coconut Brown Rice.

Pour the parboiled rice into the mesh strainer and allow it to drain thoroughly. When you lift the strainer from the sink, there should not be a stream of water coming off the draining rice. If need be, let drain until there is no water coming off the strainer when lifted from the sink. 

Place the drained rice, coconut milk, salt, and 1 1/3 c water into the cooking vessel of the Instant Pot. Attach the lid, close the vent, and set the cooking time to 23 minutes. 

When the 23 minutes lapses, let rest under pressure for an additional 10 minutes.  Important: for best cooking results, do not go beyond the recommended NPR standing time, to avoid overcooked rice.  

Open the vent, remove the lid to the Instant Pot, and fluff the rice with a silicone spatula. 

Pile into a serving dish and enjoy!

Storage options for Coconut Brown Rice. Store covered in the refrigerator for up to three days. This dish is perfect to freeze for longer storage times. 

UPDATE:  For your convenience, a "copy and paste" version of Coconut Brown Rice has been included below. 

You may also enjoy:

Anasazi Beans and Rice. 

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Coconut Brown Rice

by the seat of my pants!

UPDATED: 09.07.2024

2 c long-grain brown rice

apple cider vinegar

1 can full-fat organic coconut milk

1 1/4 t salt

1 1/4 c water

The day or evening before, soak the rice. 

Place the 2 cups of long-grain brown rice into a large mixing bowl. Add a cap of apple cider vinegar. Add enough cool water to cover the rice by 2 inches. Cover with a kitchen towel and let rest overnight. 

When Ready to Cook the Rice: 

This process now includes parboiling with final cooking in your Pressure Cooker. 

Drain the rice in a wire mesh strainer, rinse well, then let the rice drain.  

To parboil the rice, place 5 cups of water for each cup of rice into a large stockpot and bring to a boil. Add the drained rice and when the water returns to a boil, boil for two minutes. Use a timer, and drain the rice as soon as the timer signals. 

Let the parboiled rice drain until no drips are coming off the bottom of the strainer.  You are now ready to cook the drained rice.

If however, the day gets busy and I can not cook the soaked rice as planned, it can be stored (up to 3 days) in a covered container in the refrigerator until cooked.  Pretty simple, right?

Cooking Coconut Brown Rice.

Pour the parboiled rice into the mesh strainer and allow it to drain thoroughly. When you lift the strainer from the sink, there should not be a stream of water coming off the draining rice. If need be, let drain until there is no water coming off the strainer when lifted from the sink. 

Place the drained rice, coconut milk, salt, and 1 1/3 c water into the cooking vessel of the Instant Pot. Attach the lid, close the vent, and set the cooking time to 23 minutes. 

When the 23 minutes lapses, let rest under pressure for an additional 10 minutes. Important: for best cooking results, do not go beyond the recommended NPR standing time, to avoid overcooked rice. 

Open the vent, remove the lid to the Instant Pot, and fluff the rice with a silicone spatula.

Pile into a serving dish and enjoy!

Storage options for Coconut Brown Rice. Store covered in the refrigerator for up to three days. This dish is perfect to freeze for longer storage times. 

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