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This Sri Lankan coconut rice is a tasty accompaniment not only to the Sri Lankan vegetable curry but also to any spicy curry. Fresh grated coconut is added to cooked rice along with fried peanuts and a flavorful tempering.

I loved the addition of soaked dals to the tempering, I think it made the dals nice and crunchy when sauteed. I used coconut oil to enhance the coconut flavor, but ghee or regular cooking oil can also be used.

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Sri Lankan Coconut Rice Yum
Sri Lankan Coconut Rice
Course main course
Cuisine sri lankan
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 cups Rice
  • 1/4 cup coconut Fresh grated
  • 1/4 cup Peanuts Roasted
  • 1/4 cup Cilantro - finely chopped
For Tempering:
  • 1 tbsp Chana dal
  • 1 tbsp Urad dal
  • 1 tsp Mustard seeds
  • 10 Curry leaves
  • 2 Chilies Red
  • 2 ~ 3 chilies Green - finely chopped
Course main course
Cuisine sri lankan
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 cups Rice
  • 1/4 cup coconut Fresh grated
  • 1/4 cup Peanuts Roasted
  • 1/4 cup Cilantro - finely chopped
For Tempering:
  • 1 tbsp Chana dal
  • 1 tbsp Urad dal
  • 1 tsp Mustard seeds
  • 10 Curry leaves
  • 2 Chilies Red
  • 2 ~ 3 chilies Green - finely chopped
Sri Lankan Coconut Rice
Instructions
  1. Wash and soak the rice for at least 30 minutes. Soak the dals separately for 30 minutes.
  2. Pressure cook the rice with some salt. Alternately rice can be boiled in a big pot of water with salt. Drain the water.
  3. Heat 3tbsp coconut oil in a small pan, add mustard seeds, soaked dals, green chili, red chili and curry leaves. Once the seeds start to splutter, add the tempering to rice.
  4. Add peanuts, grated coconut and chopped cilantro. Mix well and serve with Sri Lankan Curry.
Recipe Notes

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