Coconut Rice, a flavorful, quick and aromatic dish, can be made easily at home. It’s perfect for a busy weeknight or a lazy weekend lunch!
Goes well with tomato or yogurt based gravies and curries but you could just have it all by itself as well!
Is coconut good for consumption?
Of course, it is. Whether you’re eating the meat, drinking the juice, or consuming it as oil, coconuts are a delicious and nutritious source of fiber, vitamins, minerals and amino acids. Eating coconuts also supports the development of strong, healthy bones and teeth.
Different forms of Coconut Rice
There are more than 1 ways of making this delicious rice. Fresh grated coconut meat, coconut milk, coconut oil or additional vegetables can be used to make it.
But I always like to use coconut milk to make it.
Similar Recipes: Tomato Rice, Raw Mango Rice, Vegetable Biryani
About the Recipe
This is one of those recipes that has been handed down by Mom and brings back a lot of childhood memories. As kids we used to relish this dish with ‘Chicken Korma’ on a lazy Sunday afternoon.
Back in those days in India, coconut milk wasn’t readily available in grocery stores. So Mom used to extract the coconut milk from fresh juicy coconuts and store it a day in advance. But over the years, things changed and coconut milk was readily available, which made it easier for Mom to make coconut rice and other curry based dishes ?
Coming back to the recipe, I followed Mom’s recipe to the T. With a few basic ingredients you can re-create the magic. The soaked rice is fried in ‘Ghee’ (or butter) with a few spices and fried onions before being cooked in coconut milk. Coconut milk is easily available in any grocery store (to be precise, check the isle for Indian ingredients).
I hope you would enjoy making this recipe as much as I did!
Food has a strong bond with memories. Every recipe, every ingredient triggers an event in the past. It’s these memories that I cherish with my recipes. Food for thought!
If you like the recipe or make Coconut Rice, please be sure to leave a comment. Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe and decide to post, please be sure to tag me on Instagram or Facebook!
- 1 1/2 cups Basmati Rice or Jasmine rice or any long grained rice or regular rice
- 2 tbsp Ghee or butter. Cooking oil can also be used
- 3/4 cup Red Onion sliced
- 5 whole cloves
- 5 cardamon pods remove the seeds
- 1/2 tsp cinnamon
- 8-10 nos curry leaves
- 2 tsp Ginger garlic paste
- 2 cups coconut milk
- Salt to taste
- 2 tbsp cashew nuts lightly fried for garnish
- 2 tbsp Cilantro chopped for garnish
- 2 nos Green chili diced for garnish (optional)
- Water as required
- Wash and soak the rice for 15 minutes.
- Coarsely powder cloves and cardamon pods. Add cinnamon powder and keep it aside.
- In a large pot, heat ghee and lightly fry the cashew nuts. Remove and keep it aside.
- In the same pot, add sliced onions and fry until golden brown.
- Next add the coarsely ground spice powder from step 2, curry leaves and ginger garlic paste. Fry for a minute or until the raw aroma of the paste disappears.
- Now add the soaked, drained rice and fry for another 2 minutes.
- Next, add the coconut milk and salt and cook on medium high flame. Cover the pot with a lid while cooking.
- Add about 1/4 cup water, if the milk seems to dry up while cooking and the rice doesn’t seem to be cooked. (This is an optional step. If the coconut milk is sufficient to cook the rice, you don’t have to add water)
- In about 15-20 minutes, the rice is cooked (the rice grain when tested, should break easily between fingers). Simmer for 5 minutes.
- Remove from heat and transfer to a serving dish.
- Garnish with fried cashews, green chili and cilantro.
- Serve hot. Enjoy!
Very interesting information!Perfect just what I was looking for!
Charley Yeast says