Description

Spinach coconut rice is one of our household favourites.  Rice is sautéed, often with aromatic spices before any liquid is added. Each time, you can pick different veggies to get a different flavour. Become creative and flavour with many different kinds of diced vegetables, potatoes, leafy greens or toasted nuts. You can also make plain spinach, basil rice without coconut if you want to make the dish less calorie-dense.

Method:

Using an Instant Pot:

1. Press the sauté button.  Add spinach and sauté it for 2-3 minutes. Add tomatoes and sauté for another 2 minutes. Add the green chilli, basil/cilantro, salt, ginger garlic paste (you can also use 1-inch of fresh ginger and 6 garlic cloves blended into a smooth paste) and sauté them until most of the water from the spinach evaporates.
2. Transfer the contents into a blender and blend it. You may get around 2 cups of blended mixture.
3. Using the same Instant Pot vessel,  add the spices (cumin, fennel, cardamom, cinnamon, cloves, star anise). Allow the cumin to splutter and then add the drained rice and sauté it for 2-3 minutes.
4. Add the diced vegetables and stir the mixture.
5. Add the 2 cups of blended spinach-coconut paste and sauté it for another 2 minutes.
6. Add 2 cups of soy milk or any plant-based milk of your choice.
7. Stir it well and close the Instant Pot lid.
8. You can cancel the sauté button and press the rice button for it to cook.

Stovetop:

If cooking on the stovetop, heat the pan on medium heat and follow the same instructions above. Add 5 cups of water and cook the rice in low medium heat with the lid on, until the rice turns soft. Alternatively, you can also transfer the contents in the rice cooker and cook as per the directions.

Once the rice is cooked, allow it to rest for a few minutes. Fluff the rice and garnish with toasted cashew nuts (optional). This rice goes well with yogurt dip or raitha.