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Coconut Rice

 INGREDIENTS:

  1. Rice 1 cup (Raw, preferably ponni or sona masoori)
  2. Coconut Milk 1/2 cup
  3. Coconut, grated 3/4 cup
  4. Water as required for boiling rice
  5. Ghee 2 tbsp
  6. Cashew Nuts 1-2 tsp
  7. Raisins 1-2 tsp
  8. Turmeric Powder, a small pinch
  9. Salt to taste
  10. Sugar, a pinch


METHOD:

Serving Size: 4-5

Wash and soak the rice for 30 minutes. Drain before cooking.

Cook the rice with coconut milk, turmeric powder, water, and salt until it is just tender and fluffy. Let it cool slightly.

Heat the ghee in a pan and add cashews and raisins. Fry until the cashews turn golden and the raisins puff up.

Add the grated coconut and lightly saute until it releases aroma. Do not brown.

Sprinkle sugar and add the cooked rice to the pan. Toss gently so the coconut mixture coats the mixture evenly.

Serve coconut rice paired with coconut pachadi, pickle, and appalam or any curry of your choice.









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