Unakkalari Rice Recipe – Kerala Sweet with Jaggery & Coconut Milk

Last Updated on 4 months by Neha Deshmukh

Unakkalari Rice Recipe – Kerala Sweet with Jaggery & Coconut Milk

Introduction

Oh, Unakkalari Rice! This is a dish that instantly transports me back to my grandmother’s kitchen in Kerala. It’s a sweet, comforting treat, and honestly, a little bit magical. It’s not something you find in every Kerala household, making it a bit of a hidden gem. I first made this myself trying to recreate her flavors, and while it took a few attempts, the result was so worth it. I’m excited to share this special recipe with you!

Why You’ll Love This Recipe

This Unakkalari Rice isn’t just delicious; it’s a beautiful example of Kerala cuisine. It’s a delightful blend of textures – soft, slightly chewy rice, rich coconut milk, and the warm sweetness of jaggery. Plus, the subtle hint of jeera (cumin) adds a lovely aromatic touch. It’s a relatively simple recipe, but the flavors are incredibly complex and satisfying.

Ingredients

Here’s what you’ll need to make this Kerala delight:

• ½ cup unakkalari rice (approximately 100g)
• 1 ½ cups first coconut milk (approximately 360ml)
• ½ cup second coconut milk (approximately 120ml)
• ¼ teaspoon jeera (cumin seeds)
• 1 teaspoon ghee (approximately 5ml)
• ½ cup jaggery (approximately 120g)
• ¼ cup water (approximately 60ml)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Unakkalari Rice: A Unique Kerala Grain
Unakkalari rice is a short-grain, reddish rice variety traditionally grown in Kerala. It has a slightly sticky texture when cooked, which is perfect for this recipe. If you can’t find it, you can substitute with a short-grain red rice, but the texture might be slightly different.

Coconut Milk: First & Second Extraction – Understanding the Difference
This is key to getting the right consistency! First coconut milk is the thickest, richest milk extracted from grated coconut. Second coconut milk is thinner, made by blending the grated coconut with more water after the first extraction. Don’t skip this step – it really impacts the final texture.

Jaggery: Regional Variations & Flavor Profile
Jaggery is unrefined cane sugar, and it has a beautiful, molasses-like flavor. You can find it in different forms – blocks, powder, or liquid. I prefer using a block and making the syrup myself, but powdered jaggery works well too. The flavor varies depending on the region it’s from, so feel free to experiment!

Jeera (Cumin): Its Role in Kerala Cuisine
Jeera isn’t used as heavily in Kerala cuisine as in some other parts of India, but it adds a lovely warmth and depth of flavor. A little goes a long way!

Ghee: The Importance of Clarified Butter
Ghee adds a richness and aroma that’s essential to many Indian sweets. It also prevents the rice from sticking to the pan. You can use butter if you don’t have ghee, but ghee really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Jaggery Syrup Time: Start by soaking the jaggery in ¼ cup of warm water. Crush it well to help it dissolve. Then, simmer it over low heat until it thickens into a sticky syrup. Strain it to remove any impurities – you want a smooth syrup.
2. Coconut Milk Prep: While the jaggery is simmering, extract your first and second coconut milk. Blend 1 cup of grated coconut with about 2 cups of water for the first extraction, squeezing out the milk. Repeat with the remaining coconut and another 1-2 cups of water for the second extraction.
3. Rice Soak & Cook: Soak the unakkalari rice in water for about 30 minutes. Drain it well. Now, add the drained rice to a pan and pour in the first coconut milk. Add a pinch of salt. Cook on low heat, stirring occasionally, until the rice is soft and has absorbed most of the milk.
4. Jeera & Second Milk: Add the jeera to the rice mixture. Pour in the second coconut milk and continue to simmer. Keep stirring! You’ll notice the mixture starts to thicken and pull away from the sides of the pan – that’s what you want.
5. Cool & Set: Take the pan off the heat and let the mixture cool for about 15 minutes. This helps it set properly.
6. Grease & Spread: Grease a flat pan (like a square or rectangular baking dish) with ghee. Using a greased spoon, spread the rice mixture evenly across the pan.
7. Final Set & Serve: Let it set completely (about 30 minutes to an hour). Once set, cut into squares or diamonds. Serve warm with the jaggery syrup you made earlier.

Expert Tips

• Low and Slow: Cooking on low heat is crucial. This prevents the rice from burning and ensures it cooks evenly.
• Stirring is Key: Don’t skip the stirring! It prevents sticking and helps the mixture thicken properly.
• Don’t Overcook: You want the rice to be soft, but not mushy.

Variations

• My Family’s Touch: My aunt always adds a pinch of cardamom powder to the rice while it’s cooking. It adds a beautiful fragrance!
• Nutty Delight: A friend of mine likes to sprinkle some roasted cashew nuts on top before serving.
• Sweet & Spicy: For a little kick, add a tiny pinch of green chili powder to the rice mixture.

Vegan Adaptation

Easily made vegan! Simply substitute the ghee with a plant-based oil like coconut oil.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free.

Spice Level Adjustment (Mildly Sweet)

This recipe is mildly sweet. If you prefer it sweeter, add a little more jaggery to the syrup. If you prefer it less sweet, reduce the amount of jaggery.

Festival Adaptations (Onam, Vishu)

Unakkalari Rice is often made during Onam and Vishu in Kerala. It’s a lovely addition to the sadya (festive meal).

Serving Suggestions

Serve warm as a dessert or a sweet snack. It pairs beautifully with a cup of chai or coffee.

Storage Instructions

Store leftover Unakkalari Rice in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is Unakkalari rice and where can I find it?
Unakkalari rice is a unique short-grain red rice from Kerala. You might find it at Indian grocery stores specializing in South Indian products, or online.

Can I use store-bought jaggery syrup instead of making it from scratch?
Yes, you can! But making it from scratch gives you more control over the flavor and consistency.

What is the difference between first and second coconut milk, and can they be substituted?
First coconut milk is thick and rich, while second coconut milk is thinner. Using both is ideal for the texture, but if you only have one, you can use all first coconut milk, but it will be richer.

How can I adjust the sweetness level of this dish?
Simply adjust the amount of jaggery you use.

Can this be made ahead of time, and if so, how?
You can make the jaggery syrup ahead of time and store it in the refrigerator. The rice mixture is best made fresh, but you can cook the rice and mix it with the coconut milk a few hours in advance and reheat it before setting.