Modern Coconut Rice Bowl
Why this recipe works
- Creamy but separate grains: Cooking basmati with coconut milk gives the rice a soft, creamy coating while rinsing and resting help the grains stay defined.
- Aromatic tempering: Mustard seeds, curry leaves and chilli are briefly fried in oil, then stirred through the rice to spread their fragrance evenly.
- Stores well: The rice can be refrigerated or frozen in portions, then reheated with a little water to restore moisture.
Get the most out of this recipe
Timing notes
- Do not skip the covered rest: Leaving the pan covered off the heat lets the rice finish steaming and absorb the coconut milk evenly.
Ingredient notes
- Rinse the rice well: Removing excess surface starch helps the basmati cook up lighter rather than clumping in the coconut milk.
- Use fresh curry leaves if possible: Fresh curry leaves give the tempering its clearest citrusy, herbal aroma; add them after the mustard seeds begin to pop so they fry briefly without scorching.
- Coconut milk affects richness: Richer coconut milk gives a creamier finish, while lighter coconut milk makes the rice more delicate and less full-bodied.
Adjust the heat
- For less heat: Scrape the seeds from the green chilli before tempering, or use a smaller piece of chilli.
- For more heat: Leave the chilli seeds in, or use a hotter green chilli if you want the rice to carry more warmth.
Make-ahead tips
- Refrigerate in portions: Cool the rice quickly, then store it in a sealed container in the fridge for up to 3 days.
- Freeze after cooking: Freeze in portions for up to 2 months, then defrost overnight in the fridge before reheating.
- Reheat gently: Add a splash of water and reheat covered, stirring partway through, until piping hot.
Equipment you'll need
Ingredients
Instructions
- Rinse the basmati rice in cold water until the water runs mostly clear, then drain well. Split the green chili pepper lengthways (leave the seeds in for more heat, or scrape them out for milder).
- Put the rice in a saucepan with the coconut milk, water and fine sea salt, and stir once to combine. Bring to a gentle boil over medium heat, then immediately turn the heat to low, cover and cook for 12 minutes until the liquid is absorbed.
- Take the pan off the heat and leave the rice covered for 10 minutes to steam and finish cooking. Fluff with a wooden spoon or fork to separate the grains.
- Meanwhile, heat the sunflower oil in a small frying pan over medium heat. Add the mustard seeds and cook until they start to pop, then add the curry leaves and the green chili and cook for 30 to 60 seconds until very fragrant.
- Stir the hot tempering and all the oil through the fluffed rice. Sprinkle over the desiccated coconut, fold through, then taste and add a pinch more fine sea salt if needed.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the rice at a very gentle simmer once covered; if it boils hard, the coconut milk can catch on the base of the pan.
- For the best aroma, add the curry leaves only after the mustard seeds begin popping so they fry briefly without scorching.
- If serving to young children or anyone sensitive to heat, remove the seeds from the green chili pepper before tempering.
Substitutions
- Replace sunflower oil with olive oil for a fruitier finish.
- Replace basmati rice with jasmine rice for a softer, slightly stickier bowl base.
- Replace green chili pepper with a smaller amount of chili flakes for a more even, gentle heat.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container. Reheat with a splash of water in a covered saucepan over low heat, or in the microwave, stirring halfway, until piping hot. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 35min (15min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Mustard
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