COCONUT RICE INDIAN RECIPES

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COCONUT RICE RECIPE | ALLRECIPES



Coconut Rice Recipe | Allrecipes image

Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor.

Provided by Emma Maher

Categories     Side Dish    Rice Side Dish Recipes

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 3

2?½ cups Basmati rice
4 (10 ounce) cans coconut milk
1 pinch salt

Steps:

  • In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
  • Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.

Nutrition Facts : Calories 535.4 calories, CarbohydrateContent 56.8 g, FatContent 33.2 g, FiberContent 2.1 g, ProteinContent 8.1 g, SaturatedFatContent 29 g, SodiumContent 19.8 mg, SugarContent 0.2 g

SOUTH INDIAN COCONUT RICE RECIPE - FOOD.COM



South Indian Coconut Rice Recipe - Food.com image

Lovely with curries, particularly sea-food, this rice dish from Tamil Nadu is seasoned with lightly roasted coconut, cilantro, curry leaves, dried red chillies, and mustard seeds. It also contains a small amount of chana dal and urad dal, which, when roasted, provide a nutty taste and texture. If you cannot obtain fresh coconut, soak 1 1/4 cups of unsweetened, desiccated coconut in warm water (to barely cover) for 1 hour then drain and squeeze dry.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 11

2 cups basmati rice
3 tablespoons coconut oil (or vegetable oil)
6 dried red chilies, torn into 1/2-inch pieces
1 1/2 teaspoons channa dal
1 1/2 teaspoons Urad Dal
1 teaspoon brown mustard seeds
15 fresh curry leaves
1 teaspoon salt (more or less, to taste)
1/4 teaspoon asafoetida powder
1 3/4 cups freshly grated coconut
2 tablespoons chopped fresh cilantro

Steps:

  • Wash the rice well and cook until tender in a rice cooker or by the absorption method.
  • While the rice is cooking, heat 3 tablespoons oil in a medium-sized pan or skillet, and when hot add the chillies, chana dal, urad dal and mustard seeds. Stir and fry until the chillies darken and the dals turn golden brown.
  • Add the curry leaves, salt, asafetida and coconut, and stir and fry for a minute or two before reducing heat.
  • Gently cook the coconut mixture until the coconut turns a toasted reddish-brown and becomes quite crisp. It burns easily, so don't take your eyes off it for a second, and keep the coconut moving by stirring and tossing constantly.
  • As soon as the coconut is the right colour and texture, turn off the heat. If the rice is not ready, transfer the coconut mixture to a bowl, so that it doesn't continue browning in the hot pan.
  • Mix the coconut mixture gently through the hot, cooked rice, then stir through the chopped cilantro and serve immediately.

Nutrition Facts : Calories 716.8, FatContent 37.5, SaturatedFatContent 30.7, CholesterolContent 0, SodiumContent 608.5, CarbohydrateContent 88.2, FiberContent 11.1, SugarContent 7.3, ProteinContent 12

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