Caribbean Madras Rice
Bring vibrant island flavors to your table with this Caribbean Madras Rice recipe, a delightful fusion of fragrant spices and creamy coconut milk that elevates simple basmati rice into an irresistible side dish or main course. Highlighted by the earthy warmth of Madras curry powder and turmeric, this dish features a colorful medley of bell peppers, carrots, and peas for a nutrient-packed pop of texture and flavor. The rich base of coconut milk infuses every grain with a velvety tropical essence, while fresh cilantro and optional lime garnish add a zesty finishing touch. Perfect for weeknight dinners or festive gatherings, this easy-to-make recipe comes together in under an hour and pairs beautifully with grilled meats, seafood, or plant-based options. Let your taste buds take a vacation with this irresistible Caribbean-inspired rice dish!
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 1 cup coconut milk
- 1.5 cups water
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon Madras curry powder
- 0.5 teaspoons turmeric powder
- 1 medium bell pepper, diced (any color)
- 1 medium carrot, diced
- 0.5 cup peas, fresh or frozen
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 lime, for garnish (optional)
Instructions
Rinse the basmati rice under cold running water until the water runs clear. Drain and set aside.
In a medium saucepan, combine coconut milk and water. Bring the mixture to a simmer over medium heat. Turn off the heat and cover to keep it warm.
Heat vegetable oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and ginger. Cook for 30 seconds until fragrant.
Add the Madras curry powder and turmeric powder to the skillet. Toast the spices for 1 minute, stirring continuously to release their aroma.
Add the diced bell pepper, carrot, and peas to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
Stir the rinsed basmati rice into the skillet, ensuring the grains are evenly coated with the spice mixture.
Pour the warm coconut milk and water mixture into the skillet. Stir well and bring to a boil over medium heat.
Reduce the heat to low, cover the skillet with a tight-fitting lid, and let the rice simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
Once cooked, fluff the rice gently with a fork. Season with salt and black pepper to taste.
Garnish with freshly chopped cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 149.5 g | 54% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 35.9 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1361 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
