Looking for a simple dish to use up leftover rice?. Try this South Indian coconut rice recipe. It is a vegan and gluten free dish. Perfect to pack for a lunchbox or to use up leftover rice.
Ingredients
- Spices and Lentils: mustard seeds, cumin seeds, dried red chilli, urad dal, chana dal and salt.
- Nuts and Vegetables: peanuts, green chillies, curry leaves, coriander leaves and coconut.
- Rice: I used cooked sona masoori rice, but you can use any variety cooked rice.
- Oil: olive oil is used here, as that’s what I typically use in my kitchen. But you can substitute it with any cooking oil that you have on hand.
See the recipe card for quantities
Step by Step Instructions
Heat 2 tbsp oil in a pan, add mustard seeds and let them crackle, add cumin seeds and peanuts, saute for a minute.
Add chana dal and urad dal saute until dal turns light golden brown.
Now add chopped green chilies, broken red chillies, few curry leaves and sauté for few seconds or till red chillies change colour.
Now add grated coconut mix well and cook for few seconds and turn off the heat. It is not necessary to fry the grated coconut until it turns brown.
Add salt, coriander leaves and boiled rice.
Mix until well combined.
Enjoy delicious and mildly spiced south Indian style coconut rice with poppadums, pickle or any side dish of your choice.
Recipe Tips and Tricks
Cook rice either in an instant pot pressure cooker or on a stovetop. Spread freshly cooked rice on a plate to cool down to room temperature before adding to the seasoning, as it ensures even mixing and each rice grain is separated.
Best is to use leftover rice for this recipe, as little dried rice helps in even and easy mixing.
You could use any rice variety – sona masoori, ponni, long grain or basmati rice.
Adjust chillies according to your preferred spice levels.
Freshly grated coconut tastes best for this recipe, but frozen coconut can be used too.
Urad dal and chana dal add a lovely nutty aroma and taste. But you could leave them out if you don’t have them on hand.
Ensure not to use freshly cooked rice immediately, as it could get mushy while mixing. Allow rice to cool and then use it.
Serving Suggestions
Serve coconut rice with vegetable pakoda or banana bajji and pickle such as allam pachadi or mango pickle for a comfort meal.
This easy coconut rice with spicy baby potato fry, jeera aloo or bombay aloo makes a great dish to pack in a lunchbox.
Storage
Do not store the rice made with fresh grated coconut and leftover rice. I would rather suggest finishing it on the same day.
If you prepare this coconut-flavoured rice with freshly cooked rice, then you can store it in the fridge in an airtight container for up to 2 days. Reheat the rice in the microwave until piping hot and serve.
More Rice Recipes
More recipes with left over rice
Jeera Rice: An easy and quick way to make fragrant rice seasoned with cumin.
Lemon Rice: A tangy, crunchy and flavourful dish that gets together in under 20 minutes and makes an ideal dish on busy weekdays or to pack for a lunchbox.
Corn Fried Rice: An easy and quick vegan dish that makes a perfect weeknight dinner.
Carrot Rice: Tasty and flavourful rice made with carrot, nuts, cooked rice and a few spices.
Instant Puliyogare: A traditional south Indian dish known for its tangy and flavourful taste.
Coconut Rice
Equipment
- 1 Skillet/Steel Pan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 cups cooked rice
- 2 tablespoons oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 1 teaspoon chana dal/ yellow split lentils
- 1 teaspoon urad dal/ split black gram
- 2 red chillies each broken into 2-3 pieces
- 1 green chill slit
- Few curry leaves
- 1 cup grated coconut
- ⅓ cup peanuts
- salt as required
- ¼ cup coriander leaves
Instructions
- Heat 2 tablespoons oil in a pan, add ¼ teaspoon mustard seeds and let them crackle, add ¼ teaspoon cumin seeds and⅓ cup peanuts, saute for a minute.2 tablespoons oil, ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds, ⅓ cup peanuts
- Add 1 teaspoon chana dal/ yellow split lentils and 1 teaspoon urad dal/ split black gram saute until dal turns light golden brown.1 teaspoon chana dal/ yellow split lentils, 1 teaspoon urad dal/ split black gram
- Now add chopped 1 green chill, 2 red chillies, Few curry leaves and sauté for few seconds or till red chillies change colour.2 red chillies, 1 green chill, Few curry leaves
- Now add 1 cup grated coconut, mix well and cook for a few seconds and turn off the heat. It is not necessary to fry the grated coconut until it turns brown.1 cup grated coconut
- Add salt, ¼ cup coriander leaves and 2 cups cooked rice.salt, ¼ cup coriander leaves, 2 cups cooked rice
- Mix until well combined.
- Enjoy delicious and mildly spiced Coconut Rice with poppadums, pickle, chips or any just with the salad.
Notes
Nutrition
Keep in touch
Do let me know if you make this easy coconut rice recipe. I love hearing from you all. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online.
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
I love the taste of coconut. And this rice looks flavourful and delicious. Bookmaking it to try soon.
Thank you. Do try and let me know how it turned out.
Coconut rice was my staple lunch box recipe for college. My husband doesn’t seem to like it so hardly make it now a days. Yours look lovely
I am glad to know you enjoyed this delicious rice during your college days.
This rice looks simply yum. I have never tried coconut rice but heard about it. Looks delicious.
Do try Renu, I am sure you will enjoy it.
I love such simple and quick recipes..I make it when I was in time constraint..The coconut rice looks delicious and love the crunch get from those nuts.
So true Lathia this recipe is definitely a saver when we are in rush.
Though its the simplest rice to make, I’ve not made coconut rice to have on its owns, usually make it for pulao or biryani. Love all the spices you’ve used and its urging me to make coconut rice soon.
I usually like to have it on its own sometimes with pickle or chips. Trust me its tastes delicious. I hope you do try this recipe sometime, would love to know how it turned out.
Love the flavors of coconut rice. Yours looks so inviting ! Perfect to pair with thick gravies and even I lunch box.
Thanks Poonam
This used to be my favorite during childhood! My mother used to make this with leftover rice for breakfast! Thanks for reminding me dear: looks yummy and delicious!
I am happy that this recipe brought back your childhood memories. Even my mom used to make either coconut rice or lemon rice for breakfast with leftover rice. Nostalgic isn’t it!!!!
You are tempting me by showing coconut recipe as I so love all things coconut. This is my super favorite dish. I can have this any time of the day.
Wonderful share.
That’s so nice to know Lata. Any dish made with coconut turns out to be a super delicious!!!
I love coconut rice.. my favourite specially with Coconut based gravy dishes.
Glad to know Shobhaji….
Love these kind flavourful rice recipes they are so perfect for tiffinbox or any time meal, the pictures are just too tempting.
Yes Soma they are perfect for tiffinbox. Do try and let me your feedback.
Coconut rice sounds quite a flavorful rice with all the ingredients that I love. Moreover, the way you have presented makes it more attractive
I hope you do try sometime and let me know how you enjoyed it.
All time favourite vegan rice, never get bored of this dish.. Love to have even everyday.. Inviting me.. Hard to resist to this beautiful rice.