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Geera rice is a fragrant and flavorful dish that’s perfect for any occasion. This delectable recipe combines the warmth of roasted cumin with the subtle sweetness of jasmine or basmati rice, creating a symphony of flavors that will entice your taste buds.

Whether you’re looking for a quick and simple side dish or a hearty meal for your family, geera rice is sure to satisfy. So grab your apron and let’s start cooking!

Enjoy your Geera Rice with:

Oven Roasted lamb, Grape & Tomato Feta Salad
BBQ Lamb Chops, Macaroni Salad or Potato Salad
Oven Roasted Lamb, Scalloped Potatoes, Stir Fry Veggies
Dhal and Roasted Tomato Choka
Dhal and Fried Okra
Dhal and Fried Fish
Lamb kebabs, with stir fry veggies
Stewed Chicken
Curry Chicken, Curry Cabbage
Geera Pork, Dhal
Geera Chicken, Dhal
Trini Curry Stew Pork with Peas
Stewed Lamb and Stewed Red Beans

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My Family Loves This Combo - Baked Lamb, Geera Rice, Grape salad with Feta & Steamed Peas

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Flavorful Geera Rice

Geera rice is a fragrant and flavorful dish that's perfect for any occasion. This delicious recipe combines the warmth of roasted cumin with the subtle sweetness of jasmine or basmati rice, creating a symphony of flavors that will leave your taste buds dancing. Whether you're looking for a quick and easy side dish or a hearty meal, geera rice is sure to satisfy. So grab your apron and let's start cooking!

5 from 1 vote

Print Pin Rate

Course: dinner, lunch, Side Dish

Cuisine: Caribbean, Indian, Trinidadian

Keyword: cilantro coconut rice, coconut cilantro rice, coconut geera rice, geera rice, jeera rice

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 447kcal

Ingredients

3 cups jasmine rice or basmati rice, rinsed
3 tbsp extra virgin olive oil
1 1/2 tbsp whole cumin seeds
1/2 onion chopped
1/2 cup chopped cilantro optional
1 tbs minced garlic
4 1/2 cups coconut milk
Salt to taste

Instructions

Rinse the rice in a fine-mesh sieve until the water runs clear. Drain well.
In a medium-sized nonstick pot, heat the oil over medium-high heat. Add the cumin seeds and sauté for about 1 minute until fragrant.
Add the onion and cook for 1 minute, then stir in the cilantro and minced garlic. Cook for another minute.
Add the rice to the pot and stir to coat it with the oil and other ingredients. Continue stirring and cooking for about 2 minutes.
If using canned coconut milk, mix with enough water to make 4 1/2 cups total liquid. Add along with salt to the pot and stir well.
Bring to a boil over high heat. Once boiling, reduce the heat to low and cover the pot.
Cook for about 18-20 minutes or until the water has been absorbed and the rice is tender. Allow it to sit covered for 10 minutes after taking off the heat.
Once cooked, fluff the rice with a fork and serve hot.