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.
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From the comments
"Finally a recipe that works, best coconut rice I've ever made, delicious"
- Russ
Why this recipe works
- Fluffy, separate grains: Rinsing the basmati and letting it steam keeps the rice light, not stodgy.
- Creamy but not heavy: Coconut milk gives gentle richness without turning the rice sweet or sticky.
- Simple stovetop method: No frying, soaking or rice cooker needed.
- A useful side dish: Lovely with curries, stir-fries, saucy chicken, beef dishes and grilled meats.
- Dairy-free and vegan: Creamy enough to feel special, without butter or cream.
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.
Top tips
- Use a saucepan with a tight-fitting lid so the steam stays trapped.
- Choose a pan slightly bigger than you think you need, as coconut milk can bubble up quickly.
- Rinse the rice well. This removes excess starch and helps stop the coconut milk from making the rice sticky.
- Once the lid is on, leave it alone. Lifting the lid lets steam escape and can leave the rice unevenly cooked.
- Rest the rice off the heat before fluffing. This is where the texture properly settles.
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.
Storage, reheating and freezing
Cool leftover rice quickly, then transfer it to an airtight container and refrigerate within 1 hour. Keep it in the fridge for up to 24 hours.
Reheat only once, until piping hot all the way through. Add a splash of water before reheating to loosen the grains.
You can also freeze coconut basmati rice for up to 3 months. Freeze it in portions, then defrost in the fridge and reheat until piping hot.
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.
Recipe
Coconut Basmati Rice
Ingredients
- 2 cups (500ml) basmati rice
- 1 tin (13.5 fl oz/400ml) full-fat coconut milk
- 2 cups (500ml) water
- 1 teaspoon salt
- 1 teaspoon sugar
- Optional toppings: chopped coriander, crispy fried onions, lime wedges, pineapple pieces or sliced spring onions
Instructions
- Rinse the basmati rice in a sieve under cold running water until the water runs mostly clear. Let it drain well.2 cups (500ml) basmati rice
- Add the rinsed rice, coconut milk, water, salt and sugar to a large saucepan with a tight-fitting lid. Stir well.1 tin (13.5 fl oz/400ml) full-fat coconut milk, 2 cups (500ml) water, 1 teaspoon salt, 1 teaspoon sugar
- Bring the mixture to a gentle boil over a medium heat, stirring once or twice to break up any lumps of coconut milk.
- 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.
- 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.
- Fluff the rice gently with a fork. Add coriander, spring onions, crispy onions, toasted coconut or lime if using, then serve warm.Optional toppings: chopped coriander, crispy fried onions, lime wedges, pineapple pieces or sliced spring onions
Notes
- Use white basmati rice for the best fluffy texture.
- Rinse the rice well before cooking to remove excess starch.
- Once the lid is on, do not lift it during cooking or resting.
- Use full-fat tinned coconut milk for the creamiest result.
- Cool leftovers quickly, refrigerate within 1 hour and reheat only once until piping hot.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Russ Birks says
Finally a recipe that works, best coconut rice I’ve ever made, delicious
Maretha Corbett says
Hey Russ!
Thank you so much for the lovely review! I'm really happy to hear you made the best coconut rice ever using this recipe. That's certainly music to my ears!
I appreciate you taking the time to leave a review.
Maretha.
Raji says
Perfectly idiot-proof recipe, this was my first time cooking basmati and it turned out absolutely perfect. Not as coconut-y for my taste, but I've always got desiccated coconut and coconut yoghurt so I just added some of that.
Maretha Corbett says
Hey Raji,
Wonderful! I’m so happy you found it idiot-proof—though I’m sure you’re far from an idiot! 😜 Adding extra coconut is a brilliant touch. I sometimes finish it with a sprinkle of toasted coconut flakes for that final flourish.
Thank you so much for the lovely feedback!
Maretha