Why You’ll Love This Recipe
Coconut Rice is quick to make, uses simple ingredients, and delivers rich, tropical flavors with minimal effort. It’s a perfect way to repurpose leftover rice and pairs beautifully with a variety of curries or side dishes. This naturally vegan and gluten-free recipe is ideal for lunchboxes, potlucks, or festive meals. Whether you’re cooking for yourself or entertaining guests, this dish never fails to impress with its subtle and soothing taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked rice (preferably cooled or day-old rice)
- Freshly grated coconut (or frozen/desiccated coconut as alternatives)
- Oil (coconut oil or any neutral oil)
- Mustard seeds
- Urad dal (split black gram)
- Chana dal (optional, for crunch)
- Green chilies (slit or chopped)
- Dried red chilies
- Curry leaves
- Asafoetida (hing, optional)
- Salt
- Cashews or peanuts (optional, for added texture)
Directions
- Heat oil in a pan over medium heat.
- Add mustard seeds and let them crackle.
- Add urad dal and chana dal, sauté until golden brown.
- Add dried red chilies, green chilies, curry leaves, and a pinch of asafoetida. Sauté briefly.
- Stir in the cashews or peanuts if using, and roast until golden.
- Add freshly grated coconut and sauté for 1–2 minutes until aromatic, but not browned.
- Add salt and mix well.
- Turn off the heat, add the cooked rice, and mix gently to combine everything evenly.
- Serve warm or at room temperature.
Servings and timing
This recipe serves 4 people and takes about 20 minutes to prepare, especially if you’re using pre-cooked rice.
Variations
- Use desiccated coconut: If fresh coconut isn’t available, rehydrate desiccated coconut in warm water before use.
- Sweet coconut rice: Add a touch of jaggery or sugar for a mildly sweet variation.
- Add ginger: Include finely chopped or grated ginger for a hint of warmth.
- Use ghee: For a richer flavor, substitute some oil with ghee (if not vegan).
- Make it nut-free: Omit cashews or peanuts to suit dietary preferences.
Storage/Reheating
Store Coconut Rice in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave with a sprinkle of water or warm it on the stovetop over low heat, stirring occasionally. Avoid overcooking to preserve the texture of the coconut.
FAQs
Can I use frozen or desiccated coconut instead of fresh?
Yes, both frozen and desiccated coconut can be used. Rehydrate desiccated coconut in warm water for best results.
What type of rice is best for Coconut Rice?
Short-grain or medium-grain rice like sona masoori works well, but basmati or jasmine rice can also be used.
Can I use leftover rice?
Yes, Coconut Rice is perfect for using up leftover or day-old rice as it holds texture better.
Is this dish spicy?
Coconut Rice is mildly spiced, but you can adjust the number of chilies to increase or decrease the heat.
Is Coconut Rice vegan and gluten-free?
Yes, it’s naturally vegan and gluten-free when prepared with gluten-free hing or without it.
What can I serve with Coconut Rice?
It pairs well with vegetable stew, spicy curries, pickles, or simple yogurt-based side dishes.
Can I make this in advance?
Yes, you can prepare Coconut Rice ahead of time and reheat it just before serving.
Can I skip curry leaves?
Curry leaves add a traditional flavor, but the recipe can be made without them if unavailable.
How do I avoid soggy rice?
Use cooled, cooked rice and mix gently with the coconut mixture to maintain a fluffy texture.
Can I make Coconut Rice sweet?
Yes, adding jaggery or sugar and omitting the chilies can create a sweet version often served during festivals.
Conclusion
Coconut Rice is a simple yet elegant dish that brings the essence of South Indian cooking to your table. With its aromatic coconut flavor and satisfying texture, it’s a versatile recipe that works for both everyday meals and special occasions. Whether served on its own or alongside other dishes, Coconut Rice is a delightful addition to any meal plan.
PrintCoconut Rice
Coconut Rice is a fragrant South Indian dish made with cooked rice, grated coconut, and tempered spices. Light, aromatic, and subtly flavored, it’s perfect as a main or side dish for everyday meals or special occasions.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
- 2 cups cooked rice (preferably cooled or day-old)
- 3/4 cup freshly grated coconut (or frozen/desiccated coconut, rehydrated)
- 2 tablespoons oil (coconut oil or neutral oil)
- 1 teaspoon mustard seeds
- 1 tablespoon urad dal (split black gram)
- 1 tablespoon chana dal (optional)
- 1–2 green chilies, slit or chopped
- 2 dried red chilies
- 10–12 curry leaves
- 1 pinch asafoetida (hing, optional)
- 2 tablespoons cashews or peanuts (optional)
- Salt to taste
Instructions
- Heat oil in a pan over medium heat.
- Add mustard seeds and let them crackle.
- Add urad dal and chana dal; sauté until golden brown.
- Add dried red chilies, green chilies, curry leaves, and asafoetida. Sauté briefly.
- Add cashews or peanuts if using, and roast until golden.
- Add grated coconut and sauté for 1–2 minutes until aromatic but not browned.
- Stir in salt and mix well.
- Turn off the heat, add cooked rice, and gently combine everything evenly.
- Serve warm or at room temperature.
Notes
- Use day-old rice for best texture and to avoid sogginess.
- Rehydrate desiccated coconut in warm water for better texture.
- Add a touch of grated ginger for extra depth of flavor.
- Adjust spice levels by varying the number of chilies.
- Omit nuts for a nut-free version, or use roasted sunflower seeds.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
