Coconut rice is one of the easiest dish one can make in variety rice. Till my PG degree, I used to eat coconut rice once it is freshly made but I feel it is hard to consume late noon since it will get dried. My close friend Subbu brought coconut rice for lunch one fine day, which was awesome and I found the secret to maintain the freshness of coconut rice though it is consumed later. This coconut rice almost take like Rice upma and one can eat without any side dish. Still I love to eat with potato fry as its my favorite combination.
Preparation Time : 10 mins
Cooking time : 7 mins
Serves : 2
Ingredients:
Fresh coconut grated - 1 cup
Cooked Raw rice - 2 cup
Onion - 1 (large, finely chopped)
Green chilli - 2 (finely chopped)
Red Chilli - 1 no
Mustard seeds - 2 teaspoon
Urad dhal -1 teaspoon
Channa dhal - 1 teaspoon
Oil - 3 tablespoon
Cashew nuts - 10 nos (Optional)
Curry leaves- few
Salt - for taste
Method:
1. Boil raw rice in pressure cooker. Rice and water would be in the ratio 1:3. Add little oil and salt, so that rice will not get stick together.
2. Spread steamed rice in a plate or large vessel to cool off.
3. Heat oil in a kadai, add mustard seeds to it. Once mustard seeds splutter, add urad dhal, red chilli, green chilli, cashew nut, curry leaves and onion one by one and saute well until onion become translucent colour.
4. Add Coconut to the above mixture and saute it for a minute. The freshness of coconut should remain and it shouldn't get dried.
5. Finally add cooked rice and salt to the above mixture and saute it for a min in a low flame until all ingredients gets mixed up with rice. Switch off the flame and transfer it to the serving bowl.
Coconut rice is ready to be served. You can serve it with any fried curries such as yam fry, potato fry...
Tips:
1. Fresh coconut is always preferable as it increases the taste of this rice.
2. Onion will help to sustain moisture in coconut, so that this rice never get dried up.
Cooking time : 7 mins
Serves : 2
Ingredients:
Fresh coconut grated - 1 cup
Cooked Raw rice - 2 cup
Onion - 1 (large, finely chopped)
Green chilli - 2 (finely chopped)
Red Chilli - 1 no
Mustard seeds - 2 teaspoon
Urad dhal -1 teaspoon
Channa dhal - 1 teaspoon
Oil - 3 tablespoon
Cashew nuts - 10 nos (Optional)
Curry leaves- few
Salt - for taste
Method:
1. Boil raw rice in pressure cooker. Rice and water would be in the ratio 1:3. Add little oil and salt, so that rice will not get stick together.
2. Spread steamed rice in a plate or large vessel to cool off.
3. Heat oil in a kadai, add mustard seeds to it. Once mustard seeds splutter, add urad dhal, red chilli, green chilli, cashew nut, curry leaves and onion one by one and saute well until onion become translucent colour.
4. Add Coconut to the above mixture and saute it for a minute. The freshness of coconut should remain and it shouldn't get dried.
5. Finally add cooked rice and salt to the above mixture and saute it for a min in a low flame until all ingredients gets mixed up with rice. Switch off the flame and transfer it to the serving bowl.
Coconut rice is ready to be served. You can serve it with any fried curries such as yam fry, potato fry...
Tips:
1. Fresh coconut is always preferable as it increases the taste of this rice.
2. Onion will help to sustain moisture in coconut, so that this rice never get dried up.
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