Coconut Rice With Coconut Milk Veg Recipes Of Indian Delight

Coconut rice with coconut milk is a quintessential Indian dish that beautifully combines the subtle sweetness of coconut with the fragrant richness of basmati rice. This recipe is a vegetarian delight, perfect for those who love a comforting, flavorful, and nutritious meal.

Originating from the southern parts of India, coconut rice is often served during festivals, special occasions, or as a simple everyday meal. The creamy coconut milk adds a unique texture and depth, while fresh curry leaves and mustard seeds bring authentic South Indian flavors to your plate.

Whether you’re an experienced home cook or a beginner in Indian cuisine, this recipe is straightforward and adaptable. We’ll also explore some exciting vegetable variations to elevate this classic dish.

Get ready to delight your senses and impress your family and friends with this aromatic and delicious coconut rice recipe.

Why You’ll Love This Recipe

This coconut rice recipe is a perfect balance of taste, nutrition, and ease. Here’s why it stands out:

• Rich, creamy flavor: The coconut milk infuses the rice with a subtle sweetness and creamy texture that’s truly irresistible.
• Vegetarian and vegan friendly: Naturally plant-based, this recipe suits a wide range of dietary preferences.
• Simple ingredients: Uses pantry staples and fresh produce commonly found in Indian kitchens.
• Quick and easy: Ready in under 30 minutes, it’s perfect for weeknight dinners or festive meals.
• Versatile: You can add veggies like peas, carrots, or beans to make it a wholesome one-pot meal.

Ingredients

• 1 cup basmati rice
• 1 cup thick coconut milk
• 1 cup water
• 1 tbsp oil (coconut oil preferred)
• 1 tsp mustard seeds
• 1 tsp urad dal (split black gram, optional)
• 1 tsp chana dal (split chickpeas, optional)
• 8-10 fresh curry leaves
• 2-3 dried red chilies
• 1/4 cup grated fresh coconut (optional for extra texture)
• 1/2 tsp turmeric powder
• Salt to taste
• 1 tbsp roasted peanuts or cashews (optional)
• Optional vegetables: 1/2 cup peas, diced carrots, or finely chopped beans

Equipment

• Medium saucepan or deep pot with lid
• Fine mesh sieve (for rinsing rice)
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and chopping board (for vegetables and garnishing)
• Optional: Pressure cooker or rice cooker for faster cooking

Instructions

1. Rinse the basmati rice thoroughly under cold running water until the water runs clear. This step removes excess starch and prevents the rice from becoming sticky.
2. Soak the rice in water for 15-20 minutes. Drain and set aside. Soaking helps the grains cook evenly and become fluffy.
3. Heat oil in a medium saucepan over medium heat. Add mustard seeds and let them splutter.
4. Add urad dal and chana dal (if using) and sauté until golden brown. This adds a nutty flavor.
5. Toss in curry leaves and dried red chilies. Stir for 30 seconds until aromatic.
6. Add optional grated coconut and roasted peanuts or cashews if using. Fry for 2 minutes, stirring frequently to avoid burning.
7. Add turmeric powder and salt to the tempering mixture and mix well.
8. Add the soaked, drained rice and gently stir to coat the rice with the tempered spices and oil.
9. Pour in the coconut milk and water. Stir gently, cover with a lid, and bring to a boil.
10. Reduce heat to low and simmer for 15-20 minutes or until the rice is cooked and liquid is absorbed. Avoid opening the lid frequently.
11. If adding vegetables, sauté them lightly in a separate pan with a pinch of salt and turmeric, then mix them gently into the cooked rice before serving.
12. Fluff the rice gently with a fork to separate grains and mix the flavors evenly.

Tips & Variations

“For an extra burst of flavor, try adding a teaspoon of ginger-garlic paste to the tempering. You can also toss in some finely chopped green chilies if you like it spicy!”

• Use freshly grated coconut for a richer taste, but frozen or desiccated coconut works well too.
• Replace basmati rice with jasmine rice for a different aroma and softer texture.
• For a nutty crunch, add roasted cashews or almonds on top just before serving.
• Try adding finely chopped vegetables like bell peppers, beans, or zucchini for a wholesome one-pot meal.
• Use coconut oil instead of vegetable or mustard oil to enhance the coconut flavor.
• Leftover coconut rice can be cooled, refrigerated, and lightly fried with some mustard seeds and curry leaves for a delicious next-day meal.

Nutrition Facts

Serving Suggestions

Coconut rice pairs beautifully with a variety of Indian dishes:

• Serve alongside Kerala-style vegetable stew or spiced lentil dal.
• Accompany with cooling cucumber raita or a tangy mango pickle for contrast.
• Make it a complete meal by adding a vegetable curry or a simple sautéed green vegetable.
• For festive occasions, serve with crispy papad and a fresh salad.

Conclusion

Coconut rice with coconut milk is a timeless Indian favorite that brings together simplicity and exquisite flavor. Its creamy, subtly sweet profile makes it a comforting dish that suits any occasion, whether it’s a casual family dinner or a festive celebration.

The ability to customize it with different vegetables and nuts adds versatility, making it easy to tailor to your taste preferences and dietary needs.

By mastering this recipe, you open the door to explore many more delicious Indian vegetarian dishes that celebrate the natural flavors of fresh ingredients. For more inspiration, check out our Thelma Sanders Squash Recipe, or try a wholesome twist with our Daniel Fast Recipes With Brown Rice.

And if you love experimenting with pickles, don’t miss the Pickled Cherry Pepper Recipe to add zing to your meals.

Enjoy cooking and savor the authentic taste of Indian coconut rice!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Coconut Rice with Coconut Milk”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A fragrant and creamy Indian-style coconut rice cooked with fresh coconut milk and mild spices. Perfect as a side dish to vegetable curries or dal.”, “prepTime”: “PT10M”, “cookTime”: “PT25M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup basmati rice”, “1 cup fresh coconut milk”, “1 cup water”, “1 tablespoon oil”, “1 teaspoon mustard seeds”, “1 teaspoon urad dal (split black gram)”, “1 dried red chili”, “8-10 curry leaves”, “1/4 cup grated fresh coconut”, “1/2 teaspoon salt”, “2 tablespoons chopped coriander leaves”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse and soak the basmati rice in water for 20 minutes, then drain.”}, {“@type”: “HowToStep”, “text”: “Heat oil in a pan and add mustard seeds; let them splutter.”}, {“@type”: “HowToStep”, “text”: “Add urad dal, dried red chili, and curry leaves; saut\u00e9 until dal turns golden.”}, {“@type”: “HowToStep”, “text”: “Add grated coconut and saut\u00e9 for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add the drained rice and salt; stir gently to coat the rice with spices.”}, {“@type”: “HowToStep”, “text”: “Pour in the coconut milk and water; bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed (about 15 minutes).”}, {“@type”: “HowToStep”, “text”: “Turn off the heat and let it rest covered for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Fluff the rice with a fork and garnish with chopped coriander leaves before serving.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “5 g”, “fatContent”: “10 g”, “carbohydrateContent”: “40 g”}}