South Indian Coconut Rice
Since the Thai have their popular coconut milk rice with mango, they’re decent, but I guess that is a bit sweet for me. But today I am preparing this coconut rice, that is one of my favourite Indian food, it’s lighter, also full of aroma and spice, the main factor is not too heavy.
With the same time, I got my own shredded coconut without any sugar/sweet. I bought a coconut at an Indian supermarket (I love to browse around Indian shop, they’re like a treasure hunt for me, full of fun and surprise), use a chopper to hammer down the coconut until it starts to crack, it will have some fresh coconut water flow out, you can drink it if you like, just use a sieve to filter the water and serve it or add in your smoothie, taste delicious! Or you can whack the coconut heavily down on the floor (patio floor I mean :)), but you will loose all the coconut water, then do whatever you like!
Open up the coconut and use a sharp knife to slice down the flesh, rinse with clean water if the flesh mix with the shell. Put the coconut flesh in a food processor, start the power until it turns into fine desiccated coconut. Store in an airtight container in the fridge or in a zip-lock bag and freeze in the freezer for later use.
Use this way you can make fresh coconut milk in a blender, much nicer than you buy from a shop.
Fry the spices with a drop of oil to get the fragrant and add in the cooked rice, your kitchen is full of aroma smell. Use the saffron if you have, use it instead of the turmeric, it also contributes a luminous yellow-orange colour to the rice.
South Indian Coconut Rice
- 1 cup Long Grain Basmatic Rice
- 1/2 tsp Black mustard seeds (optional)
- 1/4 cup Cooked Brown lentil
- 1 sprig Curry leaves
- Pinch of Dried Red chilli peppers flakes
- 1/2 tsp Ground Turmeric (optional)
- 1/2 tsp Ground Coriander
- 1/2 cup Shredded, unsweetened coconut
- 10 to 12 Cashew nuts, more or less
- Pink Sea Salt to taste
- Few sprigs of Fresh coriander, chopped for garnish
- Cook the rice and use a spatula to loosen the rice, set aside.
- Heat the 1/2 tsp oil in a saucepan, add the mustard seeds, lentil, dried red chilli pepper and curry leaves. When the mustard seeds start to pop and until you can smell the fragrant, add the ground turmeric and ground coriander, quick stir for another few second, off heat and add in the rice.
- Add 1/8 tsp oil in the saucepan, fry the cashew nuts until golden, add in the rice.
- Add 1/2 tsp oil in the same saucepan, add the shredded coconut over medium heat and keep stirring until the coconut start to get golden colour, add in the rice.
- Mix all spices in the rice, shredded coconut, and cashew nuts with pink sea salt. Garnish with chopped coriander and slices of cucumber.
- This dish can be eaten hot or cold, if you like it hot, keep the loosen rice in the rice cooker or saucepan, cover with lid when you prepare the spices and nuts.
- It won’t be too spicy for this coconut rice dish, you can adjust more or less for yourself.