Coconut Rice

Name: Coconut Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 2 cups cooked white rice; 1 tbsp cooking oil (vegetable, corn, or sesame); 1 tsp mustard seeds; 1 tsp urad dhal; 6 curry leaves; 3 green chillies, slit; 2 dried red chillies; a pinch of asafoetida (hing); 2 tbsp grated coconut; 1/4 tsp sugar; salt, to taste

A quick, fragrant South Indian rice — cooked rice tossed with a mustard-and-curry-leaf tempering and fresh grated coconut. A handy, comforting meal in minutes.

Rice & Curries

Prep: 10 min
Cook: 10 min
Total: 20 min
Serves: 4

A quick, fragrant rice fix

Coconut rice is an easy rice-based main — one of those dry rice mixes that make such a handy quick meal. When you want a little variety on your plate, it comes together in minutes, with fresh grated coconut folded through a simple tempering. Naturally vegan and lovely on its own or beside a spicy curry.

Ingredients

2 cups cooked white rice
1 tbsp cooking oil (vegetable, corn, or sesame)
1 tsp mustard seeds
1 tsp urad dhal
6 curry leaves
3 green chillies, slit
2 dried red chillies
a pinch of asafoetida (hing)
2 tbsp grated coconut
1/4 tsp sugar
salt, to taste

Method

Slit the green chillies. Grate the coconut (or use ready grated coconut).
Heat the oil in a deep pan over medium flame. Once hot, add the mustard seeds and let them burst.
Add the urad dhal, dried red chillies, green chillies, asafoetida, and curry leaves. Stir for a few seconds.
Add the grated coconut and mix well for a few minutes.
Add the salt and sugar, keep stirring for a little while, then turn off the heat.
Spread the mixture over the cooked rice, mix well, and serve.

Tips

Fresh grated coconut gives the best flavor, but frozen works well too — just thaw it first. Don't let the coconut brown; you want it fragrant, not toasted, for a classic coconut rice.