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Posted by on Jan 17, 2013 in Grains, Indian | 2 comments

Coconut Rice

Coconut Rice

Its 7:30 P.M in the evening.Back from the work and ready to settle down in very humid evening.I quickly make my way to the kitchen where couple of other girls are there too,holding their dinner plates.I can smell the aroma and asked the girl before me,whats for dinner tonight?Coconut rice.

I did’t know what to expect.I never had coconut rice.I was not a fond of coconutty food after spending 3 months in Kerala,where street is permeated with smell of coconut and food has distinct coconut aroma.I had still not gotten used to it.So i served myself a small scoop of it.I quickly noticed the subtle familiar aroma,i tasted it despite of it.With that one bite,my coconut myths have been dispelled .I have been fan of coconut rice ever since.That time i never asked how they prepared it,i wished i did.

Lentil seasonings

Lentil seasonings

That was more then 10 years ago,when i lived in crowded girls hostel(dorm),commuted via company bus to work,lived in very humid city where tap water was salty(it was unthinkable surprise to me),i paid money for every bucket of water and dreamed of coming to US.I tasted some of the great tasting food there too,that i can’t even remember the name of but taste i do.

With that memory still fresh in my mind,i prepared this meal.I served it with Sofrito Chicken.Verdict was out,I wasn’t sure how it will be liked.It was very well eaten by both of my kids and hubby too,though i can tell he did notice the aroma unlike my kids but finished his plate nonetheless 🙂

Sofrito Chicken

Sofrito Chickene|

  • Adding shredded fresh coconut is very common but i don’t wanted to overpower it with coconut.
  • I used Thai Coconut milk,which is VERY THICK and rich.You can use coconut milk alone without diluting it with water but again i kept the coconut taste subdued a bit.
  • Curry leaves and spices are essential,to get the taste of South Indian version of coconut rice.
  • It tends to be spicy though i keep it toned down.
Coconut Rice

Coconut Rice|

Coconut Rice


  1. 1-1/2 cups Basmati rice
  2. 1 cup coconut milk
  3. water (Adjust the liquid)
  4. 1/2 tsp turmeric(optional)
  5. salt to taste
  6. Seasoning
  7. 1-1/2 Tablespoon oil
  8. couple of curry leaves
  9. 1 tablespoon 'Urad' lentil
  10. 1 tablespoon spilt yellow pigeon peas
  11. 1 teaspoons black mustard seeds
  12. couple of dry chili flakes or green serrano pepper
  13. 1 teaspoon grated ginger
  14. 2 cloves of grated garlic


  1. In a pot,add oil.
  2. Once hot,add the seasoning spices.
  3. Stir it but don't let it burn.
  4. Add rice.Stir it well until it is coated in seasoning spices.
  5. Add salt,turmeric.Stir it well.
  6. Add coconut milk,water.
  7. Let it come to boil and simmer it down to 17-20 mins.
  8. Enjoy it with chicken curry or any curry of your choice or yogurt.


  1. This is making me hungry and I don’t like the taste of coconut! I love your writing and getting glimpses of your life before Texas! Keep it up, amiga.

  2. hey , i DID make this..despite my initial reservations on the coconut thing..but your tip of useing the coconut milk instead workd…simple, quick & tasy ! loved it.

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