Coconut milk Rice
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 mins
- Yield: Coconut milk Rice
- 1 cup Basmati rice
- 1 ½ cups coconut milk
- 1 tablespoon oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2–3 green chilies, slit
- 1-inch piece of ginger, finely chopped
- 1/4 cup grated coconut
- A handful of curry leaves
- A pinch of asafoetida (hing)
- 1/4 cup cashew nuts
- Salt to taste
- Fresh coriander leaves for garnish
Coconut Milk Rice is a delectable South Indian dish that combines the rich and creamy texture of coconut milk with aromatic spices to create a flavorful and satisfying meal. This dish is known for its versatility, as it can be enjoyed on its own or as a side dish to complement a variety of main courses. Here’s how you can prepare this delightful Coconut Milk Rice:1. Wash and Soak the Rice:
Start by washing the Basmati rice thoroughly under running water until the water runs clear. Then, soak the rice in water for about 30 minutes. After soaking, drain the water and set the rice aside.
2. Prepare the Coconut Milk:
You can use canned coconut milk or prepare fresh coconut milk from grated coconut. To make fresh coconut milk, blend the grated coconut with some warm water and strain it through a fine sieve or cheesecloth to extract the thick coconut milk.
3. Heat Oil or Ghee:
In a large, heavy-bottomed pan or pot, heat the oil or ghee over medium heat.
4. Add Spices:
Add the mustard seeds and cumin seeds to the hot oil or ghee. Allow them to splutter.
5. Add Aromatics:
Add the slit green chilies, finely chopped ginger, grated coconut, curry leaves, and a pinch of asafoetida to the pan. Sauté these ingredients for a few minutes until they become aromatic.
6. Toast Cashew Nuts:
Add the cashew nuts to the pan and sauté them until they turn golden brown.
7. Add Rice:
Add the soaked and drained Basmati rice to the pan. Stir well to coat the rice with the aromatic mixture.
8. Pour Coconut Milk:
Pour in the coconut milk, and add salt to taste. Mix everything together.
9. Cook the Rice:
Cover the pan with a tight-fitting lid and let the rice simmer on low heat for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Keep an eye on it to prevent burning or sticking to the bottom of the pan.
10. Garnish and Serve:
Once the rice is cooked, fluff it gently with a fork. Garnish with fresh coriander leaves. Your Coconut Milk Rice is ready to be served!
This dish is not only a treat for your taste buds but also a great option for vegans and those on a gluten-free diet. It’s a delightful way to enjoy the creamy goodness of coconut milk paired with fragrant spices. Serve it alongside your favorite curry or enjoy it as a standalone meal for a truly satisfying dining experience.