Toasted Coconut Rice

For a Serving Size of Two:

Ingredients:

• 60 grams basmati rice (or any preferred rice)
• 50 grams grated fresh coconut
• 200 ml water
• 2 teaspoons olive oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon salt
• 1 small green chili, finely chopped
• 1 tablespoon chopped coriander leaves

Procedure:

• Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
• In a dry skillet, add the grated coconut over medium heat. Toast it, stirring frequently until it turns golden brown and fragrant. Remove from the skillet and set aside.
• In a medium pot, heat the olive oil over medium heat. Add the mustard seeds and cumin seeds. Allow them to splutter.
• Add the chopped green chili and sauté for about a minute. Then, add the soaked rice and sauté for another 2-3 minutes, coating the rice with the oil and spices.
• Add 200 ml of water and salt to the pot. Bring it to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the rice is cooked through and has absorbed the water.
• Once the rice is cooked, fluff it with a fork and gently stir in the toasted coconut.
• Garnish with chopped coriander leaves and serve hot as a side dish or main course.

Nutritional Benefits:

Nutritional Information:

• Calories: 657 kcal
• Protein: 8.7 g
• Carbohydrates: 62.5 g
• Fat: 43.5 g