Basmati Coconut Rice ~
Easy recipe for elevating plain rice with just a few simple ingredients!
Easy Coconut Rice Recipe
A quick and easy dish, basmati coconut rice is a staple of Indian and Caribbean cooking that pairs well with a variety of different cuisines, including Thai, Middle Eastern, and Filipino.
I like this reciipe because the light flavor of this simple coconut rice makes it a perfect side dish for a tropical-themed meal or a cool contrast to more bold-flavored foods such as Curry Spiced Lentils or Spicy Grilled Cauliflower with Adobo Dipping Sauce.
What can I serve with Basmati Coconut Rice?
- Roasted Sweet Potato, Black Bean, and Lime Rice Bowls – swap the lime rice for basmati coconut rice for a new twist on this popular dish
- roasted vegetables – sweet potatoes, green peppers, zucchini
- beans – black beans and kidney beans
- fruit – diced mangoes and avocados
Can I use a different type of white rice?
- Technically, yes. Keep in mind that although the differences can be subtle, the type of rice used will affect both texture and flavor. The two most popular kinds of rice used when preparing coconut rice are basmati and jasmine. According to Cook’s Illustrated, the main difference is texture: Basmati rice is better at retaining its shape as it cooks and has a better “fluff” to it. Conversely, jasmine rice tends to become softer in texture and more “sticky.”
Can I double this recipe?
- Absolutely! Note that you will need a larger pot. Double the ingredient amounts, but keep the cooking time the same, and you’re all set!
Ingredients for Basmati Coconut Rice
You will need:
- 2 teaspoons coconut oil
- 1/4 cup red onion, finely chopped
- 2 teaspoons garlic, minced
- 11 ounce can of coconut milk
- 1 cup Basmati rice, rinsed and drained
- 2/3 cup water
- 1 teaspoon salt
Ingredient Notes
- Coconut Oil – Coconut oil adds a little extra coconut flavor, but olive oil also works just fine.
- Red Onion – Adds a subtle hint of crisp flavor to the coconut milk rice.
- Garlic – Fresh is best but 1/4 teaspoon garlic powder will work in a pinch.
- Unsweetened Coconut Milk – I use full-fat coconut milk but light coconut milk can be used for this recipe.
- Basmati Rice – Aromatic and fluffy white Basmati rice or jasmine rice are traditionally used for coconut rice.
How to Make Basmati Coconut Rice
STEP ONE: Into a small saucepan over medium-high heat, add coconut oil. When the oil is hot, add the red onion. Cook, stirring frequently for 2 minutes, until softened. Add the garlic and continue cooking an additional 30 seconds.
STEP TWO: Add the coconut milk, Basmati rice, water, and salt. Gently stir just enough to combine. Bring mixture to a boil. Reduce heat to low and allow to simmer, covered, for 12 minutes, or until water is absorbed.
STEP THREE: Remove from heat and let the rice stand, covered, for 10 minutes to firm up. Fluff rice with a fork and serve hot.
Storage
- Store leftover rice, cooled to room temperature, in an airtight container in the refrigerator.
More Recipes You’ll Love!
- Scallion Rice
- Chickpea Rice Pilaf
- Vegan Channa Masala
- Wild Rice and Garbanzo Bean Soup
- Moroccan Lentil Soup
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Basmati Coconut Rice
Ingredients
- 2 teaspoons coconut oil
- 1/4 cup red onion finely chopped
- 2 teaspoons garlic minced
- 11 ounces unsweetened canned coconut milk
- 1 cup Basmati rice rinsed and drained
- 2/3 cup water
- 1 teaspoon salt
Instructions
- Into a small saucepan over medium-high heat, add coconut oil. When the oil is hot, add the red onion. Cook, stirring frequently for 2 minutes, until softened. Add the garlic and continue cooking an additional 30 seconds.
- Add the coconut milk, Basmati rice, water, and salt. Gently stir just enough to combine. Bring mixture to a boil. Reduce heat to low and allow to simmer, covered, for 12 minutes, or until water is absorbed.
- Remove from heat and let the rice stand, covered, for 10 minutes to firm up. Fluff rice with a fork and serve hot.
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