Cook's Hideout: Sri Lankan Coconut Rice

November 24, 2014

Sri Lankan Coconut Rice

This Sri Lankan coconut rice is a tasty accompaniment not only to the Sri Lankan vegetable curry but also to any spicy curry. Fresh grated coconut is added to cooked rice along with fried peanuts and a flavorful tempering.
Sri Lankan Coconut Rice
I loved the addition of soaked dals to the tempering, I think it made the dals nice and crunchy when sauteed. I used coconut oil to enhance the coconut flavor, but ghee or regular cooking oil can also be used.

Sri Lankan Coconut Rice
IngredientsServes 4
Rice - 2cups
Fresh grated coconut - 1/4cup
Roasted Peanuts - 1/4cup
Cilantro - 1/4cup, finely chopped

For Tempering:
Chana dal - 1tbsp
Urad dal - 1tbsp
Mustard seeds - 1tsp
Curry leaves - 10
Red Chilies - 2
Green chilies - 2~3, finely chopped

  • Wash and soak the rice for at least 30 minutes. Soak the dals separately for 30 minutes.
  • Pressure cook the rice with some salt. Alternately rice can be boiled in a big pot of water with salt. Drain the water.
  • Heat 3tbsp coconut oil in a small pan, add mustard seeds, soaked dals, green chili, red chili and curry leaves. Once the seeds start to splutter, add the tempering to rice.
  • Add peanuts, grated coconut and chopped cilantro. Mix well and serve with Sri Lankan Curry.
Sri Lankan Coconut Rice


  1. Such a prefectly cooked rice, this coconut rice makes me hungry.

  2. Love coconut rice....Looks delicious!


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