How to cook Coconut Rice
Ingredients :
• Long grain rice – 1 cup
• Coconut milk – 1 cup
• Broken cashew bits – 1 tbsp
• Green Chilies, Slit -3
• Cumin seeds – ½ tsp
• Mustard seeds – ½ tsp
• Stalk curry leaves - 1
• Horsebean – 1 tsp
• Grated fresh coconut – 2 tbsp
• Coriander, chopped – 1 tbsp
• Oil – 2 tbsp
• Salt to taste
• Lemon to taste
Method :
Method for coconut milk:
• Soak 1 grated coconut in 2 1/2 cups water for 1 hour. Grind in a blender using same water.
• Strain to extract the milk. Repeat process with the residue twice. Press out till residue is crumbly.
• Use milk as mentioned later in recipe.
• Makes 3 Cups Milk
Method for the rice:
Wash and soak rice in salted water for 30 minutes.
• Drain rice in colander, keep water aside.
• Heat oil in a heavy saucepan.
• Add horsebean , seeds, cashews, stir till spluttering.
• Add chilies and curry leaves. Stir, add rice.
• Stir very gently, with a wide spatula till oil coats rice evenly.
• Add coconut milk, 1½ cups drained water.
• Add salt, keeping in mind the water was salted.
• Bring to a boil, reduce heat, simmer covered.
• Stir occasionally. When done 3/4, add lemon.
• Mix very gently. Simmer till done and all water evaporates.
• Add more water in between if required.
• Garnish with coriander and coconut before serving.
• Serve hot with raita ,kadhi or rasam.