Creamy coconut rice for curry

    25 min

    Creamy coconut rice takes barely more effort to make than plain steamed rice and enhances curry dishes, particularly Thai chicken and beef curries. Delicious!


    Ayrshire, Scotland, UK
    10 people made this

    Serves: 4 

    • 200g jasmine or other long grain rice
    • 400ml coconut milk
    • 200ml boiling water
    • 1 pinch salt

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Bring a large pan of salted water to the boil, stir in the jasmine rice and cook for 7 minutes; drain.
    2. Return the rice to the pan and stir in the coconut milk, the 200ml boiling water and the pinch of salt.
    3. Return to the boil, then reduce the heat to very low, cover and cook, stirring once or twice, until the rice is tender and the coconut milk is creamy, about 12 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    I made this last night to go with a Spinach and Beef Curry recipe off of allrecipes and it was excellent. It was so different from the usual presentation of rice, lovely and creamy with a nice hint of coconut. To cook, once at the stage of adding the coconut milk and boiling water, I covered it as per the recipe instructions but then left it covered without stirring or disturbing, on the lowest heat that my hob could do. After 12 minutes I gently tilted the pan and checked for any remaining liquid, if there was, I let it cook for a minute longer and kept doing this until there was no sign of liquid, in all it took about 15 minutes to reach this point. I then removed from the heat, removed the lid and covered with a clean tea towel to sit for 5 minutes before serving. It was very, very nice! I may have changed the final part of the method ever so slightly, however either way this is a very good recipe, thank you to the OP for posting this. Try it, you won't be disappointed! 😋  -  08 Nov 2015