Coconut Rice Recipe

This post is also available in: hiHindi

This vegetarian dish made out of rice and coconut is a very popular dish in India, Sri Lanka, Thailand, Indonesia, Malaysia, Burma, Colombia, Panama, Puerto Rico and Honduras, so making it as largely used dish in South Asia, Southeast Asia, Caribbean Islands and Latin America.

It is prepared with coconut milk or coconut flakes of both fresh coconut and desiccated coconut. In India it is very popular in the south where coconut flakes are used along with spices. The aroma is brought out from the combination of spices and coconut. In other countries coconut milk is largely used with rice and it can be topped with non- vegetarian dish like chicken or egg. Most countries use sticky rice to make this dish. It is mainly consumed in places where coconut is abundantly available.

It is a carbohydrate cum fatty food which gives enough for our body to keep going for strenuous work. It is consumed for lunch or dinner in most countries because of its fatty content. The dish when made using coconut flakes and non-sticky rice have mustard seeds and cumin seeds for the contrast coloring for presentation and taste.

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Coconut Rice

Coastal regions of India make use of coconuts a lot in their cuisine due to ease of availability and health benefits. Coconut rice is one such easy to prepare, yet tasty Rice that also makes use of leftover rice.

Course Lunch or Dinner
Cuisine South Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 469 kcal
Author Anju Bhagnari

Ingredients

  • 2 cups Rice (Cooked)
  • 3/4 to 1 cup Fresh Coconut Grated
  • 1 tbsp Urad Dal
  • 1 tbsp Chana Dal
  • 1 tsp Mustard Seeds
  • 10-12 Fresh Curry Leaves
  • 1 Green Chilli
  • few Cashew Nuts
  • 1 Whole Red Chilli
  • 1 pinch Hing
  • 1 tbsp Coconut Oil
  • Salt to taste
  • 1 inch Ginger

Instructions

  1. Chop the green chilli and break the whole red chilli into halves.
  2. In a frying pan, add the oil on low flame.

  3. Add the mustard seeds, urad dal, cashew nuts, chana dal and fresh curry leaves.

  4. The dals and the Cashewnuts should be cooked till color change and crisp.

  5. Now, add the whole red chilli, grated ginger, and green chilli. Let them fry for a few seconds.

  6. Add in the grated coconut and saute for a couple of minutes. Add seasonings like salt and hing.

  7. Toss them all together and add the rice.

  8. Stir everything once or twice and shut off the flame.

  9. Cover with a lid and let stand for a few minutes.

  10. Serve hot with curd or pickles

Nutrition Facts
Coconut Rice
Amount Per Serving
Calories 469 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 9g 45%
Sodium 47mg 2%
Potassium 218mg 6%
Total Carbohydrates 82g 27%
Dietary Fiber 4g 16%
Sugars 2g
Protein 9g 18%
Vitamin A 2.6%
Vitamin C 63%
Calcium 4.3%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

Tips

Coconut is an integral part of coastal food and so are the curry leaves. Curry leaves add a nice aroma to the flavor of the coconut.

Grate fresh coconut for fresh flavor. Though you can also add dry coconut powder as it blends very well with the rice.

Though traditionally this recipe is cooked in coconut oil, though you can use ghee also if you don’t like coconut oil in the food.

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Coconut Rice Recipe

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