Coconut milk rice is an excellent dish. It is easy to make and goes very well with side dishes. It also tastes great on its own. With a subtle, sweet flavor this dish makes for great food.
It is refreshing for warmer days when cooled and warming in cold times when heated. It also has the benefits of coconut milk.
I have cooked the rice in coconut milk in low temperature and have added cardamom seeds for aroma and digestion. Cardamom seeds are good for stomach, they aid digestion. I have also added coriander leaves; they add beauty to the dish and are healthy.
The cardamom seeds, cooked with coconut milk, give a distinctive pleasant aroma and flavor.
This is one of my favorite recipes and my family’s too. I serve this rice for lunch with some non-vegetarian curries. You can serve this with vegetable curries also.
CURRIES THAT YOU CAN SERVE WITH THIS RICE
FEW MORE SIMPLE RICE VARIETIES
COCONUT MILK RICE RECIPE
Easy to make coconut milk rice; which is refreshing for warmer days when cooled and warming in cold times when heated. It also has the benefits of coconut milk.
PREPARATION TIME : 5 MINUTES
COOKING TIME : 25 TO 30 MINUTES
CAN BE SERVED TO 2 PEOPLE
INGREDIENTS
(All the ingredients are measured in 250 ml cup)
- 1 cup of basmati rice
- 2 cups of thick coconut milk
- 1 cup of water
- 4 cardamoms crushed
- 1 teaspoon salt or as per the taste
- A hand full of fresh coriander leaves (cilantro) chopped
METHOD
- In a thick bottomed vessel, add one cup of coconut milk (reserve the other cup for later), water, cardamom pods and salt. Into this add the basmati rice. Cover and cook until the coconut milk is almost reduced and the rice is partially cooked. Keep the temperature of the stove on high until the coconut milk starts boiling, then reduce it to the lowest temperature.
- Give it a good stir and add the other cup of coconut milk into it. Cover and continue cooking it on the lowest temperature until the rice is completely cooked. Give a gentle stir in between so that the rice won’t stick to the bottom of the vessel.
- When the rice is fully cooked, switch off the stove and stir it gently. Close with the lid and leave it on the stove for another 5 minutes. This will make the rice softer.
- After five minutes take it off from the stove, garnish it with some coriander (cilantro) leaves and serve it hot.
NOTE
Once the temperature of the stove is lowered, do not increase it.
After adding the coconut milk for the second time, check in between if required, add few tablespoons of warm water.
STEP BY STEP PICTURES
In a thick bottomed vessel, add one cup of coconut milk, water, cardamom, pods and salt
Into this add the basmati rice; cover and cook until the coconut milk is almost reduced and the rice is partially cooked. Keep the temperature of the stove on high until the coconut milk starts boiling, then reduce it to its lowest. Give it a gentle stir in between.
Add the other cup of coconut milk into it, cover and continue cooking it in low flame, until the rice is completely cooked. Give a gentle stir in between so that the rice wont stick to the bottom of the vessel.
When the rice is fully cooked, switch off the stove, give it a gentle stir, close with the lid and leave it on the stove for another 5 minutes. This will make the rice softer.
After five minutes take it off from the stove, garnish it with some coriander (cilantro) leaves and serve it hot.
