Tiki-Spiced Coconut Rice with Fire Roasted Corn
A fragrant coconut milk-infused rice with smoky fire roasted corn and a blend of island-inspired spices to evoke true tiki flavors. This caribbean-inspired rice & grains (vegan) ready in about 25 minutes pairs jasmine rice, canned, full fat coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup jasmine rice
- 1 cup, canned, full fat coconut milk
- 1 cup water
- 1 cup fire roasted corn kernels
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 tsp salt
- 2 tbsp, chopped fresh cilantro
- 1 tbsp lime juice
- 1 tbsp vegetable oil
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then drain well.
- Step 2: In a medium saucepan, combine rinsed rice, 1 cup coconut milk, 1 cup water, 1/2 tsp ground turmeric, 1/2 tsp ground cumin, and 1 tsp salt. Stir to combine.
- Step 3: Bring the mixture to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- Step 4: While rice cooks, heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 cup fire roasted corn kernels and sauté for 3-4 minutes until warmed through and slightly charred.
- Step 5: Once rice is cooked, fluff with a fork and gently fold in the sautéed corn, 2 tbsp chopped fresh cilantro, and 1 tbsp lime juice for brightness.
- Step 6: Serve warm as a fragrant side dish to grilled meats or seafood.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Spiced Coconut Rice with Fire Roasted Corn take to make?
Total time is about 25 minutes (5 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tiki-Spiced Coconut Rice with Fire Roasted Corn?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.
Can I substitute ingredients in Tiki-Spiced Coconut Rice with Fire Roasted Corn?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tiki-Spiced Coconut Rice with Fire Roasted Corn for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tiki-Spiced Coconut Rice with Fire Roasted Corn vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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