CHEPPI KHEERI | COCONUT MILK RICE | CONGEE RECIPE

Cheppi Kheeri, or Coconut milk rice, is easy to make one-pot flavorful rice recipe prepared using rice and coconut milk.

Traditionally in the coastal region of India, turmeric leaves knots are added to give a unique flavor to this dish. You can even add pandan leaves (annapoorna leaves, screw pine leaves) to give it a Thai taste and flavor.

Cheppi kheer is popularly prepared in India during the Gauri Ganesha festival (Vayana pooja) and Navratri (Nave Javana) using newly harvested rice and turmeric leaves. Some people even prepare it a day after Janmashtami. The main reason is that Tumeric leaves (Haldi paan) are available in plenty during this season.

How to serve cheppi kheeri?

Cheppi means bland, and kheeri means pudding or payasam or kheer. This dish is nothing but unsweetened rice congee or pudding or porridge. You can add salt to make it savory and sugar (or jaggery) to make it sweet.

We like the salt version and serve it with spicy pickles, gravy, and crunchies like tandla vado.

Ingredients for CHEPPI KHEERI | COCONUT MILK RICE | CONGEE RECIPE

¾ cup Raw Rice
1 ½ cup Thin coconut milk
1 ½ cup Thick coconut milk
1 or 2 Turmeric leaves

How to make CHEPPI KHEERI | COCONUT MILK RICE | CONGEE RECIPE

In a pressure cooker, add raw rice that has been washed and drained along with thin coconut milk (to know more about thick and thin coconut milk, check out the video or read tips below).

To this, add turmeric leaf pieces or knots, cover with the lid, and pressure cook for two whistles. Let the pressure release naturally.

Open the lid, add thick coconut milk and mix. Bring it to a boil and simmer. This porridge thickens as you cook or as it cools down. So you can adjust the consistency by adding water or additional coconut milk.

Serve hot as it is (i.e., bland) or with some salt or sugar or jaggery.

Tips:

• You can use any variety of rice. If you use flavorful rice like jeera or basmati, it is going to enhance the taste of the dish. Traditionally, newly harvested rice is added if this dish is prepared during the festive season.
• Thick milk is the first batch of milk extracted from the grated coconut. The second batch of milk extracted from the same grated coconut is referred to as thin coconut milk.
• Check out the video here on how to tie turmeric leaves knots (ganti).

Instant Pot Coconut Milk Rice or Instant Pot Congee

Add rice (washed and drained), thin coconut milk, and turmeric leaves to your pressure cooker pot. Stir once, lock the lid and cook on high pressure for 3 minutes.

Allow the pressure to release naturally for 8 minutes, then quick release any remaining pressure.

Open the lid. Turn on the saute mode and heat your IP. Add the thick coconut milk and water for desired consistency and bring it to a boil.

Video recipe for CHEPPI KHEERI | COCONUT MILK RICE | CONGEE RECIPE

Detailed recipe for CHEPPI KHEERI | COCONUT MILK RICE | CONGEE RECIPE

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CHEPPI KHEERI | COCONUT MILK RICE | TRADITIONAL RECIPE FOR NAVRATRI, GAURI GANESH CHATURTHI 2022

Prep Time

5 mins

Cook Time

15 mins

 

Cheppi Kheeri, or Coconut milk rice, is easy to make one-pot flavorful rice recipe prepared using rice and coconut milk.

Traditionally in the coastal region of India, turmeric leaves knots are added to give a unique flavor to this dish. You can even add pandan leaves (annapoorna leaves, screw pine leaves) to give it a Thai taste and flavor.

Course: Dinner, Lunch

Cuisine: Asian, Coastal Karnataka, Indian, karkala, Mangalore, Udupi

Keyword: 9 days navratri vrat, amavasya, coconut milk, congee, ganesh chaturthi, gowri pooja, haldi patra pitha, janmashtami, One Pot Meal, rice porridge, rice pudding with cooked rice, turmeric leaves, Varalakshmi vratam

Servings: 6

Author: Kushi

Ingredients

• ¾ cup Raw Rice
• 1 ½ cup Thin coconut milk
• 1 ½ cup Thick coconut milk
• Turmeric leaves ( 1 or 2)

Instructions

1. In a pressure cooker, add raw rice that has been washed and drained along with thin coconut milk (to know more about thick and thin coconut milk, check out the video or read tips below).

2. To this, add turmeric leaf pieces or knots, cover with the lid, and pressure cook for two whistles. Let the pressure release naturally.

3. Open the lid, add thick coconut milk and mix. Bring it to a boil and simmer. This porridge thickens as you cook or as it cools down. So you can adjust the consistency by adding water or additional coconut milk.

4. Serve hot as it is (i.e., bland) or with some salt or sugar or jaggery.

INSTANT POT COCONUT MILK RICE OR INSTANT POT CONGEE

1. Add rice (washed and drained), thin coconut milk, and turmeric leaves to your pressure cooker pot. Stir once, lock the lid and cook on high pressure for 3 minutes.

2. Allow the pressure to release naturally for 8 minutes, then quick release any remaining pressure.

3. Open the lid. Turn on the saute mode and heat your IP. Add the thick coconut milk and water for desired consistency and bring it to a boil.

Recipe Notes

• You can use any variety of rice. If you use flavorful rice like jeera or basmati, it is going to enhance the taste of the dish. Traditionally, newly harvested rice is added if this dish is prepared during the festive season.
• Thick milk is the first batch of milk extracted from the grated coconut. The second batch of milk extracted from the same grated coconut is referred to as thin coconut milk.
• Check out the video here on how to tie turmeric leaves knots (ganti).

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