Coconut Milk Rice

While making coconut milk rice, few whole spices are added into hot oil. This makes the dish aromatic and flavorful. This rice is mild in flavors with subtle taste of coconut in it. Because of the coconut milk in it, the rice becomes slightly sticky. Here I have added handful of green peas just to have some pop of color to the plain white rice. Many times I do make coconut milk pulao with lots of mixed vegetables. I will share that recipe some other time. I have served it with vegetable korma. You can have it with any other gravy or dal. Check out other rice recipes Curd rice // Tomato rice // Lemon rice // Carrot rice

Step By Step Photo Instructions:

1. Wash the rice under running cold water till water runs clear. Soak them in enough water for 15 minutes.
2. After the soaking time, discard the water and keep them in colander.
3. Heat the oil in a pan on medium heat. Once hot add whole spices (cinnamon stick, cloves, green cardamoms). Saute for some time or till you have nice aroma of the spices.
4. Then add cashew nuts.
5. Saute with stirring constantly till cashews are lightly brown and roasted.
6. Then add cumin seeds and let them sizzle.
7. Now add sliced onion, ginger paste, garlic paste and green chili.
8. Mix and cook till onions get translucent and soft.
9. Add green peas and salt.
10. Mix well and cook for a minute.
11. Now mix in rice.
12. Add coconut milk.
13. And also add water. Mix.
14. Squeeze few drops of lemon juice.
15. Let the mixture come to a rolling boil.
16. Then cover it with lid, lower the heat to lowest possible and cook for exactly 15-17 minutes.
17. Then turn off the stove and let it rest covered for 10 minutes. After that open the lid.
18. Fluff up the rice using fork and serve. Serving suggestion: Serve this with any gravy / curry (e.g. Veg Kurma) or with dal e.g. dal tadka, dal fry or tomato shorba Did you try this coconut milk rice recipe? I’d love to hear about it! Leave a review in the comment section below.