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Coconut Curried Rice with Poached Egg Recipe

Coconut Curried Rice with Poached Egg recipe


This is a yummy rice dish with coconut and spices. It has a poached egg on top. You cook rice with coconut milk and spices. Then you put a soft egg on top. It's good for dinner and has lots of flavors.


2 cups Basmati Rice
1 can (400 ml) Coconut Milk
1 cup Water
4 Tbsp Unsalted Butter
1 Tsp Cumin Seeds
1/2 cup Cashews
3 Garlic Cloves, minced
1 Tbsp Garam Masala
1 Tsp Ground Cinnamon
3 Bay Leaves
4 Large Eggs
1/4 cup Fresh Cilantro, chopped
1 Lime, cut into wedges


Rinse the basmati rice in water until the water runs clear, then soak the rice for 30 minutes. Once soaked, drain and set aside.
In a large saucepan, melt 3 tablespoons of butter over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the minced garlic and cashews to the pan. Cook until the cashews are lightly golden and the garlic is fragrant.
Stir in the garam masala, ground cinnamon, and bay leaves. Cook for another minute until the spices are well toasted.
Add the drained rice to the saucepan and stir to coat the grains with the butter and spices.
Pour in the coconut milk and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and the liquid is absorbed.
While the rice is cooking, poach the eggs in a separate pot of simmering water until the whites are set but the yolks are still runny, about 3-4 minutes.
Remove the saucepan from the heat. Add the remaining tablespoon of butter on top of the rice and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and gently stir in the chopped cilantro.
Serve the coconut curried rice with a poached egg on top and a wedge of lime on the side for squeezing.

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