Basmati vs. Jasmine Coconut Rice

Basmati vs. Jasmine Coconut Rice

I recently released a Rice & Peas tutorial on YouTube and quite a few people asked me for a coconut rice tutorial, so here we have it! I love a good coconut rice, but I do find in some variations that the coconut flavour can be barely noticeable and a little underwhelming. Not to worry, this coconut rice recipe is so tasty that you will probably want to eat it on its own!

I have provided two different recipes which use different types of rice, thus producing slightly different flavours. When I’m eating my Caribbean dishes; curry goat, stew chicken, jerk chicken, for example, I prefer to go with the Basmati recipe. For more Asian inspired dishes, curries, stir fries etc. I prefer the Jasmine rice recipe. Of course, the recipes are a guide for you to do as you wish so feel free to play around between the two. 😊


Basmati Coconut rice

  • Serves: 4
  • Prep time: ~5 mins
  • Cooking time: Up to 1 hour

Ingredients

  • 1x 400ml tin of coconut milk
  • 2 cups water
  • 2 cups Tilda basmati rice
  • 1 small onion, finely chopped
  • 2 tbsp coconut oil
  • 2 tbsp coconut sugar
  • 1 tbsp sea salt (or to taste)
  • ½ tsp ground white pepper
  • 4 bay leaves (approx.)

Method

  1. Finely chop your onion, as fine as possible.
  2. Heat your coconut oil in a saucepan.
  3. Once it has melted, add in your chopped onions and sweat on a medium-high heat for approx. 5 minutes until translucent.
  4. Once the onions have become translucent add in your coconut milk, water, sugar, sea salt, white pepper and bay leaves.
  5. Leave to simmer on a medium heat for about 5 minutes until it starts to boil. Do not turn the heat up too high or the coconut milk may start to burn.
  6. Wash and prepare your rice.
  7. Once the coconut milke has come back to a boil, add in your rice, stir well and leave on a medium heat to boil for 15-20 mins until it looks like most of the water has dried out.
  8. Using a fork stir the rice well, turn the heat down to low and cover your pot lid with cling film or foil.
  9. Leave to steam for a further 20 mins or so, until the rice has completely cooked and dried out.
  10. Remove any bay leaves and serve topped with some toasted dessicated coconut.


Jasmine Coconut Rice

  • Serves: 4
  • Prep time: ~5 mins
  • Cooking time: ~45 mins

Ingredients

  • 1x 400ml tin coconut milk
  • 2 cups water
  • 2 cups Jasmine rice
  • 3 tbsp desiccated coconut (or as much as you would prefer)
  • 2 tbsp coconut oil
  • 1 tbsp coconut sugar
  • 1 tbsp sea salt (or to taste)
  • 2-4 Kaffir Lime leaves (the more you add the stronger the lime flavour)

Instructions

  1. Heat your coconut oil in a saucepan.
  2. Once it has melted add in your coconut milk, water, sugar, sea salt, desiccated coconut and lime leaves.
  3. Leave to simmer on a low heat for about 10 minutes until it starts to boil. This will allow the lime leaves to “steep” and release the flavours.
  4. Wash and prepare your rice.
  5. Add in your rice, stir well and leave on a medium heat to boil for 15-20 mins until it looks like most of the water has dried out.
  6. Using a fork stir the rice well, turn the heat down to low and cover your pot lid with cling film or foil.
  7. Leave to steam for a further 20 mins or so, until the rice has completely cooked and dried out.
  8. Remove any lime leaves and serve topped with some shredded lime leaves.


The Kaffir Lime leaves which my Jasmine rice recipe uses can be found in any large format major supermarket – Tesco, Sainsbury’s, Waitrose and probably the others, or from Chinese/Asian supermarkets. It’s a key cooking ingredient in South-East Asian cooking and comes from the Kaffir Lime which is slightly different from a regular, degular lime. It’s better to buy them fresh as opposed to dried for a more potent flavour so check the fresh herbs section for them.  The subtle lime undertone with the Jasmine coconut rice really helps to bring out the natural aromatic flavour of Jasmine rice and compliments the coconut really well.

I added desiccated coconut to my Jasmine rice recipe as I think it complements the texture, which is quite soft, fluffy and “sticky”. Add it in as early as possible so it is not too hard but will still add a different dimension to the dish. You can usually find it in the baking section of most supermarkets.

Enjoy! 😋


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