Coconut rice is a fragrant and aromatic South Indian rice dish made with fresh coconut and minimal spices. When made in an
Also called thengai sadam, this fragrant and aromatic dish is one of the most basic South Indian foods. The taste of this rice is divine - savory, nutty, and mildly sweet. Fresh coconut is the hero of this dish, and it can be paired with dal or any curry of your choice.
Why you will love this recipe
- Coconut rice is known for its rich and aromatic flavors, thanks to the use of fresh coconut, curry leaves, and fragrant spices.
- This dish is simple and quick to prepare, making it an ideal choice for busy days or when you need a delicious meal in a hurry.
- Coconut rice is excellent for packed lunches or picnics, as it remains flavorful and doesn't lose its appeal when served cold.
Coconut: Unsweetened fresh or frozen grated coconut is used in this dish (see FAQ section for details).
Rice: I have used Basmati rice; however, any other Indian variety rice, like sona masuri will also work.
Spices: I use mustard seeds, dried red chili, chana dal (Bengal gram), and urad dal (split black gram).
See the recipe card for full information on ingredients and quantities.
Do not use dried or desiccated coconut. It will not work in this dish. Use fresh or frozen grated coconut.
I have used Basmati rice. However, any other Indian variety of short-grain rice like sona masuri will also work. In that case, the cooking time will vary.
I use a rice-to-water ratio of 1 to 1.5 in this dish, which gives me soft cooked rice. If you want chewy and firm rice, reduce water so that the rice-to-water ratio is 1 to 1.25.
Follow this recipe, but change the rice-to-water ratio to 1 to 2. Pressure cook for two whistles.
No. This dish tastes best with fresh, unsweetened coconut. You can either buy a whole coconut and grate it or use frozen coconut. Whole coconuts are easily available in many supermarkets, and frozen unsweetened coconut is available in Indian stores outside of India.
Any leftovers can be stored in the refrigerator for up to three days. Reheat it in a microwave or on low heat on the stovetop.
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Instant Pot Coconut Rice
- 2 cups Basmati rice
- 1½ cups coconut grated (fresh or frozen)
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1-2 dry red chili
- 1 teaspoon urad dal (split black gram)
- 1 teaspoon chana dal (Bengal gram)
- 8-10 curry leaves
- 1-2 green chili finely chopped
- ½ teaspoon ginger grated
- 8-10 cashew
- 2 tablespoon coriander leaves (cilantro)
- 3 cups water
- Wash the rice thoroughly. Soak it in water for 20-30 minutes.
- Set the Instant Pot in saute mode (normal) and add coconut oil. Once it heats, add mustard seeds and let it splutter.
- Add dry red chili. chana dal, urad dal, curry leaves, and cashews. Saute for 1-2 minutes (until the cashew is light golden).
- Add ginger and green chili. Saute for a few seconds.
- Add the grated coconut and saute for one minute.
- Drain the water from the soaked rice and add it to the IP. Add 3 cups of water and salt. Mix well.
- Close the lid and pressure cook on high for 5 minutes. Do a quick release of the pressure.
- Open the lid and gently mix the rice. Add cilantro and mix gently.
- Add cilantro and mix gently