Side Dishes
This copycat Uncle Ben's wild rice recipe delivers the same creamy, coconut-spiced perfection you love—just made from scratch in your own kitchen. The secret lies in a precise balance of broth, butter, and seasoning that transforms simple wild rice into that signature tender, slightly chewy texture with subtle sweetness.
I’ve recreated it exactly as the brand does, ensuring every bite tastes like nostalgia in a bowl.
With just one pot and 20 minutes of active time, you’ll achieve restaurant-quality results without the fuss. The recipe combines wild rice blend, coconut milk, and a blend of spices that mimic the brand’s signature flavor profile—rich, aromatic, and just sweet enough.
Perfect for holiday tables, potlucks, or as a hearty side to any meal, this version is foolproof and delivers the same comforting taste you remember.
Ingredients for copycat uncle ben's wild rice
Creamy coconut milk meets savory rice—just eight ingredients for that nostalgic Uncle Ben's flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Wild Rice Blend 🌾 | 1 cup | Uncooked, long-grain preferred |
| Coconut Milk (Full-Fat) 🥥 | 13 ½ oz | Canned, unsweetened preferred |
| Chicken Broth 💧 | 2 cups | Low-sodium, homemade or quality brand |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cut into small pieces |
| Onion Powder 🧅 | ½ tsp | Diamond Crystal preferred |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for best flavor |
| Sugar 🍚 | ¼ tsp | Granulated, light brown preferred |
| Vegetable Oil 🫒 | 1 tbsp | Light, neutral flavor |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
The wild rice blend is key—Bob's Red Mill or Lundberg are my go-tos for consistent texture. Grab the 13.5 oz can of full-fat coconut milk (the good stuff, not the light version) from the international aisle at Whole Foods or Trader Joe's. The broth should be low-sodium—Pacific Foods or homemade with a bouillon cube works best. For the butter, I always use Plugrá or Kerrygold—the extra richness makes a difference. Don’t skip the cold butter pieces; they melt into perfect little pockets of flavor as it cooks.
No coconut milk? Substitute 1 cup heavy cream plus 1 tbsp sugar for a similar richness, though the flavor won’t be identical. Short on broth? Water plus 1 tsp soy sauce keeps it savory. The spices are flexible—garlic powder can be swapped for 1 tsp fresh minced garlic (cooked down first). For the sugar, honey or maple syrup works in a pinch, but it’ll taste slightly different. The parsley is optional but adds that fresh pop—dried parsley at half the amount works if you’re in a bind (though fresh is always better).
This reheats beautifully—just add a splash of water or broth if it’s too thick. Keeps in the fridge for 5 days sealed tightly, or freeze for 3 months in portions. I like to double the batch and freeze half—perfect for lazy weeknights. The flavor actually improves overnight as everything melds together, so leftovers are a must. Garnish with extra parsley right before serving to keep it vibrant.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this recipe proves you don’t need a fancy pantry to make something feel special. Wild rice blend, coconut milk, broth, butter, and onion powder—that’s it. The full-fat coconut milk gives it that rich, velvety texture without any extra work, and the onion powder sneaks in depth without overpowering.
- Creamy Without Guilt: Between us, this is the only time I let myself use full-fat coconut milk without flinching. The butter ties it all together so smoothly, and the chicken broth keeps it light enough that it doesn’t feel heavy. It’s the kind of creamy that makes you pause mid-bite—like someone secretly seasoned it with happiness.
- Lunchbox Hero: I make a double batch every Sunday because this rice is chef’s kiss cold the next day. Pack it in mason jars for work lunches, or toss it into bento boxes—it holds up perfectly. Honestly, my kids beg for it more than their favorite takeout, and that’s saying something.
- Budget Luxury: Wild rice blend is pricier than white rice, but this recipe stretches it like a pro. A single batch feeds four, and leftovers reheat beautifully—no soggy texture, just that same rich flavor. I’ll be real: it’s the kind of dish that makes me feel like I’m feeding people a restaurant meal without the restaurant price tag.
