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Coconut Rice in a bowl
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5 from 5 votes

Coconut Rice

This 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 mins
Cook Time20 mins
Rice Soaking Time30 mins
Total Time1 hr
Course: Side Dish
Cuisine: Indian
Keyword: Coconut Rice, Rice
Servings: 8
Calories: 260kcal
Author: Emily Walker


  • Fry Pan/Skillet



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


  • Soak rice in the 1 cup of water for at least 30 minutes.
    Soaking Rice 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.
    Cooking Spices in oil
  • 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.
    Adding diced tomatoes to the spices
  • 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.
    Adding Rice to the tomatoes and spices in the fry pan
  • Add the chicken broth, coconut milk, and salt and turn heat up to medium high to bring mixture to a boil. Stir frequently.
    Adding Chicken broth and coconut milk to rice
  • 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.
    Covering Rice to cook in the fry pan
  • Fluff with a fork and serve with cashews and chopped cilantro over the top.
    Fully cooked Coconut Rice in the frypan



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