Howard L. Puckett
Makes 3 1/2 cups

This coconut curry rice is a great side to pair with a number of traditional Indian recipes.

How to Make It

Step 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.

Step 2

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

Ratings & Reviews


October 22, 2017
Very flavorful. Just added a little salt

inpsctrcat's Review

February 06, 2014
I didn't change a thing. This was so good, I will definitely be making it again!

Serah1's Review

December 12, 2013
Quick, tasty and relatively healthy

Belanos's Review

July 20, 2010
Wow! Really delicious. This is suitable for special occasions and serving to guests as well as everyday meals. I used brown jasmine rice instead of white. This is definitely a keeper.

Bananagirl62's Review

May 20, 2012

BamaInSnow's Review

May 13, 2012
This was very easy and great tasting. It made a nice compliment to a spicy dish.

panamanorth's Review

August 14, 2011
I doubled this recipe for a community luau that featured a roasted pig. There was none left at the end of the day. Measurements were followed exactly, no changes - none needed. Really wonderful...bon appetito!

tara31's Review

June 26, 2011
I sauteed four cloves of garlic with the onion and used basmati rice instead of jasmine. Took a bit longer to get done, so I ended up using the entire can of coconut milk. This was a perfect side for our Tandoori-Spiced Grilled Shrimp with Mint-Cilantro Chutney and Eggplant Crostini. Delicious!

satori56's Review

August 26, 2011
Best rice dish ever! This dish has so much flavor and I would definitly make it again!

Kvavava's Review

December 19, 2013