Goan Steamed Rice with Coconut and Cinnamon

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Fragrant rice steamed with fresh coconut and a hint of cinnamon, a traditional accompaniment to Goan curries. This Indian recipe, ready in about 35 minutes, pairs basmati rice, water, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups basmati rice
• 1.5 cups water
• 1/2 cup coconut milk
• 1/4 cup shredded coconut
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup vegetable oil
• 1/4 cup roasted almonds

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Instructions

1. Step 1: Rinse 2 cups basmati rice under cold water until the water runs clear. Place in a medium pot with 1.5 cups water, 1/2 cup coconut milk, 1/4 cup shredded coconut, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir to combine.
2. Step 2: Heat 1/4 cup vegetable oil in a small skillet over medium heat until shimmering. Add 1/4 cup chopped roasted almonds and sauté for 1 minute until golden. Remove from heat.
3. Step 3: Pour the oil and almonds (including any oil residue) over the rice mixture in the pot. Stir once to distribute.
4. Step 4: Cover the pot tightly with a lid and bring to a simmer over medium-high heat. Reduce heat to low and cook for 15 minutes without opening the lid.
5. Step 5: Remove from heat and let the rice rest, covered, for 10 minutes. Fluff gently with a fork before serving.