Coconut Rice (Indian)
In India, coconut rice is made with coconut flakes or with grated or desiccated/dry coconut). One way to make this dish is to make the rice separately (preferably using a rice variety which is light and fluffy when cooked) and then mixing it with the coconut mixture (coconut flakes toasted in sesame/coconut oil and spiced with paprika, nuts, curry powder/leaves and other spices).
Source and licence
"Coconut Rice (Indian)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Coconut_Rice_(Indian), revision 4615181), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Coconut_Rice_(Indian)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615181
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
India. Associated with India by its title says: Indian (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 teaspoons oil
- 1 teaspoon black mustard seed
- ½ cup fresh/frozen grated coconut or dry coconut flakes
- 2 dry red chiles
- 7–10 curry leaves
- 1 teaspoon chana dhal
- Salt to taste
- A few cashews
- 5–7 cups of cooked, cooled white long-grain rice (light and fluffy)
Method
- Heat the oil with the mustard seeds in a covered sauté pan.
- When the mustard seeds have finished popping, add everything but the rice, and lightly toast in the oil until golden.
- Add the seasonings to the cooked rice, mix well, and serve.