Coconut Rice (Indian)
In India, coconut rice is made with coconut flakes or with grated or desiccated/dry coconut). One way to make this dish is to make the rice separately (preferably using a rice variety which is light and fluffy when cooked) and then mixing it with the coconut mixture (coconut flakes toasted in sesame/coconut oil and spiced with paprika, nuts, curry powder/leaves and other spices).
Servings
4–6
2 teaspoons oil
1 teaspoon black mustard seed
½ cup fresh/frozen grated coconut or dry coconut flakes
2 dry red chiles
7–10 curry leaves
1 teaspoon chana dhal
Salt to taste
A few cashews
5–7 cups of cooked, cooled white long-grain rice (light and fluffy)
Heat the oil with the mustard seeds in a covered sauté pan.
When the mustard seeds have finished popping, add everything but the rice, and lightly toast in the oil until golden.
Add the seasonings to the cooked rice, mix well, and serve.