Creamy Coconut Rice

1. 1
   prep

   Soak and drain the rice.

   Wash 1.5 cups basmati rice in cold water until it runs clear. Soak in fresh water for 15 minutes, then drain completely in a colander.

   TIPSoaking helps the grains stay long and separate after cooking.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat 1 tbsp coconut oil in a heavy-bottomed pot over medium heat.

   2.Add 1/2 tsp mustard seeds and let them splutter (30 seconds).

   3.Add 1/2 tsp cumin seeds, 1 tsp urad dal, and 8 cashews. Sauté until dal turns golden (1 minute).

   4.Add 10 curry leaves, 2 slit green chilies, and 1 inch grated ginger. Sauté until fragrant (30 seconds).

   TIPKeep the heat medium — mustard seeds burn fast.
3. 3
   boil

   Add rice, liquids, and salt.

   Add the drained rice to the pot. Pour in 1 cup coconut milk, 1.25 cups water, and 1/2 tsp salt. Stir gently once to combine.

4. 4
   simmer · ~14 min

   Cook the coconut rice.

   Bring the liquid to a gentle boil. Once bubbling, lower the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 12-14 minutes until all the liquid is absorbed.

   TIPDo not lift the lid while cooking — the steam is doing the work.
5. 5
   rest · ~5 min

   Rest the rice off heat.

   Turn off the heat and let the pot sit covered for 5 minutes. This finishes the steaming and makes the grains fluffy.

6. 6
   mix

   Fluff the rice gently.

   Remove the lid and use a fork to fluff the rice gently, mixing the tempering from the bottom evenly through the rice.

   TIPUse a light hand — a heavy spoon will mash the grains.
7. 7
   garnish

   Garnish with fresh coconut and coriander.

   Transfer to a serving bowl and sprinkle 3 tbsp grated fresh coconut and 2 tbsp chopped coriander leaves on top.

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