Coconut Rice

Coconut Rice is coconut flavored rice tempered with some basic spices. The recipe is not spicy, so can be enjoyed by kids or adult who prefer non spicy food with Indian flavors. For the people who enjoy spicy food, they can pair it with some spicy chutney or sabzi.

Rice preparations are plentiful, check the blog for few of them like Vegetable Dum Biryani, Bajre ki Khichdi | Pearl Millet Khichdi and Rice Kheer.

I have a perception that most of the Indian food bloggers (settled in India or abroad) are South Indian. My perception can be totally skewed but that’s what I have felt in last 10 months of my association with food blogosphere. So when I started this blog, I was sure that I wouldn’t put try & put recipe of a dosa or idli & pass it off as great. I know for a fact that there are many excellent recipes available for South-Indian cuisine in food world.

I served it with Raw Tomato Dal. It was the yummiest South-Indian dish I made & had. I ate with my fingers, which I rarely do {you see the farang in me ;)}

It is not usual for us to cook in coconut oil, hence it was a very different & novel taste for us. Also, I’m not a big rice lover, so when I cook rice, it is always an elaborate affair like this one.

Print Recipe

Coconut Rice

Coconut Rice is coconut flavored rice tempered with some basic spices. The recipe is not spicy, so can be enjoyed by kids or adult who prefer non spicy food with Indian flavors. For the people who enjoy spicy food, they can pair it with some spicy chutney or sabzi.

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Course: Main Course

Cuisine: Indian, Vegetarian

Keyword: Quick & Easy, Quick Meal

Servings: 2 people

Ingredients

• 2 cup cooked rice
• 1 cup fresh coconut grated
• ½ tsp mustard seeds rai
• ½ tsp urad dal
• 2 tsp bengal bram dal chana dal
• 2 green chilies slit
• 2 whole red chilies
• ½ tsp ginger chopped
• 8-10 cashew nut kaju roasted
• 1 sprig curry leaves kadhi patta
• a pinch asafetida hing
• 2 tbsp coconut oil
• to taste salt

Instructions

• Heat oil in a pan.
• Add mustard seeds, when they splutter add urad dal, bengal gram dal, red chilies, green chilies, ginger & curry leaves. Fry them on low flame. Do not over do them.
• Now add asafetida & coconut. Roast till the kitchen starts filling with aroma of fresh roasted coconut.
• Now add cooked rice & mix well. Add salt. Garnish with roasted cashew nuts.
• Serve hot.