Rice: Coconut Rice by Mai

posted by Mai 04-04-103 7:09 AM

Coconut Rice

2 cups rice
3 tbsp coconut (grated)
2 1/2 cups coconut milk
2 tbsp oil
2 inch cinnamon (broken)
3 cloves
1/4 tsp cardamom seeds
2 bay leaves (optional)
3 green chilies (cut fine)
1 tbsp coconut jaggery (coarsely crumbed)*
1 tsp salt
12 cashew nuts (cut in small pieces)
20 raisins
1 1/4 cup water

Wash rice and drain. Heat ghee in a large pan over medium heat. Add cinnamon, cloves, cardamom and bay leaves. Stir for few seconds and add jaggery. When jaggery melts, add rice. Saute for 5 minutes.

Add coconut milk and water in measured quantity. Increase the heat and bring to boil. Then lower heat, cover and cook for about 15-20 minutes, till all the liquid has evaporated.

Sprinkle grated coconut, cashews and raisins. Lightly fluff the rice with a fork, and serve hot.

*Jaggery (Panela) is a "natural" sweetener made by the concentration of sugarcane juice without the use of any chemicals synthetic additives or preservatives. It contains an enormous wealth of minerals / protein / vitamins. More importantly, Jaggery (Panela) has great nutritive and medicinal value. It has the reputation of being a medicinal sugar and is prescribed for use in the Ayurvedic system of medicine.

Health facts: Jaggery (Panela) contains Proteins, Minerals and Vitamins, which are essential constituents for the body. It is also a potent source of Iron and has a higher Iron and Copper contents than white sugar.

It is also a superior product among natural sweeteners with regards to the Vitamin contents. It is an energy food that is said to "purify" blood, regulate the liver function and keep the body healthy.

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