Coconut rice is a healthy, easy-to-make, flavorful rice dish prepared using grated coconut, aromatic spices, and rice. This rice recipe is vegan, and dairy-free. If you have leftover rice, you can make this rice recipe in less than 10 minutes.
Don't miss to check out traditional lemon rice (chitranna), temple style ghee rice or South Indian curd rice.
About the recipe
Coconut rice is made using simple ingredients like freshly grated coconut flakes and cooked rice and tempered with spices like chilies, ginger, hing, and cashews which makes this rice unique and nutty flavorful. In South India, kobbari annam is prepared at temples and offered in the form of prasadam and at home during festivals like Navratri and special occasions.
As the name suggests, the key ingredient here is coconut (nariyal, kayi, or thengai). It is believed that the Goddess Lakshmi blesses devotees with health and prosperity and fulfills all their wishes when offered coconut or bhog prepared with coconut. You can check the significance of 9 days of Navratri and food recipes here.
This rice is also called nariyal chawal in North India, kobbari annam in Andhra Pradesh, thengai sadam in Tamil Nadu, kayi anna in Karnataka, thenga choru in Kerala.
We like to have this for breakfast, lunch, dinner, or even for lunchbox. Since it tastes good when served warm or at room temperature, it is one of the best rice recipes for your long travels, potlucks, and picnics.
There are variations in which this rice is made. Some use coconut flakes, while others use coconut milk to make the rice. You can also check my recipe for rice cooked in coconut milk in a pressure cooker. Another special recipe made with new rice during Navratri in coastal regions.
Thai coconut rice vs Indian coconut rice
Thai coconut rice, also known as "khao man gai" "coconut milk rice" or "khao mok gai," is a popular dish in Thailand made by cooking Thai jasmine rice with coconut milk, which gives it a creamy and rich texture. This rice is flavored with aromatic ingredients like lemongrass, ginger, and kaffir lime leaves.
Indian coconut rice, also known as "thengai sadam" "kobbari annam" or "nariyal chawal," is a South Indian dish made by tossing cooked basmati rice with grated coconut and traditional Indian tempering or tadka with spices.
Both are delicious coconut rice-based dishes that are worth trying.
Ingredients
Rice: Long-grain basmati rice works best. Feel free to use any flavorful rice or even leftover cooked rice. See that the rice is fluffy and not mushy.
Coconut: Traditional rice recipe uses freshly grated coconut. You can use dry coconut flakes or frozen ones too.
Tempering or tadka: Use coconut oil for tempering to get the coastal flavors. Other ingredients are mustard and cumin seeds, hing, curry leaves, urad dal, chana dal, cashews, ginger, red chili, and green chili.
See the recipe card below for a full list of ingredients and measurements.
Step by step instructions
Step 1: You can cook the rice in a pot, pressure cooker, or instant pot. Any preferred method of your choice. See that the rice is fluffy and not mushy.
Step 2: Heat oil in a pan. To this, add mustard seeds, cumin seeds, and curry leaves and let they start to splutter.
Step 3: When they start to splutter, add urad dal and chana dal and saute until it becomes golden in color.
Step 4: Next, add cashews, green chili, red chili, ginger, and hing, and saute for a minute or until cashews turn light golden.
Step 5: Add the coconut and saute on low flame till the coconut turns light golden in color may, be for 1 or 2 minutes. This brings out a nutty flavor in the coconut. (Traditionally, coconut is added, and the next step is done. I do it for its nutty flavor)
Step 6: Add cooked rice, coriander leaves, and salt and toss until everything is combined.
Step 7: Serve this rice with raita, yogurt, pickle, or any Indian curry of your choice like authentic kurma, chicken curry.
Tips
- Adjust the amount of coconut and tempering to your liking.
- You can add salt while cooking rice or later while adding rice to the tempering.
- To make this gluten-free, simply skip the asafoetida or hing.
- For a more intense rice flavor, you can also cook the rice in coconut milk if desired.
- For coastal flavors, temper with coconut oil.
Storage Suggestions
You can store any leftover rice in an airtight container in the refrigerator for two days. Just sprinkle water and reheat it in the microwave or a pan before serving.
If you want to store this coconut white rice for a longer period, you can freeze it in an airtight container for up to 2 months. Thaw and reheat when serving.
Recipe FAQS
Coconut is nutritious with a good source of fiber, Vitamin C, E. But since it is high in calories and saturated fats, always eat it in moderation.
