The Special Rice I Make at Least Once a Week

This rice is my go-to side dish for a cozy dinner at home or when I want to serve something simple yet fancy to my guests. It’s a dish that works for both dinner parties and weeknight meals for my son and his friends before soccer practice. Whether I’m serving a chickpea curry, sheet pan chicken, or baked salmon, this dish rounds out the meal beautifully.

I love all the elements in this dish: the softness of fluffy basmati rice, the richness of coconut milk, the warmth of turmeric, and the gentle sweetness of sautéed shallots. It’s an essential part of my cooking repertoire, something I return to again and again for its comforting familiarity and versatility. It perfectly pairs with any protein-based main dish!

Plus, it takes little effort to prepare. Trust me, it’s the easiest way to elevate your dinner spread while keeping everyone happy.

The Key Ingredients

This recipe uses just a handful of ingredients to create a standout side dish:

• Long-Grain Basmati Rice: This dish must be made with long-grain basmati. Anything else, and you risk gluey or mushy rice versus the fluffy texture we’re aiming for. Rinsing and soaking the rice is non-negotiable for success.

• Coconut Milk: A can of full-fat coconut milk adds richness and a subtle sweetness. Inside the can, you’ll notice the cream sits at the top and the water settles at the bottom—that’s completely normal. Just pour the whole thing into the pot and it will blend beautifully as it cooks.

• Turmeric: This golden spice brings warmth and a musky, earthy flavor plus a pop of color to your rice.

• Shallots: Thinly sliced shallots add depth and a hint of sweetness when sautéed. If you don’t have shallots on hand, yellow onions make a great substitute; you can substitute with a little over 1/4 cup of finely chopped onion.

The Trick for Perfectly Fluffy Rice

One of the most important things my mom taught me about making perfect basmati rice is the ritual of rinsing and soaking the grains—something you absolutely cannot skip. First, rinsing removes the excess starch, which is key to achieving light and fluffy rice.

Soaking is equally critical, as it allows the rice to absorb water, which not only shortens the cooking time but also ensures the grains cook evenly. Without soaking, the rice simply won’t cook properly, and you’ll risk uneven or undercooked results.

How To Make My Golden Coconut Rice

For four to six servings, you’ll need:

• 2 cups long-grain basmati rice

• 2 tablespoons vegetable oil

• 1 medium shallot, thinly sliced, or 1/4 cup finely chopped yellow onion

• 1 teaspoon ground turmeric

• 1 teaspoon kosher salt

• 1 (14-ounce) can full-fat coconut milk

• 1 cup boiling water

Add the basmati rice to a medium bowl and cover with water. Use your fingers to gently agitate the grains. Discard the cloudy water, leaving the wet rice behind. Repeat this process until the water runs clear, about 3 times. Cover the rice with 2 inches of fresh water and let soak for at least 30 minutes or up to 4 hours. Drain thoroughly.

In a medium pot, heat the vegetable oil over medium heat. Add the shallots and sauté until soft and lightly golden, 3 to 4 minutes. Stir in the ground turmeric and salt, letting the spices bloom in the oil for about 30 seconds. Add the drained rice and gently stir to coat in the oil and spices.

Pour in the coconut milk and boiling water, stirring to combine. Bring the mixture to a gentle simmer. Cover the pot with a tight-fitting lid and reduce the heat to low. Let the rice cook undisturbed for 10 minutes.

Remove the pot from the heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork before serving. Leftover rice can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave, adding a splash of water or coconut milk to restore moisture.

Quick Tips

• Make It Your Own: For added flavor, garnish with chopped fresh cilantro and lime wedges before serving.

• Use Full-Fat: Avoid low-fat or non-fat coconut milk, as it lacks the richness and creaminess essential for this dish.

• No Peeking: Growing up, this was the one thing my mom would always warn me about. As a curious child, I couldn’t help myself—I always wanted to lift the lid to see how the rice was cooking. But if I did, I’d be in big trouble! Trust me, keep that lid on. The trapped steam is what makes the rice soft, fluffy, and perfectly cooked.

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