Coconut Rice Recipe – Authentic Indian Sweet Rice with Almonds & Saffron

Last Updated on 2 months by Neha Deshmukh

Coconut Rice Recipe – Authentic Indian Sweet Rice with Almonds & Saffron

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a fragrant, subtly sweet Coconut Rice. This isn’t just any rice dish; it’s a taste of celebration, a comforting hug in a bowl, and a dish my grandmother used to make for special occasions. It’s surprisingly easy to make, and the aroma that fills your kitchen will be absolutely divine!

Why You’ll Love This Recipe

This Coconut Rice (or obbattu chawal as my family calls it!) is more than just a sweet treat. It’s a beautiful blend of textures – fluffy rice, crunchy nuts, and a creamy coconut base. The saffron adds a touch of luxury and a beautiful golden hue. It’s perfect for festive gatherings, a cozy dessert, or even a delightful brunch. Trust me, once you try it, you’ll be making it again and again!

Ingredients

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

• 2 cup raw rice (short grain) – about 300g
• 1.25 cup fresh scraped coconut – about 150g
• 2.5 cup jaggery – about 400g
• 5-6 cloves
• 20-25 raisins
• 20-25 almonds
• 20-25 cashews
• 2 pinch saffron
• 2 tablespoon desi ghee
• 1 pinch salt
• 0.5 teaspoon milk – about 2.5ml

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Short-grain rice varieties: This is key. You really want a short-grain rice like sona masoori or basmati for a slightly stickier texture that holds the coconut mixture beautifully. Long-grain rice won’t give you the same result.
• Desi Ghee: Don’t skimp on the ghee! It adds a richness and flavor that’s irreplaceable. If you can’t find desi ghee, regular ghee works, but the flavor won’t be quite as authentic. (About 30ml)
• Fresh Coconut vs. Dried: Freshly scraped coconut is best, hands down. It has a sweetness and aroma that dried coconut just can’t match. If you absolutely must use dried, rehydrate it in a little warm milk for about 15-20 minutes before using. (About 150g)
• Jaggery types & regional variations: Jaggery comes in different colors and flavors depending on the region. Darker jaggery has a more molasses-like flavor. You can use any type you prefer, but adjust the quantity to your sweetness preference. (About 400g)
• Saffron quality: A little saffron goes a long way! Look for good quality saffron strands for the best color and aroma. Don’t be tempted to use saffron powder – the flavor isn’t the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the rice thoroughly under cold water and let it drain for about 15 minutes. This removes excess starch and helps the rice cook up fluffy.
2. While the rice is draining, soak the almonds in hot water and the saffron in hot milk. Let these sit – they’ll release their flavors beautifully.
3. Heat ½ teaspoon of ghee in a pan over medium heat. Fry the cashews until they turn golden brown and set them aside.
4. In the same pan, fry the raisins until they plump up. Set these aside too.
5. Add the remaining ½ teaspoon of ghee to the pan. Sauté the cloves for about 30 seconds until fragrant, then add the drained rice.
6. Sauté the rice on low heat until it’s dry, then add 4 cups of hot water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and cook until the rice is fluffy. (Or, use a rice cooker if you prefer – it makes life so much easier!). Once cooked, let it cool completely.
7. Peel and thinly slice the soaked almonds.
8. In a new pan, cook the fresh scraped coconut and jaggery on low heat, stirring constantly, until the jaggery is fully melted and combined with the coconut. This takes a little patience, but it’s worth it!
9. Gently mix the cooled cooked rice into the coconut-jaggery mixture until everything is evenly coated.
10. Add the fried cashews, raisins, sliced almonds, and the saffron-infused milk. Stir gently to combine.
11. Drizzle the remaining ghee over the mixture, cover the pan, and cook on low heat for about 5 minutes. This helps all the flavors meld together.
12. Serve warm or chilled, garnished with extra nuts if you like!

Expert Tips

• Don’t overcook the rice! You want it fluffy, not mushy.
• Stir the coconut and jaggery mixture constantly to prevent it from sticking and burning.
• Taste and adjust the sweetness level as needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for coconut oil and ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Add a pinch of cardamom powder to the coconut-jaggery mixture for a warm, aromatic twist. My friend, Priya, always adds cardamom – it’s her signature touch!
• Festival Adaptations: This dish is often made during Onam in Kerala and Diwali in other parts of India. You can adjust the sweetness and richness depending on the specific festival traditions.

Serving Suggestions

Coconut Rice is wonderful on its own, but it also pairs beautifully with:

• A side of yogurt or raita
• A simple lentil curry (dal)
• A refreshing fruit salad

Storage Instructions

Leftover Coconut Rice can be stored in an airtight container in the refrigerator for up to 3 days. It might firm up a bit, but you can easily reheat it with a splash of milk or water.

FAQs

Let’s answer some common questions:

Is this rice best served warm or cold? Both! It’s delicious warm, but it also has a lovely, refreshing quality when served chilled.

What type of rice is essential for this recipe? Short-grain rice is a must! It provides the right texture and stickiness.

Can I use coconut milk instead of fresh coconut? You can, but the flavor won’t be quite as vibrant. Use about 1 cup of full-fat coconut milk.

How can I adjust the sweetness level? Start with the recommended amount of jaggery and taste as you go. Add more jaggery if you prefer a sweeter rice.

What is the significance of saffron in this dish? Saffron adds a beautiful color, aroma, and a touch of luxury. It’s often used in Indian desserts and festive dishes.