Vegetable Coconut Rice
Long-grain rice, mixed diced vegetables and seasoning bouillon cube come together in this dish — 60 minutes, 6 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm seasoning bouillon cube from the ingredient list, so we make no dietary claim for this recipe.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the rice in several changes of cold water until the water runs clear, then drain well.
- Heat the coconut oil in a heavy pot over medium heat and saute the diced onion until soft and translucent, about 4 minutes.
- Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant, then add the diced vegetables and cook for 2 to 3 minutes.
- Add the drained rice and stir for a minute to coat the grains, then pour in the coconut milk and water and crumble in the seasoning bouillon cube along with the black pepper and salt to taste.
- Bring to a gentle boil, stir once, then reduce the heat to low, cover tightly, and simmer undisturbed for 18 to 20 minutes until the liquid is absorbed and the rice is tender.
- Remove from the heat and let the rice steam, still covered, for 5 minutes, then fluff with a fork and adjust the seasoning before serving.
You'll use: Large pot · Saucepan · Steamer
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Tips & common questions
How long does Vegetable Coconut Rice take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Vegetable Coconut Rice suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Vegetable Coconut Rice is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Vegan Caribbean Vegetables with Coconut Rice and Plantains (11958034645).jpg by tomatoes and friends, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.