Vegan Indian Coconut Rice Recipe

This South Indian coconut rice recipe is a delicately flavoured rice dish that goes well with just about any main.

I often pair it with a spicy curry and it goes perfectly. In its deliciousness this coconut rice reminds me of curd rice. It has a subtle taste and is really tasty on its own.

My favourite recipe for making it is with coconut milk. You can make it with freshly grated coconut too.

Here is my recipe of Indian coconut milk rice:

Ingredients:

2 cups rice

1.5 cups coconut milk

2 cups water

Salt to taste

For the tempering

1 tbsp. coconut oil (vegan) or ghee

1 tsp. mustard seeds

1 sprig curry leaves

2 pinches asafoetida

4-5 cloves

3 green cardamom

1 bay leaf

1 tsp. split Bengal gram

2 tsp. ginger paste

4 green chillies slit

1 cup vegetables chopped (optional)

For garnish

Some fried cashew nuts

Recipe:

Wash and clean the rice. Soak for 15 minutes.

Heat oil or ghee in a rice cooker or a pan. Add mustard seeds, asafetida and curry leaves and allow to sputter.

Now add in the whole spices along with Bengal gram and fry for about 2 minutes.

Add ginger paste and split green chillies and fry some more. If using vegetables, add now and fry lightly for about 5 minutes.

Now add the coconut milk and water to this fragrant mix. Add salt and taste.

It must taste slightly salty. Bring to a boil and add rice.

Cook on low heat till the rice is done and fluffy. Don’t cook till mushy.

Serve hot after garnishing with fried cashews with yogurt raita or curry or just as it is.

This is a very flavourful rice that is perfect for lunchboxes too.

Pro Tips

1. You can use any rice though I prefer South Indian sona masoori variety of rice or basmati rice.
2. You can use veggies like carrots, beans and even frozen peas if you so like.
3. I like to make my own coconut milk by blending coconut pieces with water in the blender and then using the first and second press of milk. But you can use canned milk too.
4. Vary the number of green chillies depending upon the heat you like in your rice.
5. You can also use finely grated coconut in place of coconut milk in the recipe. Then you will need to fry it before adding water and rice.

Your coconut milk rice is ready to serve. It is a perfect one-pot meal. Do try.

Vegan South Indian Coconut Rice

Rachna Parmar

This Indian coconut rice recipe is a super easy one-pot rice recipe. Done in under 30 minute it pairs very well with a spicy curry or even a yogurt raita.

5 from 3 votes

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Rice Dish

Cuisine South Indian

Servings 6

Calories 395 kcal

Ingredients

 

1x2x3x

• 2 cups rice Basmati or South Indian Sona masoori rice
• 1.5 cups coconut milk
• 2 cups water
• Salt to taste

For the tempering

• 1 tbsp. coconut oil dairy free or ghee
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 2 pinches asafoetida or heeng

Whole spices

• 4 cloves
• 3 green cardamom
• 1 bay leaf
• 1 tsp. Bengal gram split
• 2 tsp. ginger paste or minced ginger
• 4 green chillies optional
• 1 cup vegetables optional

For garnish

• Some fried cashew nuts

Instructions

 

• Wash and clean the rice. Soak for 15 minutes.
• Heat oil or ghee in a rice cooker or a pan. Add mustard seeds, asafetida and curry leaves and allow to sputter.
• Now add in the whole spices along with Bengal gram and fry for about 2 minutes. Add ginger paste and chopped green chillies and fry some more.
• If using vegetables, add now and fry lightly for about 5 minutes.
• Now add the coconut milk and water to this fragrant mix. Add salt and taste. It must taste slightly salty. Bring to a boil and add rice.
• Cook on low heat till the rice is done and fluffy. Don’t cook till mushy.
• Serve hot after garnishing with fried cashews with raita or curry or just as it is.
• This is a very flavourful rice that is perfect for lunchboxes too.

Notes

1. You can use any rice though I prefer sona masoori variety of rice or basmati rice. 2. You can use veggies like carrots, beans and even frozen peas if you so like. 3. I like to make my own coconut milk by blending coconut pieces with water in the blender and then using the first and second press of milk. But you can use canned milk too. 4. Vary the number of green chillies depending upon the heat you like in your rice or use pepper. 5. You can also use finely grated coconut in place of coconut milk in the recipe. Then you will need to fry it before adding water and rice.

Nutrition

Calories: 395kcalCarbohydrates: 59gProtein: 6gFat: 15gSaturated Fat: 13gSodium: 118mgPotassium: 306mgFiber: 3gSugar: 2gVitamin A: 18IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks

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