In South India, coconut rice is a popular one and is made during festivals like pongal and navratri as nivedyams or offering to God. It is also called “Chitra annam", a prasadam in south indian temples.
I have cooked rice in coconut milk , which gives a heavenly flavour and taste of coconut.You can cook in water also .It is a very simple recipe too.Best recipe for lunch box.
INGREDIENTS FOR COOKING RICE
Good quality raw rice - 1 cup
Coconut milk - 2 cups
Grated fresh coconut - 1 ½ cups
Salt - to taste
Coconut oil - 2 tbsps
Mustard seeds - 1 tsp
Urad dal -1 tsp
Groundnuts - 3 tbsps
Dry red chilies - 4 nos (broken)
Asafoetida/hing - 2 pinches
Curry leaves - 1 sprig
Wash and cook the rice with coconut milk in a pressure cooker for 4 whistles.
When the pressure settles down open the lid and take out the cooked rice and spread it on a plate and separate the rice grains with the help of fork and allow it to cool . Keep aside.
(If there are any lumps in the rice then break the lumps with the fork)
Heat two tbsps of coconut oil in a pan.
Add mustard seeds, when it splutters, add red chillies, asafetida powder, groundnuts, urad dal, curry leaves and finally add grated coconut.
Sauté till light brown colour or half roasted.
Add the cooked and cooled rice and add the required salt and mix well.
Cook for five minutes in a medium flame.
Serve with pappads