Coconut Basmati Rice Recipe

Coconut Basmati Rice brings a bit of extra flavor to an otherwise basic and boring side dish. Easy and quick, this recipe is perfect to accompany your favorite curry or Southeast Asian main. It's gonna be awesome.

Isn't it strange how when you're growing up, you just think that whatever happens in your house is completely normal? I grew up in the Pacific Northwest where there's a big Asian population. You know, Pacific Rim and all that jazz. Plus, part of my family is Hawaiian. So for most of my life, I assumed that all rice was short grain, Japanese-style sticky rice.

It was starchy and bunched together in sticky chunks that you could pick up with chopsticks. And it was great with a bit of butter if you were an obnoxiously picky eater as a child who wouldn't eat anything else.

Turns out, a lot of the world doesn't eat their rice like that. But I never even knew that until much later in life. Perception is everything, and you can't know what you don't know.

What makes Coconut Basmati Rice so awesome?

This Coconut Basmati Rice is light and fluffy. I made it to serve alongside this Vegan Tomato Curry, but it would be excellent with lots of different Asian dishes. It's lovely and fragrant with green onions and nigella seeds. I think it's surprisingly beautiful just to look at.

You'll want to use the coconut milk in a can, the type that has the solid bit at the top with the liquid hiding underneath. I halved this recipe and used half a can, but if you can find a smaller can, that's perfect. I recommend using displacement to measure this out if you're using half a can. Measure out your 300 ml of recently boiled water, then scoop out half of the solid part of the coconut milk, then pour out the rest of the liquid to bring it up to the 500 ml line. You're good to go.

How to make Coconut Basmati Rice?

To make this rice, you'll start by stirring your chopped green onions and nigella seeds into some oil in a pot with a lid over low heat. Then stir in your basmati rice, and let it all get coated in the oil. Then cover it with your mixture of coconut milk and water, and add some salt. Give it a stir, clamp on the lid, and bring it to a boil. Once it starts to bubble, turn your heat down to low, then just leave it alone for about 15 minutes or until the liquid is absorbed.

When you're ready to serve this, add a squeeze of lime juice, and fluff the rice up with a fork before spooning a generous portion onto your plate to mingle with the sauces of whatever you're serving it with.

FAQ

Witchy history of rice

Rice is a central staple crop throughout much of the world, so naturally, it has magical significance. In Sumatra, the Rice Mother is known a Saning Sari, and rice is actually sometimes called by her name there. The finest sprouts are named for her and planted at the center of the paddy at the beginning of each growing season. When its time to harvest, a witch is sent into the paddy to find the stalk containing the spirit of Saning Sari. This is the last stalk to be cut and is treated with honor and protected to bless the stored crops. (Source: The Element Encyclopedia of Witchcraft by Judika Illes)

For more information on ingredients in this recipe, check the Kitchen Magick page.

Rice is a source of nourishment as well as a lesson in diversity, I suppose. Make this Coconut Basmati Rice to go with something awesome. You'll love it.

Looking for more easy, awesome side dishes? Try this Lemon Rice or some Cheddar Habanero Corn Bread.

Coconut Basmati Rice

Print Recipe

Coconut Basmati Rice brings a bit of extra flavor to an otherwise basic and boring side dish. Easy and quick, this recipe is perfect to accompany your favorite curry or Southeast Asian main. It's gonna be awesome.

• Author: Renee Rendall

Ingredients

Scale 1x2x3x

• 1 tablespoon garlic oil or olive oil
• 2 green onions, sliced or cut with scissors
• 1 teaspoon nigella seeds
• 150 grams basmati rice
• 200 ml canned coconut milk
• 300 ml just boiled water
• ¼ teaspoon fine sea salt
• 2 teaspoons lime juice

Instructions

1. Put a medium pan with a lid over low heat, and add your oil. Add your chopped green onion and nigella seeds. Give them a stir and let them cook for a minute or two.
2. Stir in the rice to coat it in the oil Add the coconut milk and water and stir in the salt.
3. Turn up the heat to bring this to a boil, then reduce the heat back to low, put the lid on the pan, and let it cook for 15 minutes or until the liquid is absorbed and the rice is tender.
4. Add the lime juice as you fluff it with a fork. Serve hot.

Notes

If your rice is done before the rest of your food, just turn the heat off and leave the lid on the pot. Then add the lime juice and fluff with a fork just before serving.

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Recipe slightly adapted from Kitchen: Recipes from the Heart of the Home by Nigella Lawson.

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