The Best Taro Leaf Coconut Rice (Laing)

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This Taro Leaf Coconut Rice is more than just a side dish it’s a taste of vacation, a creamy, comforting, and utterly delicious memory from a trip that completely changed how I think about greens.

My first encounter with this incredible dish was at a small, family-run luau on the coast of Maui. Alongside the kalua pig and lomi-lomi salmon was a mysterious, creamy green dish served over rice. It looked a bit like creamed spinach, but deeper in color and richer in texture. I was hesitant at first, but the woman serving it smiled and said, “You have to try the lu’au stew. It’s our favorite.”

I took a scoop, still not knowing what to expect. That first bite was a moment of pure, unexpected bliss. It was incredibly rich and savory from the slow-cooked greens, with a luscious, creamy sweetness from coconut milk that balanced everything perfectly. It wasn’t spinach at all it was something earthier, more substantial, and a thousand times more comforting. I went back for seconds, and then thirds. I was completely obsessed.

I learned that the dish was made from taro leaves, cooked down for hours until they were meltingly tender. I knew I couldn’t leave the island without learning the secret to this amazing Taro Leaf Coconut Rice. This recipe is my homage to that perfect dish, simplified for the home kitchen but still packed with all of that unforgettable flavor.

Why You’ll Fall in Love with This Taro Leaf Coconut Rice

This recipe might be new to you, but I promise it will become an instant favorite. Here’s why this Taro Leaf Coconut Rice is so special.

The Flavor is Unbelievably Rich and Unique: This is a taste you won’t find just anywhere. It’s the perfect marriage of earthy, tender greens and rich, slightly sweet coconut milk, creating a savory, umami-packed flavor that is deeply satisfying.
It’s the Ultimate Comfort Food: The texture is luxuriously creamy and velvety, making it a true “hug in a bowl.” It’s a hearty, nourishing side dish that feels both special and deeply comforting.
It’s a Show-Stopping, Impressive Side: Tired of the same old roasted vegetables or plain rice? This Taro Leaf Coconut Rice is a guaranteed conversation starter. It’s a beautiful, delicious, and memorable dish that will make any meal feel more special.

The Health Benefits of Taro Leaf Coconut Rice

It’s always a bonus when a dish this delicious is also packed with nutrients. But first, a crucial safety note Taro leaves must be cooked thoroughly. Raw or undercooked taro leaves contain calcium oxalate crystals, which can cause an itchy, irritating sensation in your mouth and throat. The long, slow cooking process in this recipe completely breaks down these crystals, making them perfectly safe and delicious to eat.

Now for the good stuff! Taro leaves are a nutritional powerhouse, packed with Vitamin A, Vitamin C, and iron. Coconut milk provides healthy fats, specifically medium-chain triglycerides (MCTs), which can be a great source of energy. This Taro Leaf Coconut Rice is a naturally gluten-free and vegan dish that truly nourishes your body while delighting your palate.

Perfect Occasions for This Taro Leaf Coconut Rice

As a Special Side Dish for a “Taste of the Tropics” Meal: This is the perfect accompaniment to grilled fish, huli huli chicken, or roasted pork. It instantly elevates your meal and gives it an authentic island flair.
A Weekend Cooking Adventure: When you want to step out of your routine and try something new and exciting, this recipe is a wonderfully rewarding project.
To Impress at a Potluck or Dinner Party: Bring a bowl of this to your next gathering, and you are guaranteed to be the star. It’s a unique and delicious dish that most people will have never tried before.

This Taro Leaf Coconut Rice is your key to unlocking one of the most delicious and comforting side dishes you’ll ever make. Get ready to be transported to the tropics with every creamy bite!

