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Creamy Coconut Curry Rice with Sweet Potatoes

Coconut milk adds a subtle touch of deliciousness to so many meals. Recently I created a marinade with coconut milk and curry powder for slow cooker chicken. Six hours later I was marveling at its delicate flavor and thought, “this would be a delicious base for rice.” And so, a recipe was born.

As with any delicious side dish, all it takes is a little bit of imagination to take it from side dish to main dish. The light touch of flavor that coconut milk brings along with buttered onions and curry powder seemed like a perfect compliment to diced sweet potatoes. As I reached in my cupboard to scoop out a cup of rice to add to the mix, one stood out: Riceland Gold. It remains separate and fluffy when cooked and never sticky. Which means every grain of rice is coated with flavor.





  • 2 tablespoons butter
  • 1 sweet onion, diced
  • 1 can coconut milk (14 ounce)
  • 2 teaspoon curry powder
  • 2 dashes Tabasco sauce
  • ½ teaspoon garlic powder
  • 1 cup chicken broth
  • 1/4c minced fresh cilantro
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon fresh lime juice
  • 1 cup Riceland Gold enriched parboiled long grain rice
  • 2 sweet potatoes


  1. Melt butter in soup pan on medium heat and sauté onions until tender, approximately 5 minutes.
  2. While onion is cooking, mix the following in a medium-sized bowl: coconut milk, curry powder, Tabasco sauce, garlic powder, chicken broth, fresh cilantro, salt, pepper, and lime juice.
  3. Add ingredients to pot with onions and bring to a bowl.
  4. Add Riceland Gold enriched parboiled long grain rice and cook for approximately 25 minutes, stirring occasionally. Drain and cover.
  5. While rice mixture is cooking, peel and dice sweet potatoes and boil in second pot over high heat for 15 minutes.
  6. Add sweet potatoes to rice mixture and add additional salt and pepper to taste.
  7. Serve and enjoy!



Post and recipe by Lyndi Fultz at nwafoodie, a hub for food happiness.