Cookbook:Coconut Rice (Indian)

In India, coconut rice is made with coconut flakes or with grated or desiccated/dry coconut). One way to make this dish is to make the rice separately (preferably using a rice variety which is light and fluffy when cooked) and then mixing it with the coconut mixture (coconut flakes toasted in sesame/coconut oil and spiced with paprika, nuts, curry powder/leaves and other spices).

Ingredients

 * 2 teaspoons oil
 * 1 teaspoon black mustard seed
 * ½ cup fresh/frozen grated coconut or dry coconut flakes
 * 2 dry red chiles
 * 7–10 curry leaves
 * 1 teaspoon chana dhal
 * Salt to taste
 * A few cashews
 * 5–7 cups of cooked, cooled white long-grain rice (light and fluffy)

Procedure

 * 1) Heat the oil with the mustard seeds in a covered sauté pan.
 * 2) When the mustard seeds have finished popping, add everything but the rice, and lightly toast in the oil until golden.
 * 3) Add the seasonings to the cooked rice, mix well, and serve.