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Coconut Rice Recipe


Coconut rice is a quick and easy rice dish made in a pressure cooker where the rice is cooked in coconut milk giving it a nice aroma and an exotic tropical touch. A quick one pot meal which can be served with chicken tikka or butter chicken.

The beauty of this dish is that it can be made really quick, a sure winner during those lazy days or when unexpected guests drop by....I made this for Sunday Lunch and served it with my quick chicken tikka. Apart from the exotic coconut flavor, what I love most is the milky white color. I have made this recipe into more of a fusion food; tropical coconut milk to cook the rice, with no Indian spices; just scallions or green onions for sauteing and garnishing; which gives its subtle aroma....at just the right level, and that gives more coconut flavor....and the reason I avoided Indian spices is because I wanted only the subtle coconut flavor to stand out....making it more exotic!! Need any more reasons for not trying this out!!


I served this rice with quick chicken tikka......the combination was OMG!

Author: Nisa Homey
Notes:
I used 2 cups of fresh coconut milk; you can use canned coconut milk or coconut milk powder (like maggie coconut milk powder)
I used 200 ml cup.
This also perfect for kids lunch box.
Ingredients:
Basmati rice: 2 cups.
Coconut milk: 2 cups; mix another 2 cups (minus 2 tablespoon) of water into it and stir, and keep aside.
Sacallions: 1 small bunch.
Ginger: 1/2 inch piece, slivered.
Lemon juice: Juice of half a lemon.
Coconut oil: About 2 tbsp.
Salt to taste (about 1-1/2 tsp)

Method:
Chop up the onion bulbs.


Wash and clean two cups of rice and leave it on a strainer. Pour 2 cups (minus 2 tablespoon) of water into 2 cups of coconut milk, stir and keep aside.


Heat a pressure cooker with coconut oil. Add in the white part of the scallions or green onions. Please simmer the fire.


And the ginger.


I allowed the onions to brown a bit, so that it gives out its subtle flavor. Pour in the coconut milk (4 cups-minus 2 tbsp), add the salt. Stir, and put the flame on high and allow it to boil.


Once it is boiled, simmer the fire and add the lemon juice.


And the strained basmati rice, mix well and check salt.

Again put the flame on high, close the cooker with its lid. Once steam comes out, simmer the fire for exactly 7 minutes and then switch off the fire, leave the cooker untouched for another 10-15 minutes. Do not put the weight on the cooker hob, for this menu, we do not need the weight. Meanwhile, chop up the green part of the scallions/green onion, we need this for garnishing.


Open the cooker after 10-15 minutes and sprinkle the greens....and yes the flavor is awesome...it transports you to an exotic island :)

A peek into my unglamorous kitchen while I was making this rice, I was simultaneously making quick chicken tikka, you can see the pressure cooker on the right side waiting......while the tikka is getting ready.


Serve hot, sprinkled with spring onion....lavishly.


Did you like this recipe, here are a few easy pressure cooker one-pot-meals which you might like.

Easy Vegetable Pulav









Spinach Rice









Soya Chunks Pulav









Pressure Cooker Chicken Biriyani





      

Comments

  1. The rice must be very delicious prepared with coconut milk. The chicken skewers look great too.

    ReplyDelete
  2. I bet this rice is amazing, Nisa! I made a coconut curry risotto one time. It was delicious. Now I am headed over to check out your Chicken Tikka recipe. It looks fabulous. Pinned!

    ReplyDelete
  3. It does look super delicious. I want to try this but I'm not a fan of basmati rice and think I'll try it with parboiled rice. I hope it comes out like yours. Fingers crossed.

    ReplyDelete
  4. wow, totally loved its colour and texture:) Well done:)
    www.merrytummy.blogspot.com

    ReplyDelete
  5. Interesting way to cook rice. It obviously makes and beautiful rice dish!

    ReplyDelete
  6. I don't own a pressure cooker. What is an alternative method of cooking this dish?

    ReplyDelete
    Replies
    1. Hi Anon, the other alternative is a deep bottomed pan or vessel....do the same, and lastly cover tightly with a lid and place something heavy on top...so that steam does not escape....once it starts to boil....simmer for 10-12 min....switch off and then open after another 5-7 minutes.....hope this help and thank you for stopping by :)

      Delete
  7. I make my coconut rice using Jasmine rice. I was under the impression that boiling coconut milk caused it to separate, so I heat the milk just to the brim of boiling, stir in the Jasmine rice, put a lid on it and simmer on low til done.

    ReplyDelete
    Replies
    1. Hi Anon, yes coconut milk will curdle...but only the thick milk or "thalapal" as we call it in Malayalam., and so, it is added lastly while making curry and fire will be switched off soon after it is added to prevent curdling. But here I am diluting the coconut milk with 2 cups of water and dilution of coconut milk prevents it from curdling. Also, if you use readymade coconut milk powder; it will not curdle....if using canned thick coconut milk; you should dilute it....you can also make with any variety of rice you prefer like basmati, jeera, kaima etc...hope this helps...thanks a lot for stopping by :)

      Delete
  8. please do quick recepies for bachelors

    ReplyDelete

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