I know Coconut rice is a very simple rice that most Indian's can make in a jiffy, but it has always earned me great praise and compliments whenever I made it for a Non-Desi person or gathering. They think the flavors are amazing and it is not spicy so it goes very easy on their pallette. I have made it so many times for my friends at Grad school espically Simon and it would disappear so fast. Make this if you have a pot luck at work or for your children school meet and soon you would win a few hearts and become a very popular person.
Gadgets:
Rice cooker
Vessel to make the rice
Pan to roast the coconut
Platter to mix the rice
Mixing spoon
Ingredients:
Basmathi Rice - 1 cup
Water - 2 1/2 cups
Salt
Ghee/Clarified butter - 1tsp
Coconut (unsweetened dry )- 1 cup ( from Hendry's)
Mustard seeds - 1 1/2 tsp
Udad Dhal - 2 tsp
Dry Red Chilli - 1 or 2
Olive oil - 2 tbsp
Cilantro - 1/4 chopped
Garlic powder without salt - 2 tsp
Asifotita - a few shakes
Preparation:
1. Wash the Basmathi rice in water and then soak it in 2 1/2 cups of water for 20 minutes.Add some salt to this rice before you start to cook in the rice cooker.
2. In a rice cooker add some water about 1 inch and then place the vessel with the rice in it and cook it until the rice is done
3. Meanwhile, place a pan on the stove and add some Olive oil. When the oil warms up add asifotita, followed by mustard seeds. Wait for it to splatter and then add the red dry chillis and udad dhal. Allow the udad to turn golden brown.
4. Turn the flame to low and add the salt and coconut to the pan and mix well and allow the coconut to get slightly toasted. Add the garlic powder and turn the stove off.
5. When the rice is cooked, transfer it onto a platter, add some ghee and mix it well so that the rice do not stick with each other. Add the coconut mix and mix it gently so as to not break up the rice.
6. Add cilantro to the rice and it is ready to eat.Please do feel free to add more garlic or chillis as per your taste. But with this recipe you can be asured that it will not be spicy but will have a lot of flavor and taste.
Enzoy!!
Gadgets:
Rice cooker
Vessel to make the rice
Pan to roast the coconut
Platter to mix the rice
Mixing spoon
Ingredients:
Basmathi Rice - 1 cup
Water - 2 1/2 cups
Salt
Ghee/Clarified butter - 1tsp
Coconut (unsweetened dry )- 1 cup ( from Hendry's)
Mustard seeds - 1 1/2 tsp
Udad Dhal - 2 tsp
Dry Red Chilli - 1 or 2
Olive oil - 2 tbsp
Cilantro - 1/4 chopped
Garlic powder without salt - 2 tsp
Asifotita - a few shakes
Preparation:
1. Wash the Basmathi rice in water and then soak it in 2 1/2 cups of water for 20 minutes.Add some salt to this rice before you start to cook in the rice cooker.
2. In a rice cooker add some water about 1 inch and then place the vessel with the rice in it and cook it until the rice is done
3. Meanwhile, place a pan on the stove and add some Olive oil. When the oil warms up add asifotita, followed by mustard seeds. Wait for it to splatter and then add the red dry chillis and udad dhal. Allow the udad to turn golden brown.
4. Turn the flame to low and add the salt and coconut to the pan and mix well and allow the coconut to get slightly toasted. Add the garlic powder and turn the stove off.
5. When the rice is cooked, transfer it onto a platter, add some ghee and mix it well so that the rice do not stick with each other. Add the coconut mix and mix it gently so as to not break up the rice.
6. Add cilantro to the rice and it is ready to eat.Please do feel free to add more garlic or chillis as per your taste. But with this recipe you can be asured that it will not be spicy but will have a lot of flavor and taste.
Enzoy!!
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