Authentic Pachari Rice Recipe – Kerala Roasted Rice Flour & Coconut

Last Updated on 4 months by Neha Deshmukh

Authentic Pachari Rice Recipe – Kerala Roasted Rice Flour & Coconut

Hey everyone! Today, I’m so excited to share a recipe that’s incredibly close to my heart – Pachari Rice. Growing up, the aroma of this roasting in my grandmother’s kitchen was the signal that something special was brewing. It’s a traditional Kerala specialty, and honestly, it’s more than just a recipe; it’s a warm hug from my childhood. Let’s dive in and I’ll show you how to make this deliciousness yourself!

Why You’ll Love This Recipe

Pachari Rice, or roasted rice flour with coconut, is a wonderfully versatile dish. It’s subtly sweet, incredibly fragrant, and has a delightful texture. You can enjoy it simply with sugar and a banana, or get creative with it! It’s a comforting breakfast, a satisfying snack, and a beautiful addition to festive spreads. Plus, it’s naturally gluten-free and vegan-friendly!

Ingredients

Here’s what you’ll need to create this Kerala classic:

• 0.5 kg Raw Rice (Pachari) – about 2.2 cups
• 4 cups Grated Coconut – packed
• 0.25 tsp Cumin seeds / jeera
• 1.25 tsp Salt

Ingredient Notes

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

Raw Rice (Pachari) – Regional Variations & Selection

Pachari rice is a specific type of raw rice traditionally used for this recipe. It’s a short-grain rice, and finding the right kind can sometimes be tricky depending on where you are. Look for a sturdy, slightly opaque rice. In Kerala, different regions have their preferred varieties. If you can’t find Pachari specifically, a good quality short-grain raw rice will work, but the texture might be slightly different.

Grated Coconut – Fresh vs. Dried & Flavor Profile

Freshly grated coconut is always best for Pachari Rice. It lends a beautiful sweetness and aroma. However, if fresh isn’t available, unsweetened desiccated coconut will do in a pinch. You’ll need about 2 cups of desiccated coconut to equal 4 cups of freshly grated. Just remember the flavour won’t be quite as vibrant.

Cumin seeds / Jeera – Quality & Aroma

Good quality cumin seeds are key! They should be fragrant and have a rich, earthy aroma. Don’t skimp here – it really elevates the flavour.

Salt – Type & Impact on Flavor

I prefer using a good quality sea salt. It enhances the sweetness of the coconut and balances the flavours beautifully.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, give the raw rice a really good wash. We want to get rid of any excess starch. Then, soak it in water for about 2 hours. This softens the rice and makes it easier to grind.
2. Drain the soaked rice and let it sit for another 30-45 minutes. This allows it to dry slightly, which is important for grinding.
3. Now, grind the drained rice into a coarse powder. I like to do this in batches, and without adding any water. If it’s sticking, pulse it a few times and scrape down the sides. You might need to sieve it and regrind any lumps to get a nice, even texture.
4. In a large bowl, combine the rice powder, grated coconut, cumin seeds, and salt. Mix everything well. Let this mixture rest for 1-1.5 hours. This allows the flavours to meld together.
5. Time to roast! Heat a heavy-bottomed pan (cast iron is ideal) over low heat. Add the rice mixture and start roasting. This is the most important step, so pay attention! Stir constantly for 35-45 minutes, until the mixture turns a beautiful golden brown and smells wonderfully fragrant.
6. Once cooled, briefly pulse the roasted mixture in a mixer to break up any remaining lumps. Be careful not to over-process it – we want a slightly coarse texture, not a fine powder.

Expert Tips

• Low and Slow: Roasting on low heat is crucial. It prevents burning and ensures even cooking.
• Constant Stirring: Seriously, don’t stop stirring! This is the key to preventing sticking and burning.
• Patience is Key: The roasting process takes time, but it’s worth it. Don’t rush it!

Variations

• Sweet Tooth? My aunt always adds a tablespoon of sugar to the mixture before roasting. It gives it an extra touch of sweetness.
• Nutty Twist: My friend loves adding a handful of roasted cashew pieces to the mixture after it’s cooled.
• Cardamom Delight: A pinch of cardamom powder adds a lovely aromatic note.

Vegan Adaptation

Good news – this recipe is naturally vegan! No modifications needed.

Gluten-Free Confirmation

Yes! Pachari Rice is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level – Adjusting Cumin Seeds

The cumin seeds add a subtle warmth. If you prefer a more pronounced flavour, you can increase the quantity to 0.5 tsp.

Festival Adaptations – Onam & Vishu Special

Pachari Rice is a traditional part of Onam and Vishu Sadhya (festive meals) in Kerala. It’s often served alongside sweet dishes and savory curries.

Serving Suggestions

There are so many ways to enjoy Pachari Rice!

• Classic: Serve with sugar and sliced banana – it’s the simplest and most satisfying way to enjoy it.
• With Payasam: A spoonful of Pachari Rice sprinkled over a warm bowl of Payasam (Kerala rice pudding) is heavenly.
• As a Snack: Enjoy it as a light and healthy snack anytime of day.

Storage Instructions

Store the cooled Pachari powder in an airtight container at room temperature. It should stay fresh for up to a week. For longer storage, you can refrigerate it for up to a month.

FAQs

What is Pachari Rice and where does it come from?

Pachari Rice is a traditional Kerala rice variety used to make this roasted rice flour. It’s a staple in Kerala cuisine and has been enjoyed for generations.

Can I use a food processor to grind the rice?

You can, but a traditional stone grinder gives the best texture. If using a food processor, grind in small batches and be careful not to over-process.

How do I know when the roasted rice flour is perfectly done?

The mixture should be golden brown and have a lovely, fragrant aroma. It should also be dry and crumbly.

What is the best way to store Pachari powder to maintain freshness?

An airtight container is key! Store it in a cool, dry place.

Can I add other spices like cardamom or cloves to the Pachari mixture?

Absolutely! Feel free to experiment with your favourite spices. A pinch of cardamom or cloves can add a lovely flavour.

I hope you enjoy making this recipe as much as I do. It’s a little piece of Kerala sunshine that I’m thrilled to share with you! Happy cooking!