Coconut rice also called Thenga choru in Tamil is a south Indian rice dish. It is made using fresh coconut milk and rice. It is similar to ghee rice except for the coconut milk. This rice goes well with non vegetarian gravies like chicken/ mutton. Some even like to have it with fish curries.
You don’t need basmati rice or jeera rice, but ordinary white rice that you make at home everyday. I’m using ponni rice (also called Tamil ponni) which is medium sized grains.
Using fresh milk from coconut gives it a delicious taste. You can also substitute with coconut milk powder.
For 2 persons,
1 cup white rice
2.5 to 3 cup water
1 cup grated coconut
4 tbsp coconut oil
Cinnamon,cardommom and cloves,bay leaf (optional)
1/2 onion chopped
1 tbsp ginger garlic paste
1 slit green chilli
1/4 tsp fenugreek seeds (optional)
1. Wash and soak the rice for 15-30 minutes.
2. In a blender, add the grated coconut and 1 cup warm water. Blend and strain the milk. Add one more cup water to the blended coconut and blend again and strain. This will give 2 cups of coconut milk. Set aside.
6. Add in the 2 cups of coconut milk with half a cup of water (2.5 cups total).