Coconut basmati rice

Coconut rice in a white bowl on a wooden background. The rice is topped with chopped coriander and slices of lime,

Elevate your rice with this simple recipe for coconut basmati rice. The addition of the coconut milk turns plain old rice into something exotic, creamy and so much more flavourful. Coconut rice is a very popular side dish across the globe and spans across various cultures.

4.99 from 84 votes

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Course: Main Course, Side Dish

Cuisine: International

Cook Time: 25

Total Time: 25

Servings: servings

Calories: 549kcal

Author: Maretha Corbett

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 pineapple
Optional - any additions of your choice like chopped coriander, fried onions, lime wedges, pineapple pieces and sliced spring onion

Notes

We absolutely love using a big, sturdy cast iron saucepan with a lid as our go-to pot for cooking rice. If you happen to have one, give it a shot for your rice preparation - it'll make a world of difference!

When it comes to cooking rice, it's best to opt for a saucepan that's bigger than you initially expect. Rice has a tendency to boil over if the pan isn't spacious enough, so it's better to be safe than sorry!

It sounds like extra effort, but washing the rice first makes a big difference to the final texture. You will get a light, fluffy texture with no sticky grains.

To ensure a smooth consistency, give the rice a gentle stir as it begins to boil. This will help break up any lumps in the coconut milk, allowing it to blend seamlessly with the other ingredients as it melts in the heat.

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