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Kobbari Annam / Coconut Rice

South Indian style, traditional, fragrant rice recipe including coconut and simple ingredients. (Stove top & Instant Pot methods with step wise pics)
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Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:10 mins   Cuisine:Indian

During Indian festivals / pooja, its an auspicious, ancient tradition of offering whole coconut & its water to the God, after any pooja / prayer. This Coconut rice recipe is a very easy peasy one. And is absolutely plain (without any masala) Vegan+ Gluten free, yet its full of flavours.  This one-pot meal can be made with freshly cooked rice (or) with left over rice too. The important fact here, this recipe doesn’t use coconut milk, unlike many coconut rice recipes found over the internet. Try it and see! 🙂

Things to remember, related to this recipe:

  • The prep time mentioned above is just for grating the fresh coconut out of its shell. Not for cooking the rice.
  • Get the Rice cooked and keep it ready. And for best results, its better the cooked rice need to be completely cooled down.
  • Here is my detailed post about cooking perfect rice >> How to cook rice perfectly (Instant Pot, Stove top)
  • Either Basmati rice or Sona Masoori rice, suits best fit for this South Indian style recipe.
  • This recipe is meant and is most relevant for fresh / frozen grated coconut only. But you might try with desiccated coconut, pls bear in mind that the taste would not be the same.

Health Benefits of Coconut:

Coconuts are excellent for one’s immunity. They are antiviral, anti-fungal, antibacterial, and anti-parasitic, meaning they kill harmful bacteria, viruses, fungi, and parasites. Because of that, if you consume coconut in any of its various forms, can help treat some of mankind’s worst and most resilient of illnesses such as influenza, lice, throat infections, urinary tract infections, tapeworms, bronchitis, and numerous other ailments (info from internet).

We had Pudina Raita / Mint-Yogurt Dip  as a side along with this rice.

Before starting to cook, don’t forget to see the Tips mentioned in the end.

You might see my other Meal recipes here⇒  Main Course

Instant Pot recipes collection⇒  Instant Pot / Electric Pressure Cooker Recipes

Related Posts

  1. Carrot-Coconut Halwa / Carrot-Kobbari Halwa
  2. Mint-Coconut Chutney / Pudina-Kobbari Pachchadi 
  3. Beetroot-Coconut Stir Fry / Beetroot-Kobbari Koora

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Ingredients:

  • Rice (cooked) – With 2 cups of rice grains
  • Fresh Grated Coconut – ¾ cup
  • Salt – 3 teaspoons (or) as per taste
  • Coconut oil / Cooking Oil – Â½ cup
  • Ghee / Neyyi – 1 tablespoon (optional)
  • Hing/Inguva/Asafoetida – ½ teaspoon
  • Dry Red Chillies – 5
  • Fresh Green Chillies – 5 (slit length wise)
  • Curry Leaves – 10
  • Chopped Fresh Ginger – 1 tablespoon (optional)

Ingredients for Tempering:

  • Urad dal / Minapappu / Split Black gram – 1½ teaspoon
  • Mustard seeds / Aavalu – 1 teaspoon
  • Chana dal / Split Yellow gram dal – 1½ teaspoon
  • Jeera / Cumin Seeds – Â½ teaspoon
  • Sesame Seeds – 1 teaspon
  • Cashew Nuts –  a handful
  • Ground Nuts – 10 (optional) 

Special Ingredients:

  • Fresh Grated Coconut

Step wise pics Procedure for ‘Kobbari Annam / Coconut Rice’:

PREP WORK (common for both methods):

  • Get the Rice cooked and keep it ready. Here is my detailed post about cooking perfect rice >> How to cook rice perfectly (Instant Pot, Stove top)
  • If the rice just cooked, spread it on a plate for 15 mins, to make it cold & reduce the wetness. So that the fried rice wouldn’t turn sticky.
  • If you are using already cooked & cold rice, skip the above step.

STOVE TOP METHOD:

Put a frying pan on stove top under medium flame. Add half of the oil and all the items under ‘Ingredients for Tempering’.
Sauté the tempering items until they turn light brown. Then add the slit green chillies, dry red chillies & curry leaves.  
Sauté by stirring continuously, until the red chillies darken in colour. At this stage, change the flame to low, then add the grated coconut into the pan.
Add the rest of the oil too and keep stirring continuously, so that the coconut is not burnt. Sauté them for about 3-4 mins or until the raw smell & crunchiness of coconut is reduced. 
Add all of the cooked rice, mix everything thoroughly more than twice so that the coconut and tempering are all blended well with the rice.
Let it be on stove for 3-4 mins until the rice warms up, then switch the flame off. Serve immediately. Done!!

