Coconut flavors are the prevalent ingredient in almost every South Asian entree. A South Indian meal always call for some coconut in some form. This coconut rice/coconut milk rice goes great with curries and a great side for any meal. Once you try easy coconut rice, you will see how quickly it will turn into the option of choice.
Coconut rice is one of those dishes that we eat a lot in a South Indian home.
Sunday lunches are very special. Growing up a Sunday lunch always consisted of biryani, some sort of chicken curry and pepper chicken. But, there were “fast” days when meat was not cooked and it was a vegetarian feast. Those days, it was Coconut milk rice, pakoda kurma, vada and some raita. I sure loved those days. I guess I was a vegetarian at heart growing up. But, I’ll never say no to biryani and any form of rice.
This is my favorite kind of rice.
South Indian food is not heavily spiced, especially this coconut rice. There are two different kinds of coconut rice. One which is a quick one with grated coconut and one a richer one which is also called Ghee rice aka Coconut milk rice. It’s mildly fragranced with spices that are almost floral in tone and have deep peppery undertones. Cardamom and cumin are the key flavours that come to mind. So, you may be thinking, why would you use whole spices and grind them, when you can just use ground spices?
Well, here’s the deal. Whole spices just have so much more flavor than the ground ones. And there more versatile with being able to toast them and fry them as and when needed. They are also more pure than already ground spices that usually have anti-caking agents added to them. And they stay fresh longer. So, when possible, it’s really important to skip the pre ground and buy whole fresh spices. In this rice, whole spices work great and keeps the color of the rice intact without turning it a muddy brown.
I’ve tested many different coconut milk to water ratios for this recipe, and I liked using 1/3 cup of coconut milk to 1 cup of water the most. I thought there was a good balance of coconut fragrance in the rice without the rice being too decadent. There are a few recipes online that recommend adding 3/4 cup coconut milk to the rice. I tried using that amount of coconut milk and found it to be too much. When I ate the rice, there was a slightly unpleasant feeling of coconut cream coating my mouth. Sure, the rice tasted richer, but I simply couldn’t eat too much of it at a time.
Dried fruit and nut mixers are so common throughout India and there are hundreds of different combinations available commercially. I just used what was on hand. The classic South Indian ghee rice or coconut rice has raisins and cashews, here I’ve used a mix of cranberries, raisins, sliced almonds and cashews.
What is uncommon is adding any vegetable in it other than peas. I love experimenting with vegetables in my dishes. And the beets here are such a stunning addition which tastes amazing.
COOKING NOTES FOR THE COCONUT RICE
1.Hint of lime can be added to the rice. Lime flavor compliments this coconut rice very well, although it’s not traditional. IF you do want to use lime juice to brighten the flavor, add about a teaspoon or two when cooking.
2. Toasting the rice will assure that the rice doesn’t stick to each other and you get the perfect texture.
3. Make sure to add the perfect amount of water to rice ratio. Once the rice comes to a boil, then cover and simmer for 15 minutes.
4. Once you turn off the heat, do not open the pot for about 15 minutes, so the residual steam will soften the rice and cook it fully.
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 3 green cardamom
- 1 inch cinnamom
- 1 mace
- 10 cashews
- 10 almond slices
- 1 cup short grain rice(sona masoori) or basmati
- 1 cup thick coconut milk
- 2 cup water or vegetable stock
- salt and white pepper
- yellow beets, thinly sliced in a mandolin
- more toasted nuts
- saffron strands(optional)
- cranberries
- raisins
- cilantro
- Use a thick bottomed small sided pan and a tsp of oil. Add the rice and toast it until it is slightly brown in certain spots and looks toasted, for about 3-5 minutes on low heat. Take it out and wash it very gently couple of times with water. Drain the water and Set aside.
- In that same pan, add another tsp of oil and add cumin seeds, spices, cashews and almonds. Saute and let everything toast. Once it's all toasted, add the washed rice, coconut milk and water. Season it with salt and white pepper. Mix well.
- Once it comes to a boil, simmer it and let it cook uncovered until the liquid is absorbed into the rice 50 percent which will take about 7-8 minutes.
- WHen you see the mixture thicken, arrange the beets and cover it with a tight lid and keep it on simmer for another 15 minutes.
- After about 15 minutes, turn off the heat and let it sit for 20 minutes before you open and serve. Top it with some extra nuts and fruits.
- Serve with a spicy curry.
Skip the beets and use some peas for the traditional version.
You could use potatoes, sweet potatoes too.
If you try this coconut milk rice, please leave me a comment below with your feedback and star rating. You can also find me on social media.
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