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Coconut rice bowl with fresh cilantro and cashews on top.
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5 from 5 votes

Indian Coconut Rice

This Indian Coconut Rice recipe uses fresh spices and vegetables to brighten the color and taste of the Basmati Rice. It's the best we've ever tasted!
Prep Time10 minutes
Cook Time20 minutes
Rice Soaking Time30 minutes
Total Time1 hour
Course: Side Dish
Cuisine: Indian
Keyword: Coconut Rice, Rice
Servings: 8
Calories: 260kcal
Author: Emily Walker

Equipment

  • Fry Pan/Skillet

Ingredients

  • 2 cups Basmati rice (uncooked)
  • 1 cup water
  • 1 tablespoon vegetable oil
  • 1 teaspoon butter
  • 1 stick cinnamon cut into a 1 inch piece
  • 4 cloves
  • 1 bay leaf
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cumin
  • 2 teaspoon curry powder
  • 1 small tomato chopped
  • 1 small jalapeno (optional)
  • 1 cup chicken broth
  • 14 ounces coconut milk
  • 1 teaspoon salt

Garnishes:

  • 1/4 cup dry roasted cashews
  • 1 tablespoon cilantro chopped

Instructions

  • Soak rice in the 1 cup of water for at least 30 minutes.
    Bowl of rice soaking in water.
  • Add oil, butter, cinnamon stick, cloves, and bay leaf to a large fry pan over medium heat. Fry for 2 minutes them add minced garlic and fry until garlic turns golden.
    Skillet of browned garlic with cinnamon, cloves and bay leaf.
  • Turn heat to low and add the cumin and curry powder. Then add the diced tomato (and optional jalapeno) and cook a couple more minutes. Remove the cinnamon stick, cloves, and bay leaf.
    Skillet of coconut rice seasoning base including tomatoes, jalapeños, seasonings, cinnamon, cloves and bay leaf.
  • Drain the water from the rice and add the rice to the fry pan and mix well, cook for 2 minutes. Keep stirring to prevent rice from sticking to the pan.
    Skillet of rice combined with seasonings and a wooden spoon.
  • Add the chicken broth, coconut milk, and salt and turn heat up to medium high to bring mixture to a boil. Stir frequently.
    Mixing broth into rice with a wooden spoon.
  • Boil for 5 minutes, then turn heat to low and cover with a lid. Cook for another 15 minutes covered. Then remove from heat and let set for 5 more minutes.
    Lid on pot of coconut rice.
  • Fluff with a fork and serve with cashews and chopped cilantro over the top.
    Fluffing coconut rice with a fork.

Video

Nutrition

Calories: 260kcal | Carbohydrates: 41g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 448mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg