Coconut Rice with Cucumber
Cook Malaysian-inspired coconut rice with ginger and serve it with cool cucumber slices. A covered simmer and short rest produce fragrant, tender grains.
- Prep time
- 10 min
- Cook time
- 23 min
- Total time
- 43 min
- Servings
- 6
Coconut rice is an important part of nasi lemak, but this recipe focuses on a simple rice accompaniment rather than presenting the complete Malaysian meal. Ginger adds an accessible aromatic note where other versions might use pandan. Rinse the rice well and keep the heat low after covering the pot, since coconut milk can catch on the bottom. Fresh cucumber supplies a cool contrast. Six side portions leave room for a flavorful main dish.
Coconut Rice with Cucumber
Serves 6 · Prep 10 min · Cook 23 min · Rest 10 min · Total 43 min
Ingredients
Step-by-step instructions
- Rinse rice in a fine-mesh strainer until the runoff is mostly clear. Drain well and put in a heavy saucepan.
- Add coconut milk, measured water, salt, and ginger. Stir thoroughly, then bring to a gentle boil over medium heat, about 5 minutes.
- Cover tightly and reduce heat to low. Simmer for 18 minutes, until the liquid is absorbed and the grains are tender.
- Remove from heat and rest covered for 10 minutes. Remove the ginger slices and gently fluff the rice with a fork.
- Serve with the cucumber alongside. Transfer saved rice to shallow containers and refrigerate promptly at 40°F (4°C) or below.
A few kitchen notes
- Keep the lid closed during the covered simmer.
- Shake the coconut milk can before opening it.
Ingredient substitutions
- Replace jasmine rice with the same quantity of long-grain white rice.
Storage & reheating
Refrigerate rice within 2 hours for 3 days, or freeze for 2 months. Thaw refrigerated; reheat once to 165°F (74°C). Store cucumber separately.
What to serve with it
Serve with chicken curry, spicy tofu, or green beans.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Coconut Rice with Cucumber ahead?
Refrigerate rice within 2 hours for 3 days, or freeze for 2 months. Thaw refrigerated; reheat once to 165°F (74°C). Store cucumber separately.
What if I can’t find an ingredient?
Replace jasmine rice with the same quantity of long-grain white rice.
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