Creamy Coconut Rice Recipe – Jeera & Garlic Flavored

Last Updated on 2 months by Neha Deshmukh

Creamy Coconut Rice Recipe – Jeera & Garlic Flavored

Introduction

Oh, creamy coconut rice! This is comfort food at its finest, and honestly, one of the first things I learned to make when I moved away from home. It’s a hug in a bowl, and the aroma of jeera (cumin) and garlic simmering with coconut milk is just… heavenly. This recipe is super simple, perfect for a quick weeknight meal, or a lovely side dish for a festive spread. Let’s get cooking!

Why You’ll Love This Recipe

This creamy coconut rice is more than just a side dish; it’s an experience. It’s incredibly flavorful, thanks to the toasted cumin and garlic. The coconut milk adds a beautiful richness and subtle sweetness. Plus, it’s surprisingly easy to make – even if you’re new to Indian cooking! It’s a guaranteed crowd-pleaser, and it comes together in under 30 minutes.

Ingredients

Here’s what you’ll need to make this dreamy coconut rice:

• ½ cup rice
• 2 cups water
• ½ cup milk
• ½ cup milk (for later)
• ¼ cup coconut milk
• 10 garlic cloves
• ¼ teaspoon fenugreek seeds (methi)
• ½ teaspoon jeera (cumin seeds)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Fenugreek Seeds (Methi): Don’t skip these! They add a unique, slightly bitter flavor that balances the sweetness of the coconut milk. A little goes a long way, so ¼ teaspoon is perfect.
• Rice Choice: I prefer using sona masoori rice for this recipe – it gets beautifully fluffy. But you can also use basmati rice, though it might be a little less creamy.
• Coconut Milk: Coconut milk varies a lot depending on the brand and region. Some are thicker and richer than others. If yours is very thick, you might want to add a splash of extra water to get the right consistency. My grandmother always used freshly squeezed coconut milk when she made this, and the flavour was just unbeatable!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your rice a really good rinse under cold water. This helps remove excess starch and keeps the rice from getting too sticky. Add the rinsed rice to a pressure cooker along with the garlic cloves and fenugreek seeds.
2. Now, pour in the 2 cups of water, ½ cup of milk, cumin seeds, and salt. Give everything a quick stir.
3. Seal the pressure cooker and cook on medium flame for 6-8 whistles. The exact number of whistles will depend on your cooker, so keep an eye (and ear!) out.
4. Once cooked, let the pressure release naturally. This is important – don’t force it!
5. Open the cooker carefully and give the rice a good mash with a ladle. You want it nice and smooth, but still with a little texture.
6. Stir in the remaining ½ cup of milk and the coconut milk. If the rice is too thick, add a little extra milk until you reach your desired consistency.
7. Simmer briefly, just until everything is warmed through and beautifully creamy. And that’s it!

Expert Tips

• Don’t overcook the rice! Mushy rice is no fun.
• Toast the cumin seeds: Before adding them to the cooker, dry roast them in a pan for a minute. This releases their aroma and adds extra flavour.
• Adjust the salt: Taste as you go and add more salt if needed.

Variations

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

• Vegan Adaptation: Simply substitute the dairy milk with your favourite plant-based milk – almond or cashew work really well.
• Adjusting Spice Level: Add a pinch of red chilli powder or a finely chopped green chilli for a little heat. My friend loves adding a tiny bit of garam masala too!
• Using Different Types of Rice: While sona masoori is my go-to, you can experiment with other varieties like jasmine rice.
• Festival Adaptations – Onam/Pongal: This rice is often made during Onam and Pongal festivals in South India. You can add a pinch of turmeric for a vibrant yellow colour and serve it with sambar and chutney.

Serving Suggestions

This creamy coconut rice is incredibly versatile. Here are a few of my favourite ways to serve it:

• With a spicy onion chutney.
• Alongside a comforting sambar.
• As a side dish with any Indian curry.
• Simply on its own – it’s delicious enough to stand alone!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to restore the creamy consistency.

FAQs

• Is this rice best served immediately? While it’s best enjoyed fresh, it’s still delicious the next day!
• Can I use a pot instead of a pressure cooker? Yes, you can! Just cook the rice in a pot with the water, milk, and spices, covered, over low heat for about 20-25 minutes, or until the rice is cooked through.
• What type of rice works best for this recipe? Sona masoori is ideal, but basmati or jasmine rice will also work.
• How can I adjust the sweetness of the rice? Add a teaspoon of sugar or jaggery if you prefer a sweeter taste.
• Can I add vegetables to this creamy coconut rice? Absolutely! Peas, carrots, or beans would be lovely additions. Add them along with the rice and water.