Coconut Milk Rice
Coconut milk rice is a mild, fragrant rice dish made with coconut milk and mixed veggies.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 2 to 3
- 1 cup basmati rice or 200 grams basmati rice
- 1 medium to large onion, thinly sliced or 1 cup thinly sliced onions
- ½ inch ginger + 2 to 3 garlic + 1 green chili - crushed to a paste in mortar-pestle
- ½ cup green peas + 1/3 cup chopped french beans or 3/4 cup of any mixed chopped veggies - fresh or frozen
- 5 to 6 curry leaves or 1 medium sized tej patta (indian bay leaf)
- 3 to 4 cloves
- 3 to 4 green cardamoms
- 1 inch cinnamon
- 1 single strand of mace
- ½ teaspoon cumin seeds
- ¾ cup thick coconut milk or about 200 ml thick coconut milk
- 1 to 1.25 cups water
- 2 tablespoon oil
- few chopped coriander leaves (cilantro leaves) or mint leaves for garnish
- salt as required
Rinse basmati rice very well in water till the water runs clear of the starch. Soak the rice in enough water for 20 minutes. After 20 minutes, drain the rice and keep aside.
When the rice is soaking, prep up the veggies by chopping them. Slice the onions thinly. Also crush 1/2 inch ginger + 2 to 3 garlic + 1 green chili in a mortar-pestle.
making coconut milk rice
Heat 2 tbsp oil in a pressure cooker and add the whole spices - 3 to 4 cloves, 3 to 4 green cardamoms, 1 inch cinnamon, 1 single strand of mace and 1/2 tsp cumin seeds. Saute the spices till they splutter and become fragrant.
Now add 1 cup thinly sliced onions and 5 to 6 curry leaves. If you do not have curry leaves, then add 1 medium sized tej patta/indian bay leaf when you saute the whole spices. Stir very well.
Saute till the onions turn translucent or a light golden.
Then add the crushed ginger+garlic+green chilies paste. Stir and saute till the raw aroma of ginger and garlic goes away.
Now add 10 to 12 cashews, which have been chopped. Cashews are optional and you can skip them. Stir again.
Now add the mixed veggies. You can add 3/4 cup of any mixed veggies. I added 1/2 cup green peas and 1/3 cup chopped french beans.
Stir and saute the veggies for a minute.
Then add the rice grains.
Gently mix and stir the rice grains with the rest of the ingredients.
cooking coconut milk rice
Now pour 3/4 cup thick coconut milk. You can also add 1 cup thick coconut milk.
Add 1 to 1.25 cups water. Stir well. If using 1 cup coconut milk, then add 0.75 to 1 cup water.
Then season with salt. Taste the stock and it should feel slightly salty.
Cover and pressure cook for 1 to 2 whistles or for 8 to 9 minutes. I pressure cooked for 2 whistles.
When the pressure settles down naturally, open the lid and gently fluff the rice.
Garnish with some chopped coriander or mint leaves. Serve coconut milk rice with a side dish of raita, biryani shorba gravy or some pickle and salad.
Calories: 713kcal | Carbohydrates: 94g | Protein: 11g | Fat: 33g | Saturated Fat: 18g | Sodium: 66mg | Potassium: 551mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3560IU | Vitamin C: 62.6mg | Calcium: 108mg | Iron: 5.1mg