Official Heritage RecipeRice & BreadsVegan🌶️ Mild

Anglo-Indian Yellow Coconut Rice

The sacred crown of Anglo-Indian Sunday lunch. Basmati rice simmered in fresh coconut milk, golden turmeric, whole cloves, cardamom, and aromatic cinnamon.

ByPepper Water @pepperwater

Featured Chef

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Serves6 people

0 Comments

Ingredients

10 items · scaled for 6 servings

Servings:

2 cupsBasmati or Sona Masoori Rice

4 cupsFresh Coconut Milk (thick & thin)

2 tbspPure Ghee or Coconut Oil

1 mediumOnion (thinly sliced)

0.5 tspTurmeric Powder (for golden sunshine color)

2 inchesCinnamon Stick

4 podsGreen Cardamom Pods

4 podsWhole Cloves

2 leavesBay Leaf

1.5 tspSalt

Method & Preparation

7 steps to perfection

1
Wash rice thoroughly and soak in water for 20 minutes; drain completely.
2
Heat ghee in a heavy pot or rice cooker; sauté whole spices (cinnamon, cardamom, cloves, bay leaf) until fragrant.
3
Add sliced onion and fry gently until soft and translucent without browning.
4
Stir in turmeric powder, then add drained rice and toast gently for 2 minutes.
5
Pour in fresh coconut milk and salt; bring to a rolling boil.
6
Reduce heat to the lowest setting, cover tightly, and simmer undisturbed for 15-18 minutes until liquid is absorbed and grains are fluffy.
7
Gently fluff with a fork and serve hot as part of the classic Sunday lunch trio.

Have a family heirloom version or your own recipe to share?

Preserve the culinary heritage of our community. Share your authentic family preparations, secret ingredients, and kitchen lore with the Recipe Vault.

Add Your Recipe

0 Comments

Recipe Discussion (0)

Cooked this or have a question?

Loading discussion...