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coconut milk rice recipe

Coconut milk rice

Fragrant basmathi rice cooked in coconut milk along with mild spices and vegetables. Star of this recipe, garnished with fried coconut and cashews

For best results follow my detailed step-by-step photo instructions and tips.

© Swasthi's Recipes

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings4
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 2 cups rice (any fragrant rice)
  • 1½ cup coconut milk or (1 cup coconut chopped or grated + 1 ½ cup water)
  • 2 cups Water (adjust as needed, you can use 1/4 cup more)
  • 2 tsp ginger grated or crushed or paste or ginger garlic paste
  • 1 to 2 green chili slit
  • 1 medium carrots chopped (optional)
  • 1 cup green peas frozen or fresh (optional)
  • 6 beans chopped (optional)
  • 2 tbsp oil , Ghee or butter
  • Salt as needed

Spices for coconut milk rice

  • 1 bay leaf or tej patta
  • 4 cardamoms or green cardamoms
  • 6 cloves or laung
  • 2 inch cinnamon piece or dalchini
  • 1 tsp cumin or jeera

optional for garnish

  • 10 cashews
  • 4 tbsp Grated coconut or coconut flakes

How to make the recipe

Preparation for coconut milk rice

  • Wash and soak rice for at least 10 to 15 minutes.
  • Drain and set aside.
  • optional - Skip this step if you are using store bought coconut milk. Blend chopped coconut pieces with 1½ cup water. Filter to extract the milk and use 1½ coconut milk in the recipe.

Making coconut milk rice

  • Add ghee or butter to a cooker or pot. Fry cashews until golden. You can set aside if you like crunchy cashews.
  • To the same pan, add spices and fry till they turn fragrant. Add ginger paste and fry until it smells fragrant. 
  • Add slit green chili, chopped vegetables and fry for 2 to 3 mins. 
  • Pour the coconut milk along with the water and add salt. Taste and check the salt.
  • When the coconut milk begins to boil, add rice and mix well.
  • Cover and cook until fully done on a medium flame.
  • Little water can be sprinkled if rice is still not cooked well. If cooking in a pressure cooker, allow to whistle once.
  • Allow the coconut milk rice to rest for 15 mins then fluff it up with a fork.
  • Toast the coconut until golden and garnish it over the rice. You can also garnish with cashews.

NUTRITION (estimation only)

Calories: 671kcal | Carbohydrates: 88g | Protein: 11g | Fat: 31g | Saturated Fat: 20g | Sodium: 48mg | Potassium: 513mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2825IU | Vitamin C: 16.7mg | Calcium: 71mg | Iron: 5.2mg