Coconut Milk Rice Recipe

Coconut Milk Rice is a fragrant and flavorful dish that’s perfect for a quick lunch or dinner. The creamy coconut milk enhances the taste of the rice, creating a rich and aromatic side dish that pairs wonderfully with curries, stews, or grilled vegetables. Here’s a simple recipe for making Coconut Milk Rice at home.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients for Coconut Milk Rice

1 cup basmati rice (washed and soaked for 20 minutes)
1 cup coconut milk (fresh or canned)
1 ½ cups water
1 tablespoon ghee or oil
1 onion, finely chopped
1-2 green chilies (slit)
1 cinnamon stick
2-3 cloves
1 bay leaf
1 teaspoon ginger-garlic paste
½ teaspoon cumin seeds
1-2 cardamom pods
Salt to taste
Fresh coriander leaves for garnish
Grated coconut (optional for garnish)

How to Make Coconut Milk Rice

To make Coconut Milk Rice, begin by washing and soaking the basmati rice for about 20 minutes. In a large saucepan or pressure cooker, heat ghee or oil over medium heat. Once hot, add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf, allowing them to splutter and release their aroma.

Next, add the finely chopped onion and slit green chilies to the pan, sautéing until the onions turn golden brown. Stir in ginger-garlic paste and cook for an additional minute until the raw smell disappears. Pour in the coconut milk and water, then season with salt and bring the mixture to a gentle boil. Drain the soaked rice and add it to the pan, stirring gently to coat it with the coconut milk mixture. Reduce the heat to low, cover the pan, and cook for 15 minutes or until the rice absorbs all the liquid and becomes tender.

Once cooked, fluff the rice with a fork, and garnish with fresh coriander leaves and optional grated coconut for added flavor. Serve the Coconut Milk Rice hot as a side dish with your choice of curry, stew, or grilled vegetables.