Coconut Rice

    This rice dish has a very mild, sweet taste and is the perfect accompaniment for a very spicy or hot dish. It is very
    tasty and can also be eaten on its own.

    Serves 6:
    Preparation time: 20 minutes.

  • Basmati Rice – 350 gm (or 3 mugs)
  • Mustard seeds – 1 teaspoon
  • Curry Leaves – 10-12
  • Onions, chopped – 1 large
  • Green Chillie, slit – 2
  • Desiccated Coconut – 150 gm
  • White Sesame Seeds – 2 tablespoon
  • Cashew nuts - handful
  • Sugar – 2 teaspoon
  • Salt – 2 teaspoon or to taste.
  • Oil or Ghee – 5 tablespoon
  • Water – 1 ½ litre

  • Wash the rice thoroughly until the water is clear. Soak it in water and leave for 20 minutes.

  • Boil a large pan of water and add 2 teaspoon of salt to it. Cook the soaked rice for 5 minutes or until it is half
    cooked. Keep stirring occasionally to ensure it does not stick to the bottom of the pan. Drain off the excess water
    and keep the drained rice aside.

  • Add ghee to the pan. Add mustard seeds, curry leaves, green chillies and fry for 10 seconds. Add chopped onions,
    cashew nuts and fry for 1 minute.

  • Add boiled rice to the fried ingredients and mix gently, to avoid rice breaking. Add salt, sugar and let it fry for 2

  • Add desiccated coconut, sesame seeds to the rice and mix gently, ensuring the rice stays whole.

  • Cover lid; put on medium heat and let it cook for another 2 minutes. Remove from heat and serve hot with any
    curry dish.

    Add saffron, chopped vegetables, diced chicken/meat, ginger, garlic for a slight variation.

    This is an excellent dish to make with left over boiled rice!