How to Make Coconut Milk Rice

A wonderful tasting dish with a pleasant aroma in which rice is cooked in coconut milk. The whole preparation takes about 1-1/2 hours including extracting milk. You do not require any sides with the coconut milk rice and eat it as it is.

Please go through the step-by-step instructions on how to cook Coconut Milk Rice

The quantities of ingredients mentioned here will serve 4 to 5 people

• About 300 grams of parboiled rice. You can use any type of rice
• One coconut. If it is a larger one use 3/4th of the coconut
• One large sized onion
• 2 Tomatoes
• 10 to 12 Garlic cloves
• Handful of Mint leaves
• Handful of Coriander leaves
• 3 to 4 Green chillies
• One inch long piece of Ginger
• One to two teaspoons of Ghee (Clarified Butter)

Spices

• Few sticks of Cinnamon
• 3 to 4 Bay leaves
• 6 to 7 Cloves
• One full piece of Star Anise
• 3 to 4 Cardamom pods
• Handful of dried sea weeds (It is a type of spice we use in South Indian cooking)

• Rinse the rice in water 3 to 4 times till water runs clean from the rice and keep aside

• Finely chop onion and tomatoes
• Split the green chillies in halves
• Finely chop mint and coriander leaves
• Break cinnamon sticks, Star anise into pieces
• Break open the Cardamom pods and remove seeds. Do not throw away the skin.

• Remove ginger skin and shuck garlic
• Place them in a mixer grinder and make paste. I have added a spoonful of milk for making a fine paste

• Break open the coconut and remove coconut meat from the shell
• Add the sliced coconut meat with water in a mixer grinder and grind to a fine paste
• Using a cheese cloth, filter out the coconut milk. You can extract milk 2 to 3 times from coconut meat

We need about 1200 ml of Coconut milk (@400 ml per 100 gram of rice)

• Place a 5 litre capacity pressure cooker over medium flame and add 2 to 3 teaspoons of ghee
• When the ghee melts, add the spices like Cinnamon,Star Anise, Cloves, Cardamom, Bay leaves and dried sea weeds.
• Add chopped mint leaves and coriander leaves to the cooker and stir-fry for few seconds

• Now add chopped onions, Ginger-Garlic paste and split green chillies to the cooker and stir-fry till onion turns into golden brown
• Add chopped tomatoes and salt to taste. Mix well and saute till tomato pieces mix with other ingredients

• Add the cleaned rice to the cooker and mix with other ingredients

• Measure and add coconut milk to the cooker. Do not add more as the finished rice will be watery
• Mix all ingredients together with coconut milk and keep on medium flame till the mix starts boiling
• Now cover the cooker with lid and pressure cook for about 7 to 8 minutes. In our cooker we cook for three whistles, that is three times release of pressure from the cooker.

• Once pressure-cooking is over, remove the cooker from stove and allow the pressure to come to normal
• When pressure is normal, open the lid and transfer the Coconut Milk Rice to a serving bowl

Serve hot. You do not require any sides with the coconut milk rice as it has a wonderful taste with pleasant aroma.