Photo by Andrew Cebulka

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6-8 Servings

  • 2½ cups chicken or vegetable stock (can also use water)
  • 1 cup coconut milk
  • 1 teaspoon salt
  • 2 teaspoons ghee (clarified butter), separated,½ teaspoon garlic paste
  • 1 teaspoon ginger paste
  • ½ cup unsweetened grated coconut
  • 2 cups white basmati rice
  • ½ cup sweetened coconut
  1. Teaspoons finely chopped green chilies (Serrano or Thai, about 1 chili)
  2. Pour stock (or water if using) and coconut milk into a medium-size pot. Pot will need a tight-fitting lid. Place on stove over high heat. While stock is coming to a boil add salt, 1 teaspoon ghee, garlic, ginger, and unsweetened coconut. Stir well.
  3. Add rice and bring to a boil. Once boiling, immediately reduce to low heat and cover tightly with lid. Cook 12−15 minutes, or until almost all liquid has been absorbed by the rice.
  4. When most of the liquid is absorbed, turn off heat. Keep pot covered on burner for another 5−10 minutes. The heat inside the pot will finish steaming the rice.
  5. In a small frying pan heat other teaspoon of ghee over medium-high heat. Add sweetened coconut. Stir frequently until coconut is light brown.
  6. Remove rice lid, add sweetened coconut and ghee mixture, and fluff with a fork. Top with chopped chilies, if desired. Serve warm.
  • from Lavanya Sabin of Charleston, SC

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