Coconut Rice

 A very quick, simple, easy and tasty dish to prepare taking under 10 minutes if  you have the grated coconut handy as well as the preparation time is mainly for cooking the rice. 
(Grated Coconut is readily available in the local produce markets as well) or you can grate the coconut and store it in the freezer, which lasts for a month or so and can be used from time to time.  Dessicated or Shredded Coconut available at the super markets can also be used but my preference is to use freshly grated cocount.
Various parts of the coconut are used for different purposes.  Coconut oil, cream and milk are used in cooking too.
Dishes prepared using Coconuts generally have a very low shelf life and also tastes great when consumed fresh. 


1 Cup Rice
2 Cups Water
1 Cup Freshly Grated Coconut (available in the produce markets)
(alternatively dessicated or shredded coconut may be used)

1-2 Tsp Salt

For Seasoning

2 Tbs Oil
1 Tsp Mustard Seeds
2 Tsp Urad Dal
2 Tsp Channa Dal (optional)
1-2 Green Chilli (sliced lengthwise)
¼ Tsp Asafoetida Powder
2 Tbs Cashew nuts (chopped)
A Sprig Curry Leaves

Coconut Rice Recipe

Coconut Rice


Wash the rice thoroughly and cook the rice with the 2 cups of water
Grate the fresh coconut and keep aside.

Heat half a teaspoon of the oil in a pan and add the mustard seeds
When the mustard seeds crackle add all the above ingredients mentioned above for “seasoning”. 
Fry till the ‘Dals’ and nuts turn golden brown and add the freshly grated coconut and saute for a few minutes on a low flame.   Sprinkle the salt and mix it thoroughly.
Fold  the rice gently little by little and mix it thoroughly with a wooden ladle

The Coconut Rice is ready to be served.

Note:  This dish can be prepared in a similar manner substituting rice stick instead of rice.