Chef’s Notes: Taro Leaf Coconut Rice

Use day-old rice – Chilled grains fry best and stay separate for ideal texture.
Warm laing before adding – Helps it blend smoothly and coat the rice evenly.
Toast garlic gently – Pale golden is perfect burnt garlic turns bitter.
Fry rice in layers – Let it sit undisturbed before stirring to build crisp edges.
Top with toasted anchovies – Adds crunch, salt, and umami depth.
Add chili for heat – Sliced red chilies or flakes give a vibrant kick.
Garnish with lime or calamansi – Brightens the dish and balances richness.
Swap greens if needed – Spinach or collards in coconut cream work well.
Make it vegetarian – Use crispy shallots or roasted peanuts instead of anchovies.
Serve hot – Best texture and flavor come straight from the pan.

Taro Leaf Coconut Rice (Laing)

0.0 from 0 votes

Course: Main CourseCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

1180

kcal

Total time

minutes

Get ready to fall in love with this vibrant twist on fried rice! Imagine tender taro leaves simmered in creamy coconut milk, tossed with day-old rice and a hint of garlic, then finished with crunchy toasted anchovies. This Easy Filipino Main Course brings big, bold flavors to your weeknight table in just 20 minutes. Think of it as your new go-to for healthy, affordable, and customizable cooking—no passport required!

Ingredients

Dry Base
4 cups day-old cooked white rice chilled for best separation
Flavor Build
5 garlic cloves finely crushed with a mortar or knife
Creamy Leaves
¾ cup laing taro leaves stewed in coconut milk, warmed
Oils Fats
3 tablespoons neutral oil vegetable or canola
Crunchy Finish
⅓ cup toasted anchovies tustadong dilis, crisped until golden
Seasoning
¼ teaspoon kosher salt adjust to taste
Optional Heat
2 red chili peppers thinly sliced for garnish and extra kick
Alternative Ingredients
Rice: swap for cooked quinoa or brown rice for added fiber.
Laing: substitute wilted spinach or collard greens in coconut cream for a similar texture.
Garlic cloves: use 1 teaspoon garlic powder if fresh cloves aren’t on hand.
Neutral oil: replace with avocado or light olive oil.
Toasted anchovies: use crispy shallots or roasted peanuts to keep it vegetarian.
Kosher salt: swap for sea salt or tamari for a gluten-free boost.
Red chili peppers: use red pepper flakes or sriracha for heat.

Directions

Rice Prep Seasoning – In a large bowl, toss 4 cups of chilled cooked rice with ¼ teaspoon kosher salt. Ensure every grain is lightly seasoned. This step helps flavors cling during frying.
Aromatics Sauté – Warm 3 tablespoons of neutral oil in a nonstick pan over medium heat until it shimmers. Add the crushed garlic and cook until it turns pale golden, releasing its scent. Stir constantly to avoid burning.
Incorporate Laing – Slide ¾ cup of warm laing into the pan. Use a spatula to break up any large pieces. Cook until the coconut milk has just coated the garlic and rice base, about 2 minutes. This enriches the rice with creamy flavor.
Fry the Rice – Add the seasoned rice and spread it evenly. Let it sit undisturbed for 1 minute, then stir and press down again. Repeat for about 5 minutes until grains are slightly toasted and well combined. This creates layers of texture.
Finish Garnish – Sprinkle ⅓ cup of toasted anchovies over the rice and stir for another minute so they warm through. Taste and adjust salt if needed. Optional: top with 2 sliced red chilies for color and heat.
Serve Immediately – Transfer to plates or a communal platter. For extra flair, garnish with lime wedges or fresh herbs. Enjoy while hot for the best texture.

Equipment

chef’s knife
cutting board
nonstick pan
Mixing bowls
measuring cups and spoons
silicone spatula set

Notes

• Use day-old rice for the best texture—fresh rice can clump.
• Serve with a squeeze of calamansi or lime to brighten the dish.
• Add diced bell peppers or leftover vegetables for color and nutrition.
• For a protein boost, stir in cooked shrimp or diced chicken at the end.
• If you like it creamy, drizzle a bit of extra coconut cream over each serving.