Coconut Rice

posted: 06/30/10
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Coconut Rice


  • 1 cup/225 g uncooked basmati rice
  • 1 1/4 cups/285 ml chicken stock
  • 1 cup/225 ml unsweetened coconut milk
  • 1/4 teaspoon salt
  • Dried sliced coconut, lightly toasted, for garnish


  1. Rinse the rice in a sieve under cold running water until the water runs clear from the rice. Drain.
  2. Combine the stock, coconut milk and salt in a heavy-based, large saucepan over a medium-to-high heat and bring to a near boil. Reduce the heat to low. Add the rice and stir constantly for 1 minute.
  3. Cover and simmer over low heat without stirring for 15 minutes or until the rice is almost tender and most of the liquid has been absorbed. Remove from the heat and let the rice to stand covered for 10 minutes or until the rice is tender and all of the liquid has been absorbed.
  4. Lightly fluff up the rice with a fork. Transfer the rice to bowls. Garnish with the toasted coconut and serve.
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