• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Food Metamorphosis logo
  • Home
  • Recipes
  • About
  • Spanish
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • About
  • Spanish
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • About
    • Spanish
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » All Recipes

    Coconut Basmati Rice

    by Stephenie Published: Aug 3, 2023 · Modified: Mar 22, 2024 . Leave a Comment. As an Amazon Associate, I earn from qualifying purchases.

    Jump to Recipe Pin Recipe

    Level up your rice game by making this Coconut Basmati Rice. Make a big pot in 30 minutes or less and enjoy for days!

    a spoon with with basmati coconut rice and a plate full of rice over a wood surface.

    I think that knowing how to make a good rice dish is a must. This Basmati Coconut rice is simply made with rice, water, and a few seasonings just like plain white rice but with coconut milk.

    It has the nuttiness of the basmati and the creaminess of the coconut milk makes the perfect match.

    This is a dish popular in Asia but also in the Caribbean where coconut milk is used in many savory dishes. I even add coconut milk to my Puerto Rican pigeon rice.

    I love the combination of coconut rice and a fried chicken Puerto Rican style. You can have this with a fried pork chop or fried meatballs on the side. A good beef stew Puerto Rican style or stewed pink beans.

    Jump to:
    • Why This Recipe Works
    • Recipe Ingredients
    • Variations
    • How to Make Coconut Basmati Rice
    • Recipe Tips
    • Recipe FAQs
    • More Rice Recipes to Try
    • Coconut Basmati Rice

    Why This Recipe Works

    • It is a recipe that is pretty easy to make, no special chef technique to get it right!
    • Is a recipe that you can even make in a rice cooker.
    • It is perfect to have with some saucy recipes like the saucy beef picadillo or some chinese style pepper steak or a Puerto Rican fricase de pollo.

    Recipe Ingredients

    all the infredients needed to make coconut basmati rice.
    • Oil- I use 1 tablespoon of vegetable oil but coconut oil is a great substitute.
    • Coconut milk- The coconut milk must be a good quality brand to guarantee you won’t have watery coconut milk. You can use light coconut milk but the coconut flavor will be less intense.
    • Water- I use 2 cups of water in this recipe to balance the creaminess of the coconut milk. 
    • Seasonings- I added salt and garlic powder to add more flavor to this recipe.
    • Chicken bouillon- The 2 teaspoons of chicken bouillon are used to make the stock in this recipe. You can also use vegetable bouillon. 
    • Basmati rice- Avoid whole grain as it cooks differently. I suggest sticking only to basmati in this recipe because different grains take different amounts of cooking time.

    Variations

    • Add 1 tablespoon of sugar and 1 tablespoon of coconut flakes to give it a touch of sweetness.
    • You can also add lime zest, ginger, or scallion to elevate your rice. You can also top it with chopped cilantro.
    • My favorite variation is taking 2 strips of bacon and using the fat and the bacon to give it a richer flavor. It is delicious.

    How to Make Coconut Basmati Rice


    pouring basmati rice in a pan with coconut milk.
    • Photo 1: Add the oil, coconut milk, water, and seasonings to a large pot. Mix everything and wait for the liquid to boil. Once the water is boiling, add the rice, stir, and cover. It is very important to cover because the steam is what helps the rice cook.
    stirring a basmati coconut rice.
    • Photo 2: Once all the water has evaporated, stir your rice and cover it again. Finish cooking and fluff before serving. The result will be very fluffy and at the same time creamy rice. 

    Recipe Tips

    • You can use any pan but I always find that a big saucepan is best. Just make sure to cover the pan to trap the steam while cooking.
    • If you want to make sticky rice like for sushi just add ½ cup more of water.
    • If you like to make crispy rice make sure you use a caldero.
    white bowl with coconut rice and some parsley and chicken on each side.

    Recipe FAQs

    Is it better to soak basmati rice before cooking?

    While you certainly can soak it, is not necessary. You will still have fully cooked without soaking.

    Can I only use coconut milk to make coconut rice?

    While you can, it is not suggested. Because you will be adding more fat than the rice needs and that can make a very sticky, clumpy, not a fluffy one.

    Can I make coconut rice in a rice cooker?

    Yes, you can! All you have to do is follow the white rice setting. What I do is heat the water and coconut milk in the microwave. Then add it to the rice cooker with the rice and seasonings.

    What gives coconut rice its flavor?

    The not-so-secret ingredient is coconut milk, which should be a good quality canned milk. Do not use milk from a carton because it is more watery than the canned version. The chicken bouillon is the other part that helps complete the flavor of this dish. What the bouillon does is infuse the rice with a flavor that balances out the coconut flavor.

    How do you store coconut rice?

    The first thing to do before storing is to completely let it cool. Then store your in an airtight container or a freezer bag. Keep in your fridge for no more than 4 days and in your freezer for a month.

