How to make Coconut Rice

🥥 Coconut Rice (Light, Indian Style, No Spice)

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🥄 Ingredients:

• 1 cup cooked rice (preferably short-grain or basmati)
• 1/3 cup freshly grated coconut (or unsweetened desiccated coconut)
• 1 tsp coconut oil (or regular ghee)
• 1/2 tsp mustard seeds
• 5–6 curry leaves (optional but aromatic)
• 1 tsp urad dal (split black gram) – optional for texture
• 1–2 tbsp chopped fresh coriander (optional)
• Salt to taste
• Optional: A pinch of asafoetida (hing) for digestion

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🔥 Instructions:

1. Prepare the rice:
   • Cook rice until soft but not mushy. Let it cool slightly so it doesn’t break when mixing.
2. Prepare the tempering:
   • Heat coconut oil or ghee in a small pan.
   • Add mustard seeds and let them splutter.
   • Add curry leaves and urad dal (if using); sauté until lightly golden.
   • (Optional: Add a pinch of hing for digestive aid.)
3. Mix in coconut:
   • Lower the heat and add the grated coconut.
   • Sauté for 30–60 seconds just to warm it slightly (don’t brown it).
4. Combine:
   • Add the tempering + coconut mix to the cooked rice.
   • Sprinkle salt to taste.
   • Gently mix everything to coat the rice evenly.
   • Garnish with fresh coriander if using.

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🥣 Serving Suggestions:

• Pair with plain curd, boiled moong dal, or mild vegetable stew.
• For protein, add a few pieces of soft boiled egg or steamed chicken on the side.

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✅ Post-Surgery Benefits:

• Coconut: Rich in healthy fats, aids healing, supports digestion.
• Rice: Easily digestible carb for energy.
• No chili, no onion, no heavy spices — perfect for recovery.