Ever wondered how to turn a simple cucumber into a flavorful, aromatic one-pot rice dish in under 15 minutes? 

That’s exactly what this Cucumber Rice recipe delivers. Light, refreshing, and perfect for a quick lunch or dinner, it’s a South Indian inspired dish that’s mild yet packed with flavour.

Why Cucumber Rice is a Kitchen Winner

Cucumber rice is more than just a summer-friendly dish. Here’s why it deserves a spot in your weekly meal rotation:

• Quick & Easy: Ready in just 15 minutes.
• One-Pot Meal: Minimal cleanup, no complicated steps.
• Light & Digestive: Great for hot days or after heavy meals.
• Kid-Friendly: Mild flavours with just a hint of spice.
• Nutrient Boost: Cucumbers add hydration, coconut adds healthy fats, and dals bring little protein.

Ingredient Breakdown

• Cucumber: Adds freshness, moisture, and subtle sweetness. Grated cucumbers blend beautifully with rice.
• Basmati Rice: Long-grain rice keeps the dish fluffy and separate.
• Coconut: Enhances aroma and gives richness to this otherwise light dish.
• Dals & Spices (Chana Dal, Urad Dal, Mustard, Cumin, Curry Leaves, Hing): Classic South Indian tempering gives the rice a depth of flavor.
• Ghee & Oil: Adds aroma and a silky mouthfeel.
• Green Chillies & Ginger: Provides a mild heat and zing without overpowering the delicate cucumber taste.
• Optional Garnish (Coriander, Roasted Cashews): Adds freshness, crunch, and visual appeal.

Vegan Swap🌿: Replace ghee with extra oil or coconut oil to keep it completely vegan.

How to Make Cucumber Rice

Start by washing and grating cucumbers with the skin on—they carry the most flavor and nutrients. Squeeze out excess water so the rice doesn’t get mushy.

Next, heat oil and ghee in a wide kadai. Add chana dal, urad dal, and mustard seeds. Let the mustard seeds pop they release a nutty aroma that forms the base of the flavour. Toss in cumin seeds, dry red chillies,hing, curry leaves, green chillies, and ginger. Sauté until fragrant.

Now add finely chopped onions and cook until soft and translucent. Stir in salt and grated coconut, giving it a brief sauté so the flavors meld. Then add the squeezed cucumber and mix quickly, keeping the grains light and fluffy.

Finally, fold in cooked basmati rice, combining gently to prevent breaking the grains. Top with chopped coriander and roasted cashews for added freshness and crunch.

Pro Tip💡: Always squeeze the cucumber thoroughly to avoid soggy rice. For extra flavor, a splash of lemon juice brightens up the dish.

Serving Suggestions

• Pair it with papad, crispy chips, or a pickle for a complete meal.
• Goes well with yogurt or raita for a cooling side.
• Can be served warm or at room temperature, making it ideal for lunch boxes.

How to Store

• Store in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on a low flame, adding a teaspoon of water to refresh the rice if needed.

Substitutions & Variations

• Rice: Swap basmati for brown rice for a fiber-rich version.
• Coconut: Use desiccated coconut if fresh is unavailable.
• Heat: Adjust green chillies to taste.
• Nuts: Almonds or cashews can replace roasted cashews.

How to Reheat

• Microwave for 30–40 seconds with a sprinkle of water.
• On stovetop: heat in a pan on low flame with a splash of oil or ghee.

Common Pitfalls

• Adding cucumber without squeezing: the rice becomes watery.
• Overcooking onions will turn the flavour bitter.
• Breaking rice while mixing: gently fold to keep grains separate.

