Fluffy and Delightful Coconut Basmati Rice
If you’re looking for the perfect side dish that feels just a little bit fancy without any extra effort, coconut basmati rice is it. It’s rich and creamy while also being light and fluffy, finished with just enough lime to keep things bright. It pairs with basically anything on the dinner table—shrimp, salmon, chicken, tacos, curry—but honestly, you’ll catch me standing over the stove eating spoonful after spoonful straight up.
Erica’s Thoughts
If you think plain rice is kinda meh, let’s talk about a practically effortless way to take it to the next level.
A can of coconut milk.
It really is magic.
What I love about this recipe:
- uses a whole can of coconut milk. No half-empty cans of coconut milk floating around in the fridge.
- perfect for meal prep lunches or the best side dish paired with a variety of dinners, from Asian dishes to grilled proteins to rice bowls.
- amazingly fluffy texture and more flavor than traditional rice.
- full-fat coconut milk adds richness, basmati rice is perfect for that soft, separated fluff factor and a little lime zest at the end makes it muah! Chef’s kiss.
Follow along to see how to make this simple coconut rice recipe using my no-fail stovetop method or check the recipe notes for rice cooking and brown rice instructions!
Simple Ingredients You’ll Need to Make Coconut Basmati Rice
Basmati rice: Basmati is a long-grain rice that is often used in Indian cuisine. You can find it in the rice/grains/beans aisle of the grocery store. You can also make this recipe with brown basmati rice, white basmati rice, jasmine rice, or plain white rice.
Coconut milk: Use full-fat canned coconut milk for the best flavor and texture.
Water: Just enough to lighten things up and help the rice cook evenly (coconut milk is pretty heavy).
Kosher salt: A small amount enhances the natural sweetness and flavor of the coconut milk.
Lime zest and juice: Adds a hit of brightness that balances the richness of the coconut.
How to Make the Best Coconut Rice
Place the basmati rice in a mesh colander and rinse it under cool, running water until the water runs clear. Transfer rinsed rice to a large pot with a tight-fitting lid. Pour the can of coconut milk into a 4-cup measuring cup and ¾ cups of water to reach exactly 2¾ cups of total liquid.
Pour the coconut milk and water mixture into the pot with the rice and add salt. Bring to a rolling boil over high heat. Once boiling, reduce to a simmer, cover, and cook for 10 minutes. Without removing the lid, turn off the heat and let the rice sit for another 10 minutes to steam.
Fluff the rice with a fork. The rice grains should separate easily and be nice and fluffy. Stir in lime zest and juice, if using and/or lime wedges on the side.
A satisfying side dish with the best texture that goes with just about anything? Score!
Expert Tips
- Rinse your rice really well. It prevents gumminess and gives you the fluffiest texture.
- Avoid peeking during the initial cook time and the 10-minute rest time with the heat off. SO much heat will escape and alter the cooking process if you peek.
- Give your coconut milk a really good shake before opening the can to re-emulsify the coconut water and coconut cream.
- Store leftovers in the fridge for up to 4 days. Reheat with a splash of water or an ice cube to maintain moisture.
- Garnish with fresh herbs like cilantro or Thai basil.
- Add some toasted coconut flakes for an extra coconutty flavor!
FAQs
I like basmati or jasmine rice, but you can use nearly any type of rice.
You can, but it won’t be quite as rich or creamy.
Yes. Rinsing removes excess starch and helps prevent sticky or mushy rice.
Absolutely. Store in an airtight container in the fridge for up to five days. I like to add a splash of water or an ice cube and reheat gently in the microwave for about a minute.
Check the recipe notes for how to make this in a rice cooker or Instant Pot!
What main dish should I serve with basmati coconut rice?
Paprika salmon with nectarine salsa (pictured)
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
Print
Fluffy and Delightful Coconut Basmati Rice
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop, Rice Cooker or Instant Pot
- Cuisine: Thai
Description
Light, fluffy coconut basmati rice is an easy, flavorful side dish perfect with seafood, chicken, or curry.
Ingredients
- 1 1/2 cups basmati rice
- 1 13.5oz can coconut milk
- 3/4 cup water
- 1/2 teaspoon salt
- zest of 1 whole lime and juice of 1/2 lime
Instructions
- Place 1 ½ cups rice in a fine mesh sieve and rinse under cool, running water until the water runs clear. Place rice in a large pot with a tight-fitting lid.
- Pour coconut milk into a 4-cup liquid measuring cup. Add enough water to equal exactly 2 ¾ cup total liquid, for me that’s ¾ cup water. Pour coconut milk/water into the pot with rice and add salt. Give everything a quick stir.
- Bring to a rolling boil, then reduce to a simmer, cover and cook for 10 minutes. WITHOUT TAKING THE LID OFF, turn off the heat and let sit for another 10 minutes. Fluff rice with a fork and add lime zest and juice.
- Serve with shrimp, salmon, chicken, tacos, curry, the sky is the limit!
Notes
Rice cooker: add rinsed rice, water, coconut milk and salt to a rice cooker and cook on the “White Rice” or “Cook” setting, depending on your rice cooker. Fluff with a fork and add lime zest and juice.
Instant pot coconut rice: Add the rinsed rice, coconut milk, water and salt to the Instant Pot. Secure the lid, set the valve to sealing, and pressure cook on high for 4 minutes. When the cooking time is up, allow the pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Fluff the rice with a fork and stir in the lime zest and juice. That’s it.
Brown rice: increase the initial cook time to 25 minutes, followed by 10 minutes with the lid on and the heat off.
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Nutrition
- Serving Size: 3/4 cup cooked rice
- Calories: 275
- Sugar: 0 g
- Sodium: 204.1 mg
- Fat: 13.9 g
- Carbohydrates: 34.6 g
- Fiber: 0.5 g
- Protein: 4.2 g
- Cholesterol: 0 mg
WOW!! This was a wonderful recipe. It was easy and the rice was deliciously fluffy!!! My new favourite way to make rice!!!
Woot woot! Thanks Kareen, glad you loved it!