Curried Caribbean Rice

A delicious side dish of curried rice with bits of mango, papaya, pineapple, raisins, and chopped almonds cooked in coconut milk. Can be prepared with light coconut milk for those watching their cholesterol.




2 C white rice 14 oz. Coconut milk (from the can) ½C chopped fresh mango (with or without peel) ½C white raisins ½C fresh papaya, chopped(or use candied from the can) ½C fresh or canned pineapple, chopped ½C water 1 Tbsp curry powder 1 teaspoon salt

Nutritional information

No nutrition information available


In a stock pot, wash the rice with enough water to cover all the rice and allow scrubbing of the grains. Rub the grains of rice in the water until the water turns milky, then pour out and rinse again. Add coconut milk and water to the rice, along with curry, salt and stir, then bring to a boil. Boil for only 2 minutes, then cover & reduce heat allowing rice to simmer about 15 minutes. Add pineapple, papaya, raisins, mango, and cover, allowing the steam to heat the fruit for about 3 more minutes. Stir to mix the fruit evenly, and add chopped nuts before serving. This side dish goes well with mild fish (grouper, roughly, snapper, cod), chicken, or pork dishes. For Caribbean dishes, the mango rind adds a taste of the old fashioned, authentic flavor of the islands that you'll surely enjoy.