Goan Coconut Rice

1. 1
   prep · ~20 min

   Wash and soak the rice.

   Rinse the basmati rice until the water runs mostly clear. Soak it in fresh water for 20 minutes, then drain well before cooking.

   TIPDrained rice cooks up fluffier and is less likely to clump.
2. 2
   saute · ~2 min

   Fry the nuts and raisins.

   1.Heat the ghee in a heavy pan over medium heat.

   2.Add the cashews and cook until lightly golden, about 1 minute.

   3.Add the raisins and stir until they puff, about 20 seconds.

   4.Scoop them out and keep aside for garnishing.
3. 3
   saute · ~3 min

   Cook the whole spices and coconut.

   1.In the same pan, add the cinnamon, green cardamom, and cloves.

   2.Stir for 20 to 30 seconds until fragrant.

   3.Add the grated coconut and cook gently for 1 to 2 minutes without browning.

   4.Stir often so the coconut stays pale and aromatic.

   TIPDo not let the coconut turn brown or the rice will lose its delicate flavor.
4. 4
   saute · ~1 min

   Coat the rice in the coconut mixture.

   Add the drained rice to the pan and mix gently for 1 minute so every grain is coated with the ghee, spices, and coconut.

5. 5
   boil · ~5 min

   Add water and bring the rice to a boil.

   Pour in the water, then add the salt and sugar. Mix once gently and bring everything to a boil over medium-high heat.

6. 6
   simmer · ~15 min

   Cover and cook until the rice is tender.

   Lower the heat, cover the pan tightly, and cook for 12 to 15 minutes until the rice is done and the water is absorbed.

   TIPKeep the lid closed while the rice cooks so the steam stays trapped inside.
7. 7
   rest · ~5 min

   Rest the rice off the heat.

   Turn off the heat and let the rice stand, covered, for 5 minutes. This helps the grains firm up and separate easily.

8. 8
   garnish

   Fluff the rice and top with the fried nuts.

   Open the lid, fluff the rice gently with a fork, and scatter the fried cashews and raisins over the top.

9. 9
   serve

   Serve the coconut rice warm.

Cuisines we love