Coconut and Onion Ghee Rice

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Busy (read lazy) days call for easy recipes. And for me that means something I don’t have to think too much about…just get the ingredients- the fewer the better- and start cooking. This simple ghee rice is one of those recipes- flavorful, easy to make, and pairs well with spicy curries. Luckily I had some leftover Fish Molly I had made the previous day, which proved the perfect accompaniment to this ghee rice. YUM!

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Coconut and Onion Ghee Rice


11/2 cups Basmati rice

3 cups water

salt to taste

3 tbsp. ghee

3 cloves, 1″ cinnamon, 2 cardamoms

1/2 cup shredded coconut

1 small red onion, thinly sliced

1/4 cup chopped cilantro (optional)


Wash and clean the rice. Cook the rice in a rice cooker with 3 cups of water and enough salt. (I always spray a bit of non-stick cooking oil to prevent the rice from sticking together.)

Add a tbsp of ghee to the pan and throw in the shredded coconut. Sauté on medium heat till it turns golden. Take it off the pan and keep aside. Add more ghee to the pan and add the cinnamon, cloves, and cardamom. Add the onions and cook until caramelized. Reduce the heat to medium-low and add the cooked rice. Mix well. Add the coconut and chopped cilantro and sprinkle a little ghee on top. Mix everything until well combined. Garnish and serve hot.