Coconut rice is a traditional South Indian food that is known for being creamy and fragrant. In this version, canned coconut milk is used to make a rich and delicious rice dish that is perfectly balanced by curry leaves, mustard seeds, and dried red chilies. Because it goes well with both hot curries and sour pickles, it can be added to almost any meal.
Coconut Rice
A fragrant and flavorful South Indian rice dish made with canned coconut milk, tempering spices, and fresh curry leaves, perfect for any occasion.
Equipment
- Pan
- Wooden spoon
Ingredients
For the Coconut Rice:
- 1 cup basmati rice washed and drained
- 1½ cups water
- ½ cup canned coconut milk
For Tempering Spices:
- 2 tablespoon oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 8-10 curry leaves
- 2 dried red chilies
- ½ teaspoon salt adjust to taste
- ¼ cup cashews
Instructions
Cook the Rice:
- In a pan, combine 1 cup basmati rice, 1½ cups water, and ½ cup canned coconut milk. Bring to a boil, then reduce heat, cover, and cook until the rice is tender.
Prepare Tempering:
- Heat 2 tablespoon oil in a pan. Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds. Let them splutter.
- Add 8-10 curry leaves, ¼ cup cashews, and 2 dried red chilies. Sauté for 1 minute.
Combine and Serve:
- Mix the cooked rice with the tempering. Add ½ teaspoon salt and gently mix. Serve warm with curry or pickle.
NUTRITION
Nutrition Facts
Coconut Rice
Serving Size
1 bowl
Amount per Serving
Calories
351
% Daily Value*
Protein
6
g
12
%
Carbohydrates
42
g
14
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Fat
18
g
28
%
Sodium
304
mg
13
%
Potassium
200
mg
6
%
Calcium
39
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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Pairing
These are my favorite dishes to serve with Coconut Rice:
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