An easy to prepare and delicious rice made with rosematta rice and coconut milk…
This is my mom’s speciality rice and is quite popular in my family. In South India, coconut rice is very common and there are several ways of making it. I have always loved the way my mom and grandma makes it. We use rosematta rice or red rice to make coconut rice. I personally feel that coconut rice tastes delicious when red rice is used. White rice can be used to make this, but I have to tell you that once you have tasted coconut rice made with red rice you can never be happy with how white coconut rice tastes.
Coconut rice along with chicken or mutton curry tastes absolutely delicious. It can also be served along with Lentil or Parippu curry, papad and pickle. The thought itself is enough to make my mouth water 🙂 In North America, Rosematta rice is available in some Indian stores, I am so glad that the Indian store near to my place carry this. In fact, I grew up having this rice and so I always prefer red rice over white rice.
It’s very easy to make this rice, however you have to be careful about a few things. If you add too much of coconut milk while cooking rice, the rice will be over cooked. On the other hand, if you add less coconut milk, the bottom of the rice will get burned. So, it’s very important that you add the right amount of coconut milk to cook the rice.
Coconut Rice Cooking Video
Coconut Rice
Ingredients
- Rosematta rice or red rice, washed- 2 cups
- Cinnamon- 2 inch stick, broken
- Onion, chopped thin and long- 1
- Curry leaves- 2 sprigs
- Fenugreek seeds(optional)- 1 tsp
- Coconut milk, thick- 2 cups
- Water- 1 1/2 cups
- Coconut oil- 1 tbsp
- Ghee- 1 tbsp
- Salt- 1 tsp
To Grind:
- Ginger, chopped- 1 inch slice
- Garlic, chopped- 2 large cloves
- Green chilies- 2 0r 3
Instruction
- Wash the rice taken in a sieve under running water, keep aside.
- Grind ginger, garlic and chilies in a blender to a coarse paste.
- Place a pressure cooker over medium heat, add coconut oil and ghee.
- Add cinnamon and fenugreek seeds to the oil, saute for a second.
- Add onion, curry leaves and 1/2 tsp salt, saute for a minute.
- Now, add the ground mixture and saute till the raw smell goes away.
- Pour coconut milk and water.
- Add 1/2 tsp more salt and combine well.
- Let it come to a boil and add the rice to it.
- Cover the pressure cooker and place the whistle on it.
- Let it cook till 1 to 2 whistles.
- As soon as you get the 1st whistle, remove the cooker from the stove and let the pressure subside.
- Open the lid and combine the rice using a spatula or fork.
- Serve hot along with chicken/mutton curry or lentil curry, papad and pickle.
Tips:
- If you don’t have a pressure cooker, you could cook this rice in a saucepan.
- In pressure cooker the rice will cook very fast, but it will take more time to cook in a saucepan.
- If cooking in a saucepan, after you cook the rice with coconut milk for 20 minutes or so, check whether the rice has cooked, if the liquid has dried up, add more coconut milk to it and cook accordingly.
- You can make this with white rice too, but it wouldn’t taste that tasty as with red rice.
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- Rosematta rice or red rice, washed- 2 cups
- Cinnamon- 2 inch stick, broken
- Onion, chopped thin and long- 1
- Curry leaves- 2 sprigs
- Fenugreek seeds(optional)- 1 tsp
- Coconut milk, thick- 2 cups
- Water- 1½ cups
- Coconut oil- 1 tbsp
- Ghee- 1 tbsp
- Salt- 1 tsp
- Ginger, chopped- 1 inch slice
- Garlic, chopped- 2 large cloves
- Green chilies- 2 0r 3
- Wash the rice taken in a sieve under running water, keep aside.
- Grind ginger, garlic and chilies in a blender to a coarse paste.
- Place a pressure cooker over medium heat, add coconut oil and ghee.
- Add cinnamon and fenugreek seeds to the oil, saute for a second.
- Add onion, curry leaves and ½ tsp salt, saute for a minute.
- Now, add the ground mixture and saute till the raw smell goes away.
- Pour coconut milk and water.
- Add ½ tsp more salt and combine well.
- Let it come to a boil and add the rice to it.
- Cover the pressure cooker and place the whistle on it.
- Let it cook till 1 to 2 whistles.
- As soon as you get the 1st whistle, remove the cooker from the stove and let the pressure subside.
- Open the lid and combine the rice using a spatula or fork.
- Serve hot along with chicken/mutton curry or lentil curry, papad and pickle.
•In pressure cooker the rice will cook very fast, but it will take more time to cook in a saucepan.
•If cooking in a saucepan, after you cook the rice with coconut milk for 20 minutes or so, check whether the rice has cooked, if the liquid has dried up, add more coconut milk to it and cook accordingly.
•You can make this with white rice too, but it wouldn't taste that tasty as with red rice.
