coconut milk rice

Coconut milk pulao recipe is a one pot dairy and gluten free meal made using coconut milk and few warm spices.

Coconut milk pulao recipe | coconut milk rice recipe

rice

coconut milk

tbsp ginger (grated)

onion

cashews

bay leaf

green chillies

cumin seeds

black cardamom

green cardamom

cloves

star anise

cinnamon

nutmeg

mace

coriander powder

tsp garam masala

coriander leaves

mint leaves

Salt

tbsp oil

Wash rice very well and soak them with coconut milk for atleast 30 minutes.

Add oil in a pressure cooker and add bay leaf, cumin seeds, black cardamom, cloves, green cardamom, star anise, cinnamon, nutmeg and mace. Saute for couple of seconds until cumin splitter.

Add ginger and green chilli. Saute till ginger turns golden brown.

Add onion and cashews.

Don't let onion turn brown and cook till it becomes pink and translucent.

Add coriander powder and garam masala. Mix.

Add coconut milk along with rice soaked in it.

Put coriander leaves, mint leaves and salt. Mix.

Pressure cook for 2 whistles.

Open the lid once all pressure releases from cooker.

Coconut milk rice are ready.

Enjoy warm.

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#coconutmilkpulaorecipe #coconutmilkricerecipe @Bless My Food by Payal 

Written recipe : http://blessmyfoodbypayal.com/coconut-milk-pulao-recipe/
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Music by Adan Vitousky

'Nasi lemak', the national and traditional dish of Malaysia is cooked in coconut milk with some pandan leaves for its fragrance. This amazing dish served with 'sambal' and a variety of delicious side dishes is a wholesome appetizing meal.

Nasi Lemak

salt

lemongrass stalk(s)

pandan leaves

75 ml coconut milk

water

peanuts

anchovies

egg(s)

cucumber(s)

Wash rice and put into pot. Add coconut milk, water, a pinch of salt, pandan leaves (knotted) and lemongrass. Optionally, you may add 2 cardamoms.

Bring to boil, then lower heat to minimum. Cover the pot with the lid. Allow rice to cook for 15 to 20 minutes until it dries up and holes appear on the surface. Turn off the stove. Leave the lid on for another 10 minutes before serving the rice.

Ensure oil is hot before frying the peanuts (with skin) at medium heat until browned. Remove peanuts. Then, add anchovies and fry till golden brown or crispy.

Serve rice with side dishes such as boiled or fried egg, fried peanuts, fried anchovies, sambal, cucumber slices and chicken rendang. To make the dish more fragrant, serve it on banana leaf.

https://www.youtube.com/embed/K_pxkqOhM4U

Fragrant rice cooked with coconut milk, spices and veggies. Make it in the instant pot or stove top with this recipe.

Coconut Milk Rice

Basmati rice ((or any rice, refer notes))

coconut milk ((fresh or from carton, 1 cup for IP, refer notes))

water ((½ cup more to cook in pot, 1½ cups for IP))

ginger garlic paste (or ginger paste)

green chili

carrots (chopped (optional))

green peas (frozen

green beans (chopped (optional))

oil ((or ghee

salt ((more

green cardamoms

cinnamon (piece)

cashew nuts ((20 split))

coconut flakes (or grated coconut)

Add rice to a bowl and rinse it well thrice. Drain the water.

Pour fresh water and let it soak for 20 mins while you prepare the other ingredients. Later after 20 mins, drain the water completely.

Preparation

Add oil or butter to a pot or pressure cooker. Fry cashews on a medium heat until golden. Remove to a small plate and set aside for garnish.

Reduce the heat. To the same pot, add whole spices and fry for 30 seconds, until they turn fragrant.

Add ginger garlic paste and saute for a minute without burning,  until it smells fragrant. 

Add slit green chili, chopped vegetables and saute for 2 to 3 mins. 

Pour the coconut milk along with the water and add salt. Taste and adjust the salt.

Drain the water completely from the rice and add it to the pot. Mix well and cover with the lid.

Cooking in pot: Let the rice cook on a low heat until all of the water is absorbed and is fully tender but not mushy. If the rice is undercooked, sprinkle some warm water and cook until soft. Turn off the heat and let the coconut milk rice rest for 10 mins. Later fluff up with a fork.

