Coconut rice

Coconut rice

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(10 ratings)

Prep: 15 mins Cook: 25 mins


Serves 10
A make-ahead basmati side dish with mild coconut flavours to be served with curries for a party

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal538
  • fat17g
  • saturates13g
  • carbs80g
  • sugars3g
  • fibre1g
  • protein9g
  • salt0g
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  • 3 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1kg bag basmati rice
  • 2 x 400ml cans coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…


  1. In a big saucepan or casserole with a lid, gently soften the onions in the oil and butter.

  2. When really soft, add the rice and cook, stirring, for a couple of mins. Tip in the coconut milk with 2 cans water. Bring to a gentle simmer, stirring, then cover, lower the heat to the lowest setting and cook for 10-15 mins, scraping the bottom regularly with a wooden spoon to stop it sticking. Check the rice: it should be sticky and creamy but not watery, and not quite cooked – still a bit crunchy. Tip into a big bowl that will fit in a microwave and cover with cling film. Chill until ready to serve, for up to a day.

  3. To serve, poke a hole in the cling film and microwave for 8 mins on High, stirring halfway, until piping hot and cooked through. Add some salt and stir through with a fork to break up the grains.

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Comments, questions and tips

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31st Aug, 2018
Love this rice I always roast peppers and slice or use the ones in the tin and stir them through the cooked rice with fresh coriander! I also add desiccated coconut for a bit coconut flavour.
12th Apr, 2017
Delish! Made it for a dinner party of 4 with a thai green curry so just halved ingredients and it was a perfect amount. It came out lovely, soft with a tiny bit of bite, not quite as sweet as they do it in our local thai, so I dry fried some dessicated coconut until just starting to brown, to sprinkle over the top and it made it look much more restaurantey :)
11th Dec, 2015
I made this but omitted the first step, so essentially just cooked the rice as normal but made up half of the liquid with coconut milk. Also added two cardamom pods to give it an extra something. The result... Lovely but very subtle flavours. Next time, I will try using four parts coconut milk to two parts water.
6th Feb, 2016
i'm going to try this way Nicky, thanks. not to be pedantic: is 4 parts to 2 parts, the same as 2 parts to 1 part?
1st Nov, 2013
Kirconnel, thanks for your recommendation to freeze them - that's just what I did and it works really well :-) Very handy to have a tasty rice dish just there when you need it!
24th May, 2013
This is a really tasty way to do rice. Having tried it once, I now make it all the time. I split it into 500g tubs ( It makes seven) - freeze them, and together with the yellow rice I make, always have rice on 'tap' (you've guessed it, we like spicy foods) Go on, try it, you'll love it.
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