Special Rice

RNR Coconut Rice

  • Serves 3
  • 20 minutes + grain cooking
RNR coconut rice with cashews curry leaves and urad dal

Ingredients

  • 500 g Cooked MadeBetter RNR rice
  • 90 g Fresh grated coconut
  • 15 ml Cold-pressed oil
  • 25 g Cashews (Optional)
  • 2 g Mustard seeds
  • 6 g Urad dal
  • 1 g Dried red chilli (Broken; reduce for mild heat)
  • 8 g Ginger (Finely chopped)
  • 2 g Curry leaves
  • 4 g Salt

Make it, step by step

  1. Heat oil; toast optional cashews until pale gold and remove.
  2. Crackle mustard in the remaining oil. Toast urad dal until golden; add red chilli, ginger and curry leaves for 30 seconds.
  3. Add coconut and salt; stir over low heat for 2 minutes without browning.
  4. Fold in 500 g cooked rice; cover and heat gently for 4 minutes until hot throughout. Return cashews and serve.
Useful tips
  • Keep the coconut over low heat just long enough to warm it; browning changes the dish’s pale colour and fresh coconut flavour.

Cooking and storage

  • If omitting cashews for an allergy, check other labels and shared equipment.

Allergens: Cashew if used; coconut.

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