Spicy white soft rice with coconut milk for breakfast

Spicy white soft rice with coconut milk for breakfast

            
There are many ways of cooking rice. We make porridge by adding more water to the rice. The rice becomes soft and easily digestible by sick and the old people. The disadvantage is that although at the time of eating you feel full, you will feel hungry soon after. On the opposite side is the biryani rice which is made harder and chewy.

Today I am going to make a rice preparation which is in between the two method mentioned above. The rice is very soft and easily digestible. For this rice preparation I added 8 cups of water to two cups of rice and boiled it in a large pan. It took about one hour. Normal rice will take only half an hour or less. You can also make this in a rice cooker. It will take the same amount of time and water as for cooking in a pan. I have made this in a rice cooker 

I made this for a light breakfast. I made it spicy by adding green chili because we are accustomed to eating spicy food, but you can omit it.

Carrot ,beans and cabbage

I added the vegetables to make it nutritious and to avoid the trouble of making a vegetable side dish. I have shredded the vegetables to blend well with the rice. 

Recipe summary

                                              For
            Spicy white soft rice with coconut milk for breakfast

1. Dry roast 3/4 cup mung bean in microwave for two minutes.
2. Shred 75 grams carrot, 50 grams cabbage and 50 grams green beans in a food processor.  
3. Slit 2 green chilies lengthwise.Cut 5 grams ginger and 3 cloves garlic finely.

Spicy white soft rice with
 coconut milk for breakfast

4. In a medium sized frying pan heat the 2 tbsp vegetable oil. When the oil is hot reduce the heat and add 10 curry leaves and fry for 1 minute.

5. Add the 2 green chilies, sliced long, 3 cloves garlic, 5 grams ginger. Fry for two minutes. 

Ingredients

6. Add 1/2 tsp cumin seeds, 1/4 tsp pepper corns and fry for 3 minutes.


7. Add the fried ingredients to the rice cooker pan. 

8. Add roasted mung bean,shredded vegetables 20 grams cashew nuts, 2 cups rice, 5 cups of water and 1 cup coconut milk, 1/2 teaspoon salt, for the rice to become soft and switch on the rice cooker. 

   Spicy white soft rice with coconut milk for breakfast is ready.

Vegetables

To cook this rice in stove.

1.Wash and add the rice and mung bean to a large pan. 
2.Add 8 cups water and bring it to the boil. You may have to remove some water if it overflows. Reduce the heat and cover the pan and let it simmer for about 30 minutes. 
3.Half way add the vegetables and simmer 15 minutes.

Transfer the fried items.
4. Add the coconut milk. You can skip the coconut milk and add milk. Add salt. Continue to cook for two minutes.
That is it. 

Vegetables for Spicy white soft rice with coconut milk for breakfast is ready.

                                  

                                    

Recipe  follows in detail with pictures.


Preparation time:15 minutes
Cooking time:25 minutes
Serves:6

Ingredients

main

2 cups rice
Others
3/4 cup  roasted mung bean
75 grams carrot

50 grams cabbage

50 grams green beans

1/2 teaspoon salt

Ingredients

2 green chilies, sliced long

3 cloves garlic

5 grams ginger

20 grams cashew nuts

10 curry leaves

1 cup coconut milk

1 tablespoon of vegetable oil

8 cups water

Spices

1/2 teaspoon of cumin seeds

1/4 teaspoon of peppercorn

Preparation
Dry roast the mung bean in microwave for two minutes.

Shred the  carrot, cabbage and green beans.  I have shredded the vegetables to blend well with the rice. 

Vegetables for Spicy white soft rice with coconut milk for breakfast

Slit the green chili.cut ginger and garlic finely.

Curry leaves,cut ginger and garlic and slit chili

Method

I cooked this rice using the rice cooker

In a medium sized frying pan heat the oil. When the oil is hot reduce the heat and add  curry leaves

Frying curry leaves

Add the green chili

Adding chili

Add garlic and ginger. Fry for two minutes.

Adding garlic and ginger

Add cumin seeds, pepper corns and fry for 3 minutes

Adding cumin and pepper corns

Transfer the contents of the frying pan into the  pan of the rice cooker with roasted mung bean,shredded vegetables cashew nuts and add 5 cups of water and 1 cup coconut milk  1/2 or 1 tsp rice for the rice to become soggy and switch on the rice cooker. 

All items in the rice cooker pan

That is it. The soft boiled rice will be ready.

Spicy white soft rice with coconut milk for breakfast

To cook this rice in stove.

Wash and add the rice and mung bean to a large pan. Add 8 cups water and bring it to the boil. You may have to remove some water if it overflows. Reduce the heat and cover the pan and let it simmer for about 30 minutes. Half way add the vegetables and simmer 15 minutes.

Transfer the fried items. Add the coconut milk. You can skip the coconut milk. Add salt. Continue to cook for two minutes.That is it. The soft boiled rice is ready.

You can eat the rice on its own. I served the rice with oil free potato curry. and chili and tomato sambol.(chili paste with tomato)

Soft rice with sambol and potato curry

Nutrition data for this recipe

Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
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