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Creamy Coconut Rice

Creamy Coconut Rice

Spice Emporium Durban

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


Makes 4 Servings
Prep time 40 minutes (including soaking)
Cooking Time 45 minutes


Ingredients inboldavailable at The Spice Emporium

  • 1 cups Lal Qilla ExcelIndian 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
  • 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 cookfor 2 minutes.
  3. Add curry leaves, peanuts and red chillies and cook for 1 minute.
  4. Add cup water and cook on medium heat until water evaporates and urad and moong dhal are par-cooked.
  5. Add in the rice and saut for2-3 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.