Goan coconut rice

Goan coconut rice

Anjum's Quick & Easy Indian
Lisa Linder

This lovely, rich-flavoured dish goes with everything: lamb, chicken, fish, vegetables or lentils. I prefer it with less coconut, but lots of people prefer the stickier version with more; I have given both options, just adjust the quantities of coconut milk and water. Any leftovers make delicious coconut rice cakes (press into flat balls and fry gently on both sides in a little oil).

Basmati rice is completely essential. No other rice has that wonderfully intense aroma, and the texture is also vastly superior to other long-grain rices. With my recipes, you will always get perfect stodge-free rice without fuss. So never let your kitchen be without a packet.


Quantity Ingredient
300g basmati rice, well washed
2 tablespoons vegetable oil
1 cinnamon stick
1 teaspoon black peppercorns
6 cloves
1 red onion, finely sliced
360-400ml coconut milk
360-400ml water

Optional toppings

Quantity Ingredient
handful roasted cashew nuts or peanuts
shop-bought crispy fried shallots


  1. Once the rice has been washed, leave it to soak in fresh water while you start the cooking. Heat the oil in a non-stick saucepan. Add the whole spices, cook for 30–40 seconds, then add the onion. Sauté until soft and caramelising on the edges. Drain the rice and add to the onion, stirring until all the grains are coated in the oil and any excess water has dried off.
  2. Add the coconut milk and water, in the ratio you prefer, to give a total liquid volume of 760 ml. Season with salt to taste. Bring to a boil, cover and reduce the heat to its lowest setting. Cook until the rice is cooked through, around 10 minutes. You will need to stir the pan a few times to make sure it does not stick.
  3. Increase the flame, uncover and cook off any excess liquid for one or two minutes. Turn the flame off, cover and allow the rice to steam for five minutes. Serve with one or both of the toppings, if you like.
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