Indian coconut rice (Nariyal chawal) from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (page 358) by Gil Marks

  • coconut milk
  • basmati rice
  • Show all ingredients...

  • EYB Comments

    Can substitute brown sugar for jaggery, and vegetable oil for ghee. See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Indian cabbage salad (Gobi pachadi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brown sugar for jaggery, and vegetable oil for ghee. See recipe for variation.

  • ashallen on October 05, 2019

    Following the instructions in this recipe yielded a thick, soupy, creamy rice dish very much like a savory rice pudding. I prefer a drier style for savory rice dishes. Flavors from the suggested spice combination were fine. While the texture could be adjusted by tweaking the amount of liquid added, there are many other coconut-spice rice recipes available and the flavors in this one weren't fabulous enough to make me want to play around with it.

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