Why this recipe works
Coconut rice is about fragrance and texture. Fresh coconut is warmed just enough to release its sweet aroma without browning, and the tempering, mustard, chana and urad dal, cashew and curry leaves, adds crunch and a little protein. It comes together in minutes with rice you already have.
Ingredients
- Cooked rice (cooled)3 cups
- Fresh coconut, grated1 cup
- Mustard, urad + chana daltempering
- Cashew, dried chilli, curry leavesa handful
- Oil, saltto taste
Method
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1
Temper mustard, the dals, cashew, chilli and curry leaves in oil until golden.
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2
Add the grated coconut and warm through briefly.
Why not brown it: fresh coconut is warmed just to release its aroma, over-toasting turns it dry and dulls the sweet, fresh flavour.
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3
Fold in the cooled rice.
Why cooled rice: cold, firm grains fold in without clumping, unlike hot, fresh rice.
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4
Toss gently until evenly coated and warmed.
An honest word
Coconut rice is light and fragrant, and mostly a question of proportion. Fresh coconut is high in saturated fat, so a cupful across a big bowl of rice is a flavouring, not a health worry, but do not drown it. Being mostly rice, it is best with a vegetable or a bowl of curd for balance. A lovely, quick, festive way with leftover rice.