This Coconut Basmati rice is not only easy to make but truly delicious. A big pot of this recipe is made in less than 30 minutes and you can eat for days.
Coconut Basmati Rice
I think that knowing how to make a good side dish is a must, just like knowing how to make plain white rice. You will love the flavor of this basmati coconut rice. This is because the nuttiness of basmati rice and the creaminess of the coconut milk makes it the perfect match. Resulting in a bowl of rich and delicious rice. This is the perfect side to any dish.
This rice is traditionally made in Asian cuisine but not many people know that it is also popular in the Caribbean. It is sometimes made with different variations like the type of rice or the garnishes that add a touch of flavor. Some people make coconut rice savory and others make it sweet. I even make Puerto Rican pigeon rice with coconut milk.
What Gives This Rice The Flavor?
The not-so-secret ingredient is coconut milk, which should be good quality canned milk. Do not use milk from a carton because it is more watery than the canned version. The other part that helps complete the flavor in this dish is the chicken bouillon. What the bouillon does is infuse the rice with a chicken flavor that balances out the coconut.
Can I Use a Different Type of Rice?
You can use a different type of rice as long as it is white long-grain rice or jasmine. The only long grain you shouldn’t use is whole grain because it requires more liquid to cook. You also need to avoid any short or medium-grain rice. The reason for this is that the shorter the grain the starchier it gets.
Ingredients and Substitutions
Oil- For this recipe, I use vegetable oil but you can also use coconut oil.
Coconut milk- The coconut milk used in this recipe is full-fat canned coconut milk. It is important that it is a quality brand to guarantee you won’t have watery milk. You can use light coconut milk but the coconut flavor will be less intense but it will still taste good.
Water- We use water in this recipe to balance the creaminess of the coconut milk.
Seasonings- To add more flavor to this recipe I added salt and garlic powder.
Chicken bouillon- I use chicken bouillon to make the stock in this recipe. You can also use vegetable bouillon.
Basmati rice- This recipe is made with basmati rice. You can substitute with long-grain rice or jasmine rice. Do not use a short grain in this recipe.
There are many variations to this coconut rice. Some people add sugar and coconut flakes to make it sweet. You can also add lime zest, ginger, or scallion to elevate your rice.
How to Make Coconut Basmati Rice on the Stovetop
1. First, add the oil, coconut milk, water, and seasonings to a large pot. Mix everything and wait for the liquid to boil.
2. 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.
3. Once all the water has evaporated, stir your rice. Make a little dome in the middle and cover it again.
4. Finish cooking and fluff before serving.
You can use any pan but I always find that a big saucepan is best. The important part is that you have a lid. If you don’t have a lid you can use foil to cover the pan to trap the steam. But if you want to have a crunchy bottom you can use a caldero or a cast iron.
To make this recipe have an Asian restaurant flavor you can add 1 tablespoon of sugar. It would have a nice hint of sweetness. You can also add coconut flakes to add more coconut flavor and sweetness.
How to Store?
The first thing to do before storing your rice is to let it cool completely. Then store your coconut rice 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.
How to Reheat?
The most simple way to reheat your rice is in the microwave. I like to reheat my rice on the stovetop. If I see that my rice is a little dry I add 1 teaspoon of water to create steam and cover. This should only take about 5-8 minutes on medium heat.
What to Eat with Coconut Basmati Rice?
I love the combination of coconut rice and fried chicken. You can have this rice with a fried pork chop or any protein on the side. But I think that the best way to eat this rice is with any stew. You can have a beef stew, stewed beans, or stewed chicken. All of those are great options. Or you can go simple and just have it with some scrambled eggs.
Coconut Basmati Rice
- 1 tablespoon oil
- 2 cups basmati rice
- 13.5 ounces coconut milk
- 2 1/4 cups water
- 2 teaspoons chicken bouillon
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 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.
Did you like this Coconut Basmati Rice Recipe? Try these other rice recipes!
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Hi! I’m Stephenie and I love to make food and share it with everyone. I make everyday recipes that are easy to follow and most importantly delicious! I hope that my recipes inspire you to cook.