This recipe is a play on the Tamil Nadu version of coconut rice/Thengai sadham
which has cooked rice, stir fried in fresh scraped coconut fried in oil, mustard seeds, dried red chillies, and curry leaves…but this one’s different. I wanted the rice to have more coconut flavor, like the Kerala coconut-milk stew. So I decided to cook the basmati rice in coconut milk infused with subtle flavors of ginger, spring onions, green chillies, and curry leaves
. Kind of like a Thai version of coconut rice. Me and my mom in law made this for dinner last night, but if I could eat this for breakfast, I would. You know what? I think I will. Who says I can’t! Here s how I made it…
You will need the following ingredients:
Basmati rice–1 cup
Spring onions/Scallions–2 handfuls
Sliced ginger–1 tablespoon
Green chillies;slit lengthwise–3-4
Coconut milk–1 cup
Curry leaves–a handful
Coconut oil/canola oil/vegetable oil
Heat a pan, and drizzle some oil. Throw in the spring onions, sauté for a minute and add the slit green chillies. You can subtract the amount of green chillies if you can’t handle heat…
Add the sliced ginger, and fresh curry leaves, and sauté. Let the flavors of the ginger and curry leaves get infused in the oil….Go by the smell… You will know what I mean..
Add the rice, stir. Pour in the coconut milk, and water…
Add salt, stir, cover with a lid, and let the rice cook. Stir occasionally to make sure the rice doesn’t stick to the bottom of the pan. If the rice dries out, add more water as necessary. The rice should not get over-cooked and sticky.
Garnish with some more chopped spring onions…Simple as that!
Eat it by itself, or have it with delicious Kadai Paneer -recipe coming soon!