Coconut Rice
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
Base ingredients:
  • Cooked rice - 1 cup
  • Grated Coconut - ¼ cup
To Temper:
  • Coconut oil - 2 tsp
  • Ghee - 1 tsp
  • Mustard seeds - ¼ tsp
  • Split urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds/Jeera - ¼ tsp
  • Peanuts - 1 tbsp
  • Cashews - 10
  • Curry leaves - Few
  • Green chilli - 1
  • Dry red chilli - 1
  • Salt - ⅛ tsp or as required
Instructions
  1. Cook the rice perfectly(not mushy) and spread 1 cup cooked rice in a plate and let it cool down.
  2. In a pan, add 2 tsp coconut oil. Once hot, add ¼ tsp Mustard seeds.
  3. Once mustard seeds are splutted, add 1 tsp each of chana dal & urad dal along with 10 cashews, 1 tbsp peanuts and fry in low flame.
  4. Once dals start to change color, add ¼ tsp Jeera, split green chilli, broken dry red chilli and washed curry leaves and fry for few seconds until curry leaves sizzling subsides.
  5. Add 1 tsp ghee and ¼ cup grated coconut to the same pan. Fry in low flame, without changing color. Just fry for a minute until nice aroma wafts around.
  6. Add the cooked & cooled rice to the same pan along with required salt. Turn off the stove and mix well gently.
Notes
1)Rice should not be cooked mushy. Once cooked, spread in a plate and cool down completely.
2)Peanuts are optional but do not skip cashews.
3)Coconut oil gives nice flavor. It can be replaced with any neutral smelling refined oil. Do not use sesame oil or groundnut oil.
4)Cumin seeds are optional, but is good for digestion.
5)If making for summer lunch box, fry the coconut well until moisture is evaporated. Else it might get spoiled.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/coconut-rice/