🛒 Ingredients for Coconut Rice
- 1 cup rice (basmati, sona masoori, or any short-grain rice)
- 1 pkt Buffet Grated Coconut (equivalent to 4 premium coconuts, quick-frozen to lock in freshness)
- 2 tbsp coconut oil (or ghee for richer flavor)
- 1 tsp mustard seeds
- 1 tsp urad dal (split black gram)
- 1 tsp chana dal (optional, for crunch)
- 2–3 green chilies, slit
- 2 dried red chilies
- 1 sprig curry leaves
- ½ tsp ginger, finely chopped
- A pinch of hing (asafoetida)
- Salt to taste
Cooking Method
Coconut Rice Recipe | How to Make Coconut Rice with Buffet Grated Coconut
Looking for a quick and authentic South Indian coconut rice recipe? This version uses Buffet Grated Coconut – 400g equals 4 premium fresh coconuts. Quick-frozen right after grating, it keeps the natural aroma, texture, and taste of farm-fresh coconuts. Your coconut rice will be flavorful and effortless!
Why This Coconut Rice Recipe Works
- No hassle: Uses Buffet Grated Coconut – no breaking, scraping, or grating.
- Authentic taste: Flavored with curry leaves and fresh spices.
- Quick & easy: Ready in 20 – 25 minutes – perfect for busy weekdays.
- Versatile: Ideal for festivals, lunch boxes, or family dinners.
Step-by-Step Coconut Rice Recipe
Step 1: Cook the Rice
Wash the rice and cook until fluffy (not sticky).
Spread on a plate to cool slightly.
Step 2: Prepare the Tempering
Heat coconut oil in a pan.
Add mustard seeds, urad dal, and chana dal. Let them splutter.
Add green chilies, red chilies, curry leaves, ginger, and hing. Sauté until fragrant.
Step 3: Add Buffet Grated Coconut
Add Buffet Grated Coconut directly (no thawing needed).
Roast lightly for 2–3 minutes to release the aroma.
Step 4: Combine with Rice
Add the cooked rice.
Sprinkle salt and gently mix until evenly combined.
Pro Tips for Perfect Coconut Rice
Buffet Grated Coconut saves time and ensures consistent flavor.
Use slightly cooled rice to keep grains separate.
Coconut oil is recommended for authentic flavor.
What to Serve with Coconut Rice
Vegetable Kurma or Paneer Curry
Chicken or Mutton Curry
Sambar or Rasam
Pickle, Papad, or Raita for a light meal
Storage Instructions
Store leftover coconut rice in an airtight container in the fridge for up to 2 days.
Reheat with a splash of water or coconut oil before serving.
Quick Coconut Rice Recipe Card
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 3 – 4
Quick Instructions:
Cook and cool rice.
Prepare tempering with oil, spices, and curry leaves.
Add Buffet Grated Coconut and sauté briefly.
Mix with rice and salt. Serve hot.
