Coconut Basmati Rice (Oven Baked)

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

5 from 3 votes

Coconut Basmati Rice (Oven Baked)

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.

Prep Time5

Cook Time40

Resting time10

Total Time55

Course: Side Dish

Cuisine: Asian, Carribean, South American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 386kcal

Author: Ninon Michels

Equipment

10-inch (26 cm) cast iron braiser with a lid
or a ceramic baking dish tightly covered with foil

Ingredients

2 cups basmati rice
28 ounces full-fat coconut milk (2 cans)
2 teaspoons fine sea salt
½ teaspoon ground green pepper

Suggested add-ins

¼ cup cilantro (chopped)
the juice of ½ lime (squeezed on top just before serving)
¼ cup toasted cashew nuts (optional)

US Customary - Metric

Instructions

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.
Transfer to the baking dish – Immediately add the drained rice to your chosen bakeware, spreading it out evenly.
Heat the coconut milk – In a saucepan, combine the coconut milk, salt, and pepper. Bring to a boil, stirring to dissolve the salt completely.
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.
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.
Fluff the rice – Remove the lid or foil and use a fork to gently fluff the grains.
Serve and garnish – Drizzle with lime juice, top with fresh cilantro, and add optional toasted cashews for crunch. Enjoy!

Notes

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.

Nutrition