This is a dish that my mom makes often and is one of my favorites. If you have canned coconut milk this rice is a breeze to put together although my mom always made this rice with fresh coconut milk. I remember my mom grinding the coconut and squeezing the milk and the process continues until what is left is a dry chunk.There is a different variety of coconut rice similar to this, but I prefer the one with coconut milk since that is what I grew up with. I consider canned coconut milk as a boon since we do not get fresh coconuts where I live. It makes the job easy with no stress. The only heat comes from the green chillies and adjust it according to taste. Off to the recipe.
Rice with coconut milk and spices.
- oil - 2 tbsp
- cinnamon - a small piece
- cloves - 2 - 3
- onion - 1 cup - sliced
- garlic - 12 - 14 cloves
- green chilly - 4 - 6 (adjust to taste)
- coconut milk - 3/4 cup (I used canned coconut milk)
- water - 3 1/4 cup
- salt - to taste
- basmati rice - 2 cups
Heat oil and add cinnamon and cloves. Next add onion, garlic and chillies; when onion is cooked add coconut milk, water and salt.
Bring to a boil and add the rice. Simmer until the rice is cooked. Fluff the rice and serve with pickle or chips.
I used canned coconut milk. You can use more or less coconut milk as desired. Adjust the quantity of water accordingly.
1 year ago: Ginger Garlic Paste
2 years ago: Urad Dal Fritters soaked in yogurt
1. Heat oil and add cinnamon and cloves. Next add onions, garlic and chillies.2. Onions are cooked.3. Add coconut milk, water and salt; bring to a boil.4. Add the rice and simmer until the rice is cooked.5. Rice is cooked.6. Fluff the rice and serve with pickle or chips.
Tasty rice ready.
Linking to Dish it Out – Coconut and sugar/salt.