Coconut Rice Recipe

Ingredients:

• Long grain rice – 1 cup
• Coconut milk – 1 cup
• Broken cashew bits – 1 tbsp
• Green chilies, slit - 3
• Stalk curry leaves - 1
• Cumin seeds – ½ tsp
• Mustard seeds – ½ tsp
• Horsebean – 1 tsp
• Grated fresh coconut – 2 tbsp
• Coriander, chopped – 1 tbsp
• Oil – 2 tbsp
• Salt to taste
• Lemon to taste

Preparation:

1. Soak 1 grated coconut in 2 1/2 cups water for 1 hour.
2. Grind in a blender using same water. Strain to extract the milk.
3. Repeat process with the residue twice. Press out till residue is crumbly.
4. Use milk as mentioned later in recipe. Makes 3 cups milk.
5. Wash and soak rice in salted water for 30 minutes.
6. Drain rice in colander, keep water aside.
7. Heat oil in a heavy saucepan. Add horsebean, seeds cashews, stir till spluttering.
8. Add chilies and curry leaves. Stir, add rice.
9. Stir very gently, with a wide spatula till oil coats rice evenly.
10. 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.
11. When done 3/4, add lemon. Mix very gently.
12. Simmer till done and all water evaporates. Add more water in between if required.
13. Garnish with coriander and coconut before serving.
14. Serve hot with raita, kadhi or rasam.

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