Other Related Recipes You Might Like:-

• Coconut Rice – mildly spiced, fragrant rice that pairs well with cooling curd-based dishes.
• Lemon Rice – tangy and refreshing rice, perfect for light lunches.
• Temple Style Curd Rice – classic cooling South Indian comfort food.
• Mint Pulao – refreshing mint-flavoured rice with aromatic spices.
• Palak Rice – nutritious spinach rice with a mild flavour profile.
• Peanut Chutney – creamy chutney that complements simple rice dishes.
• Snake Gourd Raita – cooling raita, ideal with cucumber-based meals.
• Buttermilk Rasam – light, soothing rasam that pairs beautifully with curd and rice dishes.

Print Recipe

Budget-Friendly

Cucumber Rice

Author: Hema Subramanian Cooking Method: Sauteing, Simmering Cuisine: Indian, South Indian Courses: Brunch, Dinner, Lunch Recipe Keys: H Healthy H high fiber Kids L Lunch Box O One pot meal O One-Pot T Tasty V vegetarian

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 3 Calories: 210

Best Season: Suitable throughout the year, Summer

Dietary:

H High-Fiber V Vegetarian

Description

This cucumber rice is one of those recipes you’ll keep coming back to when you want something quick, comforting, and full of fresh flavor. It comes together in just about 15 minutes and uses simple pantry staples along with fresh cucumber and coconut. The grated cucumber adds a light, refreshing taste, while the tempering of lentils, spices, and curry leaves gives the rice a warm, home-style aroma.

It’s a great choice for busy days, lunchbox packing, or meal prep because it’s easy, filling, and gentle on the stomach. This recipe is also kid-friendly and doesn’t need any deep frying, making it a healthier everyday meal. Serve it warm with papad, chips, or a little pickle, and you’ve got a simple yet satisfying dish that feels both comforting and fresh.

Ingredients

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Scale

1/2x 1x 2x 3x

Prep Work Ingredients

• 2 cucumber (grated, squeeze out moisture)
• 1 cup basmati rice (washed and drained)

Cooking Ingredients

• oil
• ghee
• 1 tsp chana dal
• 1 tsp urad dal
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dry red chilli
• curry leaves
• ¹⁄₄ tsp hing / asafoetida
• chopped ginger
• 2 green chilli (slit)
• 1 onion (finely chopped)
• 1 tsp salt
• 1 cup grated coconut
• chopped coriander
• roasted cashews

Instructions

Prep Work

1. Grate Cucumber

   Wash and grate the cucumbers with the skin on.

   

2. Squeeze Moisture

   Place grated cucumber in a cloth-lined strainer and squeeze out excess water.
   

3. Wash Rice

   Wash basmati rice thoroughly until the water runs clear, then drain.

Method

1. Heat Oil & Ghee

   Heat oil and ghee in a wide pan or kadai.

2. Add Lentils & Seeds

   Add chana dal, urad dal, and mustard seeds. When mustard splutters, add cumin seeds, dry red chillies, Hing, chopped ginger, and curry leaves. Sauté until fragrant.
   

3. Cook Onion

   Add finely chopped green chillies and onion. Cook on low flame until soft.

4. Add Coconut & Salt

   Mix in salt and grated coconut. Sauté briefly.

5. Combine Cucumber

   Add the squeezed cucumber and mix quickly.
   

6. Add Rice

   Gently fold in cooked rice without breaking the grains.

7. Garnish & Serve

   Finish with chopped coriander and roasted cashews. Serve warm with papad, chips, or pickle.
   

Equipment

• Cutting Board

  

  Chopping Cutting Board Buy Now
• Slicer and grater

  

  Stainless Steel Slicer and Grater Buy Now
• Pan

  

  Non-Stick Omega Deluxe Granite Fry Pan 24 Centimetre Buy Now

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Nutrition Facts

Servings 3

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Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 3g15%

Sodium 400mg17%

Potassium 150mg5%

Total Carbohydrate 32g11%

Dietary Fiber 3g12%

Sugars 3g

Protein 5g10%

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Vitamin A 500 IU

Vitamin C 8 mg

Calcium 30 mg

Iron 2 mg

Magnesium 25 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Cucumber Rice, One Pot recipe, Healthy Meal,

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