Today we start another week of Blogging Marathon. For this week, I have chosen to do three rice dishes. I have tried so many rice dishes, some one pot meals, some mixed rice and one or two layered rice. This week I need to make three dishes using all the three techniques mentioned above. For the first day, I am making an one pot meal. This thengaipaal saadam / coconut milk rice is very easy to make and is so mild in taste and would be perfect for kids. If serving adults, serve it along with a spicy gravy and onion raitha.
I first came across this rice when newly married. My sister in law made this once for us and I just loved it. I asked her for the recipe and noted it down. But I don’t make it regularly as this is cooked in coconut milk. Though it is very tasty, it makes you feel so full and so I make it occasionally. This doesn’t even need a step wise pictorial as it is very easy to make. The rice is full of coconut flavour and rich. Roasted cashew and ghee adds to the richness. You can either make it in a pressure cooker or an open pan. Increase or decrease coconut milk accordingly. I have cooked in an open pan and so I have used three times coconut milk. You can also add green peas to this rice. As it is not the season, I didn’t add but it adds a nice colour to the rice.
Rice – 2 cups
Salt – to taste
Thick Coconut Milk – 6 cups
Cinnamon – 1 small piece
Star Anise – 2
Clove – 3
Mace – a small piece
Ghee – 3 tbs
Cashew Nuts – a handful
Peppercorns – 1 tsp
In a heavy bottomed pan mix together coconut milk, cinnamon, clove, mace and star anise.
Add salt and washed and drained rice.
Bring this to boil.
Reduce heat and let rice cook until 90? coconut milk is absorbed.
Heat ghee, add cashew and pepper. Once golden, add it to the cooking rice.
Cover the pan with foil, keep flame low and cook for 15 minutes.
Serve hot with a gravy of your choice or onion raitha.
- Rice - 2 cups
- Salt - to taste
- Thick Coconut Milk - 6 cups
- Cinnamon - 1 small piece
- Star Anise - 2
- Clove - 3
- Mace - a small piece
- Ghee - 3 tbs
- Cashew Nuts - a handful
- Peppercorns - 1 tsp
- In a heavy bottomed pan mix together coconut milk, cinnamon, clove, mace and star anise.
- Add salt and washed and drained rice.
- Bring this to boil.
- Reduce heat and let rice cook until 90? coconut milk is absorbed.
- Heat ghee, add cashew and pepper. Once golden, add it to the cooking rice.
- Mix well.
- Cover the pan with foil, keep flame low and cook for 15 minutes.
- Serve hot with a gravy of your choice or onion raitha.