Here's an easy way to elevate your rice - try this sticky Coconut Basmati Rice recipe for something a little special. All you'll need is a handful of ingredients to get this easy coconut rice on the table.
Full of the creamy and tropical flavor of coconut, this fluffy rice dish will satisfy your taste buds and is a great companion to Asian dishes.
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This dish features fluffy grains of Basmati rice cooked to perfection in rich coconut milk, resulting in a delightfully creamy and flavorful side dish that will complement any main course.
For a truly authentic Indian experience, pair this rice dish with my Indian Tofu Curry, Butter Bean Curry or creamy Coconut Red Lentil Dahl.
Or for more Asian flavors try it alongside this Sticky Tofu bites.
Next time you're putting supper together, think twice about serving plain old rice. Give this basmati rice with coconut milk a try - it takes no extra effort or skill and is, in my opinion, an easy way to step up a dish.
What is coconut basmati rice?
Coconut basmati rice is a rice dish made by cooking basmati rice in coconut milk. The result is a fluffy and tasty rice that is wonderful served alongside other Asian dishes and elements.
Basmati rice is a long-grain, aromatic rice that is commonly used in Indian and Middle Eastern cuisine.
Coconut milk is a creamy, rich liquid that is extracted from the meat of mature coconuts, and it is often used in Southeast Asian cuisine to add flavor and texture to dishes.
Why you'll love this recipe
- Bags of extra flavor from the coconut milk - not to mention an unctuous mouthfeel that has all the qualities of a great rice dish.
- Versatile side dish: This fluffy coconut rice recipe is the perfect accompaniment to a bunch of different dishes from spicy curries to grilled vegetables.
- Easy to make: it's a great option to jazz-up a weeknight meal.
- Meal prep-friendly: make it in advance if you want to be super organized.
- Gluten-free! This is a great option for anyone wanting to go gluten-free.
- Left-overs keep well: You can store this coconut rice in the refrigerator for a few days and reheat it for an easy and delicious meal later on.
Ingredients & substitution notes
- Basmati rice: Use organic rice if possible - white basmati rice is the best rice for this recipe as it sucks up all the beautiful creamy qualities of the coconut and all its aromatics. You can also use jasmine rice if you'd prefer to but not brown rice.
- Coconut milk: Use organic full fat coconut milk unsweetened with as little additives as possible.
See recipe card for quantities.
How to make coconut basmati rice
STEP 1: First, rinse your rice well through a fine mesh strainer.
STEP 2: Next, transfer rice to a pot and cover it with the cold water and the rest of the ingredients.
STEP 3: Bring the pot of ingredients to a boil via a high heat, reduce the heat so that the liquid comes down to a simmer and cook the rice for 10-15 minutes or until most of the liquid has been absorbed. Cooking time may vary a little depending on the kind of rice used.
STEP 4: Remove the pot from the heat, allow it to sit for about 5 minutes and then fluff the rice with a fork.
Katie's tips
- Rinse the rice thoroughly: This will wash off some of the extra starch. Also, rice holds a lot of dirt and you should rinse it until the water runs clear.
- Simmer on a low heat: Cooking on a high heat may result in the bottom burning or the rice becoming overcooked. In addition, you may find that cooking rice at a rolling boil, results in the pot lid popping off and the water splattering all over your stove top.
- Add a splash of water should your liquid evaporate before the rice is cooked completely.
What to serve with this coconut rice?
There are so many dishes you could serve this recipe with. It pairs well with a variety of dishes, including curries, grilled meats (if you eat meat), or vegetables.
- Curry dishes & soups: This rice is an excellent side dish for any type of curry, such as my Veggie Laksa Soup, Indian Cauliflower Curry, Sweet Potato Curry or Lentil Dahl. The creamy coconut flavor complements the spices in the curry, making for a delicious and satisfying meal.
- Asian food: I also regularly serve this rice alongside my Sticky Tofu.
- Vegetables: This coconut basmati rice can also be served as a vegetarian or vegan main dish, paired with a variety of roasted or sautéed vegetables. Try serving it with roasted sweet potatoes, sautéed spinach, or grilled eggplant for a healthy and flavorful meal.
- Chutneys: You can also serve it with various chutneys to add more flavor and texture. For example, a mango chutney can add a tangy and spicy flavor to the dish.
Optional add-ins & toppings
- Fresh coriander - add a handful of lovely bright-tasting coriander/cilantro for lots of fresh flavor. You can also use sliced Thai basil or mint in this recipe.
- Lime or lemon juice adds a burst of citrus to balance out the rice flavor.
- Green Onions - add sliced green onions for some savory goodness.
- Toasted coconut flakes for extra nutty coconut flavor.
- Dry-fried cashew nuts and sesame seeds.
Variations
- Instant Pot: If you'd prefer, you can use an Instant pot to make this recipe.
- Rice Cooker: If you have a rice cooker - go ahead and use it for this recipe.
Meal prep friendly?
Yup, you can make this dish up a day or two in advance and keep it for a weeknight or lunch time accompaniment.
Storage
- To store: in airtight container in fridge up to 4 days. Ensure the rice has cooled down completely before packing it into a container.
- To reheat: gently on stove or in the microwave. If you reheat in on the stove, you'll need to add a little liquid to it.
FAQs
I would recommend rinsing the rice to get rid of any excess starches. This will prevent the grains from clumping together and the rice from boiling over.
Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here
Yes, but you'll need to reduce the water to ¾ cup. Pressure-cook on high for 4 minutes, then let naturally release for 10 minutes before quick releasing.
Jasmine or other long grain white rice would also work but not brown rice. Note the water rice ratio can vary depending on the rice grains you use.
Yes, but you will need a little less water.
You will need to extend the cooking time if your rice is still hard/raw and possibly add in extra water and coconut milk.
More side dishes
📖 Recipe
Coconut Basmati Rice
Ingredients
- 1 cup (170 g) basmati rice
- ⅔ cup (100 ml) canned coconut milk
- 1 ¼ cup (290 g) water
- salt
- for garnish: fresh cilantro + scallions
Instructions
- Thoroughly rinse the rice through a fine strainer.
- Add all of the ingredients to a small saucepan.1 cup basmati rice, ⅔ cup canned coconut milk, 1 ¼ cup water, salt
- Bring to a boil, then reduce heat to a gentle simmer and cover with a lid. Let the rice cook for 10-15 minutes until all the liquid is absorbed.
- Take off the heat and let sit for about 5 minutes.
- Fluff with a fork (optional) and serve alongside some Sticky Tofu, Red Lentil Dahl or other.
Video
Notes
- Rinse the rice thoroughly: This will wash off some of the extra starch. Also, rice holds a lot of dirt and you should rinse it until the water runs clear.
- Simmer on a low heat: Cooking on a high heat may result in the bottom burning or the rice becoming overcooked. In addition, you may find that cooking rice at a rolling boil, results in the pot lid popping off and the water splattering all over your stove top.
- Add a splash of water should your liquid evaporate before the rice is cooked completely.
- Instant Pot: You'll need to reduce the water to ¾ cup. Pressure-cook on high for 4 minutes, then let naturally release for 10 minutes before quick releasing.
- To store: in airtight container in fridge up to 4 days. Ensure the rice has cooled down completely before packing it into a container.
- To reheat: gently on stove or in the microwave. If you reheat in on the stove, you'll need to add a little liquid to it.
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