Coorgi Coconut Rice

Coorgi Coconut Rice

Coorgi Coconut Rice

Veg Vegan

Steamed rice tossed with freshly grated coconut, a tempering of mustard seeds, curry leaves, urad dal, dried red chilli, and a little coconut oil. A simple, fragrant rice preparation eaten at breakfast and as a light meal. Made from the locally grown aromatic short-grain Jeerige (Kaima) rice of Coorg, which has a natural sweetness that pairs perfectly with fresh coconut.

Cuisines

Coorgi

Best for

Breakfast Lunch

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1 cup basmati rice
1 cup coconut milk
1 cup water
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 pinch asafoetida
1 handful curry leaves
2 tablespoons grated coconut
1 small green chili, finely chopped
1 teaspoon salt
2 tablespoons chopped coriander leaves

Instructions

  1. 1 Wash and soak the basmati rice in water for 20 minutes, then drain.
  2. 2 In a pot, heat coconut oil over medium heat.
  3. 3 Add mustard seeds and let them splutter.
  4. 4 Add cumin seeds, asafoetida, curry leaves, and chopped green chili. Sauté for a minute.
  5. 5 Add the soaked and drained rice to the pot and sauté for 2-3 minutes.
  6. 6 Pour in the coconut milk and water, and add salt. Stir well.
  7. 7 Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  8. 8 Cook for 15-20 minutes until the rice is cooked and the liquid is absorbed.
  9. 9 Once cooked, gently fluff the rice with a fork.
  10. 10 Garnish with grated coconut and chopped coriander leaves before serving.

Tips

For extra flavor, toast the grated coconut lightly before adding it as a garnish.