Wednesday, June 1, 2011

Kobbari Annam / Coconut Rice

Coconut Rice is a very famous Indian recipe which is normally made on the festive days after the Puja most of the times. As, we break the Coconut in the end of the Puja, we get a fresh Coconut. So, instead of taking the coconut directly, this a yummy way of taking it. There are two varieties of Coconut rice. One is made with the Coconut milk/Cream, and the other with the shredded Coconut. Both differ in their taste but equally make the thali a delightful one. Check this one with Coconut milk/Cream.
1 cup Basmati Rice
For 1 cup rice you will be needing 2 cups of water to cook. So, If you are using canned Coconut milk use 1/2 cup of the milk and the remaining water.  If it is Coconut cream(the canned coconut milk which turns to cream once refrigerated), add 6 tbsp of it and 1 3/4 cup water. If both the above are not available, follow the below process to extract the Coconut milk.

3 slit Green Chillies
1 Chopped Onion
2 Cloves
1 small stick Cinnamon
1 tsp Garam Masala
1 tbsp Ginger Garlic paste
1 tsp Jeera(Hand Crushed)
Copped Coriander leaves
Salt to taste

Coconut Milk Preparation:
Take a half of the fresh Coconut separated from the shell and chop them into small pieces. Bring them to Mixi with little water. Once it's half grinned, add some more water and grind again. Do this untill the coconut is quite loose with 2 cups of water. Now collect the loose mixture in a bowl and squeeze out the milk. Measure the liquid again for 2 cups and keep it separate. Use them while cooking the rice.


1. Heat oil in a pan, add crushed Jeera, cinnamon stick, cloves and ginger garlic paste. Saute them and add onion and chillies. Fry them until transparent and add the washed rice to it.
2. Add the Coconut milk/cream mixed water to it. Add salt, mix well and close the lid.
3. Let the rice cook on medium flame. Once you observe that the rice is more than half cooked, turn the flame to low and let it cook completely. Once the vapors are almost disappeared, off the stove and let it rest.
4. After 10 min, open the lid and top the rice with Coriander leaves. Serve hot with any Spicy curry or Raitha.. Believe me, this recipe seems to be nothing much but tastes great.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking


  1. You have left me driveling by putting that snap.. :) Keep up the good work.. Ravi is so lucky.. Let me also learn these recipes as they may help me in the future(after my marriage).. :)

  2. Sure Raj.., Ruchimayam is always there for that :) thanks for dropping in :)


Welcome !