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Weekend recipe – Royal coconut rice

Royal Coconut Rice – ‘A Must to Have Dish’

Deepa Gupta |

Improving your cooking skills is a terrific investment of your time. Enjoy cooking this weekend discovering how to use coconut milk to cook sweetened rice.

Coconut milk is made from fresh shredded coconut that is simmered in water and then strained to form a rich-creamy liquid. Try out this recipe that is sweet, rich and soothing to your taste buds.

Serves: 3

Cooking time: 30 minutes


Basmati rice                   1 cup

Coconut milk                  2 cups

Green cardamoms        2

Saffron strands              4-5

Sugar                               2/3 cup

Water                              ½ cup

Cashew nuts                  10

Almonds                         10

Raisins                            15-20

Pure ghee                     1 tbsp


Wash rice, boil them covered with low flame adding coconut milk and saffron strands till the rice is cooked and very little liquid remains in the cooking pan.

Chop cashew nuts and almonds, crush green cardamoms and wash raisins.

Heat pure ghee in a pan, saute crushed cardamom, chopped almonds and cashew nuts until golden and crisp.

Boil half cup water in a deep pan adding sugar. When a boil comes add boiled coconut rice, raisins and nuts in it.

Mix well gently.

Turn off the flame when the water dries up.

Serve hot.

Simply stir or shake coconut milk until it is evenly combined before every use. So once you have it, use it as a water substitute to cook this yummy rice bowl.