Caribbean Rice With Crab and Coconut Milk | Spekko Rice
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Caribbean Rice With Crab and Coconut Milk

Caribbean Rice With Crab and Coconut Milk

Fragrant crab with hints of coconut milk, your family will love it.

  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    30g Butter
    30ml (2tbsp) Oil
    1 Onion, finely chopped
    5ml (1tsp) Crushed garlic
    1 Red chili, deseeded and finely chopped
    5ml (1tsp) Curry powder
    375ml (1 ½ cups) Spekko Royal Umbrella Jasmine Rice
    875ml (3 ½ cups) Coconut milk
    Salt and black pepper to taste
    450g Crab meat
    30ml (2tbsp) Chopped chives
    30ml (2tbsp) Lime juice
    8 Cooked crab claws


    1. In a heavy based saucepan, melt butter and oil and sauté onion, garlic and chilies until soft.
    2. Add the curry powder cook for 2 minutes stir in Spekko rice, cook until rice becomes opaque.
    3. Stir in coconut milk, salt and pepper and bring to boil, reduce heat and simmer undisturbed for 15 minutes.
    4. Add crab, chives and lime juice, stir gently and simmer covered for 5 minutes longer until all liquid has been absorbed and the crab heated through.
    5. Check seasoning, fluff up with a fork, garnish with the crab claws and serve immediately.

    From the Spekko kitchen
    • If using canned crab meat, drain and remove all the cartilage.
    • Large prawns can be used instead of the crab.

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