Kobbari Annam Coconut Rice Recipes

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ANNAM-KOBBARI PARVANAM (RICE AND COCONUT KHEER)



Annam-Kobbari Parvanam (Rice and Coconut Kheer) image

Annam parvanam is probably the most common Naivedyam item in South India. I like to add some more flavor and richness to this traditional parvanam by adding some fresh coconut to it. You can use sugar instead of jaggery, but I like using a bit of both. Feel free to experiment with this dessert. I like to serve this cold.

Provided by SUSMITA

Categories     World Cuisine Recipes     Asian     Indian

Time 1h50m

Yield 6

Number Of Ingredients 9

⅓ cup rice
3 cups milk
½ cup fresh grated coconut
½ cup white sugar
¼ cup jaggery (palm sugar)
½ teaspoon ground cardamom
1 tablespoon ghee
2 tablespoons cashews
2 tablespoons raisins

Steps:

  • Place the rice in a bowl and cover with a few inches of cold water; let soak for 1 hour. Drain in a sieve.
  • Bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk. Reduce heat to low and cook until the rice is tender and the mixture is thick and creamy, 30 to 45 minutes.
  • Heat the ghee in a small skillet over medium heat. Fry the cashews and raisins in the ghee until the cashews are lightly browned and the raisins plump; stir the mixture into the rice. Eat right away, or better, chill in the refrigerator for a few hours and serve. If the kheer gets too thick, thin it out with some milk.

Nutrition Facts : Calories 262.5 calories, Carbohydrate 44 g, Cholesterol 15.2 mg, Fat 7.7 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 88.3 mg, Sugar 32.7 g

KOBBARI ANNAM (COCONUT RICE)



Kobbari Annam (Coconut Rice) image

Kobbari Annam is a classic south Indian dish which makes for a quick lunch or light dinner. It is also a great way to use up leftover rice.

Provided by SUSMITA

Categories     Indian Recipes

Time 25m

Yield 4

Number Of Ingredients 15

2 tablespoons coconut oil
2 tablespoons ghee (clarified butter)
¼ cup cashews
3 dried red chile peppers
2 tablespoons skinned split black lentils (urad dal)
1 tablespoon split Bengal gram (chana dal)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 cup grated fresh coconut
4 green chile peppers, halved lengthwise
2 sprigs fresh curry leaves
¼ teaspoon asafoetida powder
3 cups cold, cooked white rice
salt to taste
2 tablespoons toasted sesame seeds

Steps:

  • Heat the coconut oil and ghee together in a large skillet over medium heat; fry the cashews in the hot mixture until golden brown. Remove the cashews using a slotted spoon to a bowl; set aside. Add the red chile peppers, urad dal, chana dal, mustard seeds, and cumin seeds to the remaining oil. When the seeds begin to splutter, add the coconut, green chile peppers, curry leaves, and asafoetida powder; cook together for 1 minute before adding the rice. Season with salt. Stir the mixture, breaking the rice apart into individual grains with the back of the spoon; cook and stir until the rice is thoroughly reheated, 8 to 10 minutes. Garnish with the cashews and sesame seeds. Serve warm or at room temperature.

Nutrition Facts : Calories 829.6 calories, Carbohydrate 129 g, Cholesterol 16.4 mg, Fat 27.9 g, Fiber 6.2 g, Protein 16.5 g, SaturatedFat 17.5 g, Sodium 73.7 mg, Sugar 4.5 g

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