Vegan Coconut Rice

March 2, 2015

This Columbian side dish is deliciously rich and full of flavor.  I have found that it goes excellent with a nice piece of grilled tofu or a grilled mushroom, but also makes a great base for a rice pudding dessert!


  • 42 Ounces
    Unsweetened coconut milk
  • 1 Teaspoon
    Light brown sugar
  • 1 Cup
    Long grain rice
  • Salt
  • 1 Tablespoon
    Vegan butter


  1. Pour the milk into a large pan with a tight fitting lid and add the sugar. Bring to a boil and then simmer until the liquid has reduced by half.

  2. Add the rice to the pan, season with salt, and bring to a boil. Lower the heat, simmer, and cook stirring often for 5 minutes. Stir the butter in and cover the pan tightly. Simmer gently for 15 minutes, then remove from the heat. Leave covered for 5 minutes before transferring to a serving bowl. Enjoy!


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