Coconut Rice

Method

1. 1

   Cook and cool rice: Cook 2 cups long-grain rice slightly less watery than usual for separate grains. Cool completely.

2. 2

   Make tempering: Heat 3 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 1 tbsp chana dal and 1 tbsp urad dal. Fry golden.

3. 3

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 3 tbsp raw cashews. Fry until cashews are golden.

4. 4

   Add grated coconut: Add half cup freshly grated coconut to the pan. Fry on medium heat 2-3 minutes — just warm through, do not brown.

5. 5

   Add rice: Add cold cooked rice. Fold gently with a flat spatula.

6. 6

   Mix evenly: Fold until every grain of rice is coated with coconut and the tempering.

7. 7

   Season: Add salt and half tsp sugar (optional). Fold gently.

8. 8

   Add coconut milk: Drizzle 3-4 tbsp thick coconut milk over the rice. Fold gently once more.

9. 9

   Taste: Coconut rice should be fragrant, mildly sweet and coated with coconut.

10. 10

    Serve: At room temperature with papad and pickle. Coconut rice is a popular Tamil Nadu travel food that stays fresh for hours.