Rating: 4.06 stars
169 Ratings
  • 5 star values: 72
  • 4 star values: 56
  • 3 star values: 26
  • 2 star values: 9
  • 1 star values: 6

Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor.

Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.

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  • Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.

Nutrition Facts

535 calories; protein 8.1g; carbohydrates 56.8g; fat 33.2g; sodium 19.8mg. Full Nutrition
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Reviews (121)

Most helpful positive review

Rating: 5 stars
10/30/2007
I've been making a version of this for years to serve with any curry-type dish. I use one cup of rice, 1 14 oz. can of lite coconut milk and 1/4 cup of water. Boil water and milk, add rice, reduce heat to simmer uncovered for 20-30 minutes until rice is tender and all liquid is absorbed. No salt because usually the main dish has enough. I love it! Read More
(409)

Most helpful critical review

Rating: 3 stars
03/19/2003
Add some tumeric to give a nice golden yellow colour - it really improves the presentation. Read More
(60)
169 Ratings
  • 5 star values: 72
  • 4 star values: 56
  • 3 star values: 26
  • 2 star values: 9
  • 1 star values: 6
Rating: 5 stars
10/30/2007
I've been making a version of this for years to serve with any curry-type dish. I use one cup of rice, 1 14 oz. can of lite coconut milk and 1/4 cup of water. Boil water and milk, add rice, reduce heat to simmer uncovered for 20-30 minutes until rice is tender and all liquid is absorbed. No salt because usually the main dish has enough. I love it! Read More
(409)
Rating: 4 stars
11/22/2005
With some minor alterations, this recipe is fabulous. Because I'm the only one who eats this at my house, I cut the recipe in fourths. Here's what I did: 1 can (14 oz) of coconut milk 3/4 cup of Basmati rice 1 pinch salt 3 heaping tbls of sugar The rice almost soft once the rice absorbed all the coconut milk. Next time, I'd cut my rice down to 2/3 cup. Jasmine rice might work well also since it's a sweet rice. My brother introduced me to Coconut Rice when he brought home dessert leftovers from Sawatdee. They add a slice of mango to top it off. YUM! Read More
(155)
Rating: 5 stars
04/16/2003
Very easy and very tasty. I couldn't find coconut milk so I used the can of the cream of coconut that I found in the juice isle. It came out great. I used 1 can (15 oz.) with 6 servings of rice. Any white rice can be used with this recipe. Great, and VERY easy. Read More
(108)
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Rating: 5 stars
02/27/2009
LOVE IT!!! My boyfriend and I fell in love with coconut rice at a restaurant and I decided to try it at home. I am only recently expanding my cooking skills and this recipe is perfect! Cheap and easy. I could only find light coconut milk but in my opinion turned out just as perfect as in the restaurant. I do suggest stirring the rice well just after adding to the milk and every 5 minutes afterwards to make sure the bottom does not burn and the liquid is coating evenly. My cooking time was just shy of 20min. The house smelled wonderful and the rice stayed sticky. I used a measuring cup to form the rice and to look great on the plate next to chicken simmered in Trader Joe's Thai Yellow Curry Sauce and some fresh green beans tossed with red pepper basil and hot sauce. Hands down the easiest quickest and best tasting meal to date!! Read More
(81)
Rating: 3 stars
03/19/2003
Add some tumeric to give a nice golden yellow colour - it really improves the presentation. Read More
(60)
Rating: 4 stars
11/22/2002
THE RICE WAS VERY GOOD. THE SECRET FOR IT NOT TO BE SO PASTY IS TO LET IT SIMMER FOR 25 MINUTES OR MORE ON LOW HEAT. ADD RAISINS FOR A MORE TROPICAL TWIST. YUMM! Read More
(50)
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Rating: 4 stars
06/11/2010
This is a beautiful start for an Indian or Thai dish. I would not eat it on its own (it is essentially just rice) but it was a delicious base for a curry dish. When paired with the curry the aromas and the sweetness of the coconut milk came out. I also used 1 cup rice to 1 cup lite coconut milk and 1/2 cup water. Read More
(23)
Rating: 3 stars
07/17/2003
ZZZzzzz. I added some chopped basil leaves and scallions to schnazz it up... Read More
(21)
Rating: 4 stars
11/22/2002
This tasted pretty good and went over well with the family. It almost burned so unlike most rice recipes it could probably do with some stirring in the middle. This should probably be expected with the coconut milk I guess. Not too sweet and VERY filling. Read More
(21)