Steamed Goan Red Rice with Coconut and Mustard Seeds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 & grains (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.

Prep: 5 min Cook: 35 min Serves 4 Indian cuisine 210 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Steamed Goan Red Rice with Coconut and Mustard Seeds take to make?

Total time is about 40 minutes (5 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Goan Red Rice with Coconut and Mustard Seeds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep goan red rice from drying out.

Can I substitute ingredients in Steamed Goan Red Rice with Coconut and Mustard Seeds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Goan Red Rice with Coconut and Mustard Seeds for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Steamed Goan Red Rice with Coconut and Mustard Seeds vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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