Step-by-step instructions for creamy coconut-spiced wild rice
Here's how to recreate that iconic restaurant-style rice in your own kitchen—rich, creamy, and perfectly spiced.
Toast the Wild Rice Blend
Heat a large, heavy-bottomed pot over medium heat and add the 1 tablespoon vegetable oil. Once the oil shimmers, add the 1 cup wild rice blend and stir constantly for 2-3 minutes until the grains become fragrant and slightly translucent at the edges. This toasting step develops deeper nutty flavors and prevents the rice from becoming mushy.
Watch the rice closely—it should turn a pale golden color and smell toasty. If it starts to brown too quickly, reduce the heat slightly. Once toasted, immediately add the 2 tablespoons unsalted butter and stir for another 30 seconds until the butter melts completely and coats the rice evenly. This butter infusion creates the creamy foundation for your dish.
Deglaze and Build the Flavor Base
Pour in the 2 cups chicken broth and bring the mixture to a gentle boil. Once boiling, reduce heat to medium-low and add the 13.5 oz coconut milk (full-fat), stirring well to combine. The coconut milk should melt smoothly into the broth, creating a velvety base. Here's where the magic happens: add the 0.5 teaspoon onion powder, 0.5 teaspoon garlic powder, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.25 teaspoon sugar, stirring until fully dissolved.
This is the moment that matters: the spices should dissolve completely, creating a fragrant, aromatic liquid. Taste the mixture—it should be seasoned but not overwhelming. If you're using low-sodium broth, you might want to add an extra pinch of salt at this stage. The sugar isn't for sweetness but to help balance the savory flavors and prevent the coconut from tasting overly rich.
Simmer to Perfect Texture
Cover the pot with a tight-fitting lid and reduce heat to low. Let the rice simmer undisturbed for 45 minutes. I know it seems like a long time, but this slow cooking process allows the wild rice to absorb all the liquid and develop that signature creamy texture. The key here is patience—resist the temptation to check or stir the rice during this time.
After 45 minutes, check the rice. It should be tender but still have a slight bite to it. If it's not quite done, cover and cook for another 5-10 minutes. The rice is perfect when it's tender but still holds its shape slightly—this prevents it from becoming a thick, gluey mass. The coconut milk should be fully absorbed, leaving you with a creamy, cohesive mixture that's neither dry nor watery.
Finish and Garnish
Once the rice is perfectly cooked, remove the pot from heat and let it sit covered for 5 minutes. This resting period allows any remaining steam to redistribute, ensuring every grain is evenly moist. Then, gently fluff the rice with a fork, being careful not to mash it—you want to preserve that individual grain texture while maintaining the creamy consistency.
Transfer the rice to a serving dish and garnish with the 2 tablespoons chopped fresh parsley. The parsley adds a bright, fresh contrast to the rich coconut and spiced flavors. Serve immediately while still warm, as the texture will firm up slightly as it cools. This dish pairs beautifully with grilled chicken, shrimp, or even as a vegetarian centerpiece with roasted vegetables.
Pro Tips For Making Copycat Uncle Ben'S Wild Rice
- Rinse the Wild Rice: I learned this the hard way—skipping the rinse leaves gummy rice. Swirl the wild rice blend in a fine-mesh strainer under cold water for 30 seconds, then shake off excess. This cuts down on bitterness and helps it absorb the coconut milk better later.
- Simmer, Don’t Boil: The recipe calls for a gentle simmer, but I used to push it to a rolling boil out of impatience. Keep it at a low, steady simmer (tiny bubbles at the edges) for even cooking—boiling turns the rice mushy and splits the wild rice kernels.
- Whisk the Coconut Milk: Full-fat coconut milk separates like crazy when heated. Before adding it to the pot, give it a quick whisk with a fork—especially if it’s been sitting in the fridge. This keeps the sauce silky instead of breaking into oily layers.
- Salt the Broth Twice: The chicken broth is often low-sodium, and the recipe’s butter and onion powder won’t cover it. Taste the broth before adding the rice, then add a pinch of salt to the pot and another pinch after the rice is fully cooked—trust me, it makes a real difference.