Pressure Cooker: Cook on a medium heat until you hear 1 whistle. When the pressure drops, open the lid and gently fluff with a fork.

Optional: Toast the coconut until golden. Garnish coconut milk rice with toasted coconut and cashews.

How to make Coconut Milk Rice

Press Saute button on the instant pot and pour ghee to the steel insert. Add the whole spices.

When the spices begin to sizzle, add ginger garlic and stir well. Add green chilies, cashews and vegetables. Saute for 2 to 3 mins.

Add 2 cups drained rice, 1½ cups water, 1 cup coconut milk and salt. Give a good stir. Taste test and add more salt if needed.

Secure the instant pot with the lid and position the steam release handle to sealing. Press the pressure cook button (high) and Set the timer to 6 mins.

When the IP finishes, let the pressure release manually for 7 to 8 mins. Later do a manual pressure release. Gently fluff up the coconut milk rice with a fork.

If you want you may toast the coconut separately and garnish.

Instant pot Coconut Milk Rice

Learn how to make fluffy coconut rice on the stove or in an Instant Pot with white rice and coconut milk! This recipe is simple and delicious paired with Thai, Indian or Caribbean cuisines.

Coconut Rice

jasmine rice

can full-fat coconut milk

water (or coconut water)

Rinse the jasmine rice in a fine mesh strainer until the water runs clear.

Add the coconut milk and water to a medium saucepan on the stove over high heat.

Bring the liquid to a boil.

Add the salt and rinsed rice, bring to a simmer.

Reduce the heat to low, cover the pot and simmer for 15-20 minutes, or until all of the liquid is absorbed.

Remove from the heat and keep covered. Let rest for 15 minutes.

Remove the lid and fluff the rice with a fork.

Serve immediately, or store in an airtight container in the refrigerator for up to 7 days.

Kiribath aka Sri Lankan milk rice is Sri Lanka's national dish that we make for every celebration in Sri Lanka. And a classic breakfast that everyone loves. Here's my fool-proof easy recipe to make creamy delicious Kiribath/milk rice.

Kiribath (Sri Lankan Milk Rice)

"Kekulu" Rice

Water

ml Thick coconut milk

Wash your rice first, then drain water and put it into the rice cooker or instant pot (which is what I use here) or any pot you cook your rice usually. 

Add water and 1 tsp salt (keep rest of the salt for after). Cook your rice using your usual method. If you're using a rice cooker, turn on the cook switch. If you're using an instant pot, press the rice preset. All you do here is cook rice the normal way but with just a little bit of water than you’d normally use.

Get your thick coconut milk (I use one 400ml can for 2 cups of rice) and the rest of the salt to it and dissolve well. Taste it and it should taste a little salty. If you have tasted Kiribath before your coconut milk should have a similar taste to Kiribath now. Adjust salt to your liking. 

Add the coconut milk to the cooked rice as soon as the rice is done cooking. Do NOT wait until the rice cools down.

Mix your rice and coconut milk very well using a spoon until the rice grains breakdown and everything sticks together. You can transfer the rice to a banana leaf or a tray at this point and shape it. But if you still get the raw coconut milk smell, turn on the heat back again and cook for about 2- 3 more minutes on the stove or in the rice cooker. If you’re using an instant pot, press the “Keep warm” option and leave it covered for about 5 - 8 mins

Transfer the rice to a cleaned banana leaf. Make sure to do it while Kiribath/milkrice is still hot. It starts to become hardened as it cools down. Which makes it harder to shape and cut into squares.

Shape the Kiribath using another piece of banana leaf/ a baking paper/ spatula into a flat round or a square or to any other shape of your liking. Press the rice firmly so the broken rice sticks to each other.

Get a knife and wrap the knife with a plastic wrap. And apply a little bit of coconut milk/milk or water so the knife doesn’t stick to the rice.

Cut your shaped Kiribath into squares or diamond shapes. Let it cool down a little bit. It’s easier to separate squares when Kiribath has cooled down.

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Nasi Lemak

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Top 5 coconut milk rice recipes from across the web

The most viewed coconut milk rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut milk pulao recipe | coconut...

Nasi Lemak

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The most viewed coconut milk rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine