Tuesday, 21 February 2017

Coconut Rice

Coconut Rice

Flaky coconut rice is the perfect combination with so many delicious recipes. Rogan josh, caldin, badami chicken. Curries that can be Indian or Thai, light or creamy it all pairs well. Chicken, fish, prawns and meat taste perfect with this fragrant rice. A delectable option for both vegetarian and vegans too. Easy to prepare, keep it sticky or flaky the choice is yours. 

Flaky coconut rice prepared in coconut water and flash frozen fresh coconut

Serves 6 persons

3 tbsp oil
3 tbsp grated coconut fresh or flash frozen
1 cinnamon stick
3 pods green cardamom
½ tsp turmeric
2 cups washed rice
1 ½ tsp salt
1 cup coconut water (or just water)
2 cups coconut milk

In a pan heat the oil and add the grated coconut, cinnamon and turmeric. Saute for a minute and add the rice, salt and all the liquids.
Boil until the top of the rice shows. Cover tightly, lower the heat and cook for another 20 to 25 minutes until the rice is tender and flaky. 


The oil is an option to keep the grains of rice individual and to allow the coconut and spices to toast. You may reduce or omit it.
If you like the rice light and not sticky add 4 cups of coconut water instead of any other liquid. Adding the coconut milk makes it stickier but the flavours are bolder. 

A touch of coconut vinegar will add a touch of spunk to the coconut rice. A tablespoon would be enough in the quantity and should be added just before you cover the pot and reduce the heat so the acidity of the vinegar does not hamper the cooking of the rice.

Coconut oil is also a substitute to start off the rice with. It will add to the 'pungency' of the coconut flavour. My suggestion is a combination of coconut oil and coconut water to keep that fine balance.

Adding spices like 3 Kaffir lime leaves, 6 curry leaves/patta, zest, of 1 lime, 8 cloves OR 1 tsp of mustard seeds are all some suggestions that compliment this dish. Pick your favourites and match it to the curry or stew you plan on serving with this rice.

Some suggestions to serve up this rice with is the Machi no Rus, Tarkari ni Curry and Dahi ni Kudhee. 

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy Niloufer Mavalvala

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