Coconut Basmati Rice
Simple Basmati rice with a nice touch of coconut flavor. The perfect side to any meal.
Servings: 4
Calories: 550kcal
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
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.
Notes
Substitutions:
- Bouillon- you can use a vegetable bouillon if you don't want to use the chicken-flavor bouillon.
- Rice- You can substitute basmati rice with white long-grain rice or jasmine rice.
- 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.
- 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.
- 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
