Coconut Milk Rice

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 This coconut milk rice / thengai paal sadham is super simple, bursting with flavour with minimal ingredients and on your table under 20 minutes.

close up shot of coconut milk served in blue plate with spoon aside

This recipe was originally published in April 2014. It has been updated for contents and photos. 

 This coconut milk rice recipe also called as thengai paal sadham is extremely easy and this is My Mom’s signature recipe.

Every time she makes it turns out the best!

This thengai paal sadham has a very different and unique flavour of coconut milk and has the mild flavours of spices and worth for the weekend meal and for your lazy day cooking!

You got 20 minutes? Looking for some easy and exotic meal to prepare?

This coconut milk rice is the best choice you could make! When you don’t feel like cooking but still want something delicious.

Once you make it, you are going to love it over and over again.

Why this recipe works:

1. Ready in under 20 minutes!

2. Minimal ingredients! The ingredients are super simple.

3. It is just so so Tasty, you cannot resist craving more!

How to make coconut milk Rice:

Coconutmilk Rice Ingredients

Ingredients to make coconut milk rice are taken
These all the ingredients to make coconut milk rice
sliced coconut pieces and water in blender
To make coconut milk: Take your blender to add coconut pieces and warm water.
ground coconut puree in blender
Process the coconut to a smooth paste.
coconut milk in small sauce bowl
Strain the coconut residue using mesh and extract coconut milk. Here we got our homemade coconut milk.
ghee , cinnamon and cloves are in deep pot
Heat ghee in a pressure cooker, add cinnamon stick, cloves. Let it sizzle for a few seconds.
sliced onions and green chilli are in deep pot
Add sliced onions salt, slit green chillies, stir fry the onions till they turn translucent.
sliced onions, garlics and green chilli are in deep pot
Add garlic cloves, stir fry for a minute.
tomato, garlic and onions are stir fried in deep pot
Add chopped tomato and cook till the tomatoes turn slightly mushy.
mint leaves, coriander leaves, tomato are being cooked in deep pot
Then add chopped mint leaves and coriander leaves. Stir for few seconds.
basmati rice, tomato, garlic is in deep pot to make thengai paal sadham
Add basmati rice.
basmati rice, garlic, mint leaves are in deep pot
gently stir the rice for just a few seconds.
coconut milk and mint leaves are in pressure cooker
Add coconut milk and water. Check for salt.
pressure cooker is being covered with red lid
Pressure cook for 2 hisses. Once the pressure release naturally, opens the lid, fluff up the rice and serve.

a bowl of coconut milk rice served in plate

Tips to make the best coconut milk rice recipe:

1.Basmati rice: the long grain rice like basmati rice add flavours to this coconut milk rice.

The texture, taste and delicate flavours of the basmati rice are best suited for the coconut milk rice.

However, you may swap to Seeraga samba rice. 

2. Coconut milk: The hero of the recipe is Coconut milk! I used homemade coconut milk for this recipe.

The best flavours of the coconut milk rice are from homemade coconut milk.

However, you can swap to store-bought coconut cream or tinned coconut milk. I know it is quite handy and easy to use.

But to bring out the best flavours I urge you to try using homemade coconut milk.

3. Garlic: Add more garlic for this recipe, the soft mushy garlic gives you the best taste and flavours.

4. Mint leaves and coriander leaves: these greens give you the most aromatic and enhance the taste of the recipe.

FAQ:

1.How to make coconut milk/ thengai paal sadham in a rice cooker?

Yes! We can make coconut milk rice in the rice cooker. 

Fry all the ingredients in saucepan and transfer to the rice cooker pot, add the required amount of coconut milk and water. Cover, switch on the rice cooker.

Once the rice is cooked, it will turn off on its own. Let it rest for 10 minutes and serve.

2. How do you serve coconut milk rice?

Coconut milk rice is best served with some spicy curries like Chicken Masala Gravy, Spicy Chettinad pepper chicken masala

3. How long can I store coconut milk rice?

Leftover coconut milk rice can be stored in an airtight container and refrigerated for 1 day.

4. Can I use store-bought coconut milk?

Yes! You may use store-bought coconut milk.

It is usually available in all the grocery stores or you may check-in the Asian section.

Brands like Thai kitchen, Kaya, Aroy -D are widely available.

5. What is the water ratio for coconut milk rice?

Generally for closed pan, For every 1 cup of basmati rice you require 1 cup of coconut milk and 1/2 cup of water.  

Other rice recipes you’ll love:

Ghee Rice (Nei Choru)

Easy Kashmiri pulao

Mexican Rice 

Easy Veg Pulao

Aloo Jeera Rice

Side Dishes that pairs well with thengai paal sadham:

Spicy Mushroom Gravy

Kashmiri Dum Aloo

Kerala Mutton Curry

Chettinad chicken Chops

Rajasthani Laal Maas

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Print
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Coconut milk rice.


  • Author: Nithya Ravikumar
  • Prep Time: 2 minutes
  • Cook Time: 20
  • Total Time: 22 minutes
  • Yield: 3 1x

Description

This coconut milk rice is super simple, bursting with flavour with minimal ingredients and on your table under 20 minutes.


Ingredients

Scale

To make Homemade coconut milk:

  • 1 cup coconut
  • 2 cups of warm water
  • To make coconut milk rice:
  • 1 tablespoon Ghee
  • 2 cinnamon stick
  • 6 cloves
  • 1 onion (large)
  • 2 green chilli
  • 15 garlic cloves
  • 1 tomato
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1.5 cups of basmati rice
  • 1 teaspoon salt

Instructions

  1. These all the ingredients to make coconut milk rice
  2. To make coconut milk: Take your blender to add coconut pieces and warm water.
  3. Process the coconut to a smooth paste.
  4. Strain the coconut residue using mesh and extract coconut milk. Here we got our homemade coconut milk.
  5. Heat ghee in a pressure cooker, add cinnamon stick, cloves. Let it sizzle for a few seconds.
  6. Add sliced onions salt, slit green chillies, stir fry the onions till they turn translucent.
  7. Add garlic cloves, stir fry for a minute.
  8. Add chopped tomato and cook till the tomatoes turn slightly mushy.
  9. Then add chopped mint leaves and coriander leaves. Stir for few seconds.
  10. Add basmati rice, gently stir the rice for just a few seconds.
  11. Add coconut milk and water. Check for salt.
  12. Pressure cook for 2 hisses. Once the pressure release naturally, opens the lid, fluff up the rice and serve.

Notes

Tips to make the best homemade coconut milk rice:

Basmati rice: the long grain rice add flavours to this coconut milk rice. The texture, taste and delicate flavours of the basmati rice are best suited for the coconut milk rice.

However, you may swap to Seeraga samba rice.

Coconut milk: The hero of the recipe is Coconut milk! I used homemade coconut milk for this recipe.

It has more flavours and taste.

The best flavours of the coconut milk rice are from homemade coconut milk.

However, you can swap to store-bought coconut cream or tinned coconut milk. I know it is quite handy and easy to use.

But to bring out the best flavours I urge you to try using homemade coconut milk.

Garlic: Add more garlic for this recipe, the soft mushy garlic gives you the best taste and flavours.

Mint leaves and coriander leaves: these greens give you the most aromatic and enhance the taste of the recipe.

  • Category: Rice, MainCourse
  • Method: stovetop
  • Cuisine: Indian

Keywords: coconutmilk rice, coconutmilk rice recipe, thengai paal sadham

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2 Comments

  1. The picture looks beautiful and the recipe interesting,cant wait to try

    1. Nithya Narasimhan says:

      Thank You so much!

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