Creamy Coconut Tomato Basil Rice Bowl Recipe

Italian cuisine · 361 calories

Creamy Coconut Tomato Basil Rice Bowl recipe

About this recipe

This Creamy Coconut Tomato Basil Rice Bowl is the perfect blend of hearty comfort and Italian flavors, ideal for a cozy vegetarian lunch. The dish stars fluffy rice smothered in a luscious sauce made from coconut milk, tangy fresh tomatoes, and aromatic basil. Keya Foods Italian Seasoning and garlic elevate the flavors, creating a balanced combination of creamy, savory, and herby notes. Packed with 25g of protein, this meal ensures you're fueled for your day while staying light and digestible. Whether you're enjoying it as a quick mid-week lunch or prepping it for a busy week, this bowl delivers nutrition and satisfaction in every bite.

Ingredients

  • 500 g Tomato - Hybrid
  • - DELI QUINOA/BASMATI RICE 1KG
  • 1 pack (200 g) Wow! Coco Fresh Grated Coconut
  • 3 g Basil
  • 100 ml Oleev Olivana Natural Olive Oil (Bottle)
  • 110 g Unpeeled Garlic Cloves
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 35 g Keya Foods Italian Seasoning
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper

Instructions

  1. 1. Wash and rinse the rice thoroughly under running water to remove excess starch.
  2. 2. Cook the rice in a pot with 400 ml of water, a pinch of salt, and a few drops of olive oil until tender.
  3. 3. Chop the fresh tomatoes into small cubes and finely mince the garlic cloves.
  4. 4. Heat olive oil in a pan over medium heat, then sauté garlic until fragrant, about 2 minutes.
  5. 5. Add chopped tomatoes to the pan and cook for 5-7 minutes until they break down into a chunky sauce.
  6. 6. Pour coconut milk into the pan and mix well with the tomato sauce, simmering for 3 minutes.
  7. 7. Stir in the Keya Foods Italian Seasoning, salt, and black pepper, adjusting seasonings as needed.
  8. 8. Tear basil leaves into smaller pieces and add them to the sauce, stirring for another minute.
  9. 9. Once the rice is cooked, fluff it with a fork and divide between serving bowls.
  10. 10. Ladle the creamy coconut tomato basil sauce generously over each portion of rice.
  11. 11. Garnish with a few fresh basil leaves for an aromatic finish and serve hot.