Coconut Milk Rice Recipe – Indian Kadai-Style with Peas & Mint

Last Updated on 2 months by Neha Deshmukh

Coconut Milk Rice Recipe – Indian Kadai-Style with Peas & Mint

Introduction

There’s just something so comforting about a warm bowl of fragrant rice, isn’t there? This Coconut Milk Rice, cooked in a traditional kadai with a beautiful blend of spices, is my go-to when I’m craving something cozy and flavorful. I first made this for a small Onam celebration with friends, and it was a huge hit! It’s surprisingly easy to make, and the aroma that fills your kitchen while it simmers is absolutely divine. Get ready for a little taste of South Indian goodness!

Why You’ll Love This Recipe

This isn’t just any rice dish. It’s a beautiful harmony of creamy coconut milk, aromatic spices, and fresh herbs. Here’s what makes it special:

• Flavorful: The spices bloom in the hot oil, creating a base that’s both warm and inviting.
• Easy to make: It comes together in under 30 minutes, perfect for a weeknight meal.
• Comforting: The creamy texture and subtle sweetness are incredibly soothing.
• Versatile: It’s a great side dish or a light meal on its own.

Ingredients

Here’s what you’ll need to create this delicious Coconut Milk Rice:

• 2 tbsp oil
• 1 tsp pepper
• 3 cardamom pods
• 0.5 tsp cloves
• 2 bay leaf
• 1 tsp fennel seeds
• 1 inch cinnamon stick
• 6 slit green chillies (adjust to your spice preference!)
• 1 tbsp ginger-garlic paste
• 1 sliced onion
• 1 chopped carrot
• 2 tbsp peas
• 2 tbsp chopped mint
• 1 tsp salt
• 2 cups coconut milk (full-fat is best for richness!)
• 1 cup basmati rice
• 2 tbsp fresh coriander, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe sing:

• Kadai: A kadai (a round-bottomed wok) is traditionally used for this recipe. It distributes heat evenly, which is key to blooming the spices. If you don’t have one, a deep frying pan will work just fine!
• Basmati Rice: I always use basmati rice for its lovely fragrance and fluffy texture. Make sure to rinse it well before cooking to remove excess starch. About 200g of uncooked basmati rice is perfect.
• Coconut Milk: Full-fat coconut milk really makes a difference in the creaminess of the dish. You can use canned or fresh coconut milk.
• Spice Blend: The combination of pepper, cardamom, cloves, bay leaf, fennel, and cinnamon is a classic South Indian spice blend. Don’t be afraid to adjust the quantities to your liking! A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in your kadai (or deep pan) over medium heat.
2. Add the pepper, cardamom pods, cloves, bay leaf, fennel seeds, and cinnamon stick. Sauté until you can really smell the aroma – about 30 seconds. This is where the magic begins!
3. Toss in the slit green chillies and ginger-garlic paste. Sauté for another 2 minutes, stirring constantly so the garlic doesn’t burn.
4. Add the sliced onion and cook until it becomes translucent, about 3-5 minutes.
5. Now, add the chopped carrot, peas, mint, and salt. Sauté until the mint wilts, around 2 minutes.
6. Pour in the coconut milk and bring it to a gentle boil.
7. Add the rinsed basmati rice. Stir gently to combine everything, making sure the rice is submerged in the coconut milk.
8. Cover the kadai and simmer for 20 minutes, or until the rice is fully cooked and all the liquid is absorbed. Resist the urge to peek!
9. Garnish with fresh coriander and fluff gently with a fork before serving.

Expert Tips

• Rinsing the Rice: Don’t skip rinsing the basmati rice! It removes excess starch and prevents the rice from becoming sticky.
• Simmering: Keep the heat low while simmering to prevent the rice from burning.
• Don’t Overstir: Stirring too much can make the rice mushy. Be gentle!

Variations

• Vegan Adaptation: This recipe is naturally vegetarian! To make it vegan, just ensure your coconut milk is plant-based.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the number of green chillies to 2 or omit them altogether.
  • Medium: Use 4-6 green chillies.
  • Spicy: Add a pinch of cayenne pepper along with the green chillies.
• Festival Adaptations: This dish is often made during Onam and Pongal in South India. My aunt always adds a pinch of turmeric for a beautiful golden color during Pongal!
• Vegetable Boost: My kids love it when I add some chopped beans or cauliflower along with the carrots and peas.

Serving Suggestions

This Coconut Milk Rice is delicious on its own, but it also pairs beautifully with:

• A simple raita (yogurt dip)
• A spicy vegetable curry
• Papadums (Indian crispy wafers)
• A side of pickle

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

What type of rice is best for this Coconut Milk Rice?

Basmati rice is the best choice for its fragrance and fluffy texture. Jasmine rice can also work in a pinch.

Can I make this recipe ahead of time?

You can prepare the rice up to the simmering stage and then refrigerate it. Finish cooking it when you’re ready to serve.

How can I adjust the sweetness of the Coconut Milk Rice?

If you prefer a sweeter rice, you can add a teaspoon of sugar or jaggery to the coconut milk while it’s simmering.

What is a Kadai and can I use another type of pot?

A kadai is a round-bottomed wok commonly used in Indian cooking. If you don’t have one, a deep frying pan or a Dutch oven will work just fine.

Can I add other vegetables to this recipe?

Absolutely! Feel free to add your favorite vegetables, such as beans, cauliflower, or peas. Just adjust the cooking time accordingly.