Cookbook:Coconut Rice (Indian)
Appearance
Coconut Rice (Indian) | |
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Category | Rice recipes |
Servings | 4–6 |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
In India, coconut rice is made with coconut flakes or with grated or desiccated/dry coconut). One way to make this dish is to make the rice separately (preferably using a rice variety which is light and fluffy when cooked) and then mixing it with the coconut mixture (coconut flakes toasted in sesame/coconut oil and spiced with paprika, nuts, curry powder/leaves and other spices).
Ingredients
[edit | edit source]- 2 teaspoons oil
- 1 teaspoon black mustard seed
- ½ cup fresh/frozen grated coconut or dry coconut flakes
- 2 dry red chiles
- 7–10 curry leaves
- 1 teaspoon chana dhal
- Salt to taste
- A few cashews
- 5–7 cups of cooked, cooled white long-grain rice (light and fluffy)
Procedure
[edit | edit source]- Heat the oil with the mustard seeds in a covered sauté pan.
- When the mustard seeds have finished popping, add everything but the rice, and lightly toast in the oil until golden.
- Add the seasonings to the cooked rice, mix well, and serve.