Authentic Jeerakashala Rice Recipe with Coconut Mango Sauce

Last Updated on 4 months by Neha Deshmukh

Authentic Jeerakashala Rice Recipe with Coconut Mango Sauce

Introduction

Oh, Jeerakashala rice! Just the name evokes memories of festive Onam Sadhya spreads back home in Kerala. This isn’t just a rice dish; it’s a little piece of my childhood, and I’m so excited to share this authentic recipe with you. It’s a wonderfully fragrant, slightly sweet, and incredibly comforting treat. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This Jeerakashala rice with coconut mango sauce is special for so many reasons. It’s relatively easy to make, even if you’re new to Kerala cuisine. The combination of the subtly flavored rice, the creamy coconut sauce, and the sweet mangoes is simply divine. Plus, it’s a beautiful dish to serve – perfect for impressing guests or just enjoying a special meal with family.

Ingredients

Here’s what you’ll need to create this deliciousness:

• ½ cup Jeerakashala rice
• 1 ¼ cups water
• A pinch of salt
• ¼ cup thick coconut milk
• 2 tbsp sugar
• ½ cup thick coconut milk (for the sauce)
• 2 tbsp water (for the sauce)
• ½ tsp tapioca starch or rice flour
• 2 tbsp sugar (for the sauce)
• A pinch of salt (for the sauce)
• A dash of pandan essence
• 1 large mango (chopped)
• 1 tbsp roasted sesame seeds

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Jeerakashala Rice: A Traditional Kerala Grain

Jeerakashala rice (also known as Kerala Red Rice) is a short-grain rice with a distinctive aroma. It’s naturally fragrant and cooks up beautifully soft and slightly sticky. You can usually find it at Indian grocery stores or online.

Coconut Milk: Choosing the Right Consistency

We’re using thick coconut milk here. This is crucial for both the rice and the sauce. If you only have access to canned coconut milk, refrigerate the can overnight. The thick cream will separate and rise to the top – that’s what you want to use!

Tapioca Starch vs. Rice Flour: Regional Preferences

Traditionally, some families use rice flour to thicken the sauce, while others prefer tapioca starch. Both work well! Tapioca starch gives a slightly glossier finish, but rice flour adds a subtle flavor. Use whichever you have on hand.

Pandan Essence: The Aromatic Secret

Pandan essence adds a beautiful, floral aroma that’s characteristic of Kerala cuisine. It’s not always used, but it really elevates the dish. You can find it at most Asian grocery stores. Don’t worry if you can’t find it – the recipe will still be delicious without it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the Jeerakashala rice a good rinse. Then, soak it in water for about 30 minutes. This helps it cook evenly. Drain the rice well after soaking.
2. In a saucepan, combine the drained rice, 1 ¼ cups of water, and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is soft and all the water is absorbed.
3. Now for the magic! Add ¼ cup of thick coconut milk and 2 tablespoons of sugar to the cooked rice. Stir gently and cook for another 5-7 minutes, until the mixture becomes sticky and clumpy. Set this aside – this is our sweet, fragrant rice base.
4. Time for the coconut sauce. In a separate pan, whisk together ½ cup of thick coconut milk, 2 tablespoons of water, ½ teaspoon of tapioca starch (or rice flour), 2 tablespoons of sugar, and a pinch of salt.
5. Cook this mixture over low heat, stirring constantly, until it thickens into a glossy sauce. This usually takes about 3-5 minutes. Be patient and keep stirring to prevent sticking!
6. Remove the sauce from the heat and stir in a dash of pandan essence (if using). Let it cool slightly.
7. To serve, divide the sticky rice into three portions. You can use a small bowl to shape each portion nicely, then flip it onto a serving plate.
8. Drizzle generously with the coconut sauce, arrange the chopped mangoes alongside, and sprinkle with roasted sesame seeds. And that’s it!

Expert Tips

• Don’t overcook the rice! You want it soft, but not mushy.
• Stir the coconut sauce constantly to prevent it from sticking and burning.
• Taste the sauce and adjust the sugar to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegetarian! To make it vegan, ensure your sugar is vegan-friendly (some are processed with bone char).
• Gluten-Free Adaptation: This recipe is already gluten-free!
• Spice Level Adjustment (Subtle Sweetness): If you prefer a less sweet dish, reduce the sugar in both the rice and the sauce to 1 tablespoon each.
• Festival Adaptation (Onam Special): During Onam, this rice is often served as part of a larger Sadhya spread with many other vegetarian dishes.

Serving Suggestions

This Jeerakashala rice is wonderful on its own as a dessert or a light meal. It also pairs beautifully with a simple coconut curry or a spicy vegetable stir-fry. I love serving it with a side of papadums for a bit of crunch.

Storage Instructions

You can store the cooked rice and coconut sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently before serving. The mangoes are best added fresh, as they can become soggy if stored with the rice.

FAQs

What is Jeerakashala rice and where can I find it?

Jeerakashala rice is a traditional Kerala short-grain rice known for its aroma. You can find it at Indian grocery stores or online retailers specializing in Indian ingredients.

Can I use regular rice if I can’t find Jeerakashala?

While Jeerakashala rice is ideal, you can use short-grain white rice as a substitute. The flavor won’t be quite the same, but it will still be delicious.

How can I adjust the sweetness of the coconut sauce?

Feel free to adjust the amount of sugar in the sauce to your liking. Start with 2 tablespoons and add more, a teaspoon at a time, until you reach your desired sweetness.

What is pandan essence and is it essential for the recipe?

Pandan essence adds a unique floral aroma to the dish. It’s not essential, but it really enhances the flavor. You can find it at Asian grocery stores.

How long can the cooked rice and sauce be stored separately?

You can store the cooked rice and coconut sauce separately in airtight containers in the refrigerator for up to 2 days.