Spicy Sesame Coconut Rice

You can also use short grain brown rice here, but you may need to cook it a bit longer or add a tad bit more water.


  • 2 cups brown jasmine or brown basmati rice
  • 1 cup coconut milk
  • 2 3/4 cup water
  • 1/2 teaspoon fine grain sea salt
  • 1 tablespoon toasted sesame oil
  • 1/4 cup toasted sesame seeds
  • zest of one lemon
  • 1 teaspoon sesame-chile oil, or to taste


  1. Rinse and soak the rice for at least 20 minutes, or overnight if you have the time. 

  2. Drain the rice and transfer it to a saucepan over medium-high heat. Add the coconut milk, water, salt, and toasted sesame oil. Bring to a boil, and then dial the heat back to a simmer, covered, for 35-45 minutes, until the liquids have been absorbed. Fluff with a fork and remove the pan from the heat. Let the rice sit, covered, for another 10 minutes. 

  3. Sprinkle with the toasted sesame seeds, shower with lemon zest, drizzle with the sesame-chili oil, and fluff again with a fork. Drizzle with more chile oil if you like, and finish with lots of lemon zest.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Serves 6


Serves 6.