Coconut Rice
A fragrant rice dish cooked with coconut milk and shredded coconut, often served as a staple in South Indian cuisine
Ingredients
- 1 cup long-grain rice (such as basmati)
- 1 cup coconut milk
- ½ cup water
- ½ cup shredded coconut (fresh or desiccated)
- 2 teaspoon coconut oil or vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1 teaspoon chana dal (split chickpeas)
- 1-2 green chilies, slit lengthwise
- ¼ cup cashew nuts (optional)
- A few curry leaves
- Salt to taste
Instructions
Preparation:
- Rinsing the Rice: Start by rinsing the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky when cooked.
- Soaking the Rice: Optional but recommended, soak the rinsed rice in water for about 15-20 minutes. This helps the rice cook more evenly and results in fluffier grains.
- Cooking the Rice: In a pot or rice cooker, combine the soaked rice, coconut milk, water, and a pinch of salt. Cook the rice according to the instructions of your rice cooker or bring it to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, about 15-20 minutes.
- Preparing the Tempering: While the rice is cooking, prepare the tempering. In a separate pan, heat coconut oil over medium heat. Add mustard seeds and let them splutter. Then, add urad dal, chana dal, green chilies, cashew nuts (if using), and curry leaves. Sauté until the dals turn golden brown and the cashews are lightly toasted.
- Adding Shredded Coconut: Once the rice is cooked, fluff it with a fork and set aside. In the same pan with the tempering, add the shredded coconut and lightly toast it until fragrant and golden brown.
- Mixing the Rice: Add the cooked rice to the pan with the tempered coconut mixture. Gently fold the rice until well combined and the coconut mixture is evenly distributed throughout the rice.
- Final Seasoning: Taste the rice and adjust the seasoning with salt if needed. You can also squeeze a little lime juice over the rice for added flavor, if desired.
Serving:
- Transfer the coconut rice to a serving dish and garnish with fresh cilantro or grated coconut, if desired. Serve hot as a delicious side dish with your favorite curry, dal, or vegetable stir-fry. Enjoy the fragrant and flavorful taste of coconut rice, a staple in South Indian cuisine!
Notes
Coconut rice is best served fresh and hot, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Just reheat gently in the microwave or on the stovetop before serving.
This aromatic and creamy rice dish is sure to impress with its rich coconut flavor and fluffy texture, making it a perfect accompaniment to any meal.
