Basil Avocado Rice

This green rice is both nutritious and good looking, enough to make you feel like you've had a fancy meal outside without the guilt of consuming all that oil or settling for unhygienic ways of cooking. I personally prefer eating home-cooked meals because I know the nutrition is we

ll balanced and also at no-loss, the method with with you cook your food greatly dominates the nutrition left in your food; for example overcooking the food is a complete no-no.

This recipe requires you to simply blend the dressing of the rice, which are mainly greens and that makes sure the nutrition from them are going to be in place. This rice is my go-to and my whole family absolutely love it, the whole room smells of fresh basil with a hint of lemon, so exotic that it makes everyone hungry!

I hope you do try it out and if you do, please like/share and dont forget to tag @healthoutpeaches

Before we get to the recipe, here are some substitutes and cooking tips that will come handy to you:


  1. Avocado - You may substitute this with coconut meat/1 tbsp of greek yogurt/1 tbsp of coconut cream or just simply omit it

  2. Basil - If you think the flavour of basil will be over powering for your audience, feel free to replace some with spinach.

  3. Rice - For a more nutritious and a protein rich meal, substitute half the rice with quinoa, it not only adds protein but also keeps you full for long.

  4. Coconut meat - You may use desiccated coconut (1tbsp) and add some water to give the coconut flavour if you can’t find tender coconut meat.

Cooking tips:

  1. I have taken long grain rice, but brown rice goes very well, gives a chewy texture to the dish and of course adds more fibre, a high fibre meal is good on your digestive system and hence overall good for health

  2. If you like the flavour of lemon, feel free to zest some lemon over the rice once they’re done.

  3. You can add a spoon of a store bought pesto to give it an Italian twist




1 1/2 cups basmati rice

Coconut meat of half coconut / small avocado, peeled, pitted, and coarsely chopped

1 cup packed fresh basil leaves

1 lemon, juiced

3 tablespoons extra-virgin olive oil

1/4 cup water

Salt to taste

Method -

  • Boil water and cook the rice with a pinch of salt in a medium saucepan over medium heat. Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes. Remove from heat and let stand, covered, for 10 minutes.

  • Meanwhile, put the coconut meat/ avocado, basil, lemon juice, oil, and 1/4 cup water in the jar of a blender and puree; season generously with salt. Add more water and puree until the mixture is the consistency of sour cream.

  • Fluff the rice with a fork and gently fold the green dressing into the warm rice. Taste and add more salt and pepper, if necessary. Serve immediately.