This fragrance-flavoured dish is really of tropical origin, where the lush palm flourishes. Coconut rice has a rich and creamy flavour of coconut, which can easily pair with most meat dishes or be eaten straight as an appetiser. The base of coconut rice is primarily made of steamed or boiled rice soaked in coconut milk, which gives a subtle sweetness and nutty flavour. To prepare such a delicious dish, you can just refer to the simple recipe of coconut rice. First of all, wash your preferred rice to eliminate the extra starch, then go on cooking it with a mixture of water and coconut milk. This infusion just marries the flavours of rice well and gives it an inviting creamy texture for each mouthful. Tossing in a pinch of salt can round up all the flavours, but the addition of turmeric or curry leaves is optional to give it further aromatic value. The coconut rice recipe may vary, depending on your preference; you could add sweetening agents like grated coconut at a few tablespoons or sugar for a hint of sweetness. Add saut ed onions, garlic, or a mix of vegetables to give it a stronger flavour. It's very delightful to savour this coconut rice with spicy curries, grilled meats, and stir-fried vegetables. This dish is appetizing visually appealing, with a creamy white colour enhanced by fresh herbs or toasted coconut flakes garnish. For people at a festive gathering or a simple family dinner, coconut rice will surely hit the spot and transport one's taste buds to a tropical paradise.

• 250 gms basmati rice
• 500 ml coconut milk
• 1 tbsp urad dal
• 50 gms cashews
• As per taste salt
• 10-12 curry leaves
• 1 green chillies
• 2 tbsp cooking oil
• 1 tsp mustard seeds

• To prepare a perfectly delicious and aromatic coconut rice, one has to first rinse 250 gms of basmati rice under running water so that the water runs clear.
• This process removes the excess starch from the rice grains so that the rice does not become sticky after cooking.
• Once the water runs clear, soak the rice in fresh water for about half an hour.
• It gradually takes in the grains by absorbing water so that they cook uniformly and fluffy.
• After 30 minutes, you should drain out your rice and let it lay flat for the next stage.
• In a large pan, add two tablespoons of oil over medium flame.
• You could use any neutral oil, such as vegetable or sunflower oil, though coconut oil can give your dish an authentic tropical flavour.
• Now, when you feel that the oil is smoking hot, add one teaspoon of mustard seeds.
• The tiny mustard seeds will begin popping and eventually infuse their nutty flavour into the oil.
• This step plays an important role in the process of tempering, where the essence of the food flavour-building process begins.
• Just as soon as you hear the mustard seeds start to crackle, you may add your aromatics.
• Add one chopped green chilli, 10 to 12 fresh curry leaves, and one tablespoon of urad dal to the pan.
• Green chillies give a very subtle piquant flavour to the rice, and curry leaves add an earthy, fragrant aroma. Urad dal is a small, white lentil, which you will mix through the rice, giving that nice crunch and subtle nutty flavour.
• Now, saut the same mixture over medium heat until this urad dal is caramelised into a golden brown, stirring it now and then to prevent burning.
• Then allow the different ingredients to seep their flavour into the oil and coat the rice so that every bite tastes full of flavour.
• When the urad dal turns golden, add 50 gms of chopped cashews to the pan.
• Cashews add luxury and texture to coconut rice, which makes it all the more indulgent. Stir often over the cashews as they saut until they are golden brown, so they do not get burnt.
• They will add an enticing nutty flavour to the coconut milk added later. Once they are turned golden, the rice is ready to be cooked in the pan.
• Combine the drained basmati rice with the cashews and spices in the pan.
• Stir in the rice over a few minutes, but do not heat it too long as you are attempting to distribute the flavourful oil and spices evenly throughout the grains.
• You lightly toast the rice slightly, and then it will absorb some of the aromatic oil so that the rice is fragrant before it starts to cook in the liquid.
• Add 500 ml of coconut milk to the pan.
• The coconut milk will act as the primary cooking liquid by giving it a rich and creamy taste.
• Add salt to taste while stirring the mixture intensely to ensure all the rice is well coated with the coconut milk.
• Let the heat simmer the pan down low, cover it, and let it cook for about 15-20 minutes over low heat. The slow absorption of coconut milk would thus make it silky, tender and soft.
• Be careful not to burn the coconut milk or stick it to the bottom of the pan as it cooks over low heat.
• Once the coconut milk has been absorbed and the rice is cooked, the heat should be turned off, and it should rest for about a few minutes.
• Gently fluff the rice with a fork to separate the grains, allowing excess steam to evaporate, which will yield light, fluffy rice infused with the rich, creamy flavour of coconut milk and the crunchy flavour of toasted cashews.
• Serve the coconut rice hot, alone, or as a side to go with a rich array of curries or spicy meals.