Back to 4 servings Rice 1.5 cups jasmine rice, rinsed until the water runs clear; long-grain white rice or basmati also works 1 can (13.5 oz) full-fat coconut milk, shaken well before opening 1.25 cups water 0.5 teaspoon salt, plus more to taste 1 tablespoon sugar, optional, for a lightly sweet rice Tempering 2 tablespoons coconut oil, or neutral oil 1 teaspoon mustard seeds 1 teaspoon chana dal, soaked in hot water 20 minutes, then drained 1 teaspoon urad dal, soaked in hot water 20 minutes, then drained 0.5 cup cashews, whole or chopped 2 dried red chilies, broken, seeds optional 1 green chili, finely chopped, to taste 10 curry leaves 0.25 teaspoon asafoetida (hing), optional; use a gluten-free brand or omit 1 cup fresh grated coconut, frozen grated coconut also works; do not use dry desiccated coconut Garnish 1 tablespoon cilantro, chopped, optional garnish
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1 Step 1: Rinse the rice in a fine-mesh sieve until the water runs clear, then drain well. Soak the chana and urad dal in hot water for 20 minutes, then drain.2 Step 2: Pour the coconut milk and water into a saucepan with a lid, add the salt and sugar, and heat over medium-high until boiling. Add the drained rice and bring it back to a boil. Lower the heat to low, put the lid on, and let it simmer for about 18 minutes, until the rice is tender and has soaked up all the liquid.3 Step 3: Remove from the heat, fluff with a fork and let it rest, covered, for 2 to 3 minutes. Spread the rice on a large plate or tray to cool to room temperature so the grains stay separate.4 Step 4: Heat the coconut oil in a large pan over medium heat. When the mustard seeds crackle, add the drained dals and cashews and fry until light golden, about 1 minute for the dals and a little longer for the cashews.5 Step 5: Add the red chilies, green chili, curry leaves and asafoetida and fry briefly until the chilies darken and the leaves crisp, being careful not to burn them.6 Step 6: Add the grated coconut and sauté on low to low-medium heat for 3 to 4 minutes, stirring often, until it is golden at the edges and faintly crisp.7 Step 7: Turn off the heat, add the cooled rice and salt, and fold gently until the rice is evenly coated and warmed through. Taste and adjust the salt.8 Step 8: Garnish with cilantro if using and serve warm.getsaucepan.com/r/c138b306-24b4-5ea4-bee8-d1e5e531ab5f
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