From Grandma’s Kitchen: Coconut Rice

This lovely rice dish can be paired with any gravy. It’ll go well with spicy curries.



3 cups Basmati rice or any other fine rice

1 big coconut (grated)

3 tbsp ghee

1 large onion (sliced finely)

½ tsp whole peppercorns

2 tsp turmeric powder

1 tsp salt


Put the grated coconut in 3 cups boiling water. When the water becomes warm, put the coconut through a blender and strain the coconut milk.

Soak the rice for half an hour.

Heat the ghee and fry the onion till it becomes brown. Drain and set aside.

In the same ghee put the peppercorns, turmeric powder, and rice. Fry for 5 minutes.

Put in the coconut milk. Also, add water so that it comes about 1 inch above the rice.

Add salt.

Bring it to a boil. Then reduce the heat and let the rice cook till tender.

Use the fried onions to garnish the rice and serve hot.

(You can also mix in some chopped cashew nuts and almonds)