INSTANT POT METHOD:

Switch the Gadget ON. Select SAUTE mode for 7 mins. Add half of the oil and all the items under ‘Ingredients for Tempering’. Sauté the tempering items until they turn light brown. Then add the slit green chillies, dry red chillies & curry leaves.  
Sauté by stirring continuously, until the red chillies darken in colour. At this stage, add the grated coconut, rest of the oil too and keep stirring continuously, so that the coconut is not burnt. 
Sauté for about 3-4 mins or until the raw smell & crunchiness of coconut is reduced. Add all of the cooked rice, mix everything thoroughly more than twice so that the coconut and tempering are all blended well with the rice.
Let the rice warm up, then press CANCEL button, switch OFF the Instant Pot. Transfer immediately into serving bowl. Done!!

Tips:

  • Instead of fresh grated coconut you could even use frozen coconut.
  • If you are using hot steamed rice, let it cool at room temperature and then proceed with the recipe.
  • But for left over rice, you can use it right away for this recipe.
  • You can use any type of rice for this recipe. I used Sona Masoori rice for stove-top method and Basmati Rice for Instant Pot Electric Pressure Cooker method.
  • The heart of this, Kobbari annam / Coconut rice recipe, lies in the grated coconut. So be careful, not to burn it.
  • Coconut Oil works perfectly for this particular recipe but any other cooking oil would be fine too.
  • Adjust the salt and spice according to your taste.
  • It can be made with freshly cooked rice or with left over rice too.
  • It stays good for 1 day at room temperature.

Result:

  • The taste of this, Kobbari annam / Coconut rice, is yummily delicious. Even my three kids just love it.
  • It can be served with chilled curd/yogurt and with any chutney/dip on the side. Or can be eaten as it is.
  • We had it with Pudina Raita / Mint-Yogurt Dip .
‘Coconut Rice’ served with Mint Raita / Mint-Yogurt Dip

Kobbari Annam / Coconut Rice (Instant Pot, Stove top)

VegCookBook by Praveena
South Indian style, traditional, fragrant rice recipe including fresh coconut and simple ingredients. (Stove top & Instant Pot methods with step wise pics)
Course Main Course
Cuisine Indian, South Indian

Equipment

  • Sauce Pan / Vessel (for stove-top method)
  • Instant Pot or Electric Pressure Cooker (for IP method)

Ingredients
  

  • Rice (cooked) – With 2 cups of rice grains
  • ¾ cup Fresh Grated Coconut
  • 3 teaspoons Salt (or as per taste)
  • ½ cup Coconut oil / Cooking Oil
  • 1 tablespoon Ghee / Neyyi (optional)
  • ½ teaspoon Hing/Inguva/Asafoetida
  • 5 count Dry Red Chillies
  • 5 count Fresh Green Chillies (slit length wise)
  • 10 count Curry Leaves

Instructions
 

PREP WORK:

  • Get the Rice cooked and keep it ready. Here is my detailed post about cooking perfect rice >> How to cook rice perfectly (Instant Pot, Stove top)
    If the rice just cooked, spread it on a plate for 15 mins, to make it cold & reduce the wetness. So that the fried rice wouldn’t turn sticky.
    If you are using already cooked & cold rice, skip the above step.

STOVE TOP METHOD:

  • Put a frying pan on stove top under medium flame.
    Add half of the oil and all the items under ‘Ingredients for Tempering’.
  • Sauté the tempering items until they turn light brown.
    Then add the slit green chillies, dry red chillies & curry leaves.
  • Sauté by stirring continuously, until the red chillies darken in colour.
    At this stage, change the flame to low, then add the grated coconut into the pan.
  • Add the rest of the oil too and keep stirring continuously, so that the coconut is not burnt. 
    Sauté them for about 3-4 mins or until the raw smell & crunchiness of coconut is reduced. 
  • Add all of the cooked rice, mix everything thoroughly more than twice so that the coconut and tempering are all blended well with the rice.
  • Let it be on stove for 3-4 mins until the rice warms up, then switch the flame off. Serve immediately. Done!!

INSTANT POT METHOD:

  • Switch the Gadget ON. Select SAUTE mode for 7 mins.
    Add half of the oil and all the items under ‘Ingredients for Tempering’.
    Sauté the tempering items until they turn light brown.
  • Then add the slit green chillies, dry red chillies & curry leaves.  
    Sauté by stirring continuously, until the red chillies darken in colour.
  • At this stage, add the grated coconut, rest of the oil too and keep stirring continuously, so that the coconut is not burnt. 
    Sauté them for about 3-4 mins or until the raw smell & crunchiness of coconut is reduced. 
  • Sauté for about 3-4 mins or until the raw smell & crunchiness of coconut is reduced. 
    Add all of the cooked rice, mix everything thoroughly more than twice so that the coconut and tempering are all blended well with the rice.
  • Let the rice warm up, then press CANCEL button, switch OFF the Instant Pot.
    Immediately transfer the rice into a serving bowl. Done!!

Notes

Please see the MAIN POST for step wise pics & recipe TIPS!
Keyword coconut rice recipe in instant pot, kobbari annam andhra style recipe, traditional telugu recipes

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