“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” – Julia Child. Celebrating Julia Child’s would-be 104th birthday on August 15th!
Today we celebrate ‘Raksha bandhan’ – A festival to celebrate the love and the lifetime bond of sisters and brothers. Sister ties a decorative thread on her brother’s wrist for his well being and in turn the brother promises to protect her for lifetime! Sweet isn’t it?
How about the special dessert we enjoy on this day? My all-time favorite ‘Narali bhath ‘- Sweet coconut rice cooked with aromatic cardamom, cloves, raisins and then garnished with saffron and lightly fried cashews! Absolutely delicious and simple recipe that I make throughout the year.
You can use freshly grated coconut or the frozen fresh coconut that is available in most grocery stores. Any kind of rice works but I like to use the long-grained, aromatic Indian Basmati rice. Few other basic ingredients used in this recipe – cardamom, cloves, a little bit of ghee, raisins, saffron, sugar and cashews(optional).
This recipe is a traditional Maharashtrian recipe and also one of my mom’s signature dish that was passed down to her by her mother. Every time I make this dish it stirs up the nostalgic memories of my childhood!
Step by step sweet coconut rice recipe:
- Add the saffron to warm milk and keep aside. Toast the cashews in a pan or stir-fry them in 1 tsp of ghee. Keep them aside for garnishing. Rinse and drain the rice. Heat a medium pot and add ghee to it. Add cloves and cardamom and fry them for a minute on medium heat. Add the rice to the pot and stir it gently with the cloves and cardamom for 2 mins.
- Add salt and water. Bring it to a boil on medium-high heat. Turn the heat on simmer and cover the pot. Let the rice cook for 10 minutes. At this time the rice will be fully cooked. Gently pour the rice in a wide platter and let it cool down for 5 mins.
- Take a spoonful of rice and gently mix it with the saffron soaked in milk. Keep aside for garnishing. Mix the cooked rice with sugar, grated coconut, cardamom powder and raisins.
- Put it back in the pan the was used to cook the rice. Put a lid on the pan and cook on lowest heat for 30 mins.
- Garnish with the cashews and rice mixed with saffron. Can be served hot or at room temperature.
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Coconut Rice
Ingredients
Instructions
- Add the saffron to warm milk and keep aside. Toast the cashews in a pan or stir-fry them in 1 tsp of ghee. Keep them aside for garnishing.
- Rinse and drain the rice. Heat a medium pot and add ghee to it. Add cloves and cardamom and fry them for a minute on medium heat. Add the rice to the pot and stir it gently with the cloves and cardamom for 2 mins.
- Add salt and water. Bring it to a boil on medium-high heat. Turn the heat on simmer and cover the pot. Let the rice cook for 10 minutes. At this time the rice will be fully cooked. Gently pour the rice in a wide platter and let it cool down for 5 mins.
- Take a spoonful of rice and gently mix it with the saffron soaked in milk. Mix the cooked rice with sugar, grated coconut, cardamom powder and raisins. Put it back in the pan the was used to cook the rice. Put a lid on the pan and cook on lowest heat for 30 mins.
- Garnish with the cashews and rice mixed with saffron. Serve hot or at room temperature.
- Enjoy and Happy Rakshabandhan!
Video
Nutrition
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥
Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
Cook with Smile.. says
Very interesting recipe..?
Archana says
Thank you!
Steve says
Mast aahe…..in case you don’t understand my Marathi…. It’s very nice….. Looks beautiful….
Archana says
Thank you aani Marathi samajale mala!
dishdessert says
recipe healthy and gourmet!
Archana says
Thank you!
elliebleu says
I love coconut rice and can’t wait to try it with saffron. Your photos turned out beautiful!
Archana says
Thank you! Please let me know how you like it.
Anu Yalo says
Good one!!
Archana says
Thank you Anu!
healthyindiankitchen says
Just yesterday I had this at a friend’s place for raksha bandhan. Nice recipe?
Archana says
Thank you Mona!
Monika says
Wow.. awesome..
Archana says
Thank you Monika!
Utkarshini Khanna says
love that saffrony color!!
Archana says
Thank you Utkarshini!
tingleurtastebuds says
Archana we make rice with sugar crystals or the fine sugar but it’s mostly mashed up. Yours looks yumm. ??
Archana says
Thank you! I would love to learn your recipe too!
swatidavemehta says
Hi Archna…I simply loved most of your recipes(I could see only partial of the long list) and their manner of presentation! They are so tempting!!
Archana says
Thank you for your kind words Swati! I look forward to trying your amazing recipes too! Avocado truffles look so good.
swatidavemehta says
Sure Archna…thanks a lot
Sandhya says
Your Narali bht looks superb, Archana
Archana says
Thank you Sandhya!
Pan says
You had me at sweet ?
This looks both fabulous and festive !!! The saffron rice is beautiful in this.. And all the ingredients are ones that my taste buds do cartwheels over ?
Archana says
Thank you Pan for your kind words! This is a simple no-fail recipe with few ingredients that everyone loves!
Pan says
And perfect for tiny kitchen cooking ?
I really need to make a,
Tiny Kitchen Approved seal ?
Archana says
Yes, this one approves for tiny kitchen!!
munchkinontheroad says
Reblogged this on On the Road Cooking and commented:
A sweet recipe for a sweet sentiment. In Honor Of My Daughter and Son’s close bond, may it never be broken❤️
Archana says
Thank you for reblogging, Pan!
Pan says
By the way, my sister reblogged it on our site before I could get to it.. Thanks goes to her ?
Archana says
Thanks to her!!
Starr @ The Misfit Baker says
Lovely recipe. I adore saffron and am always looking for new recipes for it. Thank you for sharing!
Archana says
Thank you Starr! It is quiet simple to make. I hope you like it
Pan says
Want you to know I picked up saffron this morning but forgot the coconut ? Hopefully I get a chance to get back to a grocery soon..
Archana says
Yay! So look for frozen grated coconut, much easier to use. readily available in indian stores.
Pan says
Thanks ! I’ll post a pic in the reblog of your post when I do ?
Archana says
Look forward to it!
Il bruciacchio says
New recipe for me! Thanks.
Archana says
Great! Let me know how you like it!
InspiresN says
beautiful clicks, wonderful recipe!!
Archana says
Thank you!
Meenal Pangarkar says
Used your recipe yesterday to make naarali bhaat…turned out just perfect!
Archana says
Thank you Meenal. Hope you had an awesome Raksha Bandhan