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Basmati Rice with Corn and Coconut Milk Sauce

Basmati Rice with Corn and Coconut Milk Sauce


Cream of coconut is a delicious alternative to dairy milk or cream in sauces. 


  • 1 cup of coconut milk (combine cream of coconut with a little water to obtain thick coconut milk) 
  • ½ teaspoon of crushed fresh ginger 
  • ½ teaspoon of mild green chili, seeded and sliced (if trying to balance Kapha) 
  • ½ cup of fresh organic corn 
  • ½ teaspoon of brown mustard seeds 
  • 1 pinch of asafetida 
  • 1 tablespoon of ghee 
  • 1 tablespoon of cilantro leaves, finely chopped 
  • Salt and black pepper to taste 
  • Lemon wedges for garnish 


  1. Heat ghee in a pot. Add asafetida and brown mustard seeds. 
  2. As soon as the mustard seeds start popping, add the green chili, ginger and corn and sauté for a couple of minutes. 
  3. Add the coconut milk, bring to a boil, then reduce heat and simmer for about 8-10 minutes until corn is tender. 
  4. Add the chopped cilantro, season and stir. Serve over cooked basmati rice with lemon wedges for garnish. 

Allergen-Fighters: Cilantro and Coriander 

Keep on topic

  • Rice — A Sweet, Sattvic Ayurvedic Delight
  • Basmati Rice Pilaf with Dried Fruit
  • Broccoli Rice Casserole
  • Brown Rice
  • Cauliflower Rice
  • Classic Ayurvedic Rice Pudding
  • Kheer (Rice Pudding)
  • Kitchari (Mung Bean) and Basmati Rice Stew
  • Lemon Basmati Rice
  • Rice — A Sweet, Sattvic Ayurvedic Delight

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