Coconut Rice

The scientific name for coconut is Cocos nucifera. Early Spanish explorers called it coco, which means "monkey face" because the three indentations (eyes) on the hairy nut resemble the head and face of a monkey. Nucifera means "nut-bearing.".

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called "The Tree of Life." Only recently has modern medical science unlocked the secrets to coconut's amazing healing powers. If you want to know more about coconut health benefits, Please see the link http://www.coconutresearchcenter.org/

This rice an exciting combination of coconut and plain white rice. In our family Coconut rice is usually prepared during festivals along with array of other delicious preparations. Freshly grated coconuts are also available widely in frozen form mainly in the Asian stores. All these processed form of coconut tastes good, but nothing would beat the fresh coconut taste.

Ingredients:

Uncooked Basmati rice                            – 2 cups

Freshly Grated Coconut                         – 1 1/2 cups

Water                                                – 2 1/2 cup

Salt                                                   to taste

Sugar                                                  ½ tsp.

Seasonings

Coconut oil                                     – 2 tbsp.

Kashmiri red chilies,                          4 whole

Mustard seeds                                – 1 tsp.

Chenna dhal                                  – 1tbsp

Peanuts                                           – 3 tbsp.

Chopped Green chilies                     –  2 tsp.

Chopped ginger                              – 2 tbsp.

Curry leaves                                  – 1 stem

Garnish

Ghee                                           – 1tsp

Whole Black Pepper                      – 5 no

A handful of cashewnuts                   to garnish (optional)

Coriander leaves

Method:

• Cook basmati with water and leave it to cool.
• Heat the oil   in pan. Add mustard seeds now and wait for them to splutter.
• Then add peanuts, Chenna dhal  on it and fry till they turn golden color.
• Now add chopped green chilies, ginger, curry leaves and the grated coconut.
• Sauté on medium /low heat for about 2 minute.
• Add the rice and salt, sugar to the coconut mixture and mix well
•  Fry cashews in the ghee.
• Garnish with fried cashewnuts bits. 

Tips: You can add chopped carrots and  frozen green peas  on it.