Basmati Coconut Rice With Mushrooms And Zucchini Recipe

Elevate your weeknight meals with this vibrant and flavorful Basmati Coconut Rice! Tender mushrooms and zucchini add delightful texture and earthy notes to fluffy, fragrant basmati rice infused with creamy coconut milk. A quick and easy side dish that's perfect for chicken dishes, curries, or as a satisfying vegetarian meal. Get ready for a burst of color and taste in just 17 minutes!

Prep Time 10 mins
Cook Time 17 mins
Calories 509.9 kcal
Protein 20g
Rating 5.0 (2 Reviews)
Basmati Coconut Rice With Mushrooms And Zucchini 96

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Basmati Coconut Rice With Mushrooms And Zucchini

  • Basmati Rice
  • Unsweetened Coconut
  • 1 ¾ cups (420ml) water
  • Chicken Stock Cube
  • Cumin Seed
  • 2 ounces (56g) butter
  • Lemon, Rind Of
  • Button Mushrooms
  • 1 medium zucchini (about 8 ounces/227g), diced

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Basmati Coconut Rice With Mushrooms And Zucchini? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Basmati Coconut Rice With Mushrooms And Zucchini

  1. Melt 1 ounce (28g) of butter in a medium-sized pan over medium heat. Add 1 teaspoon of cumin seeds and sauté for 30 seconds until fragrant.
  2. Add 1 cup (200g) of basmati rice to the pan and toast for 2-3 minutes until translucent.
  3. Stir in 1 can (13.5 oz/397g) of full-fat coconut milk, 1 vegetable stock cube (crumbled), and the zest of 1 lemon. Add 1 ¾ cups (420ml) of water.
  4. Bring the mixture to a boil, then reduce heat to low, stir once, cover the pan, and simmer for 12 minutes.
  5. While the rice simmers, melt another 1 ounce (28g) of butter in a separate frying pan over medium heat.
  6. Add 8 ounces (227g) of sliced mushrooms and 1 medium zucchini (about 8 ounces/227g), diced. Sauté for 5-7 minutes until softened but still slightly firm.
  7. After 12 minutes, turn off the heat and let the rice steam, covered, for 5 minutes.
  8. Fluff the rice with a fork and stir in the sautéed mushrooms and zucchini. Serve immediately.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

11g

Fat

59g

Carbs

25g