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Coconut Curried Rice with Poached Egg Recipe

Coconut Curried Rice with Poached Egg recipe

Stashcook

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.

Ingredients

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

Method

1
Rinse the basmati rice in water until the water runs clear, then soak the rice for 30 minutes. Once soaked, drain and set aside.
2
In a large saucepan, melt 3 tablespoons of butter over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3
Add the minced garlic and cashews to the pan. Cook until the cashews are lightly golden and the garlic is fragrant.
4
Stir in the garam masala, ground cinnamon, and bay leaves. Cook for another minute until the spices are well toasted.
5
Add the drained rice to the saucepan and stir to coat the grains with the butter and spices.
6
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.
7
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.
8
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.
9
Fluff the rice with a fork and gently stir in the chopped cilantro.
10
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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