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Easy Coconut Rice Recipe

About Easy Coconut Rice RecipeRice Recipe: This Coconut Rice recipe is one of our favourite South Indian food, easily made at home using fresh coconut. An aroma of curry leaves and fresh coconut makes the rice flavorful. It is very easy to make, can be prepared in just few minutes if fresh grated coconut and cooked rice are ready. It can be served with any simple curry or curd and a fresh vegetable salad. It is also made on many festive occasions down south and also in regions of Maharashtra on Ganesh Chaturthi. A great lunch recipe which is light on stomach yet extremely high on nutrients.

1. Take oil in a pan and add peanuts. 2. Saute peanuts and add mustard seeds 3. Saute them together and add cumin seeds. 4. Mix them together followed by soaked chana and urad dal. 5. Saute all the ingredients together. 6. Now add curry leaves, red whole chilli and green chilli. 8. Add cashewnuts followed by salt to the pan and mix thoroughly. 9. Now add grated coconut to the pan. 10. Mix the coconut thoroughly with the other ingredients to infuse the coconut flavour completely. 11. Now put the cooked rice to the pan 13. Add grated coconut to the rice and mix again. Recipe Notes

Adding a fistful of grated carrot or little grated raw mango or a tablespoon of lemon juice, mint leaves or coriander leaves can make the dish more delicious.Also read about more coconut recipes that you can make at home.

Watch the step by step recipe of Easy Coconut Rice here:

Coconut Curry Rice Is The Star Of Valerie Bertinelli's 5-Ingredient Flank Steak Dinner Recipe

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We're always looking for new dinner ideas that we can make without a bunch of hassle, especially for those busy nights when all we want to do is crash on the couch and catch up on the newest season of Yellowjackets, not paw through our cupboards desperately trying to make a tasty meal. So when we hear about a five ingredient recipe, we're always intrigued. Valerie Bertinelli shared a five-ingredient flank steak recipe that's just what we're looking for, and it's a flavorful meal that uses a coconut curry sauce in two clever ways to make sure that each bite of meat and rice is delicious.

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For starters, Bertinelli whips up a coconut milk, red curry, and cilantro stem mixture that's used both as a marinade for the flank steak, and as part of the cooking liquid for the rice, which saves tons of time. Most jarred red curry paste options have a kick of spice, are salty, and full of ingredients like ginger, garlic, and chiles, so it's a shortcut ingredient we love to have on hand. If you like your food really spicy, feel free to add some chili paste or hot sauce to the mix, too. The creaminess of the coconut milk can stand up to quite a bit of spice.

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Bertinelli calls for long grain rice to accompany the flank steak. It's cooked in a mixture of the coconut milk curry paste blend and water, so each grain is imbued with flavor and cooks up fluffy and tender. Chopped cilanto is stirred into the rice once it's done cooking for a pop of color and freshness.

Simply Asia Unsweetened Coconut Milk

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Finally, the flank steak (one of our favorite cuts for its deep beef flavor) is cooked on a grill pan, the marinade caramelizing on both sides and adding a rich umami to the meal. Sliced against the grain (very important with flank steak), the meat is served with the coconut rice, for a delicious weeknight meal no one would guess contained just five ingredients.

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Watch: A 5-Ingredient Grilled Pizza That's Easier Than Ordering Takeout

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Sambal Clams With Coconut Milk Rice (Sambal Lala)

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Serve clams cooked with piquant Indonesian chilli sauce either with samphire or wild garlic, depending on what you can get hold of. Leave plenty of time for soaking both the dried chillies and the clams.

Ingredients For the sambal For the coconut milk rice (nasi lemak rice) For the clams Method

To make the sambal, put the chillies in a bowl of lukewarm water. Leave to soak until soft and fully rehydrated (about 15 minutes). Drain and roughly chop, removing any seeds (although you can keep some depending on how spicy you like it).

Put the rehydrated chillies in a blender with the shallots, garlic, fresh red chillies, lemongrass and toasted belachan. Blend to a fine paste. Set aside.

Remove the paste from the blender and mix in the sugar and salt.

To make the coconut milk rice (nasi lemak rice), soak the rice in a bowl of cold water for about 15 minutes, then rinse and wash the rice thoroughly, or until the water isn't as cloudy.

Drain the rice completely and put in a medium saucepan with the coconut milk – you may wish to reserve a little of the thicker cream on the top of the coconut milk to add later (or alternatively you can use coconut cream for this). Add salt and enough water to come up to the first joint of a finger poked into the top of the rice. Nestle in the pandan leaves throughout the rice. Cook over a medium heat (alternatively cook the rice in a rice cooker with all of the ingredients added and about 200ml/7fl oz water). Once cooked through, add the coconut cream if using (or alternatively reserve the cream on top of the coconut milk to add at this point).

For wok-frying the clams, put about half of the oil into a large wok and allow to reach a medium heat. Add the paste and fry on a medium-low heat for about 15 minutes, moving it constantly so it doesn't burn. Now add the rest of the oil – if the paste looks like it's getting too dry, add a little more oil. The ideal state will be when the oil has split from the sambal and risen to the top.

Add in the tamarind water and ketjap manis, keep cooking until the volume of liquid has reduced down (about 2 minutes).

Drain the clams, then add them to the wok and cover it with a lid. Once the majority of the clams are open, add the wild garlic (or samphire) and toss the sauce around everything.

Discard any clams that haven't opened and serve piping hot with lime juice, salt, palm sugar and some Thai basil garnish to finish, with the rice on the side.

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