Curried Coconut Rice
Creamy coconut rice infused with curry and golden raisins, topped with crispy fried onions—an aromatic, flavorful dish perfect for a comforting vegetarian or chicken meal.
Ingredients
Instructions
- Melt butter in a 2-quart saucepan over medium heat. Stir in curry powder.
- Add water and chicken broth cubes; bring to a boil.
- Add rice, coconut milk, and raisins. Stir to blend.
- Return to a boil, then reduce heat to low.
- Cover and simmer until rice is tender and liquid is absorbed.
- Transfer to a serving dish and garnish with fried onions.
Tips & Substitutions
For a richer flavor, consider using ghee instead of butter. You can substitute the golden raisins with chopped dried apricots or cranberries if desired. Adjust the curry powder to your taste, or incorporate a pinch of cayenne for heat. This dish is flexible; you can add cooked chicken or vegetables for extra nutrition and protein, making it a great base for Chicken Curry Surprises.
Serving Suggestions
Serve the curried coconut rice as a vibrant side dish with grilled meats or curries, such as Karhai Chicken or your favorite Chicken Curry Stew. It complements fresh salads or steamed vegetables beautifully. Garnish with fresh cilantro or lime wedges for added flavor, and consider pairing it with a cooling yogurt sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or coconut milk in a saucepan over low heat, stirring occasionally until warmed through. Alternatively, you can microwave in short intervals, stirring in between, to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Coconut Rice contains roughly 530 calories, with 11g protein, 73g carbohydrates, and 23g fat. It is an excellent source of protein (22% of the Daily Value) and iron (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1844mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish vegan?
Yes, you can easily make this recipe vegan by replacing the butter with coconut oil and using vegetable broth instead of chicken broth cubes. The coconut milk already provides a creamy texture, making it a delicious plant-based option.
What type of rice works best for this recipe?
Long-grain rice, such as basmati or jasmine, is ideal for this recipe due to its fluffy texture and ability to absorb the flavors. If you prefer brown rice, just remember to adjust the cooking time and liquid ratio accordingly.
Can I add protein to this dish?
Absolutely! This coconut rice pairs well with cooked chicken, shrimp, or even chickpeas for a vegetarian option. Simply stir in your choice of protein during the last few minutes of cooking to heat through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).