Saturday, February 25, 2012

Coconut Rice

Copyright 2012 LtDan'sKitchen blogs
I have always wanted to try this because I always go for the Saffron and Cardamom Rice whenever I have an Indian-themed dinner. This time however, I think a change of recipe is in order. Cooking rice with coconut milk is nothing new to me. Back home, we cook sticky rice in coconut milk to make a sweet native dessert. The coconut milk add a richness to the rice and even with savory dishes like Arroz Valenciana, this combination is quite tasty.

This rice dish is enhanced by the addition of both cumin and mustard seeds and pieces of dried red chili. I used the dried Thai red chili which packs a lot of heat so I decided to remove the seeds and it worked quite well. You get a hint of the heat without the kick. Bay leaves are also used but if you can find them, use double the amount of curry leaves which is what the original recipe requires.

Coconut Rice - Adapted*

3 cup basmati rice
3 tbsp canola oil
1 tbsp cumin seeds
2 tbsp brown mustard seeds
6 bay leaves
3 dried red chili, deseeded
1 1/2 cup coconut mlik
4 1/2 cup water
salt and pepper
roasted cashews for garnish (optional)

1. In a deep pot, heat the oil at medium heat and saute the cumin and
    mustard seeds for 2-3 minutes. Add the bay leaves and saute for another

2. Add the red chili and the rice and mix well until the rice is coated with
    the oil. Season with salt and pepper.

3. Add the coconut milk and water and increase the heat to high. Bring to
    a boil and continue to boil uncovered until almost all of the liquid has

4. Lower the heat to low and cover the pot. Cook for 30 minutes or until
    the rice is cooked through. Fluff with a fork and serve right away or
    garnished with roasted cashews.

*Vijayakar, Sunil: 30 Minute Indian, Laurel Glen Publishing, San Diego:2000.

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