Thursday, April 23, 2009

Coconut Rice

This rice is a great accompaniment to curry and Asian type dishes.

2 cups basmati or jasmine rice
2 tbs olive oil
1/4 tsp salt
a pinch of saffron (about 10 to 12 threads)
2 cups chicken broth or water
1 1/2 cup coconut milk

In a pot with a tight fitting lid cook the rice, olive oil, salt and saffron over high heat for a few minutes until the rice just begins to toast.
Carefully add the coconut milk and the water to the pot.
Stir well being sure to make sure nothing is stuck to the bottom of the pan.
Cover the pot and reduce the heat to low.
Cook for 13 minutes then turn off the heat.
Allow the rice to sit for at least 5 more minutes then fluff and serve.

Note for even more coconut flavor add some shredded coconut during the first step.

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