Yellow Basmati Coconut Rice Pilaf

Since not all rice is created equal, it stands to reason not all rice dishes are created equal. Here is a Yellow Basmati Coconut Rice Pilaf that is definitely superior to the others. Try it and see!

When it comes to rice, one is not the same as the other. White rice is highly refined and processed, which often strips many nutritional qualities away including the side hull and bran, both of which are rich in proteins, fiber, magnesium, thiamine, zinc, and calcium. While to some, white rice may look more appealing than brown, before the refining process it looks just like brown rice.

Choosing brown rice will ensure you receive all the wonderful things the rice world has to offer. Selenium and manganese are two of these benefits. Selenium aides in reducing the risk of some cancers, arthritis, and heart problems while manganese helps our body to produce good fats and helps out our reproductive and nervous systems. 80% of our daily manganese requirement can be found in just one cup of brown rice! High in fiber and rich in anti-oxidants, this whole grain rice is also easier to digest, which keeps your bowels functioning smoothly. Diabetics would find this a great choice as it helps to stabilize blood-sugar levels. In comparison, refined white rice breaks down into glucose much slower and has earned itself a higher rank on the glycemic index.


Yellow Basmati Coconut Rice Pilaf

Prep Time
Total Time


  • 2 cups brown basmati rice
  • 1 ½ teaspoon mustard seeds
  • 1 ½ teaspoon whole cumin seeds
  • 2 tablespoons coconut oil
  • ¾ diced onion
  • 1 tablespoon minced garlic
  • 1 cinnamon stick
  • ½ teaspoon whole or ground cloves
  • 1 tablespoon chopped fresh ginger
  • 1 teaspoon sea salt
  • 1 teaspoon turmeric
  • 1 tablespoon garam masala
  • 1 1/8 teaspoons saffron
  • 1 can of coconut milk (optional)
  • 3 ½ cups water (or 2 ½ if using coconut milk)
  • ½ cup currants
  • ½ cup toasted chopped almonds


1. Rinse and drain the rice. Heat a large sauté pan and add the mustard and cumin seeds. Cook, stirring often, until they begin to pop. Add the oil, onion, garlic, cinnamon stick, cloves, and ginger, and sauté over medium heat.

2. Stir in the turmeric and garam masala and continue cooking for 5 minutes, stirring often.

3. Add the rice, salt, and saffron, and cook stirring until the rice is completely coated, about 1 minute. Add the water (or coconut milk), cover and simmer over medium heat for 45 minutes.

4. When the rice is tender add the currants, almonds and stir well. Taste, adjust the seasonings and keep warm until serving.

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