Lately I’ve been experimenting with coconut rice, not the sweet dessert rice that accompanies mango slices, but the savory type, more like a pilaf, cooked with grated coconut and aromatic spices like cardamom, cloves, and cinnamon. If you like coconut (hello dad!) this one is for you. I keep eating the rice and coming up with excuses to make more.
Flexible Coconut Rice Recipe
I’ve made several versions of this coconut rice recipe — with clarified butter, with plain butter, with coconut oil. My favorite is clarified butter but the coconut oil version is really good too! Ghee would also work well. If you don’t have coconut water, you can make your own by simmering a cup of grated unsweetened coconut with 4 cups of water. Once the water simmers, cover and remove from heat, let sit for 15 to 20 minutes, then strain. Looking for even more flavor? Add some herbs in with the coconut water and rice, for example, cilantro, basil, or mint. This recipe is loosely adapted from a recipe in a cookbook from the 60s, called A Taste of India, by Mary Atwood.
What to Serve With Coconut Rice
Chana Masala Chicken Korma Lamb Curry Instant Pot Saag Tofu Tandoor Chicken
To make clarified butter, take 4 Tbsp of unsalted butter and melt in a saucepan on medium low heat. Skim the foam. Strain through cheesecloth into a bowl, straining out the solids. (If pressed for time, you can skip the straining step for this recipe, and just skim the foam.) If you don’t have access to packaged coconut water, add 1 cup of grated coconut to 4 cups of water, bring to a simmer, cover and remove from heat, let sit for 15 to 20 minutes, then strain. Use in place of the coconut water and plain water for this recipe. Stir in the cardamom pods, cloves, and cinnamon. Increase heat to bring the rice mixture to a simmer. Lower the heat the low, cover, and simmer gently for 15 minutes.
