Coconut Brown Rice

I made coconut brown rice tonight and was pretty darn proud of myself. I did a quick search of the internet and was irked to find that all the recipes used coconut milk. What did I use? Coconut water…and it made the rice luscious and sweet. Why add all the fat? They even recommended that you not use “light” milk.

Now, I’ll admit that I said earlier in the blog that I would use readily available ingredients, and coconut water is harder to find. Here’s a tip though; search for it online. I’m partial to, because you can browse different brands in one place. I bought the “Naked” brand, but any brand will do. Coconut water is filled with flavor and nutrients. I’ll make sure to add more recipes using coconut water since to buy online you need to by a pack. Stay tuned for “Cumin Scented Coconut Green Beans” in the future.

This recipe is made for the rice cooker, but all you’d need to do if you don’t have one is to follow the ingredients here, but the directions on your package. Don’t use instant or quick cooking brown rice, it’s processed and is not that much quicker than the unprocessed.


  • 2 cups brown rice, rinsed
  • 3 cups coconut water
  • 3 tbsp shredded, unsweetened coconut (heaping if you like coconut as much as I do)
  • Pinch of salt
  • Pinch of cumin (optional)


  1. Spray inside of rice cooker with cooking spray. The coconut water gets a little sticky when cooked.
  2. Add the rest of the ingredients and turn on rice cooker.
  3. Let sit on warm for about 5 mins. when done. Fluff with a fork.
  4. Serve warm

This recipe makes about 4 cups of rice.

You can use sweetened coconut if you absolutely have to, but you’ll want to add more salt to counteract the sugar. Do your best to find the unsweetened kind, and the internet is a help here as well.


For more information on the nutrient value of coconut water, visit the following site.

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