Fluffy Millet Rice

Coconut Millet Rice

  • Serves 3
  • 15 minutes + grain cooking
Coconut millet rice with curry leaves and golden urad dal

Ingredients

  • 450 g Cooked MadeBetter whole millet (Tender, unseasoned and with separate grains)
  • 60 g Fresh grated coconut
  • 15 ml Cold-pressed oil
  • ½ tsp Mustard seeds
  • 1 tsp Urad dal
  • 2 Green chillies (Slit; reduce or omit for mild heat)
  • 6 Curry leaves
  • to taste Salt (To taste)

Make it, step by step

  1. Heat oil over medium heat. Crackle mustard, then toast urad dal until golden; lower heat if colouring too quickly.
  2. Add chillies and curry leaves for 20–30 seconds. Stir in coconut and salt for 1 minute without browning.
  3. Fold in cooked millet. Cover and heat gently until hot throughout, stirring once to prevent catching.
  4. Taste for salt; serve hot with curry or curd.
Useful tips
  • Warm the grated coconut briefly without browning it to keep the dish pale and the coconut flavour fresh.

Allergens: Coconut; peanut in groundnut oil; sesame in sesame oil; milk if serving curd.

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