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Coconut and Crab Rice with Lime and Coriander

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


  • 1 tablespoon of sunflower oil

  • 1 teaspoon of coriander seeds

  • 1 teaspoon of cumin seeds or ground cumin

  • 1 small onion, peeled and finely chopped

  • 1 small red chilli, deseeded and finely chopped

  • 1 spring onion/scallion, finely chopped

  • 250ml/1 cup of coconut milk

  • 250ml/1 cup of fish stock

  • 275g/11/2 cups of basmati rice

  • Salt and pepper

  • 170g/3/4 cup of cooked white crab meat

  • 1 small handful of fresh coriander/cilantro, chopped

  • Juice and zest of 1 lime


  • 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

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