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Last Updated on October 23, 2025 by Tiffany
Switch up your regular boring rice routine by adding coconut milk and rosemary, you won’t regret it. The flavour profile of this incredibly simple dish will have your taste buds dancing in under 20 minutes! Coconut rosemary rice recipe is great for meal prep, well seasoned, and the perfect side dish.
There have been way too many times where I prepared a delicious stew or sautée and have a boring, plain bowl of rice next to it! This coconut rosemary combo rice spices everything up another level.
It provides the perfect amount of flavour without stealing the attention from your entree. Lets get into what we’ll use for this recipe.
What you’ll need
Brown Rice
Any rice can be used but I prefered brown for this recipe for added nutrients and health benefits.
Fresh Rosemary
This is a must! Dried rosemary just won’t have the same effect.
Coconut Milk
Onion
Garlic
Scallion
Water
Oil
Seasonings You’ll need
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Jamaican All Purpose Powder– A must for Jamaican inspired dishes. Use this link to grab your own bottle.
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Garlic Powder
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Onion Powder
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Salt
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Black Pepper
Want more vegan and Caribbean spices in your kitchen? Check out my recommended products.
How to make coconut rosemary rice
Step One:
Wash your veggies and rice properly and chop the onions into small pieces. Grate the garlic, leave the rosemary stems whole, and sauté the fresh herbs in a small pot with oil for at least 2 minutes.
Be sure to tie the rosemary tightly if you don’t want pieces throughout your cooked rice.
Step Two:
Finally, once the herbs have become aromatic, add in the brown rice and coconut milk. Then, break the scallion into two pieces and stir the ingredients. Add in the dry seasoning and cover the pot until the rice is completely cooked and fluffy.
Rice cooking time depends on whether brown or white is used. I used brown rice which took about 20 minutes to cook but white rice may take in-between 10-15 minutes to cook.
Step Three:
Once the rice is cooked, carefully remove the cooked scallion. Rosemary pieces can be kept or left. Serve with your main dish of choice and enjoy!
How to store coconut rosemary rice
Due to the coconut milk in the rice, this dish can store in the fridge for up to 5 days. If needed for longer, try freezing in plastic baggies.
The rice can last up to 2 weeks if frozen properly in plastic bags stored in the freezer.
Did you enjoy this recipe? Sharing is caring! Be sure to share with family and friends and save to your pinterest board for later.
Check out these other side recipes you may enjoy
Gluten Free Caribbean Dumplings
Authentic Jamaican Rice and Peas
Coconut Rosemary Rice
Ingredients
- 2 Cups Brown Rice or rice of choice, measured dry
- 3 stems Fresh Rosemary
- 2 Cups Coconut Milk
- 1 teaspoon Oil of choice
- 4 cloves Garlic grated
- 1/2 small Onion
- 2 Scallion
- 1/2 Water optional, for extra liquid in the rice
Instructions
- Wash your veggies and rice properly and chop the onions into small pieces. Grate the garlic, leave the rosemary whole, and sauté the onion, garlic, and rosemary into a small pan with oil for at least 2 minutes. Be sure to tie the rosemary tightly if you don't want pieces throughout your cooked rice.
- Once the herbs have become aromatic, add in the brown rice and coconut milk. Break the scallion into two pieces and add in. Then, stir the ingredients. Add in the dry seasoning and cover pot until the rice is completely cooked and fluffy. Rice cooking time depends on whether brown or white is used. I used brown rice which took about 20 minutes to cook but white rice may take in-between 10-15 minutes to cook.
- Once the rice is cooked, carefully remove the cooked scallion. Rosemary pieces can be kept or left. Serve with your main dish of choice and enjoy!
