Coconut rice

Ingredients

• 2 cups Basmati rice
• 5 cups coconut milk
• 2 tbsps cooking oil
• 1/2 tbsp each of cumin and mustard seeds
• 1/2 tbsp moong dal
• 1/2 tbsp curry leaves
• Fresh coriander and pudina leaves to garnish
• Salt to taste

Method of Preparation

1. Use a large pot to cook the Basmati rice in coconut milk for about 20 to 25 minutes
2. Instead of water, add some salt to taste. Then set aside.
3. Heat the cooking oil in a pan, and add the cumin and mustard seeds, curry leaves and moong dal.
4. Add the cooked rice to the pan, mix well with the oil, cumin and other ingredients.
5. Garnish with fresh coriander and pudina leaves, and serve hot, along with pudina chutney if desired

Medicinal Properties

It is ruchikar (appetizer), deepan (stimulant), pachan (digestive), anuloman (purifier) in nature. It is recommended as an ideal dish when the digestive fire is low. The coconut milk aids in making bones strong, prevents anaemia and relaxes muscles and nerves. It helps in warding off coughs and colds and keeps the immune system healthy by supplying vitamin C to the body.