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

1. Soak and Prepare the Rice

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

2. Temper the Spices

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

3. Sauté the Rice

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

4. Cook the Rice

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

5. Add Lemon Juice and Finish Cooking

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

6. Garnish and Serve

   • Turn off the flame and fluff the rice lightly.
   • 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.