Coconut Basmati Rice

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


Units Scale
  • 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
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons lime juice


  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.


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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