Coconut Curry Rice
Coconut Curry Rice is a zesty mix of herbs and spices packed with the taste of a classic flavor combination. We blended parboiled white rice with coconut, daikon radish seeds, ground chiles and other classic curry seasonings for a convenient Masala-inspired rice blend.
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Heat 2 tablespoons of olive oil in sauce pan over medium heat. Add 1 cup Coconut Curry Rice and stir to coat rice. Add 1 3/4 cup water or stock and bring to boil. Stir, then reduce heat and simmer, covered, until rice is tender, 15-20 minutes. Let stand 10 minutes. Fluff with a fork and serve.
Parboiled white rice, radish seeds, coconut, contains 2% or less coconut milk powder, spices, turmeric, canola oil, salt, lemongrass powder, dried chiles, onion, garlic, shallots, sugar, sodium caseinate, olive oil, paprika, natural smoke essense. Contains tree nuts, milk, mustard.
Coconut Curry Rice combines the exotic spices of Southeast Asia and India to create a delectable accompaniment for any meal, without all the work.
We start with parboiled white rice, a long and slender grain processed with steam pressure to retain vitamins of unprocessed and shorten cooking time needed for firm, less sticky cooked rice.
We mix in traditional components of classic curry, including daikon radish seeds, coconut, coconut milk, turmeric, lemongrass and our own specialty curry spice blends.
Coconut Curry Rice with Steamed Mahi-Mahi
Simple to prepare and full of aromatic spices, our Coconut Curry Rice is a perfect accompaniment to a flaky, white fish like halibut. Steaming the fish on top of the rice while it cooks infuses the fish with rich flavor.