Best 7 Coconut Basmati Rice Pilaf Recipes

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Embark on a culinary journey to savor the aromatic and delectable Coconut Basmati Rice Pilaf, a dish that tantalizes the taste buds with its symphony of flavors. This exquisite rice dish, hailing from the vibrant lands of India, seamlessly blends the richness of coconut milk with the nutty essence of basmati rice, resulting in a culinary masterpiece that will transport you to a realm of culinary delight.

This article presents a collection of meticulously curated recipes that cater to various dietary preferences and culinary expertise levels. Dive into the classic Coconut Basmati Rice Pilaf recipe, which forms the cornerstone of this flavorful experience. For those seeking a vegan alternative, the Vegan Coconut Basmati Rice Pilaf offers a delightful rendition that retains the dish's authentic flavors while adhering to a plant-based diet.

If you're short on time, the Quick and Easy Coconut Basmati Rice Pilaf recipe has you covered, delivering the same irresistible taste in a time-efficient manner. And for those with a penchant for bold flavors, the Spicy Coconut Basmati Rice Pilaf infuses a delightful heat that awakens the senses, making it a perfect accompaniment to hearty curries and stews.

Whichever recipe you choose, be prepared to embark on a culinary journey that will leave your taste buds dancing with joy. Prepare to be captivated by the harmonious blend of creamy coconut milk, aromatic spices, and perfectly cooked basmati rice. So, gather your ingredients, ignite your culinary passion, and let's delve into the world of Coconut Basmati Rice Pilaf, where taste and tradition intertwine to create a truly unforgettable dining experience.

Here are our top 7 tried and tested recipes!

BASMATI RICE PILAF



Basmati Rice Pilaf image

Wonderful flavor and textured rice dish.

Provided by Carol Castellucci Miller

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 40m

Yield 4

Number Of Ingredients 7

1 ½ cups chicken stock
1 tablespoon vegetable oil
¼ cup finely diced onion
1 bay leaf
1 cup uncooked basmati rice
salt to taste
1 tablespoon unsalted butter

Steps:

  • Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
  • Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
  • Stir basmati rice into onion mixture until rice is coated with oil.
  • Pour hot chicken stock into the rice mixture. Season with salt; stir.
  • Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
  • Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 40.4 g, Cholesterol 7.9 mg, Fat 6.9 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 279.4 mg, Sugar 0.6 g

BASMATI RICE WITH COCONUT MILK AND GINGER



Basmati Rice With Coconut Milk And Ginger image

A perfectly cooked pot of plain white rice is a beautiful thing indeed. But basmati rice that's been cooked in a mixture of chicken broth and coconut milk then seasoned with a little chopped fresh ginger and scallions? That's borderline transcendent. The ginger doesn't overpower the rice here - you'll taste the mellow coconut first and the kicky notes of ginger second - so it makes an ideal accompaniment to stir-fries and braises.

Provided by Amanda Hesser

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 cups Basmati rice
1 1/2 cups coconut milk
1 cup chicken broth
1 teaspoon kosher salt, more to taste
3 scallions, thinly sliced
2 tablespoons finely chopped ginger
Fresh red chile, sliced, for garnish (optional)

Steps:

  • Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
  • Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 2 grams, Carbohydrate 80 grams, Fat 19 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 16 grams, Sodium 574 milligrams, Sugar 1 gram

COCONUT BASMATI RICE PILAF



Coconut Basmati Rice Pilaf image

From "The Florida Keys Cookbook", I thought this sounded like a wonderful combination of flavors and textures. Sounds great to go with grilled mahi or a tangy island chicken dish.

Provided by kitty.rock

Categories     Rice

Time 45m

Yield 8-10 1/2 cup servings, 8-10 serving(s)

Number Of Ingredients 9

2 cups basmati rice
2 cups water, for cooking rice
1 (14 ounce) can coconut milk
1 1/2 teaspoons salt
1/4 cup butter
1/2 cup diced sweet onion, like Vidalia
1/2 cup golden raisin
1/2 cup roughly chopped cashews
kosher sea salt & freshly ground black pepper

Steps:

  • Place rice in a large, nonstick pot. Cover rice with water and, with your hands, agitate the rice, releasing the starch. Pour off the cloudy water then repeat this process until the water is clear. Pour off the water a final time and drain rice in a colander.
  • Place drained rice, 2 cups water, coconut milk, and salt in a large pot. Stir to combine. Bring to a fast boil over high heat. Reduce heat to low. Cover pot and simmer rice until just tender and liquid is absorbed, about 25 to 30 minutes.
  • Meanwhile, melt butter in a large nonstick skillet. Add onions, raisins, and cashews. Saute, stirring occasionally, for 3 minutes.
  • When liquid has been absorbed and rice is tender, fluff rice with a fork.
  • Add onion mixture to rice and toss with a fork. Season with salt and pepper to taste.
  • Transfer to a serving bowl.
  • TO MAKE AHEAD: Rice can be chilled and refrigerated overnight. Microwave for 3 minutes or until heated through before serving.
  • NOTE: Substitute dried cranberries or dried cherries for the raisins for a different flavor boost. Rehydrate them in 1/4-cup warm water and then drain them before using in this recipe.

