Andaman coconut rice
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Rice cooked in coconut milk with whole spices and curry leaves, served with fish and seafood curries.
Region: Andaman and Nicobar IslandsOccasion: Festive meals and Sunday lunchTime: 35 minServes: 4Vegan
Ingredients
- 1½ cups rice, washed and soaked 20 minutes
- 1½ cups coconut milk and 1 cup water
- 1 onion, sliced
- 2 green chillies, slit
- 1 bay leaf, 3 cloves, 2 cardamoms, 1 small stick cinnamon
- A sprig of curry leaves
- 2 tbsp coconut oil
- Salt to taste
Method
- Heat coconut oil, add the whole spices and curry leaves, then the onion and green chillies. Fry until soft.
- Add the drained rice and stir for 2 minutes.
- Pour in the coconut milk and water and add salt.
- Bring to a boil, then cover and cook on low heat until the liquid is absorbed.
- Rest for 10 minutes, fluff gently and serve with fish curry.
History
Coconut grows on every island, and coconut milk is used in both rice and curries.
Significance
Coconut rice is made for family gatherings and goes well with spicy seafood dishes.