Coconut Basmati Rice (Oven Baked)

Name: Coconut Basmati Rice (Oven Baked)
Prep time: 5 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cups basmati rice; 28 ounces full-fat coconut milk ((2 cans)); 2 teaspoons fine sea salt; ½ teaspoon ground green pepper; ¼ cup cilantro ((chopped)); the juice of ½ lime ((squeezed on top just before serving)); ¼ cup toasted cashew nuts ((optional))

Coconut Basmati Rice is the kind of side dish that quietly steals the show. Fragrant with creamy coconut milk, each grain cooks up light, tender, and glistening—no stove-watching required. Just let the oven do the work for perfectly fluffy rice every time. Foolproof, versatile, and downright dreamy, it’s a recipe you’ll turn to again and again.

basmati coconut rice in a black cast iron braiser with a spoon topped with cilantro.

Table of Contents

Why you should try this recipe

A delicious twist on plain rice – Think of this as basmati rice’s more exciting, well-traveled cousin. A staple in kitchens from Southeast Asia to the Caribbean, coconut milk transforms everyday rice into something lush, fragrant, and deeply comforting. I make it at least once a week, pairing it with everything from Mango Cucumber Salad and Red Cabbage Slaw to Miso Glazed Eggplant With Ginger or just a few slices of avocado.
Foolproof, thanks to the oven – No mushy grains, no scorched bottoms—just perfectly fluffy rice, every single time. Baking the rice means slow, even cooking without the guesswork (or kitchen drama) of stovetop methods. Trust me, once you try it, you’ll never look back. And if you’re a fan of hands-off cooking, you might love my Vegetarian Spaghetti Squash With Spinach and Comté Cheese, Gnocchi Alla Sorrentina, or Mediterranean Potato Wedges.
No soaking required – Life’s busy, and sometimes, an extra hour of soaking just isn’t in the cards. A quick rinse in a fine-mesh strainer is all you need before popping it in the oven. Easy, efficient, and just as delicious.

Oh, and did I mention? It’s vegan and gluten-free, so everyone gets to dig in.

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The ingredients you’ll need

basmati rice, lime, coconut milk, cilantro, cashew nets, salt and pepper.

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

Rice – This recipe was developed with and for basmati rice, but jasmine or any long-grain white rice will work well too.
Coconut milk – The fat content is everything here. Only use canned full-fat coconut milk with at least 15 grams of fat per can. That richness is what gives the rice its signature creamy texture and deep coconut flavor. Light coconut milk is too watered down—it won’t coat the grains properly and will leave the rice bland and undercooked. Stick with full-fat, and you’ll get perfectly fluffy, fragrant results. And if you’ve got an extra can, put it to good use in my Spiced Carrot And Red Lentil Soup With Ginger.

Love rice? Check out my Mushroom Fried Rice, or French Rice Pudding!

Which bakeware should I use to make Baked Coconut Rice?

I tested two types of bakeware, and both work beautifully:

10-inch (26 cm) back cast iron braiser with a lid on.

A 10-inch (26 cm) cast iron braiser with a lid, which retains heat well for even cooking.

ceramic rectangular baking dish tightly covered with foil.

A ceramic baking dish tightly covered with foil—I used an 11 x 7-inch (27 x 17 cm) rectangular dish, and it delivered perfectly fluffy results.

How to make Coconut Basmati Rice in the oven?

(Note: please see the recipe card below for the complete written instructions and measurements.)

basmati rice in a fine mesh strainer being rinsed under cold water.

Step 1. Rinse the rice – Preheat the oven to 355°F (180°C) fan. Place the rice in a fine-mesh strainer and rinse under cool running water until the water runs clear (about 1 minute). Let it drain thoroughly.

rinsed basmati rice being poured in a cast iron braiser.

Step 2. Transfer to the baking dish – Immediately add the drained rice to your chosen bakeware, spreading it out evenly.

hot coconut milk being stirred in a saucepan.

Step 3. Heat the coconut milk – In a saucepan, combine the coconut milk, salt, and pepper. Bring to a boil, stirring to dissolve the salt completely.

hot coconut milk with basmati rice in a braiser.

Step 4. Pour and act quickly – The moment the coconut milk reaches a boil, pour it evenly over the rice. Stir briefly to distribute the liquid, then immediately cover—use a lid for a braiser or tightly seal with foil for a baking dish. Quickly transfer to the oven without delay.

baked coconut rice in a cast iron braiser with a glass lid on.

Step 5. Bake and rest – Bake for 40 minutes, then remove from the oven and let it rest, still covered, for 10 minutes to allow the rice to finish steaming.

hand with a fork fluffing up coconut rice.

Step 6. Fluff the rice – Remove the lid or foil and use a fork to gently fluff the grains.

fluffy coconut basmati rice topped with cilantro and toasted cashew nuts.

Step 7. Serve and garnish – Drizzle with lime juice, top with fresh cilantro, and add optional toasted cashews for crunch. Enjoy!

Nim Keys – Useful Coconut Basamati Rice Tips

Rinse the rice – This removes excess starch and any impurities, helping the grains cook up light, fluffy, and beautifully separate.
Use high-quality, full-fat coconut milk (at least 15g of fat) – Fat carries flavor, so a richer coconut milk will give you the best taste and texture. Avoid light coconut milk—it’s mostly water and won’t impart the same depth of flavor.
Start with hot coconut milk – As with all baked rice dishes, heating the liquid before adding it to the rice jump-starts the cooking process, ensuring even results. If the coconut milk isn’t hot, the rice sits in warm liquid too long, causing it to swell and cook unevenly.
Work quickly after pouring – Once you pour the hot coconut milk over the rice, stir briefly, cover right away, and place in the oven. This ensures the rice starts cooking immediately, resulting in the best texture.
Let the rice rest – The 10-minute resting time is crucial. It allows the rice to finish cooking and absorb any remaining surface moisture, ensuring perfectly fluffy grains.

Wine Pairing🍷

CHARDONNAY

An oaked chardonnay is a perfect match for coconut basmati rice. The wine’s creamy texture and hints of vanilla and toasted oak complement the coconut’s richness, while its bright acidity balances the dish beautifully.

Wine Appellation Suggestion:

Chardonnay wine from Napa Valley (California, United States)

coconut basmati rice in a black bowl with sliced avocado and lime.

Recipe FAQs

Can you use basmati rice for coconut rice?

Yes, basmati rice is ideal for coconut basmati rice. Its light, fragrant grains cook up fluffy and separate, making it the perfect base to soak up the creamy coconut milk without becoming too heavy or mushy.

How to reheat Coconut Basmati Rice?

With a microwave: Add 2 tablespoons of water for each cup of rice. Microwave for 3-4 minutes or until heated through.
Without a microwave: Place the rice in a saucepan or spread it in a nonstick pan. Drizzle with 2 tablespoons of water per cup of rice, cover tightly, and reheat over medium heat until the water evaporates and the rice is warmed through.

What to serve with Coconut Basmati Rice?

For something light and fresh, serve it alongside a simple sliced avocado or a refreshing Cucumber Mango Salad—both add the perfect crunch and brightness. If you’re after something heartier, it’s delicious with Miso Glazed Eggplant with Ginger, Spicy Cauliflower Steak, or Crunchy Gochujang Tofu for a flavorful, satisfying meal.

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If you tried this Coconut Basmati Rice or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!