Photograph of the finished Coconut rice

India · Cơm dừa hạt điều Coconut rice

Coconut rice

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 14.1 oz
  • Photograph of Shredded coconut Shredded coconut 7.1 oz
  • Photograph of Cashews Cashews 2.8 oz
  • Photograph of Mustard seeds Mustard seeds 0.3 oz
  • Photograph of Hulled urad beans Hulled urad beans 0.7 oz
  • Photograph of Dried chillies Dried chillies 8
  • Photograph of Curry leaves Curry leaves 32 leaves
  • Photograph of Coconut oil Coconut oil ½ cup

Method

  1. 1 Cook the rice with less than 10% water to keep the grains separate, then spread it out on a tray to cool.
  2. 2 Toast the grated coconut in a dry pan for 4 minutes until it turns light yellow; don't let it brown because burnt coconut will make the rice taste bitter.
  3. 3 Sauté the cashews in coconut oil for 2 minutes until golden brown, then remove and set aside.
  4. 4 Sauté mustard seeds, urad beans, dried chilies, and curry leaves in the oil for 40 seconds.
  5. 5 Mix the rice with the roasted coconut, sautéed spices, and cashews, stir gently over low heat for 2 minutes, then season with salt.
Start cooking