Recipe: Coconut Rice Pilaf
Ingredients
- 2 cups raw basmati rice
- 1 can 13.5 oz Coconut Cream- preferable Chaokoh brand
- 3 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 Tablespoons fresh or freeze dried chives
- 3 Tablespoons minced candied ginger
- 1/4 cup unsweetened coconut shreds
- 1/2 cup sliced almonds
Instructions
- Combine water, coconut cream and basmati rice in rice cooker.
- Cook according to the machine’s instructions.
- If you don’t have a rice cooker, bring water to a boil, add the coconut cream and the raw rice.
- Turn the heat to low and simmer for 30-40 minutes till the rice absorbs all the liquid.
- Watch it carefully, it can burn easily if on too high a flame.
- While the rice cooks, place the almonds on a cookie sheet and toast for 8-10 minutes in a 350 degree oven. Hold till rice is done.
- Repeat the toasting with the coconut for 3-5 minutes, but watch it carefully. The coconut will move from pale to tan in an instant. Hold till rice is done.
- When the rice is finished cooking, fluff it with a chopstick or fork, stir in the almonds, coconut shreds, ginger pieces and chives.
- Serve at once or allow to cool to room temperature
Quick notes
If you want to vary the pilaf, feel free to substitute a dried fruit for the ginger or just add it in.
Preparation time: 10 minute(s)
Cooking time: 45 minute(s)
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 8
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