Basmati Rice with Coconut and Peas

Basmati Rice with Coconut and Peas

Basmati Rice with Coconut and Peas

Preparation time: 5 minutes: Cooking time: 30 minutes: Serves: 4-8


  • 400g (2 cups) basmati rice
  • 2-3 tablespoons olive oil or ghee
  • ½ teaspoon dried red pepper flakes (optional) or finely chopped chillies
  • 1 cup frozen peas
  • 400ml can good quality coconut milk 
  • 350ml (1½ cups) water or vegetable stock (you can also add a bouillon cube to the water)
  • Salt and pepper to taste 


  1. Wash the rice until the water runs clear. Drain thoroughly, set aside.
  2. Heat the oil in a 9-10-inch (23-25cm) based cooking pan. Add the rice and red pepper flakes and stir fry for 5 minutes, until the rice is fairly dry. Add the peas in the last 2 minutes.
  3. Add the coconut milk, water (or stock) and salt to taste and bring to a rolling boil. Cover the pan, reduce heat and simmer for 12 minutes. Please do not lift the lid during the twelve minutes.
  4. Turn off the heat and leave undisturbed for a further 10 minutes. Lift the lid, fluff the rice and serve immediately. 

Basmati Rice with Coconut and Peas

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

3 thoughts

  1. I like rice varieties and it’s our staple food, this looks delicious and if you would like more such rice recipes, I have been posted in my blog. I hope you like them 😊 have a good day !

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