Coconut Basmati Rice

Coconut basmati rice is fluffy and tender with the added rich, fragrant, creamy, and slightly sweet flavors of coconut milk for a crowd-pleasing side dish.

Fragrant, Fluffy, Flavorful Basmati Coconut Rice

Elevate nutty, aromatic basmati rice with complementary creamy, rich, nutty, and slightly sweet coconut milk in this simple basmati coconut rice recipe. It’s still light and fluffy but more decadent and rich.

Best of all, this coconut milk rice requires no additional effort to make and is perfect for serving with a wide array of Indian, South Asian, Caribbean, and African cuisine.

Why You’ll Love Coconut Basmati Rice

1. Quick: A versatile side dish ready in just 35 minutes for busy weeknights.
2. Easy: Just 4 simple pantry ingredients, one saucepan, and 5 fuss-free steps – no hovering required.
3. Flavorful: Cooking rice in coconut milk instead of water adds a subtle richness and sweetness for flavorful, aromatic, nutty, savory coconut rice.
4. Diet-friendly: Coconut basmati rice is dairy-free, gluten-free, vegan, etc.
5. Satisfying: With a combination of the flavor, silkier mouthfeel, and the light and fluffy texture, this basmati rice recipe is a satisfying side dish.
6. Healthy: Coconut milk provides heart-healthy fats to the fiber-rich rice.
7. Customizable: Experiment with different herbs, spices, & veggies to make this recipe your own.   
8. Meal prep friendly: It stays fresh for days in the fridge and months in the freezer.

The Ingredients

• Basmati rice: This method is for white basmati rice, though jasmine rice should also work with the same method. Avoid using short-grain rice.
• Coconut milk: I used a can of unsweetened light coconut milk, though you can use full-fat coconut milk for richer flavored coconut rice.
• Water: For more flavor, use coconut water instead.
• Sea salt: (or kosher salt) to season. Soy sauce will work in its place for more umami. Use tamari or coconut aminos if gluten-free.
• Green onions: (aka scallions) Thinly sliced to stir within and garnish the rice for fresh color and flavor.

What Could I Add To Savory Coconut Rice?

• Aromatics: Enhance the fragrant, aromatic flavor with garlic and/or ginger added to the pot when cooking the coconut rice.
• Lime: Add the zest of one lime for bright, citrusy flavor and/or serve it with lime wedges.
• Fresh cilantro: Use alongside or instead of the green onion.
• Sugar: Just a little to enhance the natural sweetness of the coconut milk rice.
• Spices: Experiment with cumin, turmeric, chili powder, or red pepper flakes.
• Shredded coconut/flakes: Toast in a dry pan until fragrant and golden, then sprinkle over the coconut rice for an enhanced coconut flavor.
• Kaffir lime leaf or pandan leaf: For Thai coconut rice, cook the rice with one or both (tie the pandan in a knot), then remove it/them before serving.
• Fruit and vegetables: Added right at the end, like peas or pineapple.
• Crispy fried onions: To garnish the rice.

How to Make Coconut Basmati Rice

• 1) First, rinse the rice in a fine-mesh strainer/bowl until the water runs almost clear.
• 2) Then, transfer the rice, water, coconut milk, and salt to a medium, lidded saucepan. Stir well, boil, then reduce to a simmer and cover with a lid.

• 3) Cook the coconut basmati rice undisturbed for 15 minutes, then check on it. If there’s still liquid, cook for a further 5 minutes.
• 4) Remove the rice from the heat and allow it to sit undisturbed for 10 minutes.

During this time, the coconut rice will absorb any remaining moisture for perfectly cooked individual grains of rice.

• 5) Open the lid and fluff the basmati rice with a fork or soft silicone spatula (to avoid rice breakage). Stir in the green onions, saving some to garnish the rice along with a lime wedge – enjoy!

Recipe Pro Tips

• Always rinse the rice: It will remove excess starch to avoid gloopy rice.
• Toast the rice for more flavor: Sauté the basmati rice in the saucepan with a little coconut oil until it’s fragrant (1-2 minutes). Then add the remaining ingredients to cook it.  
• The cooking time may vary: Based on your exact heat level and the size of your saucepan. I recommend monitoring it more than usual when first making the recipe to adjust it if needed.
• Don’t skip the steaming step: After cooking the rice, leaving it to steam for a further 10 minutes will allow the rice time to absorb or steam any remaining moisture for perfectly cooked rice.

FAQs

What Goes With Coconut Rice?

I particularly like this coconut basmati rice as a side to spicy and/or saucy dishes and meals, including:

• Curries & stews: Including Thai, Indian, Caribbean, and African-inspired curries and stews.
• Stir-fries: Like this Easy Tempeh Stir-Fry or Quick Teriyaki Tofu Stir Fry
• Grilled/roasted proteins: Especially with soy sauce, ginger, and garlic flavors, like grilled tofu, kabobs, etc.
• Pulses: This coconut milk rice pairs wonderfully with lentil and bean dishes, like lentil dal, mixed bean and vegetable stew, fragrant beans, etc.

Storage Instructions

Fridge: Store any cooled leftover coconut basmati rice in an airtight container for 3-5 days. Transfer it to the fridge within two hours of cooking it.

Freezer: Allow it to cool, then store in portions in Ziplock/Stasher bags/freezer containers for up to 4 months. Thaw overnight in the fridge before reheating.

Reheat: Use the microwave or the stovetop to reheat the rice with a splash of liquid to allow it to steam and rehydrate as it heats.

More Vegan Side Dishes

• Vegan Instant Pot Mexican Rice
• Perfect Instant Pot Jasmine Rice
• Instant Pot Quinoa

If you try this easy coconut basmati rice recipe, I’d love to know your thoughts in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla