Coconut Basmati Rice Recipe

Rinse and soak

Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear (2–3 minutes). Transfer rice to a bowl, cover with cold water and soak for 20–30 minutes. Drain well and set aside.

Measure the cooking liquids: combine 360 ml water and 200 ml coconut milk (see Coconut Flavoring) for a total of 560 ml cooking liquid. Adjust salt to taste (about 1 tsp kosher salt for 2 cups rice).

Brown the spices

In a medium heavy-bottomed saucepan with a tight-fitting lid, warm 2 tbs ghee over medium heat until shimmering. Add the whole green cardamom pods, cloves, cinnamon stick, bay leaf, and black peppercorns. Fry, stirring, for 30–45 seconds until aromatic but not burnt.

Sauté onion and coconut

Add the thinly sliced onion and a pinch of salt. Sauté for 3–4 minutes until the onion is translucent and beginning to soften. Add the grated or desiccated coconut and sauté for 2–3 minutes until the coconut is lightly golden and fragrant. This step deepens the coconut flavor.

Add liquids

Pour in the measured coconut milk and water mixture and bring to a gentle simmer. Scrape up any browned bits from the bottom of the pan. Taste and adjust salt if necessary.

Cook the rice

Add the drained basmati rice to the simmering coconut cooking liquid, stir once to distribute, then bring back to a gentle boil. Reduce heat to the lowest setting, cover tightly, and cook undisturbed for 12–14 minutes, or until the liquid is absorbed and rice grains are tender but still separate.

Rest and fluff

Turn off the heat and let the rice rest, covered, for 8–10 minutes to steam. Remove the lid, discard the cinnamon stick and bay leaf (and any whole spices if desired), then gently fluff the rice with a fork to separate grains.

Finish and garnish

Fold in the chopped cilantro and mint, drizzle the lime juice if using, and sprinkle the toasted coconut flakes on top for texture. Taste and adjust seasoning. Serve warm as an accompaniment to curries or grilled meats.