BASMATI RICE PILAF



Basmati Rice Pilaf image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups basmati rice
4 cups cold water
2 teaspoons whole cumin seeds
3 cardamom pods, lightly crushed, black seeds reserved, pods discarded
1 teaspoon fennel seeds
1 cinnamon stick
12 black peppercorns
2 bay leaves
2 tablespoons unsalted butter, plus 3 tablespoons, cut into slices, optional
1 large red onion, peeled and finely diced
Kosher salt

Steps:

  • To wash or not to wash rice? In the case of basmati, no matter what my preparation is, I always wash it. It cleans out any small particles and it also rids the rice of any starch on the grain. This starch makes the rice gummier when cooked.
  • Preheat the oven to 250 degrees F.
  • In a medium bowl, add the rice and 4 cups of cold water. Soak the rice for 1/2 hour.
  • In a small bowl, add the cumin seeds, cardamom, fennel seeds, cinnamon, black peppercorns, and bay leaves and stir to combine. Turn the mixture out onto a baking sheet and put it in the center of the oven to lightly toast the spices and awaken the flavors, about 2 to 3 minutes. Remove the baking sheet from the oven and allow the spices to cool.
  • Heat a medium saute pan over medium heat and add the butter and the onion. Season with salt and cook until the onions are translucent but not brown, about 3 to 5 minutes. Stir in the spices. Drain the rice but reserve the soaking water. Stir in the rice and cook until you hear the rice crackling, about 2 minutes. Gently stir in the reserved soaking water. Season with a generous portion of salt and bring the liquid to a simmer over medium heat.
  • Cook the rice over medium-low heat, uncovered and undisturbed, for about 8 minutes. Take a fork (so as not to damage the rice) and flake a few grains off to taste for doneness. It may need to be cooked another 2 to 4 minutes. Remove from the heat and allow the rice to "rest" (as you would a roast beef) for 10 minutes before "forking" it gently into a serving bowl. Stir in 3 tablespoons of butter, if desired, and serve.

TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF



Tomato and Coconut Chicken over Spiced Rice Pilaf image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

2 cups basmati rice
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon cayenne
1 cinnamon stick
2 tablespoons unsalted butter
1 small red onion, diced
Kosher salt
2 tablespoons extra-virgin olive oil
One 3 1/2- to 4-pound chicken, in parts, breasts halved, thighs and drumsticks separated
Kosher salt
6 medium cloves garlic, grated
2 medium yellow onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
One 15.5-ounce can unsweetened coconut milk
One 14.5-ounce can diced tomatoes
2 bay leaves

Steps:

  • For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
  • For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
  • In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
  • To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
  • On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
  • Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.

COCONUT BASMATI RICE



Coconut Basmati Rice image

Make and share this Coconut Basmati Rice recipe from Food.com.

Provided by ratherbeswimmin

Categories     White Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/4 cups water
1 cup white basmati rice, rinsed well
1/2 cup coconut milk
1/2 teaspoon turmeric
1/4 teaspoon salt (or to taste)
1 piece cinnamon stick (1 1/2 inches)
1/4 cup currants or 1/4 cup raisins
1 dried chili

Steps:

  • In a saucepan, add water; bring to a boil.
  • Add the rice and remaining ingredients; stir to combine.
  • Return to a boil.
  • Stir, cover; reduce heat to low, and simmer for 15 minutes.
  • Remove cinnamon stick and dried chile.
  • Stir to fluff the rice and stir.

Nutrition Facts : Calories 253.6, Fat 7.4, SaturatedFat 5.6, Sodium 155.4, Carbohydrate 43.5, Fiber 2.3, Sugar 6.5, Protein 4.6

COCONUT BASMATI RICE



Coconut Basmati Rice image

This is from the "Moosewood Restaurant Cooks at Home" where they suggest serving this dish with curry.

Provided by Mrs.Habu

Categories     White Rice

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 1/3 cups water
1 cup basmati rice
1/2 cup coconut milk
1/2 teaspoon turmeric
1/4 teaspoon salt
1 cinnamon stick (1-inch)
1/4 cup raisins or 1/4 cup currants

Steps:

  • Bring water to the boil.
  • While water heats, rinse the rice well.
  • When water boils, stir in the rice and all of the remaining ingredients.
  • Return to a boil.
  • Stir, cover, reduce heat to low and simmer for 15 minutes.
  • Take off the heat and allow rice to rest for 10 minutes.
  • Remove the cinnamon stick, stir to fluff the rice and serve.

Tips

- Use high-quality basmati rice. This will give your pilaf the best flavor and texture. - Rinse the rice before cooking. This will remove any starch and help the rice cook evenly. - Use a heavy-bottomed pot. This will help to distribute the heat evenly and prevent the rice from burning. - Add the rice and water to the pot and bring to a boil. Then, reduce the heat to low, cover the pot, and simmer for 18 minutes, or until the rice is tender and all of the water has been absorbed. - Fluff the rice with a fork before serving. This will help to separate the grains and make the pilaf light and fluffy. - Experiment with different spices and ingredients. You can add chopped nuts, dried fruits, or vegetables to your pilaf for extra flavor and texture.

Conclusion

Coconut basmati rice pilaf is a delicious and easy-to-make side dish that can be served with a variety of main courses. It is a great way to use up leftover rice, and it is also a healthy and affordable option. With its fragrant aroma and fluffy texture, coconut basmati rice pilaf is sure to be a hit at your next meal.

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