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.
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 🙂
- 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.