Coconut Milk Rice

Name: Coconut Milk Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1.5 cup basmati rice (washed and soaked for 20 minutes, then drained); 2 cup coconut (freshly grated, for extracting milk); 2.5 cup water (for extracting coconut milk and cooking rice); 1 tbsp ghee; 1 tsp oil; 1 pcs onion (small, thinly sliced); 2 pcs green chili (slit); 1 inch ginger (finely sliced); 1 inch cinnamon (small piece); 3 pcs cloves; 2 pcs green cardamom (lightly crushed); 1 pcs bay leaf; 8 pcs curry leaves; 0.5 tsp salt; 10 pcs cashews (halved); 2 tbsp cilantro (chopped)

RATING

4.2/5(32)

TASTE SCORE

8/10

Fragrant rice cooked with fresh coconut milk, whole spices, and a few simple aromatics for a gentle, comforting flavor. It is light enough for a meal spread and pairs especially well with curry, fry, or pickle.

PREP

15m

COOK

20m

SERVES

1 KATORI

469 cal

SERVINGS

METHOD · 9 STEPS

prep · ~7 min
Extract the coconut milk.
1.Blend the grated coconut with 1.5 cups water until the mixture looks milky.
2.Strain it well and collect the thick coconut milk.
3.Add the remaining 1 cup water to the coconut solids, blend again, and strain once more.
4.Combine both extracts and keep the coconut milk ready for cooking.
TIPFresh coconut milk gives the cleanest flavor and keeps the rice naturally rich without heavy seasoning.
prep · ~20 min
Ready the rice and aromatics.
Wash the basmati rice until the water runs mostly clear, soak for 20 minutes, and drain well. Slice the onion, slit the green chilies, and slice the ginger.
saute · ~3 min
Cook the whole spices and cashews.
1.Heat the ghee and oil in a heavy pot over medium heat.
2.Add the cashews and cook until lightly golden, then keep them in the pot.
3.Add cinnamon, cloves, cardamom, bay leaf, and curry leaves.
4.Cook for a few seconds until fragrant.
TIPKeep the heat medium so the spices release aroma without turning bitter.
saute · ~4 min
Cook the onion, ginger, and green chili.
Add the sliced onion, ginger, and green chili to the pot. Cook for 3 to 4 minutes until the onion softens and turns lightly glossy, not deeply browned.
saute · ~2 min
Coat the rice in the aromatics.
Add the drained rice and gently stir for 1 to 2 minutes so each grain is coated with the fat and spices.
TIPStir gently here to avoid breaking the soaked grains.
boil · ~5 min
Add coconut milk and bring it to a boil.
Pour in the prepared coconut milk and add the salt. Mix gently, then bring the pot to a gentle boil over medium heat.
steam · ~15 min
Cover and cook the rice.
Lower the heat, cover the pot tightly, and cook for 12 to 15 minutes until the rice is tender and the liquid is absorbed.
TIPDo not open the lid often or the trapped steam will escape and the rice may cook unevenly.
rest · ~10 min
Rest the rice before fluffing.
Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff gently with a fork or flat spoon.
garnish · ~1 min
Finish with cilantro and serve.
Sprinkle the chopped cilantro over the rice and serve warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed pot so the coconut milk doesn't catch at the base while the rice steams.
2
Do not brown the onions too much; keeping them pale preserves the delicate white color and mild flavor of this rice.
3
After adding coconut milk, stir only once or twice so the soaked basmati grains stay long and separate.
4
If your coconut milk is very thick, keep the heat low once it boils to prevent splitting or scorching.
5
Resting the rice for the full 10 minutes helps the grains firm up and fluff cleanly without turning mushy.
6
Remove whole spices like bay leaf, cloves, and cinnamon before serving if you want a smoother eating experience.
7
Leftovers reheat best with a light sprinkle of water, covered, so the rice softens without drying out.