Coconut Rice

Course Side Dish
Cuisine Indian, Middle Eastern
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Calories per serving 359 kcal


  • 6,5 oz basmati rice (180 g)
  • ½ cup coconut milk (120 ml)
  • 2 tbsp grated coconut
  • ¾ cup water (180 ml), or vegetable stock
  • 1 tbsp lemon juice
  • a handful cashew nuts
  • 1 a handful garlic clove chopped
  • 1 small red chili
  • 4 bay leaves
  • vegetable oil
  • salt


  1. Pour the grated coconut in a small non-stick pan and place it over medium-low heat. Gently toast the grated coconut for just a couple of minutes until golden. Stir the coconut constantly and make sure it doesn’t burn!
  2. Transfer the toasted coconut immediately to a cold plate and put it aside to cool until needed later. Pour a little splash of vegetable oil in a large non-stick pan (one that has a lid) and place it over medium-high heat. Add the bay leaves, the dried red chili and the chopped garlic clove.
  3. Cook the ingredients for 2 minutes. Then stir in the basmati rice.
  4. Stir fry the rice for about 2 minutes. Then add the coconut milk and the water or vegetable stock.
  5. Stir well and bring the rice to a rolling boil. Then turn the heat very low and put a lid on the pan. Let the rice simmer gently for about 15 to 20 minutes. Check the tenderness of the rice regularly. Take the lid off the pan once the rice is tender and add the lemon juice and the toasted coconut (keep a pinch aside for garnish if you like).
  6. Stir well. Check the seasoning and add extra salt to taste if necessary. Stir in the cashew nuts.
  7. Take the pan off the heat and scoop the coconut rice into separate bowls. Sprinkle with extra toasted coconut if you kept some aside. Season with extra pinch of salt and serve hot.