Friday, August 21, 2015


coconut milk rice
Ingredients (240 ml cup used)
  • 2 cups rice
  • 1 cup chopped coconut pieces (or store bought coconut milk )
  • 2 ½ cups Water (adjust as needed, you can use ¼ cup more)
  • 1 ½ ginger paste or crushed
  • 2 green chili slit
  • Fistful of chopped carrots
  • Fistful of frozen or fresh green peas
  • 2 tbsp. oil, Ghee or butter
  • Salt as needed
Spices or 1 sprig curry leaves and ½ tsp jeera
  • 1 bay leaf
  • 4 cardamoms
  • 6 cloves
  • 2 inch cinnamon stick
  • Few pepper corn
  • ½ tsp cumin / jeera
optional for garnish
  • Few cashews
  • Few tbsp. Grated coconut
  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.
Adjust water to suit the quality of your rice.

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