Indian · Lunch
Coconut Milk Rice
Coconut milk rice is a South Indian comfort rice made by simmering cooked rice with coconut milk, curry leaves, mustard seeds and dried chilies tempered in ghee, finished with cashews for crunch. Mildly sweet and rich, it is served warm alongside pickle or a simple vegetable curry as a light meal.
$3
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
478Calories
8.1gProtein
24.6gFat
57.4gCarbs
3.6gSugar
3.1gFiber
428mgSodium
26mgChol
15.1gSat Fat
210mgPotassium
38mgCalcium
2.4mgIron
0mcgVitamin B12
4.5mgVitamin C
vegetarian
low-cholesterol
mediterranean
hidden-gems
quick-lunch
vegan
Instructions
1
Prep
Measure the cooked rice, coconut milk, and spices into small bowls near the stove.
2
Melt
Melt the ghee in a small skillet over medium heat until it shimmers, about 30 seconds.
3
Bloom
Add the mustard seed, urad dal, curry leaves and dried chili to the skillet; cook over medium heat 1 to 2 minutes until the mustard seeds pop and the dal turns golden brown.
4
Toast
Add the cashew halves to the skillet and toast over medium-low heat 1 minute until light golden, stirring gently to prevent scorching.
5
Simmer
Pour the coconut milk into the skillet and stir in the cooked rice and a pinch of salt; simmer over low heat 3 to 4 minutes until glossy.
6
Finish
Remove the skillet from the heat and stir in the lime juice, tasting and adjusting salt as needed.
7
Plate
Spoon the rice onto a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 370g370g cooked white rice
- 160ml160ml coconut milk
- 2 tbsp2 tbsp ghee
- 1 tsp1 tsp mustard seed
- 1212 curry leaves
- 22 dried chili
- 2 tbsp2 tbsp cashew, halved
- 2 tsp2 tsp urad dal (soaked and drained raw)
- pinch of salt
- 2 tsp2 tsp lime juice
