Skip to main content
Main

Coconut Rice III

A fragrant rice dish cooked with ghee, spices, coconut, and almonds.

From the Recipes Wiki (Fandom) · 11 ingredients
Jump to recipe ↓

Why it works: Ghee and coconut work together. They rank in the top 10% of all ingredient pairs, and 180 recipes mention both. The science ↓

The recipe

Timeabout 20 minutes

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Presoak rice for an hour and then rinse well, picking out the dirt.

Toast the spices and coconut

  1. Heat ghee in a heavy pot and sauté cumin till brown.

  2. Add turmeric, cloves, peppercorns and cardamom and stir for about a minute.

  3. Stir in coconut and sauté till golden.

Cook and serve

  1. Add rice and continue sautéing over medium heat for 2 minutes.

  2. Pour in water and add salt, then bring to a boil.

  3. Lower heat, cover and cook for about 20 minutes until the water has evaporated and the rice is cooked.

  4. Garnish with cashews, raisins and almonds.

  5. Serve with any main curry.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Ghee + coconuttop 10% of all pairs
    Aroma overlaplow
    Mentioned together180 recipes
  2. Cumin + turmerictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,698 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Turmeric + cardamomtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together667 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Clove + cardamomtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,058 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Cumin + cardamomtop 2% of all pairs
    Aroma overlapstrong
    Mentioned together582 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brown rice
Forms the body of the dish, absorbing the water as it cooks until tender.
Dried coconut
Adds richness and a nutty, sweet flavour when sautéed until golden.
Ghee
Carries the spices and adds a rich, nutty fat that helps them bloom.
Cumin seeds
Provides the warm, earthy aroma that defines the dish when browned in fat.

The step that matters

Lower heat, cover and cook after boiling. Once the water boils, a gentle simmer under a lid lets the rice absorb the liquid evenly. High heat would evaporate water too quickly and leave grains hard or scorched on the bottom.

Flavor stand-ins for the clove

How well each one fits the dish's main ingredients (ghee, cumin, turmeric, cardamom, coconut, rice, almond):

  1. Corianderbetter flavor fit
  2. Cinnamonbetter flavor fit
  3. Gingerbetter flavor fit
  4. Clovethe original

Fit is the average pairing score against ghee, cumin, turmeric, cardamom, coconut, rice, almond. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More coconut rice recipes

Pudding 9 See all 18 →

You might also like

Illustration of Rice FrittersIllustrationRice Fritters84 recipesIllustration of Almond SoupIllustrationAlmond Soup60 recipesIllustration of Steamed RiceIllustrationSteamed Rice48 recipesIllustration of Rice Griddle CakesIllustrationRice Griddle Cakes28 recipes