Indian Coconut Rice
User Reviews
5
Indian Coconut Rice
Description
Indian Coconut Rice is prepared by soaking basmati rice to achieve a tender yet separate grain texture. The cooking starts with frying whole spices like cinnamon stick, cloves, and bay leaf in oil and butter to release their aromatic oils. Garlic, cumin, curry powder, tomato, and optional jalapeño are added to build a complex layered flavor base. After removing whole spices, the rice is incorporated and lightly toasted to coat each grain with the spice mixture.
Liquids including chicken broth and coconut milk are added, bringing a rich and creamy element to the rice. The mixture is brought to a boil, then simmered covered to absorb the flavors and achieve a fluffy but moist consistency. Fluffing the rice before serving helps keep grains separate.
Garnishing with dry roasted cashews adds pleasant crunch, while freshly chopped cilantro contributes brightness and herbal notes. The dish complements spicy mains well, balancing heat with creamy coconut richness.
Ingredients
- 2 cups basmati rice (uncooked)
- 1 cup water
- 1 tablespoon vegetable oil
- 1 teaspoon butter
- 1 tick cinnamon cut into a 1 inch piece
- 4 cloves
- 1 bay leaf
- 1 teaspoon garlic minced
- 1/2 teaspoon cumin
- 2 teaspoon curry powder
- 1 small tomato chopped
- 1 small jalapeño (optional)
- 1 cup chicken broth
- 14 ounces coconut milk
- 1 teaspoon salt
Garnishes:
- 1/4 cup cashews dry roasted
- 1 tablespoon cilantro chopped
Instructions
- Soak rice in the 1 cup of water for at least 30 minutes.
- Add oil, butter, cinnamon stick, cloves, and bay leaf to a large fry pan over medium heat. Fry for 2 minutes them add minced garlic and fry until garlic turns golden.
- Turn heat to low and add the cumin and curry powder. Then add the diced tomato (and optional jalapeno) and cook a couple more minutes. Remove the cinnamon stick, cloves, and bay leaf.
- Drain the water from the rice and add the rice to the fry pan and mix well, cook for 2 minutes. Keep stirring to prevent rice from sticking to the pan.
- Add the chicken broth, coconut milk, and salt and turn heat up to medium high to bring mixture to a boil. Stir frequently.
- Boil for 5 minutes, then turn heat to low and cover with a lid. Cook for another 15 minutes covered. Then remove from heat and let set for 5 more minutes.
- Fluff with a fork and serve with cashews and chopped cilantro over the top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 448mg | 19% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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