Coconut Curried Rice

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by

Regina
in , , ,
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Coconut Curried Rice

This is my favorite rice dish, hands down, and everywhere I take it, people request the recipe. This is based off of a recipe from one of my cookbooks, but tweaked to my own version.
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Servings: 6
Course: Main Course
Cuisine: American, Indian
Ingredients Equipment Method

Ingredients
  

  • 1 15 oz can coconut milk I use light
  • 2 1/4 cups water or vegetable broth I use water and my homemade vegetable broth base, found here, https://dwellinganddish.com/2026/08/29/nutritional-broth-base/
  • 1 cup long-grain brown rice rinsed
  • 1/2 cup quinoa any color
  • 2 Tablespoons coconut aminos OR tamari or soy sauce I use reduced sodium
  • 2 Tablespoons coconut sugar
  • 2 cloves garlic minced
  • 1 1/2 teaspoons salt optional if avoiding salt
  • 1 teaspoon nutritional yeast
  • 1.2-2 teaspoons curry powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon turmeric ground
  • 1/2 – 1 cup frozen peas thawed

Equipment

  • 1 Instant Pot OR
  • 1 Slow Cooker OR
  • 1 Covered Glass Oven-Safe Dish

Method
 

  1. See various cooking instructions below.
For Instant Pot
  1. Add all the ingredients except the peas into an instant pot. Set on the rice cooker and let it run its course. Five minutes after the timer is up, you can use quick steam release. Stir in the peas and stir well. They will cook enough from the heat of the dish between adding them and serving, that it works out just perfectly.
For Slow Cooker
  1. Add all ingredients to a slow cooker except the peas. Cook on high for 4 hours or longer, until rice is tender. Add peas, stir, and serve.
For Glass Dish
  1. Add all the ingredients except the peas into an oven-safe, 8X8 covered glass dish, or something close to that size. Cover and bake at 375 degrees for 1 hour. Test rice for doneness, cook longer if necessary, add peas and stir.

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Comments

One response to “Coconut Curried Rice”

  1. Dana M Neff Avatar
    Dana M Neff

    So thankful for this and YOU!

    Reply

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