Ceylon Coconut Milk Rice

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Total Time:
45 minutes
Serves: 2-3
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • Basmati Rice- 2 Tumblers
  • Cinnamon- 2
  • Cloves- 2
  • Cardamom- 2
  • Ghee- 4 tsp
  • Oil- 6 spoons
  • Onion (small)- 1
  • Crushed fennel seeds - 1/2 tsp
  • Green Chilli- 2
  • Turmeric Powder- 1/2 tsp
  • Coconut Milk- 1 & 1/2 Tumblers

How to Make Ceylon Coconut Milk Rice

  • Take the Basmati rice in a bowl, wash it one time and soak it before starting to cook.
  • Then take a cooker, add 6 teaspoons of oil. Now add cinnamon, cloves, cardamom, onion, green chilli, turmeric powder and crushed fennel seeds.
  • After frying, add coconut milk and required salt. Now add the soaked basmati rice to it.
  • Close the cookware and keep it in high flame for five minutes without a whistle.
  • After 5 minutes, open the lid, add ghee and mix it from sideways to bottom.
  • Now close the lid, keep the whistle and cook for 15 minutes in low flame.
  • Then off the stove, open the cookware after 10 minutes. Garnish with nuts and curry leaves.