Name: Sautéed Rice with Coconut Oil
Prep time: 5 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 cup uncooked medium-grain white rice; 2 tablespoons coconut oil; 2 cups cold water

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I’ve made rice countless times, but once I learned the trick of sautéing it in fat before boiling, my rice completely transformed. Instead of being plain, the grains became nutty, aromatic, and slightly crisp. My favorite fat for this is coconut oil, which adds both richness and complexity while helping the rice cook faster.

Sautéed Rice with Coconut Oil

Why You’ll Love This Recipe

I like this method because it only adds a few minutes of cooking time but completely changes the flavor and texture. The rice comes out golden, slightly toasty, and far from bland. I also love that I can switch up the flavor depending on which fat I use—olive oil gives a green, vegetal note, while butter keeps things simple and classic. Coconut oil, however, creates the most interesting depth with its earthy nuttiness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup uncooked medium-grain white rice
2 tablespoons coconut oil
2 cups cold water

Directions

Place a 3- to 4-quart saucepan over medium-high heat and melt the coconut oil.
Add the rice and shake the pan so every grain gets coated in oil.
Stir continuously for about 2 minutes, until the rice starts turning golden and half the grains are lightly browned.
Pour in the water carefully and cover the pot.
Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
Turn off the heat and let the rice rest, covered, for 10 minutes before serving.

Servings and timing

This recipe makes about 4 servings. The active cooking takes about 5 minutes of sautéing, followed by 20 minutes of simmering and 10 minutes of resting. In total, I usually have perfectly fluffy, flavorful rice in about 35 minutes.

Variations

I like experimenting with this method. Sometimes I replace the water with chicken or vegetable stock for even more flavor. If I’m in the mood for something aromatic, I stir in garlic or onion while sautéing. Fresh herbs, toasted almonds, or sautéed mushrooms also make excellent add-ins.

storage/reheating

If I have leftovers, I keep them in an airtight container in the refrigerator for up to 4 days. To reheat, I usually add a splash of water and warm the rice in a covered pan over low heat. It also reheats well in the microwave with a damp paper towel on top to trap steam.

FAQs

Can I use long-grain rice instead of medium-grain?

Yes, I can. The sautéing technique works with any type of white rice, though the texture will differ slightly depending on the grain length.

What happens if I skip the sautéing step?

If I skip it, the rice will still cook normally, but I’ll miss out on the nutty, toasty flavor and the slightly faster cooking time.

Can I use butter or olive oil instead of coconut oil?

Absolutely. I often swap the fat based on what I’m cooking. Butter gives a mild richness, olive oil brings a grassy flavor, and coconut oil is the most flavorful.

How do I prevent the rice from burning while sautéing?

I make sure to stir constantly and stop once about half the grains are lightly browned. Any longer and the rice can scorch, which gives it a bitter taste.

Can I double this recipe?

Yes, I can double or even triple it. I just keep the ratio of rice to liquid the same and use a larger pot so the rice has room to cook evenly.

Conclusion

I never thought rice could be exciting until I started sautéing it in coconut oil. This simple trick brings out a nutty, golden flavor that makes even plain white rice feel special. It’s one of those small kitchen upgrades that I now use every week, and I can’t imagine making rice any other way.