Spicy Coconut Rice Pilaf
Transform your mealtime with the tantalizing flavors of Spicy Coconut Rice Pilaf, a fragrant and vibrant dish that's as comforting as it is bold. This recipe combines fluffy basmati rice with the creamy richness of coconut milk, infused with an aromatic blend of spices like cumin, coriander, turmeric, and cinnamon for a symphony of flavor. Fresh garlic, ginger, and a touch of red chili pepper bring a gentle heat that perfectly balances the sweetness of coconut. As the rice gently simmers, it absorbs the layered spices and savory aroma, resulting in a perfectly tender, golden-hued pilaf. Quick to prepare in under 40 minutes, this dish is ideal as a standalone vegetarian delight or as a flavorful side to complement your favorite curry or grilled protein. Finished with a sprinkle of fresh cilantro, it’s a recipe guaranteed to elevate your weeknight dinner or dinner party spread. Keywords: coconut rice pilaf, spicy rice recipe, basmati rice, aromatic spices, vegetarian side dish.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 1 cup Coconut milk
- 1 cup Water
- 2 tablespoons Vegetable oil
- 1 medium, finely chopped Yellow onion
- 3 minced Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 1 small, finely chopped Red chili pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 Cinnamon stick
- 1 Bay leaf
- 1 teaspoon or to taste Salt
- 2 tablespoons, chopped (optional for garnish) Fresh cilantro
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Drain and set it aside.
In a medium saucepan, heat the vegetable oil over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic, grated ginger, and chopped red chili pepper. Cook for an additional minute until fragrant.
Add the ground cumin, ground coriander, ground turmeric, cinnamon stick, and bay leaf. Stir well to toast the spices for about 30 seconds.
Add the rinsed basmati rice to the pan and gently stir for 1-2 minutes, ensuring the rice is coated in the spice mixture.
Pour in the coconut milk and water. Add the salt and stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and let it simmer for 18-20 minutes, or until the liquid is fully absorbed and the rice is tender.
Turn off the heat and allow the rice to rest, covered, for 5 minutes.
Remove the cinnamon stick and bay leaf. Fluff the rice gently with a fork.
Optionally, garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 22.2 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
