Coconut rice

Ingredients

• 15 ml (1 tablespoon)oil
• 380 g (2 cups)basmati rice
• 383 g (13.5 oz; 1 can)coconut milk
• 475 ml (2 cups)water
• 10 ml (2 teaspoons)chicken stock cube
• 1.25 ml (¼ teaspoon)salt
• 1.25 ml (¼ teaspoon)garlic powder

Instructions

1. 1

   Heat the liquids

   Set a large saucepan over high heat. Add the oil, coconut milk, water, chicken stock cube, salt and garlic powder; stir, then cover.

2. 2

   Cook the rice

   When the liquid starts to boil, add the rice and stir. Cover, reduce the heat to medium-high and cook for 8 minutes.

3. 3

   Finish cooking

   Lower the heat to medium and fluff the rice. Cover again and cook for 12 minutes.

What is coconut rice?

Coconut rice is rice cooked with coconut milk, giving the grains a gentle coconut aroma and a richer finish than plain steamed rice. It is a familiar style of side dish across several cuisines, including Latin American cooking, though recipes and seasonings vary by place.

This version pairs basmati with coconut milk, chicken stock and a little garlic powder. The method cooks the rice directly in the seasoned liquid, so it takes on flavour as it softens.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 8g protein, 77g carbs, 24g fat.

Most of the carbohydrates come from the basmati rice, while the coconut milk and oil account for much of the fat. The rice and coconut milk also contribute some protein, with the chicken stock adding savoury flavour. Pair a serving with vegetables and a protein-rich main to make a more complete plate.

The liquid and seasoning

Coconut milk: shake or stir the can before measuring so its thicker and thinner parts are evenly combined. It brings the characteristic aroma and richness to the cooking liquid.

Chicken stock: the stock cube adds savoury depth to balance the coconut. Salt is included too, so avoid adding extra until you have tasted the finished rice.

Cooking the rice

Boiling stage: the recipe starts by bringing the coconut milk, water, oil and seasonings together under a lid. Once the liquid boils, stir in the rice and reduce the heat as directed.

Gentle finish: after 8 minutes at medium-high, lower the heat to medium, fluff the rice and cover for a further 12 minutes. Keep the lid on during this final stage so the rice can finish cooking in the steam.

Texture and doneness

Basmati grains should be tender and separate rather than mashed together. Fluffing at the start of the final cooking stage loosens the grains, but stir gently to avoid breaking them.

If the rice is still firm after the stated cooking time, keep it covered over low heat until tender. Let the grains guide you rather than relying on extra stirring.

Timing and equipment

The listed cooking stages take 20 minutes, within the stated 25-minute total time. Have the ingredients ready before heating the liquid, as the rice goes in as soon as it boils.

Use a large saucepan with a close-fitting lid. A lid that lets a lot of steam escape can affect how evenly the rice cooks.

What to serve with it

Serve the rice with a savoury main, such as chicken, fish, beans or vegetables. Its mild coconut flavour can accompany strongly seasoned dishes without needing extra garnish.

For a balanced plate, pair a portion with a protein-rich main and vegetables. Taste before serving, since the stock cube contributes seasoning.

Recipe notes & tips

• Stir the coconut milk in its can before adding it so the liquid is evenly mixed.
• Measure the rice and liquids before you begin heating the saucepan.
• Use a close-fitting lid to retain steam during both cooking stages.
• Fluff gently so the basmati grains stay intact.
• Taste before adding extra salt, as the stock cube is already seasoned.

Variations

• Fresh garlic: use a little finely chopped garlic in place of the garlic powder.
• Herb finish: scatter chopped coriander over the rice just before serving.
• Citrus lift: serve with lime wedges for a fresh, tangy contrast.
• Vegetable stock: replace the chicken stock cube with vegetable stock for a meat-free version.
• Spiced rice: add a pinch of ground cumin with the other seasonings.

Common mistakes to avoid

• Skipping the stir: mix the rice into the boiling liquid so it is distributed evenly.
• Lifting the lid repeatedly: leave the saucepan covered during cooking to retain steam.
• Cooking too fiercely: reduce the heat to medium-high after adding the rice, then to medium for the final stage.
• Rough fluffing: loosen the rice gently to avoid breaking the grains.
• Adding salt too soon: taste the finished rice first because the stock cube is salty.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat until steaming hot, adding a small splash of water and covering the rice to help it warm evenly.

Frequently asked questions