Coconut Rice

Rice – 2 cups (any long grained or fluffy white rice variety)
Water – 3.5-4 cups or enough to cook the rice
Coconut – 1 cup, shredded (fresh, not desiccated)
Oil – 2 tbsp + extra for frying cashew nuts
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Black pepper corns – 8-10
Whole dry red chilies – 3
Urad dal (split black lentil) – 1.5 tsp
Curry leaves – a few
Salt – to taste
Cashew nuts – for garnish (optional)

Prepare rice as usual. Fluff with a fork or spoon.

Heat 2 tbsp oil in a large pan.

Add mustard seeds, cumin seeds, red chilies and curry leaves.
When the mustard seeds start sputtering, add black pepper corns and urad dal. Saute till dal turns light golden in color.

Add coconut and saute for a couple of minutes. No need to roast the coconut, just saute till the moisture is gone.

Add the cooked rice and salt to taste. Mix well, taking care not to mash the rice.

Heat some oil in a small saucepan and fry the cashew nuts till golden. Add to the rice and serve hot.

This rice goes well with just about anything. It is absolutely delicious with fried/grilled chicken or fish or any other spicy curry.

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