Easy Coconut Milk Rice Recipe
Introduction:
Coconut milk rice is a beloved classic among South Indians, enjoyed for its aromatic flavors and creamy texture.
The classic recipe serves as a perfect accompaniment to a variety of curries and side dishes.
Coconut milk is packed with healthy fats, vitamins, and minerals like manganese, copper, and iron. These nutrients support overall health, bolstering immune function, promoting bone health, and providing a sustainable source of energy.
Ingredients for Masala Paste:
5-8 Cashew nuts
5 cloves Garlic
1 inch Ginger
1 tsp Fennel seeds
2 Cardamom pods
1 Clove
1 Star anise
Other Ingredients:
2 cups Basmati rice, soaked for 20-30 minutes
1 can (400ml) Coconut milk
1 medium-sized onion, diced
2 green chilies, chopped
1 small bunch of coriander leaves, chopped
2 bay leaves
1/2 cinnamon stick (depending on the size)
2-3 tbsp ghee
1 tbsp oil
Salt to taste
Recipe
In a blender or food processor, combine cashew nuts, garlic, ginger, fennel seeds, cardamom pods, clove, and star anise. Blend until you get a smooth paste. Set aside.
Heat 2-3 tablespoons of ghee in an iron pot, then add 1 tablespoon of oil.
Add bay leaves and cinnamon stick to infuse the oil with aromatic flavors.
Sauté diced onions and chopped green chilies until golden brown.
Incorporate the masala paste, cooking until the spices release their fragrant aromas.
Toss in freshly chopped coriander leaves for added freshness.
Drain and add soaked rice to the pot, along with 1 cup of coconut milk and 1.5 cups of water for every 2 cups of rice. Adjust water quantity as needed based on rice quality and age.
Add salt to taste.
Cover and cook the rice for approximately 20 minutes until fluffy and fully cooked.
Once done, turn off the heat and allow the rice to continue cooking in its residual heat.
Final Note:
Adjust the water quantity according to the quality and age of the rice to achieve the perfect texture and consistency in your coconut milk rice.
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