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Main Course

Coconut Rice Easy

Kerala-style flavoured rice — each grain separate, gently spiced, and cooked until it is just tender. A squeeze of lime and a handful of fried cashews finish it off.

Ingredientsfor 3 servings

2 cup Rice
3 tbsp Coconut — grated
2 ½ Coconut milk
2 tbsp Ghee
2 inch Cinnamom(broken (Karugapatta)
3 nos Cloves (Grambu)
¼ tsp Cardamom seeds (Elakka)
2 Bay leaves , Vazhana ela — optional (Karuga)
3 nos Green chillies finely cut
1 tbsp Coconut jaggery coarsely crumbed
1 tsp Salt
12 nos Cashewnuts cut in small pieces
20 nos Raisins Onakka munthiri
1 ¼ Water

Preparation

Step 1
Wash rice and drain.
Step 2
Heat ghee in a large pan over medium heat.
Step 3
Add green chillies, cinnamon, cloves, cardamom and bay leaves. Stir for few seconds.
Step 4
Add jaggery and when it melts, add rice. Let it cook for 5 minutes.
Step 5
Add coconut milk and water in measured quantity.
Step 6
Increase the heat and bring to boil. Then lower the heat, Put the lid on and cook for about 15-20 minutes, till all the liquid has evaporated.
Step 7
Sprinkle grated coconut, cashews and raisins.
Step 8
Lightly fluff the rice with a fork. Serve hot.

Tip

For each cup of rice, use slightly less water than usual when adding other liquid ingredients like coconut milk or stock.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Coconut Rice Easy

Kerala-style flavoured rice — each grain separate, gently spiced, and cooked until it is just tender. A squeeze of lime and a handful of fried cashews finish it off.

Ingredientsfor 3 servings

2 cup Rice
3 tbsp Coconut — grated
2 ½ Coconut milk
2 tbsp Ghee
2 inch Cinnamom(broken (Karugapatta)
3 nos Cloves (Grambu)
¼ tsp Cardamom seeds (Elakka)
2 Bay leaves , Vazhana ela — optional (Karuga)
3 nos Green chillies finely cut
1 tbsp Coconut jaggery coarsely crumbed
1 tsp Salt
12 nos Cashewnuts cut in small pieces
20 nos Raisins Onakka munthiri
1 ¼ Water

Preparation

Step 1
Wash rice and drain.
Step 2
Heat ghee in a large pan over medium heat.
Step 3
Add green chillies, cinnamon, cloves, cardamom and bay leaves. Stir for few seconds.
Step 4
Add jaggery and when it melts, add rice. Let it cook for 5 minutes.
Step 5
Add coconut milk and water in measured quantity.
Step 6
Increase the heat and bring to boil. Then lower the heat, Put the lid on and cook for about 15-20 minutes, till all the liquid has evaporated.
Step 7
Sprinkle grated coconut, cashews and raisins.
Step 8
Lightly fluff the rice with a fork. Serve hot.

Tip

For each cup of rice, use slightly less water than usual when adding other liquid ingredients like coconut milk or stock.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

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Kannur Special Pazham Niravu | Pazham Nirachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

45 min|6 servings|5

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Kadala Kaya Mezhukku | Nadan Kadala Kaya Mezhukkupuratti

Simple, honest, and on every Kerala lunch plate — quail thoran is coconut oil, grated coconut, and a handful of spice...

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Kerala Traditional Egg Omelette | Nadan Mutta Omelette

Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, an...

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