    More Rice Recipes to Try

    • a spoonful of yellow rice with corn over a plate with rice.
      Puerto Rican Yellow Rice with Corn
    • close up of a plate of rice with vegetables.
      Arroz A La Jardinera (Garden Rice)
    • a plate with puerto rican arroz con jueyes, limes and tostones with a beer and lime jedges on the background.
      Arroz Con Jueyes (Crab Rice)
    • top view of a white plate with rice and pork ribs over a line pattern towel.
      Puerto Rican Pork Rib Rice

    💬 If you enjoyed this Coconut Basmati Rice recipe, give it a 5-star rating and leave a comment, or question below. 

    If you rather watch how to make a recipe you can follow us on YouTube and our Facebook Page. Or keep up with us on Instagram and Pinterest.

    a spoonful of coconut basmati rice with a bowl of rice in the background.

    Coconut Basmati Rice

    Simple Basmati rice with a nice touch of coconut flavor. The perfect side to any meal.
    By: Stephenie
    5 from 5 votes
    Print Pin Recipe Save Saved!
    Prep :5 minutes mins
    Cook :20 minutes mins
    Time :25 minutes mins
    servings :4

    Ingredients
      

    • 1 tablespoon oil
    • 2 cups basmati rice
    • 13.5 ounces coconut milk 1 can
    • 2 cups water
    • 2 teaspoons chicken bouillon
    • ¼ teaspoon salt
    • ¼ teaspoon garlic powder
    Prevent your screen from going dark

    Instructions
     

    • In a large pot over high heat, add oil, milk, water, bouillon, salt and garlic powder. Stir and cover.
    • Once the water starts boiling, add the rice, stir and cover. Lower your heat to medium-high and cook for 8 minutes.
    • Lower the heat to medium. Fluff the rice, cover and cook for 12 minutes. Serve and enjoy.

    Recipe Notes

    1. Substitutions:
    Boullion– you can use a vegetable bouillon if you don’t want to use the chicken flavor boullion.
    Rice- You can substitute basmati rice with white long-grain rice or jasmine rice.
    2. Cooking:
    Rice cooker– This recipe is cooked on a stovetop but it can also be made in a rice cooker. You just need ½ cup less water to make.
    3. Additions:
    White sugar- you can make this coconut rice sweet by adding 1 tablespoon of sugar. You can also deepen the sweetness by adding coconut flakes.
    Garnishes- You can garnish this rice with green onions or parsley.
    4. Storing:
    Place in an airtight container and keep in your fridge for no more than 4 days. Store in your freezer for up to a month. You can leave it longer but I find that it starts to lose quality the longer you freeze it.

    Nutrition

    Calories: 550kcal | Carbohydrates: 77g | Protein: 8g | Fat: 24g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 179mg | Potassium: 311mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 1mg | Calcium: 47mg | Iron: 4mg
    Course :Side Dish
    Cuisine :American
    Tried this Recipe? Leave A Comment Below!

    Reader Interactions

    5 from 5 votes (5 ratings without comment)

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    stephenie profile photo.

    Hi! Welcome

    I'm Stephenie the creator and cook behind Food Metamorphosis. Here you'll find flavorful and easy-to-follow recipes.

    Learn more →


    Puerto Rican Street Food


    • 4 alcapurrias de yuca and one of them is cut in half.
      Easy Alcapurria de Yuca
    • a relleno de papa opened in half with a couple of stuffed potatoes on the background.
      Rellenos De Papa (Puerto Rican stuffed Potato Balls)
    • a couple of puerto rican chese dogs or piggies in a blanket split in half.
      Cheese Dogs Puerto Rico style (Pigs in a Blanket)
    • a hand holding a bacalaito.
      Puerto Rican Bacalaitos Fritos
    • Canastas de Platano (Plantain Cups)
    • a white plate with parchment paper and 6 sorullos de maiz on top with a small dish with mayoketchup sauce on the side.
      Sorullitos de Maiz

    Limber!


    • a puerto rican limber de mani.
      Limber de Mani (Peanut Butter Frozen Cups)
    • a limber de nutella on top of some coasters.
      Limber de Nutella (Frozen Nutella Cups)
    • a limber de cheesecake with cookie crumbs around.
      Limber de Cheesecake (Cheesecake Flavor Frozen Cups)
    • 2 limber de queso.
      Limber de Queso (Cheese Flavor Frozen Cups)

    Footer

    ↑ back to top

    Quick Links

    About

    Contact

    Privacy Policy

    Accessibility

    Start Here

    Recipe Index

    Puerto Rican Recipes

    Subscribe

    Connect

    Youtube

    Pinterest

    Instagram

    Facebook

    Copyright © 2025 Food Metamorphosis

    64 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.