Coconut Rice
From "Nigella Kitchen" by Nigella Lawson

1 Tbsp garlic flavored oil
4 green onions, thinly sliced
2 tsp nigella seeds (or Black Mustard seeds)
1 1/2 cups Thai or Basmati Rice
1 14oz can coconut milk
2 1/2 cups freshly boiled water
1 tsp kosher salt (or 1/2 tsp table salt)
Juice of 1 lime

Heat oil in heavy-based saucepan that has a lid, add scallions and nigella seeds and cook for a minute or so. Stir in the rice and mix thoroughly. Pour the coconut milk into a big measuring cup and top up to the 4 cup level with the freshly boiled water. Add to the rice along with the salt. Bring to boil, turn heat to low, cover and cook for 15 minutes. Fluff with fork while adding lime juice. Taste for more salt or lime.

Serves 4
Coconut Rice
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1/2 tsp whole peppercorns
2/3 cup finely sliced shallots
2 cups jasmine rice
1 1/2 tsp salt
1/2 tsp ground turmeric
1 1/2 cups coconut milk from a well shaken can, mixed with an equal measure of water

Preheat oven to 325f
Pour oil in heavy ovenproof pan over medium-high. When hot drop in peppercorns. Let them sizzle for a few seconds. Add shallots and stir-fry until they turn reddish brown. Add the rice, turning heat to low, as well as salt and turmeric. Stir gently for a minute. Add coconut milk-water mix, tuen heat to medium high and bring to a rolling boil. Cover first with foil, crimping edges, and then with lid. Place in oven for 30min. Remove from oven. FLuff up and mix with fork then quickly re-cover and leave to rest for 15min.

Serves 6
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