Go Back
belizean coconut rice recipe

Belizean Coconut Rice Recipe

A warm, simple Belizean coconut rice recipe made with soft white rice, thick coconut milk, and slow, calm heat. Beginner-friendly steps create rich flavor and a true Belize home taste.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 28 minutes
Servings: 4
Course: Dinner, Lunch, Side Dish
Cuisine: Belizean, Caribbean
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup white rice (rinsed until water runs clear)
  • 1 cup thick coconut milk
  • ½ cup water
  • ½ teaspoon salt
Optional Add-Ins
  • 1 tablespoon diced onion optional
  • 1 pinch Belize spice mix or thyme optional

Equipment

  • Small bowl
  • Medium pot with lid
  • Wooden spoon
  • Measuring cups
  • Fine mesh strainer

Method
 

  1. Wash the rice under cool water until the water turns clear.
  2. Set a pot on low heat and warm it slowly.
  3. Pour in the coconut milk and water, then stir once.
  4. Add the washed rice and sprinkle in the salt.
  5. Stir lightly one time to keep the flavor clean.
  6. Raise heat to medium and let the pot reach one full boil.
  7. Reduce heat to low, cover with a tight lid, and steam for 15–18 minutes.
  8. Do not lift the lid or stir during cooking.
  9. Turn off heat, rest the rice for 5 minutes, then fluff gently with a fork.

Notes

  • For softer rice, keep the heat low and let it steam fully.
  • If the rice is too wet, rest uncovered for a few minutes.
  • If the rice is dry, add 1 tablespoon warm water and steam briefly.
  • This base works for Belizean coconut rice and beans or a mild coconut white rice for kids.