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Coconut Curry Jasmine Rice

Howard L. Puckett
Yield Makes 3 1/2 cups
This coconut curry rice is a great side to pair with a number of traditional Indian recipes.


  • 1 1/4 tablespoons butter
  • 1 small onion, chopped
  • 2 teaspoons curry powder
  • 1 cup jasmine or long-grain rice
  • 1/3 cup golden raisins
  • 1 cup light coconut milk*
  • 1/2 cup vegetable broth
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 bay leaf

How to Make It

  1. Melt butter in a medium saucepan. Add onion, and sauté until tender. Add curry powder and rice; cook 2 minutes. Stir in remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove bay leaf.

  2. *Note: Equal parts regular coconut milk and water may be substituted for light coconut milk.