Soaked Coconut Rice Recipe (no added sugar)| Updated: Jan 19, 2019
In keeping with the wisdom of healthy ancestral cultures, this recipe also soaks the rice first before cooking. This ensures maximum digestibility as well as safety.
Remember that worldwide arsenic contamination of rice crops is a very serious problem even in organic agriculture. Research suggests that soaking rice in water at a ratio of 1:6 before cooking reduces any risk by a substantial margin.
Rinsing the rice alone is not sufficient.
Of course, buying rice from reputable companies that test for arsenic regularly is an important precaution as well (this is the brand I trust).
A traditional approach to homemade coconut rice also provides for the option to blend in some bone broth to take the nutrition and protein content up a notch. I don’t suggest replacing all of the cooking water with bone broth as its savory nature would compete with the natural sweetness of the coconut. A small amount works fine, however.
Use your best judgment and taste buds as a guide!
Note that when the soaking is complete, the discarded rice water is not suitable for use due to the presence of dissolved toxins. How to make rice water safely for hair, skin, and internal use is provided in the linked article.
Soaked Coconut Rice Recipe (no added sugar)
This healthy recipe for coconut rice uses no added sugar. It is suitable for pairing with savory dishes and yet naturally sweet enough for dessert too!
- 12 cups filtered water
Rinse white rice and place in a large pot. Add 12 cups of filtered water.
Stir until the rice is completely wet and settles to the bottom of the pot. Cover and leave on the counter for 4-6 hours or overnight.
Drain rice thoroughly in large strainer. Rinse one more time.
Rinse soaking pot with clean filtered water and put soaked rice back in.
Add 3/4 cup fresh filtered water, 1 3/4 cups (1 can) whole coconut milk, and salt. Stir.
Bring rice mixture to a boil, stir briefly, turn down the heat to low, cover and simmer until all the liquid is absorbed (about 15 minutes).
Remove from heat, crack the lid and let the cooked coconut rice set for about 5 minutes.
Fluff with a fork and serve!
Refrigerate leftovers for up to 5 days.
If using homemade coconut milk instead of canned, use 1 3/4 cups or 14 ounces (397 grams).
Do no use lowfat coconut milk, else the rice will not turn out naturally sweet enough.
If you like to use rice as a way to get more bone broth into your family, you can substitute 1/4- 1/2 cup of the water with bone broth before cooking.
Coconut rice goes well with just about any Thai inspired dish. I like to serve it with panang curry.
It is lightly sweetened enough to use for dessert as well. Freshly cut mango or seasonal berries work best in my experience.
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.