lemon coconut riceWhen eating curry, the rice is often just a vessel for soaking up gorgeous curry sauce. But sometimes rice is so good and flavorful it deserves a place of its own at the table. This is such a rice.  No curry sauce needed.

Although – like chocolate – curry sauce seems to make everything better. Even when it’s already good. Personally, I love this rice served with Curried Chicken Skewers with Mango Chutney but it goes well with fish, meat and, of course, all sorts of curry!

This recipe is made with coconut oil, turmeric and ginger – and not because they are high-ranking healthy ingredients but because that is how Indians have cooked for generations. Perhaps we can all learn from a bit of authentic Indian cuisine….

Lemon Coconut Rice
Prep time
Cook time
Total time
Curry leaves can be purchased at most Asian markets but if you don't have them - make the rice anyway!
Serves: 6 servings
  • 2 cups/400 g basmati rice
  • 5 Tablespoons coconut oil
  • ½ teaspsoon mustard seeds
  • 1 cinnamon stick
  • 4 cloves
  • ¼ cup chopped cashew nuts
  • 1 Tablespoon minced ginger
  • ½ teaspoon ground turmeric
  • Handful fresh curry leaves
  • 4 Tablespoons dried, shredded coconut
  • 2-3 Tablespoons lemon juice
  • Salt, to taste
  1. In a rice cooker or in a sauce pot with lid cook the Basmati rice in 3 cups of water, covered until ready. Remove from the heat and set aside.
  2. In a sauté pan, over medium heat, heat the coconut oil until it has melted and is hot. Add the mustard seeds, cinnamon stick and cloves until sputtering.
  3. Add the cashews, ginger, turmeric and curry leaves and sauté one minute until fragrant.
  4. Add the rice and dried coconut and toss the rice well until mixed with all the spices.
  5. Add the lemon juice and toss to combine.
  6. Serve and let the rice speak for itself!