Stir the milk, coconut milk, brown sugar and granulated sugar into the rice. Refreshing light but creamy, mellowed with coconut, layered with fresh and sweet mango that infused with basil, it sure comforts and cools
In case you are using fresh coconut for this recipe, saute the coconuttill it is crunchy. Coconutrice recipe (South Indian Thengai Sadam) – A delicious south indian rice recipe full of coconut flavors
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Let the coconut fry till it just begins to change color. This flavorful rice is made with very few ingredients and tastes best when made using fresh grated coconut
Still remember, when we come from school,my grandma bringing this dish. sometimes in brown colour, adding jaggery and shredded coconut(instead of sugar and coconut milk)
So get out your favorite stir-fry recipe, or use one of mine, or serve my festive CoconutRice with your holiday roasted bird - it will please your guests and family
First of all, let me clarify that the “latik” (LAH-TIK) I am referring to in this recipe is the coconut syrup made from mixing coconut milk and brown sugar cooked over medium heat until it forms into a thick syrup
Saute for a minute, add the garlic-chilly and saute till raw smell goes away. Heat some oil, add the cloves, cinnamon and cardamom, once they start sizzling, add cashews, saute till they turn golden, then add the onion
coconut oil or wok oil, as needed. Add rice, and season with salt and pepper, adding sesame seeds at this time as well, cooking and stirring untilrice is hot and sizzling
Just trust your instincts and remove the pudding from the oven when it is still soupy. ** I have slightly adapted Mark Bittman’s recipe for coconut and brown rice pudding from “The Food Matters Cookbook
In a non-stick karahi add the coconut, sugar and the khuskhus and let it cook on a medium flame. Was wondering what to make for prasad today - and then dear husband asked me to make his favorite Narial Barfi
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