Coconut Milk Rice is rice cooked with Coconut milk and some spices. It is a very simple recipe to make and was one of our favorites growing up. The best combination with this rice is Vegetable Korma or Egg Korma, Papad and Onion Raita.
Rice – 2 cups (400 Grams)
Coconut Milk – 3 Cup
Water -1 cup
Oil – 2 tsp
Ghee (Clarified Butter) – 2 tbsp
Star Anise – 1
Bay Leaf (Tej Patha) – 2
Elaichi (Cardoman) – 3
Cloves (Lavang) – 3
Cinnamon (Dalchini / Pattai) – 2” long Piece
Onion – 1 (Sliced)
Green Chilli -3 (Sliced)
Grated Ginger – 1 tsp
Cashew Nuts – 15
Cilantro (Dhania Leaves) – 2 tsp (Chopped)
Mint (Pudhina) – 15 leaves
Salt to taste
Wash and soak the rice for 15 minutes. Strain the water and keep aside.
Extract the Coconut milk by grinding grated or chopped fresh coconut with luke warm water and then squeeze and strain the coconut milk.
One more cup of water can be added to the residue, ground again and then squeezed again to take out more coconut milk. Measure and keep aside.
Heat the Ghee and Oil in a pressure cooker. Add Cinnamon, Cloves, Star Anise, Bay Leaf and Cardoman. Stir it for a minute. Add Green Chilli, Sliced Onion and Grated Ginger. Cook in medium flame for a minute.
Add Cilantro and Pudhina. Mix well.
Add the soaked Rice. Stir for a couple of minutes.
Add 3 cups of Coconut milk and 1 cup of water. Allow it to boil. Add Salt. Mix well and simmer for a couple of minutes. Now, pressure cook it for a whistle and switch off the flame. Let the steam go away on its own.
Open the lid of the pressure cooker. Allow to rest for 5 minutes. Stir it gently with a fork without breaking the grains.
Transfer to a serving bowl immediately.
Generally it is 3 cup of Coconut milk and 1 cup of water. This ratio can be changed to 2 cups each also.
Cooking time will vary depending the quality of rice, quantity of coconut milk and water and the cooker capacity.
Canned Coconut Milk can also be used.