COCONUT RICE

  • Prep Time

    5 minutes

  • Cooking Time

    35 minutes

  • Serving

    2

  • Vegetarian
  • South Asian
  • Celebrations

Method

  1. Add the shredded coconut to a large stockpot over medium-high heat and lightly toast it. Remove to a small bowl and set aside.
  2. In the same pot, add vegetable oil, cloves, cinnamon, bay leaves, green chilies and the rice. Saute until the rice starts to brown, about 6 to 8 minutes. Add the coconut milk, stir and mix well.
  3. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from the heat and stir in the coriander, cashews and peanuts.
  4. Season with salt, garnish with the toasted coconut and transfer to a serving bowl.

Ingredients

  • 1 tbsp vegetable oil
  • 1/2 tsp cloves
  • ½ tsp cinnamon
  • 2 bay leaves
  • 1-2 green chilies
  • 250 gms Laila Jasmine rice
  • 1 can Chaokoh’s coconut milk
  • 1 tsp salt
  • 4 tbsp chopped coriander leaves
  • 50 grams roughly chopped cashews
  • 150 gms peanuts
  • 40 grams shredded coconut (for garnishing)