Coconut Milk Rice | Thengaipal Sadham

Coconut milk is rice prepared with basmati rice or jeera samba rice, fresh coconut milk, onions and few classic spices. You can prepare this light and flavorful rice within 15 minutes. There is no need for any spice powders or any other special ingredients.

It's so simple to make and the lingering taste comes from the fresh coconut milk. Please spend an extra 10 minutes to prepare fresh coconut milk. There is no need to add any extra vegetables. I have fresh green peas in my refrigerator so decided to use it. In this dish I have used jeera samba rice, you can also substitute with millets too. You have to cook the rice on low heat. This helps to cook the rice evenly without turning mushy. Usually, coconut milk rice is served with any gravies or dry sabjis. This coconut milk rice tastes amazing with our traditional vegetable kurma. Now we will see how to prepare this Coconut milk rice with step by step instructions.

Quick and easy Rice varieties for lunch box

Kurmas for Coconut milk rice

Coconut Milk Rice (Thengaipal Sadham) Recipe

Coconut milk rice prepared with basmati rice or jeera samba rice, fresh coconut milk, onions and few classic spices. You can prepare this light and flavorful rice within 15 minutes.

Prep time : 15 minutes
Cook time : 10 minutes
Serves : 2
Category : lunch / rice varieties
Author : Muthulakshmi Madhavakrishnan

Ingredients

1 cup jeera samba rice
1 cup fresh grated coconuts or 1 cup coconut milk + 1/2 cup water
1 onion, finely chopped
3 green chillies, slit lengthwise
1.5 tsp ginger garlic paste
1/4 cup fresh green peas (optional)
1 bay leaf
2 small piece cinnamon
2 cloves
1 tsp fennel seeds
2 tbsp ghee
salt to taste

Cooking Directions

Take the jeera samba rice in a vessel with water, rinse and soak the rice for 10 minutes. After 10 minutes, drain the water completely.
Extract the coconut milk with 1/4 cup of water. Squeeze them well in a vessel and again extract the milk with 1/4 cup of water. Once again squeeze them well and add some water if the milk appears thick.
Heat a pressure cooker or pan on medium heat with ghee or oil. Add bay leaf, fennel seeds, cinnamon and cloves.Next, add the finely chopped onions and green chillies. Stir and saute for a few minutes.Add the ginger garlic paste and stir vigorously for a few minutes.Next, add the fresh green peas and stir for a few seconds.
Reduce the heat to low and gently add in the coconut milk. Add the rice and required salt. Mix them gently until everything has been fully combined. Close it with the lid and cook for 10 minutes on low heat or pressure cook for 2 whistles on low heat.
Allow the pressure to settle down naturally and open the cooker. Gently fluff the rice with a spoon.

Coconut Milk Rice (Thengaipal Sadham) with step by step photos

Take the rice in a vessel with water, rinse and soak the rice for 10 minutes. After 10 minutes, drain the water completely.

Extract the coconut milk with 1/4 cup of water. Squeeze them well in a vessel and again extract the milk with 1/4 cup of water. Once again squeeze them well and add some water if the milk appears thick. (If you are using canned coconut milk, mix 1/2 cup coconut milk with 1/2 cup of water. Mix them well).

Heat a pressure cooker or pan on medium heat with ghee or oil. Add bay leaf, fennel seeds, cinnamon and cloves.

Next, add the finely chopped onions and green chillies. Stir and saute for a few minutes.

Add the ginger garlic paste and stir vigorously for a few minutes.

Next add the fresh green peas and stir for a few seconds.

Reduce the heat to low and gently add in the coconut milk.

Add the rice and required salt. Mix them gently until everything has been fully combined. Close it with the lid and cook for 10 minutes on low heat or pressure cook for 2 whistles on low heat.

Allow the pressure to settle down naturally and open the cooker. Gently fluff the rice with a spoon. Transfer the rice to the serving dish.

Click here to view the recipe in Tamil தேங்காய் பால் சாதம் தமிழில்

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