If you want a side dish that feels a little special with almost no extra work, coconut basmati rice is the answer. The rice cooks light and fluffy while full-fat coconut milk gives it a rich, silky mouthfeel. A squeeze of lime brightens the flavor so it never feels heavy. It pairs beautifully with shrimp, salmon, chicken, tacos, curry—or enjoy spoonfuls straight from the pot. This easy coconut rice recipe elevates ordinary rice into something memorable.
Erica’s Thoughts
If plain rice feels boring, this simple swap changes everything: use a can of coconut milk in place of part of the cooking liquid. It’s a small step that creates a richer, more interesting side dish without any fuss.
Why I love this recipe
- Uses a full can of canned coconut milk so you don’t end up with half-empty cans in the fridge.
- Great for meal prep lunches and versatile enough to serve with Asian-inspired dishes, grilled proteins, or rice bowls.
- Produces fluffy, separated grains with more flavor than plain rice.
- Full-fat coconut milk adds richness while basmati keeps the texture light; lime zest and juice finish the dish with a bright pop.
Below is a straightforward stovetop method that rarely fails. Notes for rice cooker, Instant Pot, and brown rice appear after the main instructions.
Simple Ingredients You’ll Need to Make Coconut Basmati Rice
Basmati rice: A long-grain rice with a delicate aroma and fluffy, separate grains when cooked. You can use white or brown basmati; jasmine or plain long-grain white rice will also work with slight texture differences.
Coconut milk: Use canned, full-fat coconut milk for the creamiest texture and best flavor.
Water: Added to thin the coconut milk so the rice cooks evenly. Coconut milk alone is too dense for proper rice cooking.
Kosher salt: A small amount enhances the natural sweetness of the coconut and rounds the dish.
Lime zest and juice: A finishing touch that cuts the richness and adds freshness.
How to Make the Best Coconut Rice
Rinse the basmati rice under cold running water in a fine mesh sieve until the water runs clear. This removes surface starch and helps achieve separate, fluffy grains. Transfer the rinsed rice to a heavy pot with a tight-fitting lid.
Measure one 13.5-ounce can of coconut milk into a 4-cup measuring container, then add water until the total liquid equals 2¾ cups—for most cans this is ¾ cup water. Pour the coconut milk and water over the rice, add salt, and give it a quick stir.
Bring the pot to a rolling boil over high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 10 minutes. Do not lift the lid during this time. After 10 minutes, turn off the heat and let the rice rest—still covered—for another 10 minutes so it finishes steaming.
Remove the lid, gently fluff the rice with a fork to separate the grains, and stir in lime zest and a squeeze of lime juice to taste. Serve hot alongside your favorite main dish.
A satisfying, versatile side that elevates weeknight meals—score!
Expert Tips
- Rinse the rice thoroughly to remove excess starch and prevent gumminess.
- Resist lifting the lid during the initial cook and the rest period—escaping steam will change the texture.
- Shake or stir your canned coconut milk before opening to reincorporate the cream and liquid.
- Store leftovers in an airtight container in the fridge for up to four days. Reheat with a splash of water or an ice cube to restore moisture.
- Finish with fresh herbs like cilantro or Thai basil for color and brightness.
- Toast some coconut flakes and sprinkle them on top for extra coconut flavor and crunch.
FAQs
Basmati and jasmine are excellent choices for this recipe because they stay light and separate. Most long-grain white rice varieties will also work.
You can, but the rice will be less rich and creamy. Full-fat canned coconut milk gives the best texture and flavor.
Yes. Rinsing removes excess surface starch and helps prevent sticky or mushy rice.
Yes. Refrigerate in an airtight container for up to five days. Reheat gently with a splash of water or an ice cube to preserve moisture.
Yes. For a rice cooker, combine rinsed rice, coconut milk, water, and salt and use the white rice setting. For an Instant Pot, pressure cook on high for 4 minutes with a 10-minute natural release; then fluff and finish with lime.
What main dishes go well with coconut basmati rice?
Sweet chili shrimp
Paprika salmon with nectarine salsa (pictured)
Grilled flat iron steak
Thai yellow chicken and potato curry
Blackened shrimp or chicken bowls with caramelized pineapple
If you try this recipe and enjoy it, please leave a comment and a star rating below. For behind-the-scenes updates and more recipe ideas, find me on Instagram, TikTok, Pinterest, Facebook, or YouTube—I love connecting with readers.
Description
Light, fluffy coconut basmati rice is an easy, flavorful side that pairs perfectly with seafood, chicken, and curries. Use the stovetop, rice cooker, or Instant Pot depending on your preference.
Ingredients
- 1 1/2 cups basmati rice
- 1 (13.5 oz) can full-fat coconut milk
- 3/4 cup water (or enough to bring total liquid to 2 3/4 cups)
- 1/2 teaspoon kosher salt
- Zest of 1 lime and juice of 1/2 lime
Instructions
- Rinse 1 1/2 cups basmati rice in a fine mesh sieve under cold running water until the water runs clear. Transfer the drained rice to a medium pot with a tight-fitting lid.
- Measure the coconut milk into a liquid measuring cup and add water to reach 2 3/4 cups total liquid. Pour the coconut milk mixture over the rice, add salt, and stir once to combine.
- Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cover and cook for 10 minutes without lifting the lid. Turn off the heat and let the rice rest, covered, for 10 more minutes.
- Fluff the rice with a fork, stir in lime zest and a squeeze of lime juice, and serve alongside your favorite main course.
Notes
Rice cooker: Add rinsed rice, coconut milk, water, and salt and cook on the white rice setting. Fluff and finish with lime.
Instant Pot: Combine rinsed rice, coconut milk, water, and salt. Pressure cook on high for 4 minutes, allow a 10-minute natural release, then quick-release remaining pressure. Fluff and add lime.
Brown rice: Increase the simmer time to 25 minutes, then turn off the heat and let rest for 10 minutes before fluffing.
Nutrition
- Serving size: 3/4 cup cooked rice
- Calories: 275
- Sugar: 0 g
- Sodium: 204 mg
- Fat: 13.9 g
- Carbohydrates: 34.6 g
- Fiber: 0.5 g
- Protein: 4.2 g
- Cholesterol: 0 mg