Easy Indian Style Coconut Rice recipe can be made in no time and is perfect for lunch box or weekday dinners!
This is my go-to coconut recipe when I make dishes like Dum aloo, Tofu Palak, Aloo Gobi etc. (Check out our Lentils, Curry and Stews section for more options). Whenever I make flavor rich curries as I mentioned before, I prefer having a rice dish which has a delicate flavor.
What makes Coconut Rice so special?
I like this recipe because it barely needs any preparation, all we need to do is to slice an onion and break some cashews if we want to and it’s a one-pot dish. It is not spicy and it is a family favorite with good health benefits.
Coconut rice recipe:
- Basmati Rice – 1 cup
- Oil – 1 tbsp
- Bay leaf / Masala leaf – 2 large
- Cinnamon Stick – 1 in
- Cloves – 4
- Cardamom – 2 pods
- Cashews – 6-8 (optional)
- Onions – 1/2 cup – thinly sliced
- Chilies – 2 ( Slit in half)
- Coconut cream – 1 cup
- Water – 1 cup
- Salt – 1/2 tsp or to taste
- Cilantro – 1 tbsp minced – for garnish (optional)
- Soak basmati rice for at least 15-30 minutes before starting rest of the process.
- Place a heavy bottom pan on low – medium heat and put oil in it.
- Add bay leaf, cinnamon stick, cloves, cardamom, cashews and let them fry for a minute.
- Add green chilies, onions and fry them for 2-3 minutes, until the onions are translucent.
- Remove basmati rice from water and fry it along with spices and onions for 3-4 minutes.
- Add coconut water, milk, salt, mix well and cover the pan with a lid.
- Let the rice cook on low-medium heat. It took me around 10-15 minutes for the rice to be cooked completely.
- Keep an eye on it and once the liquid is gone, remove the lid and let it sit in the pan for 5-10 minutes
- Mix gently and serve!
Eat Healthy! Live Happy!
Soumya
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