Basmati Coconut Rice
May
AuthorRachelle JohnsonAromatic and creamy, this Basmati Coconut Rice blends turmeric, coconut milk, and lime into a light, flavorful dish that complements curries and stews beautifully. It’s quick to prepare, naturally vegan and gluten-free, and includes Instant Pot instructions for convenience.
In a medium saucepan, heat coconut oil over medium heat. Add turmeric and sauté for 30 seconds to release its flavor.
Add rinsed basmati rice and stir to coat the grains in the oil and turmeric.
Pour in coconut milk, water, salt, and lime zest. Stir well and bring to a boil.
Once boiling, allow liquid to reduce to just below the rice line. Then, reduce heat to low, cover, and simmer for 22 minutes, until the rice is tender and has absorbed the liquid.
Remove from heat and let the rice rest, covered, for 5 minutes. Fluff with a fork and stir in the lime juice before serving.
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Optional Add-Ins:
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Stir in chopped fresh cilantro or mint just before serving for a refreshing herbal touch.
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Add 1–2 tablespoons of toasted sesame seeds or slivered almonds for extra texture and a nutty crunch.
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Flavor Variations:
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Replace lime with lemon zest and juice for a slightly different citrus profile.
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Add a pinch of cayenne or finely chopped chili if you prefer a hint of heat.
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Rice Texture Tip:
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Rinse the basmati rice thoroughly until the water runs clear to prevent clumping and ensure fluffy results.
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Meal Prep Tip:
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This rice keeps well in the fridge for up to 4 days and can be reheated with a splash of water to restore moisture.
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Instant Pot Instructions:
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Use the "Sauté" function to bloom the turmeric in coconut oil.
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Add rice, coconut milk, water, and salt. Stir and seal the lid.
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Cook on “Manual” for 6 minutes, then allow for a natural pressure release (about 10 minutes).
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Fluff and mix in lime juice before serving.
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Ingredients
