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.
Using an Instant Pot:
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.
|2 cups of brown basmati rice, rinsed well|
|1 bag (110ounces/316grams) of spinach, washed|
|1 cup of cilantro/basil, chopped (optional)|
|1 orange/red pepper, diced|
|1 carrot, diced|
|1 green chili|
|2 tablespoons of ginger garlic paste|
|1/4 cup of grated coconut (or dry shredded)|
|1 tablespoon of cumin|
|1 tablespoon of fennel seeds|
|2 cardamom pods|
|2 one-inch cinnamon sticks|
|1 bay leaf|
|1 star anise (if available)|
|1 tomato, chopped|
|1 teaspoon of salt|