This easy coconut basmati rice recipe is so delicious and endlessly versatile that you'll find any excuse to make it instead of plain rice!
Creamy coconut milk transforms ordinary rice into a rich, flavourful side dish with a hint of tropical flair. Plus, it's super easy to make - a true dump-and-go recipe.
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You can customise this coconut milk rice to complement your meal by adding extras like sliced spring onions, chopped coriander, lime wedges, fried onions, pineapple and more!
There really are endless ways to personalise it. Adjust as you please!
For more delicious rice dishes, try this South African yellow basmati rice, the perfect accompaniment to Bobotie. Also see this healthy brown rice salad, or this hearty sweet potato and kale salad.
Short on time? Swap the rice with the perfect couscous in just 10 minutes.
What's to love about this recipe
- 25 minutes from start to finish.
- 5 basic ingredients.
- Creamy coconut milk transforms ordinary rice into a rich, flavourful side dish.
- Dump-and-go.
- It's the perfect side dish for a huge variety of dishes from Indian curries, stir-fries, Jamaican jerk chicken and most Asian dishes.
- Dairy-free, gluten-free and vegetarian/vegan-friendly.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the detailed and full ingredients list.
The rice
We prefer white basmati rice for its nutty flavour and pleasant floral aroma. If you don't have basmati, any white long-grain rice will work, including jasmine rice.
This recipe does not work well with brown basmati rice, unfortunately.
Coconut milk
Full-cream coconut milk ensures the richest, creamiest outcome.
While we haven't tested it with light coconut milk, if you give it a try and it works well, please share your feedback in the comments!
Sugar
The sugar adds a touch of sweetness to complement the tropical flavour of the rice, subtly enhancing its taste without overpowering it. It's a small but important addition.
If you're sugar-free, leave it out.
Salt
We find a teaspoon of salt a good midway but adjust this according to your taste.
Water
You can also swap out plain water for coconut water.
Optional
If you usually enjoy adding butter to your cooked rice, you can continue to do so. Alternatively, you can substitute butter with coconut oil or olive oil.
Step-by-step guide
- Rinse the rice to get rid of the extra starch.
- Place the rice along with the full-fat coconut milk, water, teaspoon salt and sugar in a large, lidded saucepan. Give it a good stir.
- Over medium heat, bring the liquid to a boil and give it another quick stir to ensure there are no large lumps of coconut milk left. Place the lid on tightly and reduce the heat to low.
- Let the rice cook undisturbed for 12 minutes. Remove it from the heat.
- Allow the rice to rest for an additional 10 minutes without removing the lid. Then, fluff it up with a fork and serve while still warm.
Top Tips
- We love using a sturdy cast iron saucepan with a tight-fitting lid for cooking rice. If you have one, try it out - it makes a big difference in cooking rice evenly.
Alternatively, any pot with a snug-fitting lid will work.
- When it comes to cooking rice, go for a saucepan that's a bit bigger than you think you'll need. It helps prevent the rice from boiling over and causing a mess on your stove.
- Washing the rice may sound like extra work, but it significantly improves the final texture. It results in light, fluffy grains without any stickiness.
- To achieve a smooth consistency, gently stir the rice as it starts to boil. This breaks up any lumps in the coconut milk, ensuring it blends seamlessly with the other ingredients as it melts.
What can you add to your coconut rice?
- Sautéed vegetables: Add a variety of colourful sautéed vegetables like bell peppers, carrots, peas, corn, broccoli or courgette.
- Fresh herbs: Add chopped fresh herbs like coriander, parsley or mint.
- Nuts: Toasted almonds, cashews or pistachios can add a nice crunch to the rice.
- Dried fruits: Include dried fruits such as raisins, cranberries or apricots to introduce a hint of sweetness.
- Spices: Enhance the rice with spices like cumin, turmeric, cinnamon, black mustard seeds, saffron, chilli flakes or cardamom.
- Garlic and ginger: Sauté minced garlic and ginger in a bit of oil before adding the rice to infuse it with their aromatic flavours.
- Lime or lemon zest: Grate some lime or lemon zest over the rice to give it a refreshing citrusy taste. Lemon or lime juice works well too.
- Coconut flakes: Toasted coconut flakes can add both flavour and texture to the rice.
- Pineapple: Add diced pineapple for a tropical twist.
- Onion: Sauté chopped onions until caramelised and mix them into the rice for added sweetness.
- Crispy fried onions: Sprinkle with crispy fried onions for a more intense onion flavour.
- Green chillies: Add sliced or chopped green chillies for a mild spiciness.
- Ghee: Drizzle melted ghee (clarified butter) over the rice for a rich, buttery taste.
- Tofu: Pan-fry or sauté cubes of tofu and mix them into the rice for added protein.
- Pomegranate seeds: Sprinkle pomegranate seeds over the rice to provide bursts of tangy sweetness.
Pairs well with:
This versatile side dish pairs beautifully with dishes from all corners of the globe. Here are some tasty ideas:
- All curries
- Grilled or roasted meats
- Stir-fries
- Seafood dishes
- Roasted vegetables
- Stews and braised dishes
- Grilled vegetables
- Jerk chicken
Storage
To store leftover rice, let it cool to room temperature and refrigerate in an airtight container for up to 24 hours.
It can be frozen for up to 3 months if stored in an airtight container, or freezer bag.
When reheating, add a few drops of water and heat thoroughly on the stovetop or in the microwave.
FAQ
Yes you can, it's subtle and not an overpowering coconut taste.
Long grain white rice and Jasmine rice.
More rice recipes you might enjoy
Recipe
Coconut Basmati Rice
Ingredients
- 500 millilitre basmati rice
- 400 millilitre full cream coconut milk
- 500 millilitre water
- 1 teaspoon salt
- 1 teaspoon sugar
- Optional - any additions of your choice like chopped coriander, fried onions, lime wedges, pineapple pieces and sliced spring onion
Instructions
- Tip the dry rice into a colander and give it a good rinse under the tap. Allow the water to drain.500 millilitre basmati rice
- Add the rice along with the coconut milk, water, salt and sugar to a large lidded saucepan. Give it a stir.400 millilitre full cream coconut milk, 500 millilitre water, 1 teaspoon salt, 1 teaspoon sugar
- Over medium heat, bring the liquid to a boil and give it another quick stir to ensure there are no large lumps of coconut milk left. Place the lid on tightly and reduce the heat to low.
- Let the rice cook undisturbed for 12 minutes. Remove it from the heat.
- Allow the rice to rest for an additional 10 minutes without removing the lid.
- Fluff up the rice. Serve immediately or add any additions you'd like to add, like chopped coriander, pineapple, crispy fried onions or pineappleOptional - any additions of your choice like chopped coriander, fried onions, lime wedges, pineapple pieces and sliced spring onion
Notes
- We love using a sturdy cast iron saucepan with a tight-fitting lid for cooking rice. If you have one, try it out - it makes a big difference in cooking rice evenly.
Alternatively, any pot with a snug-fitting lid will work. - When it comes to cooking rice, go for a saucepan that's a bit bigger than you think you'll need. It helps prevent the rice from boiling over and causing a mess on your stove.
- Washing the rice may sound like extra work, but it significantly improves the final texture. It results in light, fluffy grains without any stickiness.
- To achieve a smooth consistency, gently stir the rice as it starts to boil. This breaks up any lumps in the coconut milk, ensuring it blends seamlessly with the other ingredients as it melts.
**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