Steamed Goan Red Rice with Coconut and Mustard Seeds

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Nutty Goan red rice steamed and tempered with mustard seeds and fresh grated coconut, creating a fragrant and wholesome side dish. This Indian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs Goan red rice, water, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup Goan red rice
• 2 cups water
• 1 tsp mustard seeds
• 1/2 cup fresh grated coconut
• 10 curry leaves
• 1, finely chopped green chili
• 2 tbsp vegetable oil
• 1 tsp salt

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Instructions

1. Step 1: Rinse 1 cup Goan red rice under cold water until water runs clear. In a medium pot, add the rinsed rice and 2 cups water with 1 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 30-35 minutes until rice is tender and water is absorbed.
2. Step 2: While the rice cooks, heat 2 tbsp vegetable oil in a small skillet over medium heat. Add 1 tsp mustard seeds; when they begin to pop, add 10 fresh curry leaves and 1 finely chopped green chili. Sauté for 1 minute until fragrant.
3. Step 3: Remove the skillet from heat and stir in 1/2 cup fresh grated coconut.
4. Step 4: When the rice is cooked, fluff it gently with a fork and pour the tempered coconut and mustard seed mixture over the rice. Mix thoroughly to combine and serve warm as a side dish.