Coconut basmati rice
Coconut basmati rice is a fragrant side dish made with coconut oil and coconut milk, enhanced by a touch of brown sugar. This easy recipe results in fluffy, aromatic rice that pairs well with diverse main courses.
Cook time 30 min
Prep time 5 min
Ingredients:
1/2 cup coconut oil2 tsp brown sugar
1 cup coconut milk
2 cups water
1 tsp salt
2 cups white rice
Coconut basmati rice is a flavorful side dish that pairs wonderfully with a variety of main courses. Infused with the rich taste of coconut oil and a hint of sweetness from brown sugar, this recipe elevates plain basmati rice into a fragrant and delicious treat. Easy to prepare and boasting a delightful aroma, coconut basmati rice is perfect for both everyday meals and special occasions.
Instructions:
- Rinse the white rice under cold water in a fine mesh sieve until the water runs clear. This helps to remove excess starch and prevents the rice from becoming too sticky.
- In a medium-sized saucepan, add the coconut oil and heat it over medium heat until it melts and warms up.
- Stir in the brown sugar and allow it to dissolve in the coconut oil. Keep stirring for about 1-2 minutes until it forms a smooth mixture.
- Pour in the coconut milk and water into the saucepan with the coconut oil and brown sugar mixture. Stir well to combine.
- Add the salt to the pan and stir until it is dissolved.
- Add the rinsed rice to the saucepan and stir to make sure all the grains are evenly coated with the liquid.
- Bring the mixture to a boil over medium-high heat.
- Once it starts to boil, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for about 18-20 minutes, or until all the liquid has been absorbed and the rice is tender.
- After the rice is cooked, remove the saucepan from heat but keep it covered. Allow the rice to rest for 5-10 minutes. This resting period lets the rice finish steaming and become perfectly fluffy.
- Gently fluff the rice with a fork to separate the grains. Serve warm as a side dish or as a base for your favorite main course.
Once your fragrant coconut basmati rice is cooked to perfection, fluff it with a fork to separate the grains. Serve it hot as a delightful accompaniment to your favorite curry, grilled vegetables, or any main dish. Enjoy the rich, creamy texture and the subtle blend of coconut and a hint of sweetness. This dish is sure to be a hit at your dining table!
Coconut basmati rice FAQ:
The cooking time for coconut basmati rice is approximately 18-20 minutes. Additionally, allow 5-10 minutes for the rice to rest after cooking to ensure it's fluffy.
If you need a substitute for coconut milk, you can use almond milk or any other plant-based milk. However, this will alter the flavor and creaminess of the dish.
Store leftover coconut basmati rice in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if necessary.
A medium-sized saucepan that holds at least 3-4 quarts is ideal for cooking coconut basmati rice, allowing enough room for the rice to expand while cooking.
The rice is done cooking when all the liquid has been absorbed and the rice grains are tender. You can test a small amount to ensure it is soft but not mushy.
Cooking Tips:
- Rinse the rice thoroughly under cold water before cooking to remove excess starch for fluffier grains.
- Use high-quality coconut oil and coconut milk for the best flavor.
- For an added layer of flavor, you can lightly toast the rice in coconut oil before adding the liquid.
- Consider garnishing the rice with toasted coconut flakes or chopped fresh cilantro for added texture and color.
- Be sure to let the rice rest for a few minutes after cooking before fluffing it to allow the moisture to distribute evenly.
Nutrition Facts
6 ServingsCalories 480kcal
Protein 5g
Carbohydrates 55g
Fiber 1.63g
Sugar 2.82g
Fat 27g
More recipes
Herb-roasted potato and sweet potato medley
A savory herb-roasted potato and sweet potato medley.
29 Jan 2026Southwestern sweet potato saute
A vibrant Southwestern Sweet Potato Sauté with pumpkin seeds.
22 Nov 2025Coriander and cumin spiced baby carrots
Roasted baby carrots with coriander and cumin spices.
16 Nov 2025