Karikku choru: Tender coconut water rice

This dish is a creative way to infuse the subtle sweetness and unique flavour of tender coconut water into rice, creating a light and aromatic meal. To prepare tender coconut water rice, the cooking process typically involves replacing a portion of the water used to cook rice with tender coconut water. The result is a fragrant and slightly sweet rice dish that pairs well with a variety of Indian curries, vegetarian dishes, or seafood preparations. Here is how to make it:

Ingredients
1 cup basmati rice
1 1/2 cups tender coconut water
1/2 cup water
1 tbsp coconut oil or ghee
1 tsp cumin seeds
2-3 green cardamom pods
2-3 cloves
1-inch cinnamon stick
Salt to taste
Shallots, sliced

Preparation
Rinse the basmati rice under cold water until the water runs clear
Strain and set aside
In a saucepan, heat the coconut oil or ghee over medium heat
Add the cumin seeds, green cardamom pods, cloves, and cinnamon stick to the saucepan
Sauté for about a minute until fragrant
Add the rinsed basmati rice to the saucepan and stir to coat the rice with the spices and oil/ghee
Pour in the tender coconut water and water
Add salt to taste and stir well
Bring the mixture to a boil, then reduce the heat to low
Cover the saucepan with a tight-fitting lid and simmer for 15-20 minutes, or until the rice is cooked and all the liquid is absorbed
Once the rice is cooked, fluff it gently with a fork
Heat ghee in a pan and saute the shallots till they turn brown
Transfer the tender coconut water rice to a serving dish and garnish with the sautéed shallots
Serve hot as a flavourful side dish to accompany your favourite curry or grilled vegetables.