Quick Answer
Yes, you can cook rice with coconut oil. Coconut oil has a high smoke point of 350°F, which makes it suitable for cooking most rice varieties that require temperatures between 212°F and 250°F. The flavor and nutritional profile of coconut oil also pair well with many rice dishes.
Can All Types of Rice Be Cooked in Coconut Oil?
Most rice varieties can be cooked in coconut oil, including:
- White rice
- Brown rice
- Jasmine rice
- Basmati rice
- Arborio rice
- Wild rice
- Black rice
Rice requires cooking temperatures between 212°F and 250°F, which is well below the 350°F smoke point of coconut oil. This makes coconut oil suitable for cooking all common rice types without burning or smoking.
The main exception is parboiled rice, which requires absorption cooking methods. Coconut oil is not well-suited for absorbing into parboiled rice grains during cooking.
Coconut Oil Smoke Point vs Rice Cooking Temperatures
| Oil | Smoke Point |
|---|---|
| Coconut oil (refined) | 400°F |
| Coconut oil (unrefined) | 350°F |
| Rice Variety | Cooking Temperature |
|---|---|
| White rice | 212°F |
| Brown rice | 212°F |
| Jasmine rice | 250°F |
| Basmati rice | 250°F |
| Arborio rice | 180°F |
| Wild rice | 212°F |
| Black rice | 212°F |
As shown, both refined and unrefined coconut oil have smoke points well above the cooking temperatures needed for various rice varieties. This allows coconut oil to be used safely for cooking rice without risk of burning.
Coconut Oil and Rice Flavor
Coconut oil can add nice flavor when cooking rice. The mild coconut aroma and taste pairs well with many rice dishes, especially those containing tropical flavors like pineapple, mango, or coconut milk.
Some examples of rice dishes where coconut oil enhances flavor:
- Coconut rice
- Jasmine coconut rice
- Caribbean rice and beans
- Mango sticky rice
- Curried coconut rice
- Island brown rice salad
The coconut flavor is usually subtle enough not to clash with other ingredients. But for plain rice or dishes where coconut is not desired, a more neutral oil like vegetable, canola, or rice bran oil may be preferable.
Nutritional Benefits of Coconut Oil in Rice
Coconut oil provides some nutritional advantages when cooking rice:
- High in lauric acid – A medium chain fatty acid with antimicrobial and anti-inflammatory effects.
- Rich in antioxidants – Contains beneficial plant compounds like phenols and flavonoids.
- Source of vitamins E and K – Important fat soluble vitamins.
- No trans fats – Made of mostly saturated and monounsaturated fats.
The vitamins, fatty acids, and antioxidants in coconut oil remain stable at rice cooking temperatures. This allows some of the oil’s nutrients to be transferred to the rice during cooking.
Using a tbsp or two of coconut oil to cook rice can provide a health boost compared to less nutritious oils. But coconut oil is still high in saturated fat, so moderation is key.
How to Cook Rice in Coconut Oil
Cooking rice in coconut oil follows a similar process as other oils:
- Measure out the desired amount of rice and rinse if needed to remove excess starch.
- Heat 1-2 tbsp coconut oil in a saucepan or pot over medium heat.
- Add the rice and stir to coat with oil.
- Toast the rice for 1-2 minutes to lightly brown.
- Add the appropriate amount of water or broth. For white rice use a 1:2 rice to liquid ratio. Adjust as needed for other varieties.
- Bring to a boil, then reduce heat to low, cover and simmer for recommended time.
- Remove from heat and let stand for 5-10 minutes before fluffing with a fork.
The only difference is coconut oil’s flavor and nutrients infusing into the rice as it cooks. So be sure to use just enough oil to coat the grains and start with less oil if concerned about overpowering flavor.
Coconut Oil Rice Recipe
This basic recipe produces fluffy coconut rice with tender grains and subtle coconut aroma:
Ingredients
- 1 cup white rice
- 1 3/4 cups water or broth
- 1-2 tbsp coconut oil
- 1/4 tsp salt
Instructions
- Rinse rice in a fine mesh strainer until water runs clear.
- Heat coconut oil in a saucepan over medium heat. Add rice and stir for 1-2 minutes.
- Add water or broth and salt. Bring to a boil.
- Reduce heat to low, cover and cook for 18 minutes.
- Remove from heat and let stand for 5 minutes before fluffing with a fork.
Adjust cook times as needed for brown or other rice varieties. Serve coconut rice plain or with stir-frys, curries, beans, or grilled meats.
Storing and Reheating Rice Cooked in Coconut Oil
Leftover rice cooked in coconut oil can be stored and reheated similar to rice cooked in other oils:
- Let rice fully cool before transferring to an airtight container.
- Refrigerate for 3-5 days.
- To reheat, add a little water and microwave or simmer on the stovetop until hot.
- Coconut flavor may fade after reheating but can be revived by stirring in a little extra virgin coconut oil.
The antioxidants in coconut oil help prevent leftovers from spoiling quickly. Just be sure to store rice within a couple hours of cooking and reheat only once for food safety.
Conclusion
Coconut oil can be used to cook nearly all varieties of rice. Its high smoke point allows rice to be prepared without burning. Coconut oil also adds subtle coconut flavor and beneficial nutrients like lauric acid and vitamin E.
To cook rice in coconut oil, simply use it in place of other cooking oils. Its mild coconut aroma pairs well with rice dishes containing tropical fruits or coconut milk. Be sure to store and reheat leftover coconut rice properly to retain flavor and avoid spoilage. So if you enjoy the taste of coconut, cooking rice in coconut oil can be a healthy and tasty option.