Quick & Easy Coconut Rice Recipe | Authentic South Indian Rice | 15-Minute Lunch/Dinner Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while maintaining a coconut flavor.

coconut flakes

🥗Healthier: toasted oats

💰Cheaper: shredded coconut

Toasted oats add texture and are often less expensive.

Turn on the flame and put in 2 tbsp of Coconut Oil.

Once the oil is hot, add 2 tsp of Split Black Gram and 3-4 tsp of Mustard Seeds.

Wait for the mustard seeds to pop and crackle, and the dal to turn golden brown.

Add a few Curry Leaves and 1/2 tsp of yellow Asafoetida Powder, then 1 tsp of Salt; give it a quick stir.

Stir in Freshly Grated Coconut and roast on low heat for about 3-4 minutes until it releases its nutty flavor.

Once the coconut is nicely roasted and the curry leaves are crisp, add 300 grams of soaked and drained White Basmati Rice.

Turn off the heat after adding the rice and mix well with the coconut mixture.

In a separate pan, melt 1 tbsp of Ghee and fry some Cashews until golden brown.

Scatter the golden brown Cashews over the Coconut Rice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens