Name: Coconut Rice in the Microwave
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 250 g Basmati Rice; 400 ml Coconut Milk; 300 ml Water; 1 tsp Salt

Ingredients

250g Basmati Rice
400ml Coconut Milk
300ml Water
1 tsp Salt

Method

Step 1: Rinse

Start by rinsing the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. You only need to rinse it for 3-4 minutes.

Step 2: Combine

In a microwave-safe bowl, combine the rinsed rice, coconut milk, water, and salt. Stir well to ensure everything is evenly mixed. If you’re going to spike the rice with aromatics or spices, this is when you’ll want to add them in.

Stir milk, water and rice in a glass bowl with a wooden spoon

Step 3: Microwave

Cover the bowl with a microwave-safe lid, plate or cling film. Microwave on high for about 15 minutes. Halfway through the cooking time (around 7-8 minutes), carefully remove the bowl from the microwave and stir the rice. Then, continue to microwave the rice for the remaining cooking time.

Covering a glass bowl with rice, milk and water in using cling film

This is based on a 900w microwave. If you have a 700-800w microwave, cook the rice for 18 minutes. If you have a 900-1100w microwave, cook the rice for 13 minutes before checking it.

Step 4: Rest and Fluff

Once done, let the rice sit for 3-5 minutes. This allows the rice to finish cooking in its steam. Then, gently fluff it up with a fork to separate the grains.

Tweaks

Add Aromatics You can spike the rice with various spices depending on what you’re serving it with. Cloves, a cinnamon stick, cardamom pods, star anise or bay leaves are all great options.
Garnish Once cooked, garnish the cooked coconut rice with toasted coconut flakes, chopped coriander or sesame seeds.

Substitutes

Use Other Rice This will work with other types of rice, including jasmine and brown. You will need to adjust the timings accordingly as brown rice takes longer to cook, for example.
Swap Water for Stock Load the rice up with even more flavour by swapping out the water for stock or broth.

Storage

In the Fridge To store coconut rice in the fridge, let it cool to room temperature, then place it in an airtight container. It will keep for up to 5 days. Remember to reheat it thoroughly before eating.

In the Freezer Spread it out to cool completely, then transfer it to a freezer-safe bag or container. Press out as much air as possible to prevent freezer burn. It can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.

Tips

Go Full Fat: Don’t opt for low-fat coconut milk. It won’t give you the richness and creaminess you’re after. Full fat is a must for this recipe.

Soak for the Best Texture: If you’ve got time, soak the rinsed rice for 20 minutes before cooking. Soaking basmati rice can give you super fluffy rice.

Let It Sit: After cooking, resist the urge to peek immediately. Let the rice sit covered for the full 3-5 minutes to allow the steam to continue cooking the rice gently.

Fluff with a Fork: When fluffing the rice, use a fork to gently fluff from the bottom up. This technique encourages grains to separate nicely without mushing them together.