Coconut Rice

Coconut Rice is one of the staples as well as favorite dishes in the South Indian regions of India. Fairly simple to make, this dish comes together by mixing sautéed or fried lentils, spices, herbs and fresh grated coconut with cooked rice

History

Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from Southeast Asia, the Indian subcontinent, South America, Central America, West Africa, East Africa, the Caribbean and Oceania.

This nutty and mild rice-based dish is called Coconut Rice, also Thengai Sadam in Tamil language. The words ‘thengai’ means ‘coconut’ and ‘sadam’ denotes rice..This particular rice dish is made during the South Indian festivals of Pongal and Navratri. Another variant of this Coconut Rice recipe is made with coconut milk and called Thengai Paal Sadam in Tamil and Coconut Milk Rice in English. The difference is that in the Coconut Milk Rice recipe, the rice grains are cooked in coconut milk, herbs and spices.

Summarised Preparation

Soak 1 cup regular non-sticky Indian rice (like sona masuri, ponni, surti kolam, parmal rice) or basmati rice in enough water for 20 to 30 minutes. Also, soak ½ tablespoon urad dal and ½ tablespoon chana dal in hot water for 20 to 30 minutes. Later, drain the water very well and keep the lentils aside. Urad dal is husked and split black gram. Chana dal is husked and split bengal gram. You can add the lentils without soaking when making the dish. However, soaking them, improves their texture and gives a good taste to the rice.

Cook Rice

After 20 to 30 minutes, drain all the water from the rice. Add the rice grains together with 1.75 to 2 cups water in a 2-liter stovetop pressure cooker Pressure cook the rice on medium to medium-high heat for 2 whistles or 5 to 6 minutes. When the pressure settles down naturally in the cooker, open the lid and fluff the rice. For a softer texture in the rice, pressure cook for 3 whistles. If you do not have a pressure cooker, cook rice in a pot, pan or the Instant Pot. I have listed the details below.

Cooking in a pot or pan: Take the soaked rice and 2 cups water in a pan. Cover and simmer on low to medium-low heat until rice grains are tender and the water has been absorbed. If most of the water has evaporated and the rice grains look undercooked, add a few tablespoons of hot water. Cover and continue to cook rice.

Cooking in Instant Pot: Transfer the rice grains and 1.5 cups water in the Instant Pot. Seal the lid and position the valve to sealing. Pressure cook on high pressure for 4 to 5 minutes. When the cooking is complete and you hear the beep sound, wait for 5 minutes before giving a quick pressure release. Open the lid and transfer the rice to a tray or plate for cooling.

cooked rice in a pressure cooker.

Take the rice on a plate/tray and allow to cool completely. If there are lumps in the rice, then break the lumps once the rice is cooled.

Fry Spices and Lentils

Heat 2 tablespoons coconut oil in a pan. Lower the heat, add 1 teaspoon mustard seeds and let it crackle. You can also use sesame oil or any other neutral tasting oil. When the mustard seeds are crackling, add the strained chana dal and urad dal. Mix and fry on low heat for a minute. Add 2 tablespoons chopped cashews. Stir and fry until the cashews turn golden. The lentils would also turn golden by then. Add the spices and herbs:

1 or 2 dried red chilies (broken and seeds removed)

10 to 12 curry leaves

1 or 2 chopped green chilies or ½ to 1 teaspoon, chopped

1 pinch of asafoetida (hing)

For a gluten-free rice, skip the asafoetida or use gluten-free asafoetida. Stir and fry until the red chillies change color. The curry leaves would also become crisp. Next, add 1.5 cups tightly packed grated coconut. Ensure that the coconut is finely grated and not chunky or having larger shreds. Combine and mix very well with the rest of the fried spices and herbs. Sauté the coconut on low heat for 3 to 4 minutes, stirring often. The coconut can be sautéed until it gets a creamish or a faint, pale beige color. Lastly, add the steamed cooled rice and salt according to your taste. Mix the rice very well and turn off the heat. Serve Coconut Rice hot or warm.

If you like, you can garnish with chopped coriander leaves and drizzle with a bit of ghee while serving. You can also choose to drizzle some lemon juice on the rice while eating. coconut rice with two curry leaves on top of it in a blue rimmed white bowl.

Ingredients

For Cooking Rice

• 1 cup basmati rice or any regular non-sticky rice – or about 4 to 4.5 cups of cooked rice

• 1.75 to 2 cups water

For Tempering

• 2 tablespoons coconut oil or any neutral oil

• 1 teaspoon mustard seeds

• ½ tablespoon urad dal (split and husked black gram)

• ½ tablespoon chana dal (split and husked bengal gram)

• 10 to 12 cashews – chopped or 2 tablespoons

• 1 or 2 dry red chilies – broken and seeds removed

• ½ to 1 teaspoon green chilies – chopped or 1 to 2 green chillies

• 1 pinch asafoetida (hing)

• 10 to 12 curry leaves

• 1.5 cups coconut – tightly packed, fresh and finely grated

• salt as required

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