Coconut Rice Recipe – Authentic Indian Basmati & Spice Flavors

Last Updated on 2 months by Neha Deshmukh

Coconut Rice Recipe – Authentic Indian Basmati & Spice Flavors

Hey everyone! If you’re anything like me, a good plate of rice is the ultimate comfort food. And this Coconut Rice? It takes things to a whole new level. I first made this for a family gathering, and it was gone in minutes! The fragrant spices and creamy coconut milk just make everything better. It’s surprisingly easy to make, and I’m so excited to share my recipe with you.

Why You’ll Love This Recipe

This Coconut Rice isn’t just a side dish; it’s an experience. It’s fluffy, flavorful, and incredibly aromatic. The subtle sweetness of the coconut milk perfectly balances the warm spices, creating a dish that’s both comforting and exotic. Plus, it’s a fantastic way to elevate any Indian meal – or honestly, any meal!

Ingredients

Here’s what you’ll need to create this magic:

• 2 ½ cups basmati rice
• 1 tbsp ghee
• 3 bay leaves
• 1 small piece cinnamon
• 1 whole star anise
• 1 small onion, thinly sliced
• 3 green chillies
• 1 sprig curry leaves
• 400ml coconut milk
• 400ml hot water
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Basmati Rice: Choosing the Right Grain

Basmati is key here. Look for long-grain basmati rice – it stays fluffy and doesn’t get mushy easily. I prefer aged basmati; it has a more intense aroma and cooks up even better.

Ghee: The Flavor Foundation

Ghee adds a beautiful richness and nutty flavor. If you don’t have ghee, you can substitute with vegetable oil, but ghee really does make a difference.

Coconut Milk: Full-Fat vs. Light & Regional Variations

Full-fat coconut milk is highly recommended for the best flavor and creamy texture. You can use light coconut milk if you prefer, but the result won’t be quite as decadent. Different regions in India use different types of coconut milk – some are thicker, some are thinner. Feel free to experiment!

Spices: Bay Leaf, Cinnamon & Star Anise – Aromatic Powerhouse

These spices are the heart of the flavor profile. Don’t skip them! They infuse the rice with a wonderful warmth and fragrance.

Green Chillies & Curry Leaves: Adding Freshness & Heat

The green chillies add a lovely kick, and the curry leaves bring a fresh, citrusy note. Adjust the number of chillies to your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice thoroughly under cold water until the water runs clear. Then, soak it in warm water for about 30 minutes. This helps the grains cook up fluffy and separate. Drain and set aside.
2. Now, heat the ghee in a deep pan over medium heat. Add the bay leaves, cinnamon, and star anise. Sauté for a minute or two until they become fragrant – your kitchen should start smelling amazing!
3. Add the thinly sliced onion, slit green chillies, and curry leaves to the pan. Cook until the onions soften and turn translucent, about 5-7 minutes.
4. Stir in the drained rice and fry for another 5 minutes. This step toasts the rice slightly, which adds another layer of flavor. You’ll notice the grains start to look a little dry.
5. Pour in the coconut milk and hot water. Season with salt to taste and give everything a good mix.
6. Bring the mixture to a boil on high heat, then immediately reduce the flame to low. Cover the pan tightly and let it cook undisturbed for 15-20 minutes, or until the rice is fluffy and all the liquid has been absorbed.
7. Finally, gently fluff the rice with a fork. Be careful not to mash the grains! Serve hot with your favorite curry or raita.

Expert Tips

A few little secrets to perfect Coconut Rice:

Soaking the Rice for Fluffiness

Don’t skip the soaking step! It really does make a difference in the texture.

Achieving the Perfect Spice Infusion

Letting the spices bloom in the ghee is crucial for releasing their flavors.

Avoiding Sticky Rice: Mastering the Water Ratio

The 1:1 ratio of rice to liquid (coconut milk + water) usually works well, but you might need to adjust slightly depending on your rice and pot.

Using the Right Pot for Even Cooking

A heavy-bottomed pot is best for even heat distribution and prevents the rice from sticking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Coconut Rice: Simply substitute the ghee with a plant-based oil like coconut oil.
• Gluten-Free Coconut Rice: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, reduce or omit the green chillies. For a spicier kick, add a pinch of red chilli powder. My friend loves adding a pinch of turmeric for colour and extra flavour!
• Festival Adaptations: This rice is often made during Onam and Pongal festivals in South India. Some families add a handful of roasted cashews and raisins for extra richness.

Serving Suggestions

Coconut Rice is incredibly versatile. It pairs beautifully with:

• Spicy chicken or lamb curries
• Vegetable korma
• Dal (lentil stew)
• Raita (yogurt dip)
• Even just a simple papadum!

Storage Instructions

Leftover Coconut Rice can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Got questions? I’ve got answers!

What type of rice is best for coconut rice?

Basmati rice is the best choice! Its long grains and delicate flavor work perfectly with the coconut milk and spices.

Can I use coconut cream instead of coconut milk?

You can, but it will result in a much richer and thicker rice. You might want to add a little extra hot water to adjust the consistency.

How can I make coconut rice in an Instant Pot?

Absolutely! Use the same ingredients and instructions, but cook on high pressure for 5 minutes, followed by a 10-minute natural pressure release.

What if I don’t have all the whole spices?

Don’t worry too much! You can use a pinch of ground spices instead, but the flavor won’t be quite as complex.

How do I reheat coconut rice without it drying out?

Add a tablespoon or two of water or coconut milk to the rice before reheating. Cover and microwave or heat on the stovetop until warmed through.