Total Time
25mins
Prep 5 mins
Cook 20 mins

Ingredients Nutrition

Directions

  1. In a large saucepan, melt butter over medium heat. Add the onion and curry powder and saute for 5 minutes, or until the onion is soft. Then, stir in the rice until coated with butter.
  2. Vigorously shake the can of coconut milk. Then, add the entire contents to the rice and stir until evenly blended. Increase heat and bring the mixture to a boil.
  3. Cover, reduce heat to low and simmer gently for 15-20 minutes, until the coconut milk is absorbed. Add salt and pepper if you wish.
  4. This rice dish goes especially well with curries.
Most Helpful

5 5

This was really good. I did add more curry powder (maybe almost 2 tsp total), used 1 cup basmati rice, and added a bit of water. No salt or pepper needed. The only reason I didn't eat it all is because I did see the nutrition facts on the side of the coconut milk! A good compliment to my trader joe's jar of curry simmering sauce with white fish and zucchini. Loved it!

5 5

I was about to post this exact recipe myself; that pretty much says how much I like Coconut Rice. I've served this at several dinner parties, usually to accompany a hot/spicy main dish, and always to much acclaim.

3 5

Very hard recipe for me to rate, I thought it was good, DW didn't like it and one of the guests raved about it. I used Texmati rice because it was what I had on hand. The nuttynes of the rice came thru good. I didn't taste much curry powered. Like one of the other reviewers, I would add more curry, I have never cooked with Coconut Milk before. I shook the can viigorously, but when opened it it t had the texture of playdough. When I added it, the bottom of the can had the all liquid in it. I don't think a paint shaker would of combined it, I broke it up and stirred it around the pan until it combined. Don't know if this could of affected the results or not.