Coconut Rice

FOR THOSE WHO LIKE THE RICH, CREAMY FLAVOUR OF COCONUTS, THIS DISH ADDS ANOTHER DIMENSION TO ENJOYING RICE. IT IS FULL OF TEXTURE, BUT CAN BE DRY, SO SERVE WITH SAUCE-BASED CURRIES.

SERVES 4 | PREPARATION TIME: 10 MINUTES | COOKING TIME: 5–7 MINUTES

FRESH

8–10 fresh curry leaves

85g grated fresh coconut or desiccated coconut

1 quantity cooked simple plain rice

SPICES

1 teaspoon mustard seeds

1cm piece cassia or cinnamon stick

5–6 green cardamom pods, lightly crushed

1 whole dried chilli

PANTRY/LARDER

1 tablespoon coconut oil or oil

salt, to taste (optional)

2 teaspoons ghee (optional)

GARNISH

crushed mixed seeds and nuts, such as pistachios, almonds, cashews, peanuts and sesame seeds, gently roasted in a non-stick pan over a low heat until golden, then cooled and crushed until coarse with a rolling pin

1. Heat the oil in a frying pan over a low–medium heat. Add the mustard seeds, cassia or cinnamon stick, cardamom pods, dried chilli and curry leaves and fry gently for 20 seconds.

2. Next, add the coconut and salt, if using, and cook for a further 3–4 minutes.

3. Combine this mixture with the cooked rice, garnish with crushed mixed nuts and drizzle with ghee, if liked.