Coconut Rice

Coconut Rice

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For coconut lovers everywhere, this is for you. The grated coconut adds pleasant texture to the dish. Be sure to soak the rice. This ensures your rice won’t stick. 

Makes 6 cups


2 cups basmati rice

2 tablespoons coconut oil

3 stalks kari leaves (6 g), chopped

1 cup grated coconut

3 cups water

2 cinnamon sticks, whole

1 teaspoon ground turmeric 

2 teaspoon sea salt

2 tablespoons ghee

1 tablespoon black mustard seeds


1/2 cup chopped cilantro

1/3 cup toasted and chopped peanuts


Rinse the rice out gently 3 to 4 times in cold water. Soak in water for at least 30 minutes up to 2 hours. Drain.

In a heavy bottom pot, add the oil, and fry the kari leaves and coconut for 1 minute. Then add the rice, 3 cups of water, cinnamon, turmeric, and salt. Cover and cook at high heat until it comes to a boil.

Turn the heat down (keeping covered) to low and cook without stirring for 7 to8 minutes. Remove from heat. Let rest for 4 minutes covered, then gently fluff with a fork.

In a small sauté pan, heat up the ghee and pop the mustard seeds. Add this to the rice and fold gently in with a spatula. Let rest for another 3 more minutes to soften coconut.

Garnish with chopped cilantro and toasted peanuts before serving.

notes & variations

  • For a vegan version, pop the mustard seeds in coconut oil.

  • Sub 1 1/2 cups coconut milk with 1 1/2 cups water.