Coconut Milk Rice (Thenga Paal Sadam) (Edit recipe)

Thenga Paal Sadham literally translates to coconut milk rice. As the name goes, it’s rice cooked with coconut milk and mildly flavored with spices. While delicious just by itself, it can be serve with a curry on the side. An easy and great vegan and gluten-free option. This recipe can be cooked in an instant pot or on the stove top.

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	307
Fat:	20 g
Carbohydrates:	28 g
Protein:	3 g
Cholesterol:	18 g
Sodium:	889 mg
Fiber:	3 g
Sugars:	1 g
Calculated per serving.

by Masala Paleo

View original recipe

Serves: 4

Ingredients

2 cups Basmati Rice
0.5 whole Onion, cut lengthwise
1 cup Coconut Milk
3 Tbsp Raw Cashews
3 whole Green Chilies, optional
10 cloves Garlic
1 bunch Mint Leaves, optional
1.5 tsp Salt
3 cups Water
2 Tbsp Ghee, or oil for vegan option

Spices

1 tsp Fennel Seed
1 pieces Whole Cinnamon Stick
3 whole Cardamom Pods (whole pods), or use cardamom seeds
2 whole Whole Cloves
1 whole Bay Leaf
1 whole Whole Star Anise, optional

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash and drain the rice. Let it sit for 15 minutes
Heat the oil/ghee in an electric pressure cooker (like instant pot) or a sauce pan
Add the cashews and fry till golden, remove and reserve for later
Add the whole spices – fennel, cardamom, cinnamon, star anise, cloves and bay leaf and let them bloom
Add the onions and let them brown slightly
Stir in the garlic pods and the split green chilies and sauté these for a few minutes
Add the rice and gently mix to coat the rice with the ghee
Pour in 3 cups of the water and salt and give it a gentle mix
Pour the coconut milk gently in the center and don’t mix. Mixing it may burn the rice at the bottom.
For the instant pot method, close the lid and set the time for manual pressure cook mode for 5 minutes. You can do a quick release once done
For the stove top method, place the covered saucepan on low-medium heat till the rice is cooked ( Tip - Do not seal the lid all the way through as that might lead to the water spilling over, leave a little gap between the pan and the lid)
Garnish with the fried cashews and chopped mint leaves