Side dish for chicken curry


  • 1 C fresh or dried grated coconut
  • 2 C milk
  • 2 C water
  • 1/4 lb. butter
  • 3 T chopped onion
  • 1 1/2 T Indian curry powder
  • 2 C rice


Combine the coconut milk and water in a saucepan. Bring to a boil and remove from the heat and soak for 15 minutes. Press all the liquid from the coconut and discard the pulp.

Melt the butter in a saucepan, add the onion and curry powder.

Saute over low heat for 5 minutes, stirring occasionally.

Wash the rice several changes of water. Add the rice to the onion.

Cook over medium heat for 3 minutes, stirring constantly.

Bring the coconut milk to a boil and add the rice. cover and cook on low heat until al the liquid is absorbed. Stir frequently as the milk is apt to burn.

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Submitted 6/13/05.
Source: Dawn Siskowic
Submitted By: Sandy Wells
COPRA KANA (Spicy Coconut Rice)