Coconut Rice Erupting with Spices Nuts Peas
Transport your taste buds to a tropical paradise with this Coconut Rice Erupting with Spices, Nuts, and Peas. Fluffy basmati rice is infused with the creamy richness of coconut milk, then elevated with a fragrant medley of mustard and cumin seeds, crispy curry leaves, and a hint of green chili heat. Crunchy toasted cashews and almonds add a delightful contrast, while vibrant green peas lend a touch of sweetness. Finished with a sprinkle of fresh cilantro, this dish is as visually stunning as it is delicious. Perfect as a standalone vegetarian main or a versatile side, this recipe is bursting with bold flavors and irresistible textures, making it an ideal addition to your weeknight rotation or special dinner menus.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 1.5 cups Coconut milk
- 1 cup Water
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 8 leaves Curry leaves (optional)
- 1 Green chili (sliced)
- 0.5 teaspoons Turmeric powder
- 0.25 cup Cashews (halved)
- 0.25 cup Almonds (sliced)
- 0.5 cup Frozen green peas
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Rinse the basmati rice well under cold water until the water runs clear. Drain and set aside.
In a saucepan, combine the coconut milk, water, and salt. Bring the mixture to a gentle boil over medium heat.
Add the rinsed rice to the saucepan, stir gently, cover, and reduce the heat to low. Let the rice simmer for 15 minutes or until the liquid has been fully absorbed and the rice is cooked. Remove from heat and let it rest, covered, for 5 minutes.
While the rice cooks, heat the vegetable oil or ghee in a large skillet over medium heat.
Add the mustard seeds to the skillet. Once they start to pop, add the cumin seeds, curry leaves (if using), and sliced green chili. Stir for about 30 seconds until aromatic.
Mix in the turmeric powder, cashews, and almonds. Toast the nuts, stirring frequently, until they are golden brown and fragrant, about 2-3 minutes.
Add the frozen green peas to the skillet and sauté for 2-3 minutes until they are heated through.
Fluff the cooked rice with a fork and gently stir it into the skillet with the spice and nut mixture. Make sure everything is evenly combined.
Garnish the coconut rice with freshly chopped cilantro and serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 8.6 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 312 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
