Coconut Rice Recipe
Coconut Rice is a simple and flavorful rice dish made with coconut milk, spices, and herbs. This dish is popular in South India, as well as many South Asian countries and is a staple in the region's cuisine. The rice is cooked in a mixture of coconut milk and water, along with spices such as bay leaves, cinnamon, and cumin. This results in a flavorful and aromatic dish that is both filling and satisfying.
Ingredients
- 250 grams Basmati rice
- 200 grams coconut
- 20 grams coconut oil
- 5 grams mustard seeds / rai
- 10 grams urad dal
- 10 grams chana dal / bengal gram
- 2 dried red chilli
- 10-12 curry leaves
- 5 grams ginger
- 2 green chillies slit
- 5 grams cashew
- 5 grams Salt
- 500 ml Water
Instructions
Preparation
- Wash the Rice: Rinse the rice thoroughly under running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
- Soak the Rice: Soak the rinsed rice in water for 30 minutes.
- Grate the Coconut: If using a fresh coconut, crack it open and grate the white flesh.
Cooking
- Cook the Rice: In a pot, bring 500 ml of water to a boil. Add a pinch of salt and the soaked rice. Cook the rice until it's 90% done, then drain any excess water and spread it out on a plate to cool.
- Tempering: In a large pan or wok, heat the coconut oil. Add mustard seeds. Once they start spluttering, add the urad dal, chana dal, dry red chilies, and cashew nuts (if using). Fry until the dals turn golden brown.
- Add Aromatics: Add the finely chopped ginger, slit green chilies, and curry leaves to the pan. Sauté for a couple of minutes.
- Mix Coconut: Introduce the grated coconut to the pan and stir well. Fry for 2-3 minutes until the coconut becomes aromatic but retains its moisture.
- Combine with Rice: Finally, add the cooked rice and salt. Gently mix until the rice is well-coated with the coconut mixture. Cook for an additional 2-3 minutes on low heat.
Equipment Used for This Recipe
Notes & Tips
- Rice Choice: While Basmati rice is suggested, any non-sticky rice variety will work for this recipe.
- Accompaniments: Coconut rice pairs well with spicy curries, chutneys, or even plain yogurt.
- Storage: It's best enjoyed fresh, but leftovers can be refrigerated for 1-2 days. Reheat before serving.
- Nut Variation: If you're allergic to cashew nuts, they can be skipped or replaced with peanuts for crunch.
- Serving Time: Coconut rice should only be eaten within 24 hours after preparation. After that time, it becomes too hard to chew.
- Salt & Sugar: You can adjust salt and sugar as per your taste preference.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Coconut Rice Recipe
Amount per Serving
Calories
494
% Daily Value*
Fat
23
g
35
%
Saturated Fat
19
g
119
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
581
mg
25
%
Potassium
345
mg
10
%
Carbohydrates
65
g
22
%
Fiber
8
g
33
%
Sugar
5
g
6
%
Protein
8
g
16
%
Vitamin A
309
IU
6
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
30
mg
150
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.3
mg
15
%
Vitamin C
87
mg
105
%
Vitamin E
0.4
mg
3
%
Vitamin K
4
µg
4
%
Calcium
52
mg
5
%
Iron
2
mg
11
%
Magnesium
47
mg
12
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.