Coconut rice

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5 min


4 servings

* PLUS Cooking time: 20 minutes
Coconut rice

© Masterfile


  • 400-mL coconut milk
  • 1 cup basmati rice
  • 1 tsp ground cardamom
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/2 tsp salt
  • 2 green onions , thinly sliced


  • Pour coconut milk into a large measuring cup and add enough water to make 2 cups (500 mL). Pour into a large saucepan and set over high heat. Add rice, cardamom, cinnamon stick, bay leaf and salt. Cover and bring to a boil. Stir and reduce heat to low. Simmer, covered, until all water is absorbed, 20 min.
  • When rice is cooked, remove and discard cinnamon stick and bay leaf. Stir in onions. Turn onto a platter or plates.

Nutrition (per serving)

  • Calories
  • 358,
  • Protein
  • 5.5 g,
  • Carbohydrates
  • 39.5 g,
  • Fat
  • 20.7 g,
  • Sodium
  • 301 mg.

We bumped up basmati’s subtle flavour by simmering it in coconut milk with cinnamon, cardamom and a bay leaf. Its newfound creamy richness marries well with the lamb.