Coconut Rice 1

Coconut Rice is a fragrant and mildly spiced South Indian rice dish made with coconut milk, fresh coconut, and tempered spices — perfect for pairing with raita, kadhi, or rasam.

Ingredients

For the Rice:

• 1 cup long grain rice
• 1 cup coconut milk (see below to prepare from fresh coconut)
• 1 tbsp broken cashew bits
• 3 green chilies – slit
• 1 stalk curry leaves
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 tsp horsebean (optional)
• 2 tbsp freshly grated coconut
• 1 tbsp chopped coriander leaves
• 2 tbsp oil
• Salt – to taste
• Lemon juice – to taste

To Prepare Coconut Milk (Optional):

1. Soak 1 grated coconut in 2½ cups of water for 1 hour.
2. Grind in a blender using the same water.
3. Strain through a fine sieve or cloth to extract the milk.
4. Repeat the process twice with the residue until dry and crumbly.
5. This yields about 3 cups of coconut milk. Use 1 cup for the recipe.

Method

Step 1: Soak and Prepare the Rice

1. Rinse and soak the rice in salted water for 30 minutes.
2. Drain the rice and reserve the soaking water.

Step 2: Temper the Spices

1. Heat oil in a heavy-bottomed pan over medium flame.
2. Add horsebean (if using), mustard seeds, cumin seeds, and cashew bits.
3. Stir until the seeds begin to splutter and cashews turn golden.
4. Add slit green chilies and curry leaves. Sauté briefly.

Step 3: Sauté the Rice

1. Add the drained rice to the pan.
2. Gently stir with a wide spatula until all the grains are evenly coated with oil and lightly toasted.

Step 4: Cook the Rice

1. Add 1 cup coconut milk and 1½ cups reserved water to the rice.
2. Add salt, keeping in mind the rice was soaked in salted water.
3. Bring the mixture to a boil.
4. Reduce the flame to low, cover, and simmer.

Step 5: Add Lemon Juice and Finish Cooking

1. When the rice is about 75% cooked, add lemon juice and mix gently.
2. Continue cooking until the rice is fully cooked and the liquid is absorbed.
3. Add a little water if needed during cooking to prevent sticking.

Step 6: Garnish and Serve

1. Turn off the flame and fluff the rice lightly.
2. Garnish with chopped coriander and freshly grated coconut before serving.

Serving Suggestion

• Serve hot with raita, kadhi, rasam, or a side of pickles and papad.
• Great for lunchboxes or festive meals.