A popular dish in South India, this coconut rice recipe is usually enjoyed with cooling yogurt and pickled mango. The hero of the dish is fresh coconut, which is known to support heart health and combat disease-causing bacteria.
This coconut rice can be made with any kind of rice that you prefer, although we love making it with fluffy basmati rice. The coconut rice gets wonderful flavor from the added ingredients, including the fresh coconut, the mustard seeds, and the asafoetida powder (a popular Indian spice).
We recommend serving this coconut rice with lean meat like baked fish or grilled chicken. You can also double or triple the recipe to make a large batch of the coconut rice in an effort to meal prep and enjoy the rice throughout the week with your other entrées.
Summary |
|
Cook time: 20 minutes
Prep time: 5 minutes
Idle time:
|
Level
|
Servings:
Unit:
|
Ingredients
- 1 cup basmati rice
- 1/2 cup grated fresh coconut
- 1/4 tsp mustard seeds
- a pinch of asafoetida powder also known as Hing
- Few curry leaves
- Salt to taste
- 2 cups water
- vegetable oil for the pan
Instructions
- Add the rice to a small pot along with the 2 cups of water. Stir in 1/2 a teaspoon of salt and transfer the pot to the stove over high heat. Once the water is boiling and has reduced to just below the surface of the rice, lower the heat to low and cover the pot. Cook the rice until fluffy and tender.
- Take a separate pan and warm a little bit of oil in the pan. Add the asafoetida power and mustard seeds and let them crackle.
- Next, add the curry leaves and coconut. Cook for about 2 minutes.
- Add this oil mix to the rice, incorporating it well. Serve hot.
Additional information
Recipe adapted from theyogainstitute.org
Updated by Beeta Hashempour on 5/18/2018
