Creamy Coconut Rice

Light, creamy and full of delicious coconut flavour, a wonderfully exotic dish.



Ingredients in bold available at The Spice Emporium

1¼ cups Lal Qilla Excel Indian Basmati rice

1 tbsp urad dhall (split black lentils)

2 tbsp polished moong dhall (split yellow gram)

6 whole dry red chillies

5 curry leaves

2 tbsp peanuts, semi-crushed

300 ml Liberty coconut milk mixed with 200ml water

2 tbsp oil

salt to taste

¼ cup Spice Emporium medium desiccated coconut, lightly toasted, to garnish



  1. Thoroughly rinse rice and soak for 30 minutes in lukewarm water then drain and set aside. 
  2. In a pot, heat oil and add the urad and moong dhal and cook for 2 minutes. 
  3. Add curry leaves, peanuts and red chillies and cook for 1 minute. 
  4. Add ¼ cup water and cook on medium heat until water evaporates and urad and moong dhal are par-cooked. 
  5. Add in the rice and sauté for 2-3 minutes. 
  6. Add coconut milk mixture and salt and cook on medium heat until the rice is cooked and liquid is absorbed. Switch off stove and cover with a lid.
  7. After 10-15 minutes, fluff rice with a fork, garnish with toasted coconut and serve hot. 

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