Coconut Rice: Lunchbox Recipe

No fuss no spill – coconut rice is great in the lunchbox. Keep boiled and cooled rice handy to put this together easily on time-pressed mornings. Add a side of crispy spiced plantain or quick potato dry sabzi for some kick.

In many recipes , it’s quite done to substitute fresh coconut with dry without much loss (capsicum sesame curry is a case in point). Make an exception here – for coconut rice, try to procure fresh coconut. The primary flavor in this dish comes from coconut, and switching to dry doesn’t do full justice to it.

This recipe is adapted from Veg Recipes Of India – the key difference in the sequence of adding the ingredients and the optional kick of ginger. I prefer the rice to get a little fried and the coconut to taste fresh.

You Need:

[For 1 large / 2 small servings]

• • Boiled rice* – 3 cups
  • Salt – to taste
  • Fresh coconut – 1 cup of chunks
  • Ginger – 1/2 inch stick, finely chopped (optional)
  • Green chili – 1, sliced
  • Dry red chili – 1
  • Chana dal – 1 tablespoon
  • Urad dal – 1 teaspoon
  • Cashews – 6 to 8
  • Mustard seeds – 1/2 teaspoon
  • Oil/ghee – 1 tablespoon
  • Fresh coriander leaves – for garnishing

  

  *I have used basmati rice here – other long-grain rice varieties would also work well.

  

  How To Make Coconut Rice:

  1. Prepare the coconut dressing

  Place the coconut chunks in a grinder, and grind.

  

  2. Temper and dress the rice

  Heat oil or ghee in a thick-bottomed pan.

  When the oil is hot, set the heat to low and add to it mustard seeds.

  As soon as the seeds splutter, add chana dal and urad dal.

  Note: For bringing out extra flavor in the dals, wash and soak them together in water for an hour before cooking. Then drain, pat dry and use for the tempering.

  After the dals have turned just a shade deeper, add cashew nuts to the pan.

  Sauté till the cashew nuts get a golden hue, make sure the dals don’t burn. Add the sliced green chili and ginger (if using).

  

  Throw in a dry red chili. Stir around for a few seconds.

  Tip in the boiled rice next along with salt. Blend with the tempering very gently, taking care not to break the delicate grains of rice. Cook on low heat for 2-3 minutes, or longer if the rice was cold when you added it to the pan.

  Now transfer the ground coconut dressing to the pan. Combine. Take the pan off the heat.

  Coconut rice is ready.

  

  Garnish with fresh coriander leaves. Serve warm or pack it in the lunchbox with a spicy side such as tomato pickle or jhatpat aloo dry sabzi.

  Notes:

  Traditionally, curry leaves are also added to coconut rice during tempering. You could add a few curry leaves along with the chilies, if you wish.

  Also check out 12 Vegetarian Rice Recipes for other interesting one-pot rice meal ideas.

  For more recipes that use fresh coconut, see cabbage coconut stir fry, green beans and shredded coconut, coconut curry leaves chutney.