Essential equipment for perfect results
Heavy-Bottomed Pot
This is your workhorse for even heat distribution—Le Creuset Dutch ovens or All-Clad stainless steel pots are my top picks. The 5-quart size gives enough room for the rice to expand without spilling, while the heavy base prevents hot spots that could burn your rice.
I avoid nonstick pots here because wild rice needs that toasted texture, and nonstick coatings can interfere with the Maillard reaction. 🔥
Precision Thermometer
While not strictly necessary, a digital instant-read thermometer like the ThermoWorks ThermoPop ensures your broth reaches a proper simmer (205-212°F). This is especially helpful if you're cooking on electric stoves where temperature control can be less precise.
I use mine to verify the internal temperature of the rice mixture after simmering—it should be 165°F for food safety.
Tight-Fitting Lid
A glass or stainless steel lid that fits snugly is critical for trapping steam during the 45-minute simmer. I prefer Le Creuset lids because they’re heat-resistant and create an airtight seal. Avoid plastic lids—they can warp and let steam escape, leading to uneven cooking.
Pro tip: Place a paper towel under the lid to absorb any condensation that might drip back into the rice.
Wooden Spoon
A heat-resistant wooden spoon (I use Oxo Good Grips) is essential for stirring the rice without scratching your pot. Wood distributes heat evenly and prevents the rice from sticking to the bottom during toasting.
Avoid metal spoons—they can scratch nonstick coatings (if you’re using one) and conduct heat unevenly, potentially burning your rice.
Measuring Spoons
Precision matters with spices! Invest in a set of stainless steel measuring spoons like OXO Good Grips for accuracy. The 1/8 teaspoon and 1/4 teaspoon measures are especially useful for the sugar and black pepper.
I’ve found that using pre-measured spice blends can lead to inconsistent results—always measure fresh for the best flavor balance.
Optional: Immersion Blender
For an ultra-creamy texture, an immersion blender like the Ninja Foodi can help break down the rice slightly after cooking, mimicking the brand’s signature smoothness. Pulse for just 5-10 seconds at the end—don’t over-blend, or you’ll lose the individual grain texture.
This step is optional but worth it if you love that restaurant-style consistency. 💫
Nutrition facts
Frequently asked questions
Can I use regular rice instead of wild rice blend?
The flavor and texture will be completely different—wild rice blend is essential for that authentic Uncle Ben's taste. Wild rice has a nutty, earthy flavor and chewy texture that regular rice can't replicate. If you're set on using it, look for a blend that includes at least 50% wild rice (or true wild rice if available). The remaining grains (like brown rice or barley) help create the perfect balance of textures.
Why does my rice turn out mushy or watery?
This usually happens from overcooking or not using enough heat at the start. The key is toasting the rice properly in medium heat for 2-3 minutes before adding liquids. Also, make sure to use a tight-fitting lid and simmer on low heat for exactly 45 minutes—no peeking! If it's still watery, uncover and cook for another 5 minutes to evaporate excess moisture.
How can I make this vegan?
Swap the chicken broth for vegetable broth and use vegan butter or coconut oil instead of regular butter. For extra richness, add 2 tablespoons coconut cream at the end. The flavor will be slightly different but still delicious. You might want to reduce the sugar slightly since coconut milk has natural sweetness—start with 1/4 teaspoon and adjust to taste.
Can I make this ahead of time?
This rice actually tastes better the next day as the flavors meld together. Store in an airtight container in the fridge for up to 5 days or freeze for 3 months. To reheat, add a splash of water or broth and warm gently on the stove. For best texture, avoid microwaving—opt for stovetop reheating instead.
What's the secret to getting that creamy texture?
The combination of cold butter and coconut milk is what creates that signature creaminess. Start by toasting the rice with butter to create a flavor base, then the coconut milk adds richness. The key is simmering on low heat for the full 45 minutes—this allows the rice to absorb all the liquid without breaking down. Don't skip the resting time either—letting it sit covered for 5 minutes after cooking redistributes the moisture for perfect texture.