Take 1/4 cup of rice in a cooker separator and wash the rice
Add 1 tablespoon of coconut milk to a 1/2 cup measuring cup and fill the cup with water; mix well
Transfer the prepared thin coconut milk to the separator containing rice and add 2 more tablespoon of water (optional. Skip the extra water if you are going to use raw rice)
close the separator with a lid and pressure cook for 2 whistles and let the pressure subsides naturally
Fluff the rice and transfer it to a wide plate and let it cool down
Add 2 teaspoon of coconut oil to a wide pan and when the oil is hot add the mustard seeds, urad dal, channa dal, cashew nuts, curry leaves asafoetida, and peanuts and cook till they become golden brown
Furthermore, add coconut and hing; sauté for 2 -3 minutes or until moisture evaporates and coconut turns slightly brown; turn off the stove
Add rice, required salt and mix well. tasty coconut rice is ready