Basmati v. 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. 😊

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DifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins

Basmati Coconut Rice
 1 tin coconut milk 400ml
 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
Jasmine Coconut Rice
 1 400 ml tin coconut milk
 2 cups water
 2 cups jasmine rice
 3 tbsp dessicated coconut or to taste
 2 tbsp coconut oil
 1 tbsp coconut sugar
 1 tbsp sea salt or to taste
 kaffir lime leaves approx. 2-4 to taste

Basmati Coconut Rice
1

Heat your coconut oil in a saucepan.

2

Once it has melted, add in your chopped onions and sweat on a medium-high heat for approx. 5 minutes until translucent.

3

Add in your coconut milk, water, sugar, sea salt, white pepper and bay leaves.

4

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.

5

Wash and prepare your rice. Set it aside.

6

Once the coconut milk has come back to a boil, add in your rice, stir well and leave on a medium heat to boil for 15-20 minutes until it looks like most of the water has dried out.

7

Using a fork stir the rice well, turn the heat down to low and cover your pot lid with cling film or foil.

8

Leave to steam for a further 20 minutes or so, until the rice has completely cooked and dried out.

9

Remove any bay leaves and serve topped with some toasted desiccated coconut.

Jasmine Coconut Rice
10

Heat your coconut oil in a saucepan.

11

Once it has melted add in your coconut milk, water, sugar, sea salt, desiccated coconut and lime leaves.

12

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 their flavours.

13

Wash and prepare your rice.

14

Add in your rice, stir well and leave on a medium heat to boil for 15-20 minutes until it looks like most of the water has dried out.

15

Using a fork stir the rice well, turn the heat down to low and cover your pot lid with cling film or foil.

16

Leave to steam for a further 20 minutes or so, until the rice has completely cooked and dried out.

17

Remove any lime leaves and serve topped with some fresh 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! 😋


Ingredients

Basmati Coconut Rice
 1 tin coconut milk 400ml
 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
Jasmine Coconut Rice
 1 400 ml tin coconut milk
 2 cups water
 2 cups jasmine rice
 3 tbsp dessicated coconut or to taste
 2 tbsp coconut oil
 1 tbsp coconut sugar
 1 tbsp sea salt or to taste
 kaffir lime leaves approx. 2-4 to taste

Directions

Basmati Coconut Rice
1

Heat your coconut oil in a saucepan.

2

Once it has melted, add in your chopped onions and sweat on a medium-high heat for approx. 5 minutes until translucent.

3

Add in your coconut milk, water, sugar, sea salt, white pepper and bay leaves.

4

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.

5

Wash and prepare your rice. Set it aside.

6

Once the coconut milk has come back to a boil, add in your rice, stir well and leave on a medium heat to boil for 15-20 minutes until it looks like most of the water has dried out.

7

Using a fork stir the rice well, turn the heat down to low and cover your pot lid with cling film or foil.

8

Leave to steam for a further 20 minutes or so, until the rice has completely cooked and dried out.

9

Remove any bay leaves and serve topped with some toasted desiccated coconut.

Jasmine Coconut Rice
10

Heat your coconut oil in a saucepan.

11

Once it has melted add in your coconut milk, water, sugar, sea salt, desiccated coconut and lime leaves.

12

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 their flavours.

13

Wash and prepare your rice.

14

Add in your rice, stir well and leave on a medium heat to boil for 15-20 minutes until it looks like most of the water has dried out.

15

Using a fork stir the rice well, turn the heat down to low and cover your pot lid with cling film or foil.

16

Leave to steam for a further 20 minutes or so, until the rice has completely cooked and dried out.

17

Remove any lime leaves and serve topped with some fresh shredded lime leaves.

Basmati v. Jasmine Coconut Rice

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