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Drinks and Coctails Recipes

  Added: May 24, 2006  •  Visited (685)  •  Print version Print this recipe (56)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Coconut Rice
(Nariyal Ka Chaval)
What You Need:
  • 1 fresh coconut, about 2½ pounds, opened and shelled
  • 2 cups hot, not boiling, water
  • ¼ cup ghee
  • ½ cup finely chopped onions
  • 1 teaspoon salt
  • 2 cups imported basumati rice or other uncooked long-grain white rice, washed and drained (see Kesar Chaval)
  • 1½ cups water

  • How To Cook:
    1. Preheat the oven to 400°F. Cut or break off a piece of coconut meat about 4 inches square and pare off the brown outer skin with a swivel-bladed peeler or small, sharp knife. (Set the rest of the coconut aside unpeeled.) Slice the coconut into 1/8 -inch-thick pieces and then into chips about ½ inch wide.

    2. You should have about ½ cup of coconut chips. Spread the chips in one layer in a shallow baking pan and, stirring occasionally, toast them in the middle of the oven for 10 to 15 minutes, or until light brown. Then set them aside in a small bowl.

    3. Make coconut milk with the remaining coconut meat and 2 cups of hot water. Into a heavy 3- to 4-quart casserole with a tightly fitting lid, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly.

    4. Add the onions and salt and, stirring constantly, fry for about 2 minutes, until the onions are soft and transparent but not brown. Watch carefully for any sign of burning and regulate the heat accordingly. Add the rice and cook, stirring,for 5 minutes, until all the grains are coated with ghee and the water in the pan has evaporated. Do not let the rice brown.

    5. Pour in 1½ cups of water and bring to a boil over high heat, stirring occasionally. Reduce the heat to moderate, cover, and cook for 5 minutes. Stir in the coconut milk and bring to a boil again. Immediately reduce the heat to the lowest possible point and cover the pan with a sheet of foil, crimping the edges to hold it in place.

    6. Then set the lid on top and simmer for 25 minutes, or until the rice is tender and has absorbed all the liquid. Serve at once, directly from the casserole or from a heated bowl or platter, the top sprinkled with the reserved toasted coconut chips.

    To Serve: 10 to 12
    This recipe is also available in:
    Cuisine » Asia » India
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Fruits » Coconut
    Main Ingredient » Condiments » Ghee
    Dish » Main Courses

     

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