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Coconut Milk Rice Recipe

2 years ago

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 Coconut Milk Rice Recipe
Fragrant basmathi rice cooked in coconut milk along with mild spices and vegetables. Star of this recipe, garnished with fried coconut and cashews.
coconut-milk-rice
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Course Main Dish
Cuisine Indian
Prep Time 10 min
Cook Time 15 min
Servings
people
MetricUS Imperial
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 10 min
Cook Time 15 min
Servings
people
MetricUS Imperial
Ingredients
coconut-milk-rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash and soak rice for at least 10 to 15 minutes.
  2. Keep aside one to 2 tbsp. Of scraped coconut. Blend chopped coconut pieces with 1 cup water. Filter to extract the milk and Mix with the rest of the water. i.e. 1 ½ cup water. Store bought milk can also be used.
  3. Add ghee to a pan or pot, fry the grated coconut till it turns slightly brown. Add cashews and fry. Set these aside. This step is optional.
  4. To the same pan, add spices and fry till they turn fragrant. Add ginger paste and fry until it smells fragrant. Add slit green chili, chopped vegetables and fry to remove the raw smells. One to two minutes would be enough
  5. Add the milk along with the water (if you haven’t mixed with 1 ½ cup water) and add salt
  6. When the milk begins to boil, add rice and stir
  7. Cook till the rice is fully cooked. Cover and cook on a medium flame. Little water can be sprinkled if rice is still not cooked well.
  8. Garnish coconut milk rice with roasted coconut and cashews.
Recipe Notes

Adjust water to suit the quality of your rice.

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