Dairy Free Rice Pilaf with Coconut Cream
This fragrant, fluffy side dish proves you don't need a single drop of butter or cream to get rich, satisfying results. Full-fat coconut milk steps in as the secret weapon here, blending with low-sodium chicken broth to give each grain of long-grain white rice a subtly creamy, lightly tropical depth that feels anything but plain. Toasting the rice in olive oil before the liquid goes in is a small step that makes a big difference — it coaxes out a nutty aroma and keeps every grain distinct and perfectly tender. Sautéed onion and garlic build a savory base that balances the coconut beautifully, so the flavor is warm and complex without veering sweet. The whole thing comes together in one saucepan with minimal fuss, and a scatter of fresh parsley at the end adds a bright, herby finish. It serves four and works as an easy weeknight side alongside roasted chicken, grilled fish, or just about anything else on your table.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 ½ cups low-sodium chicken broth
- ½ cup full-fat coconut milk
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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