Long Grain Rice with Coconut and Curry Leaves

Introduction

Long Grain Rice with Coconut and Curry Leaves turns cooked, cooled white long-grain rice into a quick seasoned rice with toasted coconut, black mustard seed, dry red chiles, and curry leaves. The whole dish comes together in about 15 minutes once the rice is ready, so it fits well as a fast side for dinner or a way to use leftover rice.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 4-6

Ingredients

• 2 teaspoons oil
• 1 teaspoon black mustard seed
• ½ cup fresh/frozen grated coconut or dry coconut flakes
• 2 dry red chiles
• 7-10 curry leaves
• 1 teaspoon chana dhal
• Salt to taste
• A few cashews
• 5-7 cups of cooked, cooled white long-grain rice (light and fluffy)

Instructions

1. Heat the oil with the mustard seeds in a covered sauté pan.
2. When the mustard seeds have finished popping, add everything but the rice, and lightly toast in the oil until golden.
3. Add the seasonings to the cooked rice, mix well, and serve.

Variations

• Use fresh or frozen grated coconut instead of dry coconut flakes if you want a softer texture and a fuller coconut flavor in the finished rice.
• Increase the 2 dry red chiles to 3 if you want a stronger heat that stands up more clearly against the rice and coconut.
• Replace the cashews with roasted peanuts for a firmer crunch and a slightly deeper nutty flavor.
• Use basmati as your cooked, cooled white long-grain rice if you want more distinct grains and a more aromatic result.
• Add a pinch of turmeric when you toast the coconut mixture if you want a yellow color and a more earthy background flavor.

Tips for Success

• Start with cooked, cooled rice so the grains stay separate when you mix in the toasted seasoning.
• Keep the sauté pan covered when heating the mustard seeds, since they can jump as they pop.
• Toast the coconut, chana dhal, and cashews only until golden; if they go too far, the whole dish can taste bitter.
• Crush the dry red chiles slightly before adding them if you want the heat to spread more evenly through the rice.

Storage and Reheating

Store the rice in an airtight container in the fridge for up to 4 days. You can freeze it in a freezer-safe container or zip-top bag for up to 1 month, though the coconut and curry leaves lose some freshness after thawing.

Reheat in the microwave with the container loosely covered for 1 to 2 minutes, stirring halfway through. You can also reheat it in a skillet over medium-low heat with a small splash of water, covered, until heated through.

FAQ

Can you use freshly cooked rice instead of cooled rice?

You can, but the rice is more likely to clump and turn soft when mixed. If you only have fresh rice, spread it on a tray for a few minutes first to let steam escape.

Can you use dry coconut flakes instead of fresh or frozen grated coconut?

Yes. Dry coconut flakes work well, but they brown faster, so watch the pan closely while toasting.

What can you use instead of curry leaves?

Can you make this ahead?

Yes. It keeps well for a few days, and the flavor settles into the rice nicely after a few hours in the fridge.