Coconut rice

Madhur Jaffrey loves Claire Fisher's rice with creamy coconut, fenugreek and garlic.
Coconut rice
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 tbsp olive or sunflower oil
  • 1/4 tsp fenugreek seeds
  • 2 garlic cloves, quartered lengthways
  • 1/2 medium onion, finely sliced
  • 12 fresh curry leaves
  • 200 g basmati rice
  • 250 ml coconut milk

Tips and Suggestions

Rinse the rice in seveal changes of water and leave it to soak before cooking it - this will stop the grains sticking together


1. Place a small, heavy-based pan about 18cm in diameter with a lid over a medium heat.

2. Pour in the oil and when its hot, add the fenugreek seeds. Stir for 5 seconds and allow to darken just a little before adding the garlic, onion and curry leaves.

3. Stir for 5 minutes until the onion softens and starts to brown at the edges. Mix in the rice, then add the coconut milk, 250ml of water and ΒΌ teaspoon of salt. Stir gently and bring to a boil.

4. Cover tightly and cook on the lowest heat possible for 15 minutes. Remove from the heat and let the pan sit, undisturbed, for 10 minutes.

5. Uncover, fluff through with a fork, and serve.

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