Some of the dishes that you can serve with this rice are authentic hotel-style Kurma, malnad chicken curry, kori gassi, yogurt salad or dahi aloo, pickle, South Indian coconut chutney, or simply with South Indian crispy snacks like papad, namakpara (tukdi), fryums or even potato chips.
Rice made with coconut flakes is also called thengai sadam is a very popular rice recipe from Tamil Nadu.
Coconut is nutritious, but the calories depend on the other ingredients too. You can add this to your meal as a part of your balanced diet. But to help with weight loss, always check the portion size and calories.
More South Indian Rice Recipes
South Indian rice dishes are easy and quick to make, and the flavor comes from the combination of tempering or tadka you add. You actually don't need any measurements. Add them, especially nuts and chilies, to your liking. If you are a bachelor or beginner, you should try cooking South Indian rice recipes first because they are very simple. These rice recipes also make a very good lunchbox recipe.
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Recipe card
Easy Coconut Rice Recipe | Thengai Sadam
Equipment
Ingredients
- 1 cup Basmati Rice or any rice of your choice
- ⅔ cup Coconut fresh / dry / frozen; vary as per taste
- 2 tablespoon Oil Coconut oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Urad Dal
- 1 tablespoon Chana Dal
- 8 to 10 Cashews , chopped
- 1 Green chili , chopped (vary as per taste)
- 1 Dry Red chili , broken (vary as per taste)
- 1 tablespoon Ginger , chopped
- ¼ teaspoon Asafoetida or Hing powder
- 8 to 10 Curry leaves
- 2 tablespoon Cilantro or Coriander leaves, chopped (optional)
- Salt , to taste
Instructions
How to make the best coconut rice?
- You can cook the rice in a pot, pressure cooker, or instant pot. Any preferred method of your choice. See that the rice is fluffy and not mushy1 cup Basmati Rice
- If you have leftover rice feel free to use that instead.
- Heat oil in a pan. To this, add mustard seeds, cumin seeds, and curry leaves. When they start to splutter, add urad dal and chana dal and saute until it becomes golden in color.2 tablespoon Oil, 1 teaspoon Mustard Seeds, 1 teaspoon Cumin seeds, 1 teaspoon Urad Dal, 1 tablespoon Chana Dal, 8 to 10 Curry leaves
- Next, add cashews, green chili, red chili, ginger, and hing, and saute for a minute or until cashews turn light golden.8 to 10 Cashews, 1 Green chili, 1 Dry Red chili, 1 tablespoon Ginger, ¼ teaspoon Asafoetida, 8 to 10 Curry leaves
- Add the coconut and saute on low flame till the coconut turns light golden in color may, be for 1 or 2 minutes. This brings out a nutty flavor in the coconut. (Traditionally, coconut is added, and the next step is done. I saute it for its nutty flavor)⅔ cup Coconut
- Add cooked rice, coriander leaves, and salt and toss until everything is combined.2 tablespoon Cilantro, Salt
- Serve this rice with raita, yogurt, pickle, or any Indian curry of your choice like authentic kurma, chicken curry.
Video
Notes
- Adjust the amount of coconut and tempering to your liking.
- You can add salt while cooking rice or later while adding rice to the tempering.
- To make coconut rice gluten-free, simply skip the asafoetida or hing.
- For a more intense rice flavor, you can also cook the rice in coconut milk if desired.
- For coastal flavors, temper with coconut oil.
- You can use peanuts instead of cashews.
How to cook basmati rice?
- If you are cooking the basmati rice in a pot, then bring 2 cups of water to boil. Add rice, cover, and cook on medium to low flame until the rice is cooked and fluffy.
- If you are cooking the rice in a pressure cooker, then you add 1 ¾ cups of water and pressure cook for one whistle. Rice should be fluffy and grainy, not mushy.
- If you are cooking basmati rice in the instant pot, add 1 ¼ cups of water. Pressure cook on HIGH for 4 minutes with the vent in the sealing position. Let the pressure release naturally for 5 minutes. Then release the pressure manually. Fluff the rice.
Nutrition
This Indian rice (nariyal chawal or thengai sadam) was first published in Sep 2019. Updated with step-by-step pictures and more details.
Charla
I would love to give your coconut rice ago, it's a complete contrast to how my culture makes it.
Ieva
We really enjoyed this recipe! So quick and easy with the leftover rice from yesterday's dinner! Absolutely loved the spices used and the coconut flavour with the rice! Will definitely make it again soon!
Megan
Another fantastic recipe! This rice was easy to make and absolutely delicious. You have really elevated our rice dishes!