Fluffy Coconut Basmati Rice
This coconut basmati rice recipe is a simple, yet revolutionary way to prepare rice. This recipe requires 1 pot, 20 minutes, and less than 10 ingredients. It is the perfect side to soups, stews, curries, and beyond!
Servings: 4
Calories: 125kcal
Equipment
- Stovetop
Ingredients
- 1 cup basmati rice (or another long-grain rice such as jasmine)
- 1 cup water or vegetable broth
- 1 cup light coconut milk (or sub ½ cup full-fat coconut milk + ½ cup water)
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ teaspoon all spice/pimento seeds (optional)
- 2 bay leafs
- ½ teaspoon salt
- Zest of 1 lime (optional)
Instructions
- Rinse the basmati rice a couple of times under cold water until the water comes out semi-clear.
- Heat olive oil in a small pot or a Dutch oven. Once hot, add cumin, fennel, and allspice seeds and saute for 1-2 minutes.
- Stir in the rice and let it sautee for 1 minute. Add water, coconut milk, salt, and bay leaves, and bring to a boil. Once it starts to simmer, cover with a lid and cook for 10-12 minutes (check out packaging instructions for exact cooking time).
- Remove from the heat and let it rest for at least 7-10 minutes with the lid on.
- Fluff with a fork. Add the zest of 1 lime and a squeeze of lime juice (optional). Serve with curries, soups, and more!
- Store in a covered container in the fridge for up to 6 days or freeze for up to 1 month.
Notes
Cooking time depends on the type of rice you are using. Always check your packaging for exact cooking time and measurements.
You can make this recipe without the spices, but we recommend adding them.
*Nutrition information is a rough estimate calculated without optional ingredients and water instead of vegetable broth.
Nutrition
Calories: 125kcal