Name: Indian Coconut Rice
Prep time: 5 min
Cook time: 15 min
Total time: 15 min
Cuisine: South Indian
Ingredients: 3 cups cooked basmati rice; 3 tbsp oil; 1 tsp mustard seeds; Pinch of hing (asafoetida); 1 sprig curry leaves; 2 dried red chillies; 1 tbsp chana dal; 1 tbsp urad dal; ½ cup desiccated coconut, soaked in warm water and drained; 3 tbsp mixed nuts (cashews and almonds); Salt to taste

Jump to Recipe·Print Recipe

A fragrant South Indian side dish made with cooked basmati rice, aromatic spices, curry leaves, and toasted coconut. This quick recipe uses dried shredded coconut for convenience without sacrificing flavor.

Indian Coconut Rice

Why You’ll Love This Recipe

Ready in just 15 minutes using pre-cooked rice.
Light, aromatic, and pairs perfectly with Indian curries.
Uses pantry-friendly ingredients for easy preparation.
Can be made with dried or fresh coconut.
Vegan and gluten-free.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups cooked basmati rice
3 tablespoons oil
1 teaspoon mustard seeds
Pinch of hing (asafoetida)
1 sprig curry leaves
2 dried red chillies
1 tablespoon chana dal
1 tablespoon urad dal
½ cup desiccated coconut, soaked in warm water and drained
3 tablespoons mixed nuts (cashews and almonds)
Salt to taste

directions

Heat oil in a pan over medium heat. Add cashews and almonds, sauté until golden brown, then remove and set aside.
In the same pan, add mustard seeds and hing.
Once the seeds start to pop, add chana dal, urad dal, dried red chillies, and curry leaves.
When fragrant and crackling, add soaked coconut and sauté for 1 minute.
Add the cooked rice, season with salt, and stir well.
Return toasted nuts to the pan, mix, and cook until rice is heated through.
Serve hot as a side dish with curries or dals.

Servings and timing

Servings: 4
Prep time: 5 minutes (using pre-cooked rice)
Cook time: 15 minutes
Total time: 15 minutes

Variations

Use fresh grated coconut instead of desiccated for a richer flavor.
Add green chillies for extra spice.
Stir in sautéed vegetables for a one-pot meal.
Replace basmati rice with short-grain rice for a softer texture.

storage/reheating

Store in an airtight container in the fridge for up to 3 days.
Reheat in a pan over low heat or in the microwave until warm.
Not recommended for freezing as coconut texture may change.

FAQs

Can I use freshly grated coconut?

Yes, fresh coconut adds more flavor but will require slightly longer cooking time.

What type of rice works best?

Basmati is preferred for its aroma, but any long-grain rice works.

Can I skip curry leaves?

Yes, but they add authentic South Indian flavor.

Is hing necessary?

It enhances aroma, but you can omit it if unavailable.

Can I make this recipe oil-free?

Yes, use a non-stick pan and dry toast ingredients, though flavor will change.

How can I make it spicier?

Add chopped green chillies or extra dried red chillies.

What is the best way to serve coconut rice?

It pairs perfectly with vegetable curry, dal, or yogurt.

Can I make it ahead of time?

Yes, cook and store in the fridge, then reheat before serving.

Can I use leftover rice?

Absolutely, this is a great way to use leftover cooked rice.

Can I add protein?

Yes, toss in cooked chickpeas or tofu for a protein boost.

Conclusion

Indian Coconut Rice is a fragrant, nutty, and mildly spiced dish that complements a wide variety of curries and dals. Whether made with dried or fresh coconut, it’s a quick and delicious side that’s perfect for busy weeknights or festive meals.