Main content

Coconut and Crab Rice with Lime and Coriander

This recipe is from Sophie Dahl's cookbook, From Season to Season.



  • 1.

    In a medium-sized saucepan (with a tight-fitting lid), heat the oil.

  • 2.

    Add to it the coriander seeds and the cumin, then the onion, chilli and spring onion/scallion.

  • 3.

    Stir for a few minutes, coating with the spicy oil. Pour in the coconut milk and fish stock and add the rice.

  • 4.

    Season, bring to a rolling boil and, as soon as this has happened, put the lid on and bring the heat right down. Cook for 10 minutes.

  • 5.

    Take off the heat, fluff and add the crab meat, chopped coriander and juice and zest of the lime. Serve.


From Season to Season by Sophie Dahl, Harper Collins RRP$49.99

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Pinot Gris, Pinot Noir and Other Whites are the best wines to pair with Coconut and Crab Rice with Lime and Coriander.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings