Step 1

Wash the white rice till the water runs clear and soak it for 1/2 an hour or till the rice becomes opaque.

Step 2

Meanwhile boil at least 4 litres of water in a large pot, add 1 - 2 tbs sea salt and cook the soaked rice in it till al dente. The rice should be still a bit gritty inside when you are draining it. Set aside to cool.

Step 3

Heat oil in a sauce pan and when it is just hot crackle the mustard seeds and immediately add the dried red chillies and urad dal lentils. As they get discoloured add the peanuts, followed by the cashews, then quickly throw in the curry leaves and whole slit green chillies. The cashews and the urad dal lentils get browned fast all the steps have to be followed in order and quickly.

Step 4

Quickly pour 1/2 the can of coconut milk (shake it well before opening it) into the sauce pan. Add 1 tsp salt and let it cook on simmer for 3 - 4 minutes. Sprinkle a little water from the sides if too thick.

Step 5

Pour this flavoured coconut milk solution into the rice and fluff it with a wooden fork and leave aside for sometime for the coconut milk and the flavours to get absorbed in the rice.

Step 6

As a finishing touch, garnish the rice with freshly grated coconut and chopped cilantro. The coconut rice is ready to serve and enjoy. It is so flavourful and delicious.