Coconut Basmati Rice

This coconut basmati rice is a simple stovetop side dish made with white basmati rice, coconut milk, water, salt and a little sugar. It cooks into soft, fluffy grains with a gentle coconut flavour, rather than a heavy or sticky rice.

It is especially good with curries, saucy chicken dishes, stir-fries and anything that needs a calm, creamy little sidekick. The method is easy: rinse the rice, simmer it gently, then leave it covered so the steam can finish the job.

Key ingredient notes and substitutions

You’ll find the full ingredient list with measurements in the recipe card at the bottom of the post.

The rice

Use white basmati rice for the best texture. It gives you long, fragrant grains that stay separate once cooked.

White long-grain rice or jasmine rice can also work, but the texture will be slightly different. Jasmine rice is softer and a little stickier.

I would not use brown basmati for this version, as it needs a different amount of liquid and a longer cooking time.

Coconut milk

Use tinned full-fat coconut milk for the creamiest result and the clearest coconut flavour.

Light coconut milk should work, but the rice will be less creamy and the coconut flavour will be milder.

Sugar

The sugar is not there to make the rice sweet. It rounds out the coconut flavour and balances the salt. You can leave it out if you prefer.

Salt

Do not skip the salt. Coconut milk can taste flat without it, especially when the rice is served with a savoury curry or stir-fry.

How to make coconut basmati rice

1. Rinse the basmati rice in a sieve under cold running water until the water runs mostly clear. Let it drain well.

2. Add the rinsed rice, coconut milk, water, salt and sugar to a large saucepan with a tight-fitting lid. Stir well.

3. Bring the mixture to a gentle boil over a medium heat, stirring once or twice to break up any lumps of coconut milk.

4. As soon as it boils, put the lid on, turn the heat down to low and cook for 12 minutes. Do not lift the lid while it cooks.

5. Remove the saucepan from the heat and leave it covered for 10 minutes. This resting time lets the rice finish steaming and helps the grains stay fluffy.

6. Fluff the rice gently with a fork. Add coriander, spring onions, crispy onions, toasted coconut or lime if using, then serve warm.

Troubleshooting

Why is my coconut rice sticky?

The rice may not have been rinsed enough, or the heat may have been too high. Rinsing removes excess surface starch, while gentle heat helps the rice absorb the coconut milk evenly without breaking up or turning stodgy.

Why is there liquid left in the pan?

Put the lid back on and leave the rice for another 5 minutes off the heat. If there is still a lot of liquid, return it to a very low heat for 2–3 minutes.

Why did my rice catch on the bottom?

The heat was probably too high after the rice came to the boil. Coconut milk is richer than water, so it needs a low, gentle heat.

Easy ways to flavour coconut basmati rice

Keep the base recipe plain if you are serving it with a strongly flavoured curry or stir-fry. If the main dish is simple, you can add one or two extras.

Good additions include:

• chopped coriander, mint or parsley
• sliced spring onions
• lime zest or a squeeze of lime juice
• toasted coconut flakes
• crispy fried onions
• diced pineapple for a sweeter tropical version
• toasted cashews or almonds
• a pinch of turmeric or cumin for a warmer flavour

What to serve with coconut basmati rice

Coconut basmati rice is best with saucy mains where plain rice would work but something creamier feels nicer.

Serve it with Nepalese chicken curry, creamy chicken pasanda, chicken karahi, butter bean curry, beef curry with coconut milk or beef trinchado.

More rice recipes and easy sides

Try my South African yellow rice for bobotie, fragrant brown rice salad, homemade spicy Nando’s rice, Egyptian rice with vermicelli or perfect couscous if you need a quick side dish.