Coconut Rice with Fragrant Seeds and Spices

Visit the Indian Food Glossary for information on the ingredients in this recipe
Coconut Rice with Fragrant Seeds and Spices

Because you can never have enough ideas to dress up rice. It truly is a blank canvas that doesn't get enough respect. I am more than happy to eat rice with little adornment, but the possibilities to make it into an even more interesting side are endless. And satisfying. With a little extra effort, dinner can be a more joyous affair.

Coconut Rice with Fragrant Seeds and SpicesCoconut Rice with Fragrant Seeds and Spices
Recipe by
Cuisine: Indian
Published on August 16, 2014

Light and delicately seasoned coconut rice cooked with fragrant seeds and spices

Preparation: 10 minutes
Cooking time: 25 minutes

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  • 1 cup basmati rice
  • 1 1/4 cups water
  • 3 tablespoons coconut oil or other oil
  • 4 black cardamon pods, crushed
  • 4 whole cloves
  • 2/3 cup coconut milk
  • 1 teaspoon sea salt
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoons channa dal
  • 2 teaspoons split urad dal
  • small handful of dried curry leaves, crumbled
  • 1/4 teaspoon asafetida
  • 2/3 cup unsweetened dried grated coconut
  • 1/4 cup fresh parsley, trimmed and finely chopped
  • Rinse the rice well in a strainer under running water until the water is no longer cloudy. Soak in 1 1/4 cups of water for 30 minutes. Drain, reserving the soaking water, and let the rice dry in the strainer for 30 minutes, tossing occasionally.

  • In a medium saucepan, heat 1 tablespoon of the oil over medium heat. When hot, add the rice, cardamon pods and cloves, and stir for 1 minute. Add the reserved soaking water, coconut milk and salt, and bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed — about 20 minutes. Remove from the heat and let rest for 5 minutes.

  • While the rice is cooking, rinse the channa dal and urad dal. Heat the remaining 2 tablespoons of oil in a sauté pan over medium heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Now add the dals, curry leaves and asafetida, and stir for another minute. Add the coconut to the pan and stir for another few minutes until the coconut darkens a few shades. Pour this mixture into the rice and fluff gently with a fork.

  • Garnish with fresh parsley and serve hot.

Makes 4 servings

Coconut Rice with Fragrant Seeds and Spices

More rice dishes you are sure to enjoy from Lisa's Kitchen:
Indian Yellow Rice
Mushroom Pulao
Mung Dal Kitcheree
Tamarind Rice

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