This delicious coconut basmati rice or Coconut Pilau is so delicious with curry, daal, grills and stews.
This recipe for coconut rice is…
Easy to make Delicious with any meal Budget friendly Simple to veganize and make gluten free
What is coconut rice?
Coconut rice is a delicious and versatile dish that is made by cooking rice in coconut milk or coconut cream. I cook mine in coconut milk. It’s a staple food in many Southeast Asian cuisines and works well with a variety of other dishes. It’s also popular in other parts of the world, including the Indian subcontinent, Africa, the Caribbean, South America and the Pacific Islands. Coconut rice is often served as a side dish, but it can also be used as a base for other dishes, such as curries, stir-fries or even biryani.
This fragrant rice is delicious with…
Malai Kofta Vegetable Kurma Paneer Tikka
How to make coconut rice more flavourful
There are many different ways to flavour coconut rice. It almost always contains coconut milk and/or fresh coconut. You can add spices, stock, herbs, vegetables, beans or fruits to the rice to create your own unique flavour profile. For this recipe we’ll add grated coconut, coconut milk, cumin seeds and fried onions to create the core flavours.
Tips and tricks for cooking long grain Basmati rice
Long grain basmati rice or sela rice is the best type of rice to use for this dish. It has an incredible aroma and fluffy texture that pairs well with the creamy coconut milk.
Use the best basmati rice your budget allows for. It doesn’t have to be the most expensive brand on the shelf Wash the rice gently, in plenty of cold running water, or by changing the water 2-3 times Soak the rice in plenty of cold water for 30 minutes
Substitute for Basmati rice
If you don’t have Basmati rice, try a long-grain Jasmine rice instead.
Dish pairings for coconut rice
Here are some dish pairings that go well with coconut rice:
Thai curries, stir-fries and soups Indian curries, daal and rasam Indonesian satay and kari Jamaican jerk dishes, Guyanese pepperpot, curry and stew Filipino adobo
Notes for vegan and gluten free diets
To make vegan coconut rice, use any plant-based oil to sauté the spices at the beginning of the recipe. You don’t have to use ghee. For gluten free diets, be sure to check the label on your asafoetida. Many brands contain wheat flour. Rice flour varieties are also available. Pure asafoetida is much more pungent and will need to be ground in a pestle and mortar prior to use.
Ingredients for Coconut Rice
Long-grain basmati rice – use your favourite brand Cumin – whole cumin seeds Green cardamom pods – crack them slightly before adding to the rice Asafoetida – also known as ‘hing’ (optional), a spice that gives the rice a unique leek flavour Golden fried onions – make your own or buy them pre-fried from your Asian food store Red chilli – as much or as little as you like Full-fat coconut milk – I use canned. Use light coconut milk for a less creamy option Salt – fine salt or sea salt Oil or ghee – any neutral oil will do, or use pure ghee Toasted coconut – fresh, frozen or desiccated – choose your favourite, or what’s available
Step-by-step instructions for making Coconut Rice
1. Wash and soak the rice
Place the rice in a sieve and wash in plenty of cold, running water until the water runs relatively clear. Alternatively, wash it in a few changes of water. Soak the rice in plenty of cold water for 30 minutes. Drain well.
2. Sauté the rice with spices
Heat the oil or ghee in a heavy-based pan. Add the cumin seeds, cracked cardamom pods and asafoetida. Sauté for 20-30 seconds. Add the drained rice and sauté the rice well, for about 90 seconds, over a medium heat. Stir all the time, taking care not to break the grains.
3. Add the coconut milk and simmer
Add the coconut milk and hot water. Season with salt. Stir gently and simmer uncovered over a medium-high heat for 5 minutes, or until the rice has absorbed most of the liquid. The last remaining liquid should be bubbling at the surface if the rice.
4. Cover the pan
Turn the heat down to very low and cover the pan. Allow the rice to finish cooking in steam for 4-5 minutes. Switch the heat off. Do not remove the lid.
5. Rest the rice
Leave the rice (covered) for 20 minutes. Do not remove the lid at any point during the resting time.
6. Fluff the rice up with a fork
Remove the lid. Garnish with toasted coconut, fried onions and chopped red chilli pepper. Fluff the grains up with a fork and serve.
Coconut Rice recipe | How to make Coconut Rice | Pilau Rice recipe
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With love and Coconut Rice,
Use your favourite variety of long-grain Basmati. I use Hanuman brand rice which produces incredibly long and fluffy grains. Golden sella rice is also great.
Short grain rice may also be used if that’s what you prefer. The amount of water and cook times will need to be adjusted accordingly.
Be sure to wash the rice before cooking. This cleans the grains and removes excess starch. Soak for a minimum of 30 minutes. The longer the rice soaks, the shorter the cooking time will be. The instructions and timings in this recipe are based on a 30 minute soak time.
Golden fried onions are available to buy pre-packaged in South Asian supermarkets.
Use low-fat coconut milk for a lighter finish.
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