This Coconut Rice is super tasty and originates from the Southern part of India. Most places that grow coconut has some kind of a coconut rice recipe. Jamaicans have a coconut rice recipe where the coconut milk is used directly with the rice and it’s a rich, sweet rice. Marshall Islanders make shredded coconut and white rice balls that are very popular and eaten with savory foods even though the rice balls are quite sweet tasting. The tastes, styles and flavors are as varied as the locales coconuts are grown in. I really enjoy this South Indian version because it has a wonderful crunch not only from the nuts but from the lentils that are stir fried . The toasted coconut adds depth, texture and tastes heavenly. This rice is very versatile. I’ve paired it with Indonesian style chicken or with Chicken satay or to make my “Caribbean style rice bowl” (recipe to follow soon). Hope you like it!
Split Black lentils (Urad daal), yellow lentils (Bangla Chana daal)
Saute chilies, lentils, mustard and cumin seeds in hot oil for a few minutes
Add cashews and desiccated coconut and stir fry until coconut is toasted and light brown in color
Add rice toss and serve
Coconut Rice
4 cups cooked rice (I used Basmati rice, any long grain rice will work)
2 cups desiccated unsweetened coconut (finely shredded)
4 dried red chilis
1 tablespoon split Urad daal (black lentils)
1 tablespoon Bangla Chana daal (yellow lentils)
1 tsp salt
1/2 tsp black mustard seeds
1 tsp cumin seeds
1/3 cup raw peanuts or cashews
3 tbs oil
In a wok or large skillet heat the oil and add the lentils, mustard, cumin seeds, salt. Stir fry for a few minutes until flavors are released. Add the nuts and stir fry another minute or so then add coconut and cook about 2 minutes. Coconut will start becoming toasted and start smelling wonderful. Add the rice and stir fry gently to incorporate. Serve warm. Great as a leftover by itself or with other dishes.
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Aaaahhhhh…. The photograph where you have also added the cashews and the desiccated coconut… could smell the aroma too. I’ll let you know once I make it for sure:)
I second Emmy! I want to cook my way through your blog too! this rice looks incredible. I love the mix of spices and textures. I love cashews too. They just seem like the perfect nut to go with coconut!
Thank you Daisy. I’ve absolutely loved everything I’ve cooked of your food!
Aw! I’m blushing!
Seriously though, if you write a book, I will be the first one to buy it!
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Well, my daughter and I just made a lunch version of this and it was de-licious. I used a pouch of steamed brown basmati rice, left out the raw yellow lentils (kept the black ones) and added half tin of brown lentils. I also made a spiced butter topping with red onion, turmeric and ginger. We ate it all with lots of chopped tomatoes, yogurt and coriander. WIll make this often as it is so yummy. Thanks for a ‘keeper’ of a recipe, Tahmina.
Well, my daughter and I just had a lunch version of this, and it was de-licious! So flavoursome and simple. We used a pouch of steamed brown basmati, left out the raw yellow lentils (kept the black one) and added 1/2 tin of cooked brown lentils. Also made a spiced butter topping with minced red onion, ginger and turmeric. Ate it all with a pile of chopped tomatoes, yogurt and coriander. It was really so nice. I will make this often.
Such great ideas, love it!
Oh, and some fried shallots too. Can you tell I’m hungry while writing this?
hahaha. That’s like when I go grocery shopping while hungry. I go crazy in the produce section.
Oh my, this looks SO good. I have all of the ingredients – unbelievably – and will make this for lunch. I recently made some tamarind chipotle chutney so will but a dollop of it and some homemade yogurt on the side. Looking forward to lunch already. Thanks so much for this, Tahmina
Did you post your tamarind chipotle chutney? because that sounds great!
After last night’s success with your saag paneer, I want to cook my way thru every single one of your recipes! Not sure whether to start here or at the beginning.
You won’t be sorry with this rice, promise! I also use it to make a “rice bowl” with lots of fresh veggies on top and sometimes add chicken or sometimes I use the sauce I made for the Chicken Satay recipe I just posted drizzled on top. It’s so good. I even added tofu to the mix one time. Anyway, you got me talking about food….again.