Got a piece of fresh coconut lingering in your fridge? Let’s transform it into the star of this incredibly fragrant and delightful Toasted Coconut Rice. This isn’t just any rice dish; it’s a symphony of textures and flavors. Imagine fluffy basmati rice, gently infused with the warmth of cinnamon and cloves, then folded with crispy, golden-fried coconut strips and a sizzling tempering of spices. It’s slightly sweet, wonderfully toasty, and has an irresistible crunch that will elevate any meal. Perfect for a special family dinner or a simple weeknight treat, this dish is a guaranteed crowd-pleaser.
Ingredients
• 1 cup / 95 g basmati or other long-grain white rice
• 1⅔–2 cups / 400–480 ml water
• ¾ teaspoon / 3.5 ml salt
• 1½-inch / 4 cm piece of cinnamon stick
• 6 whole cloves
• 3 tablespoons / 45 ml ghee or coconut oil
• ¼ fresh coconut, peeled and cut into thin strips approximately ⅛ inch / 3 mm thick
• 1 teaspoon / 5 ml cumin seeds
• ½ teaspoon / 2 ml black mustard seeds
Instructions
1. If using basmati rice, rinse it under cold water until the water runs clear. For best results, soak in water for 20-30 minutes, then drain completely.
2. In a heavy-bottomed saucepan over high heat, bring the water to a boil. Stir in the drained rice, salt, cinnamon stick, and cloves.
3. When the water returns to a boil, reduce the heat to the lowest possible setting, cover with a tight-fitting lid, and simmer for 20-25 minutes, or until the rice is tender and all water is absorbed. Do not lift the lid or stir while it cooks.
4. Remove the pan from the heat and let it sit, still covered, for at least 5 minutes. This allows the fragile grains to firm up.
5. While the rice rests, heat the ghee or coconut oil in a small frying pan over medium heat. Add the coconut strips and stir-fry until they are crisp and golden brown. Use a slotted spoon to remove the coconut and set aside.
6. In the same pan with the remaining hot ghee/oil, add the cumin seeds and black mustard seeds. Fry for about 30 seconds, or until the mustard seeds begin to pop and sputter.
7. Carefully pour the hot spiced oil (the chaunk) over the cooked rice. Add two-thirds of the fried coconut strips. Gently fluff the rice with a fork to mix everything together, removing the whole cinnamon stick and cloves as you find them.
8. Transfer the finished coconut rice to a serving platter and garnish with the remaining golden coconut strips before serving.
Nutritional Information
• Please note that is an estimate and can vary based on the specific and quantities used.
Pro Tips
• For the fluffiest rice, do not skip the rinsing and soaking step for basmati. It removes excess starch and helps the grains cook evenly.
• Watch the coconut strips carefully as they fry; they can go from golden to burnt in a matter of seconds.
• For the best flavor, make sure your oil is hot enough that the mustard seeds pop almost immediately after you add them to the pan.
• Feel free to add a handful of raw cashews to the ghee along with the coconut for extra crunch and richness.
