ForkwiseCoconut Rice (Indian)
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 2 tsp oil
- 1 tsp black mustard seed
- ½ cup fresh/frozen grated coconut or dry coconut flakes
- 2 dry red chiles
- 7–10 curry leaves
- 1 tsp chana dhal
- Salt to taste
- A few cashews
- 5–7 cups of cooked, cooled white long-grain rice (light and fluffy)
Method
- Heat the oil with the mustard seeds in a covered sauté pan.
- When the mustard seeds have finished popping, add everything but the rice, and lightly toast in the oil until golden.
- Add the seasonings to the cooked rice, mix well, and serve.
Video
Video by Rajshri Food, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.
Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: File:Coconut Rice - Easythaiger 2026-04-21.jpg by Andy Li (CC0) · source
