Coconut Rice

Name: Coconut Rice
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 10 fresh curry leaves; ghee or clarified butter; 1 teaspoon turmeric powder; 1 teaspoon mustard seeds; 5 dried red chiles, crushed; 1 inch/2.5 cm piece of fresh gingerroot, peeled and grated; 2 garlic cloves, peeled and finely chopped; 4 cardamom pods, crushed; 3 fresh green chiles, deseeded and finely chopped; 1¼ cups basmati rice, soaked for 15 minutes; vegetable oil, for frying; 150 g/5 oz grated fresh coconut (if using dried); a good handful of chopped cilantro leaves, to garnish; salt

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

This is quite a hot rice dish, and the coconut adds a great texture to the finished item. Coconut rice is good with grilled fish or meat.

Ingredients

1¼ cups basmati rice, soaked for 15 minutes
150 g/5 oz grated fresh coconut

Asia
Main course
Vegetarian
Gluten-free

Method

Wash the soaked rice under lots of cold running water until the water runs clear and drain.

Boil the rice in plenty of salted water for about 7 minutes, then drain and place in a dish to dry out.

Toast the coconut in a dry skillet until golden brown.

Heat some vegetable oil in a pan. Add the mustard seeds and stir-fry for about 30 seconds, then add the dried and fresh ch